The Cheapest Healthy Meal Ever!

voodoozoe

Another layer dish...was called Sunday Sausage Pie

1. Brown some sausages and bacon, cut into bite sized pieces

2. Remove from pan and pour off some of fat then soften some finely sliced onions and white/green cabbage

3. Layer up sliced potatoes, bacon, sausage, cabbage and onion mixture

4. Pour over "liquid" of choice and bake until cooked through and crunchy on top...I used chicken stock and double cream heated together in a pan but I suppose you could use white sauce a la Thriftlady's hotpot or plain stock (but don't as you won't get the gorgeous creaminess!!!)

Serve with steamed veg as a foil to the richness

silverbirch1

thriftlady wrote:

No, you don't need to cook the bacon. The dish is cooked for a long time Here's the recipe

[I should say it is adapted (slightly) from Jocasta Innes' 'Pauper's Cookbook'

Thanks for the link to the recipe. I notice it's best for 2 hours all together (1 hr with lid on 1 hr with it off) but if you use much smaller quantities or fewer layers (so for 2 people rather than 4-6) can you get away with only 1 hr?

thriftlady_2

silverbirch1 wrote:

thriftlady wrote:

No, you don't need to cook the bacon. The dish is cooked for a long time Here's the recipe

[I should say it is adapted (slightly) from Jocasta Innes' 'Pauper's Cookbook'

Thanks for the link to the recipe. I notice it's best for 2 hours all together (1 hr with lid on 1 hr with it off) but if you use much smaller quantities or fewer layers (so for 2 people rather than 4-6) can you get away with only 1 hr?

You may well be able to Try it and see. It is best with the potatoes really soft though.

Fivenations

A risotto can be cheap and healthy and is a lot easier to make than TV chefs will have you believe. Yes, you need to stir it every few minutes, though Delia does a version in the oven, but this need not be a problem. Generations of busy Northern Italian mammas had no problem with it! I potter nearby, read while I stir, or just contemplate. You can also half cook it, store in the fridge and then reheat when needed, adding more stock until finished. As for the stock I would love to use fresh homemae but in reality use the best quality stock cubes I can get hold of. Of course, you will need parmesan and butter but again not as much as you think. As a student I would buy the strongest cheddar I could get and let it dry out, finely grate and then mix it with parmesan. A good Grana Reggiano can be as good as cheap parmesan too. Costco sell both. Try and buy your rise in bulk from an Italian deli - much cheaper than supermarkets. Shortgrain is not the same - it tends to go mushy which is not what you want as the grain must remain firm.

Good website for risotto newbies http://italianfood.about.com/library/rec/blr0063.htm

Fivenations

Frittate - a cross beteen an omlette and a quiche - are also cheap and healthy. Very similar to spanish omlettes, beaten eggs are mixed with a filling, often cooked leftovers, and cooked slowly over a low heat. Some even bake them. They are served sliced, hot or cold.

http://italianfood.about.com/library/rec/blr0063.htm

http://www.bellaonline.com/subjects/2012.asp

Fivenations

Sformati - a sort of airless filled souffle very popular in Italy and can range from very elegant to rustic, savoury or sweet. There are endless variations. Again, think quiche but without the pastry.

http://italianfood.about.com/library/weekly/aa082301.htm

Fivenations

Soup, soup, soup!

http://italianfood.about.com/od/legumesandpasta/Hearty_Legume_and_Pasta_Based_Soups.htm

letterboxer

Does anyone know of a recipe for salmon fishcakes (using tinned salmon from Lidl). I'm sure I've seen one posted here but can't find it. I bought the salmon now all I need is the recipe!

r.mac_2

fishcakes are relatively simple - i would make some mash using a little butter, but not too much milk, flake the salmon into the mash and form into cakes/patties. You can then freeze them or go on to cook them. Either fry them off as they are (no oil needed if using a non stick pan) or dip them in egg then fine breadcrumbs and fry.

Very tasty and your post has given me a good idea for next weeks meal menu planner!

Quackers

r.mac wrote:

fishcakes are relatively simple - i would make some mash using a little butter, but not too much milk, flake the salmon into the mash and form into cakes/patties. You can then freeze them or go on to cook them. Either fry them off as they are (no oil needed if using a non stick pan) or dip them in egg then fine breadcrumbs and fry.

Very tasty and your post has given me a good idea for next weeks meal menu planner!

My 12year old daughter makes Tuna fishcakes very similar to this. She sometimes adds grated carrot to the mixture too. She makes breadcrumbs from toast to coat the fiscakes and then grills them. She makes them every couple of weeks and she and her sister have them for tea with salad.

They think they are gorgeous.