Anyone got a nice spaghetti and meatballs recipe?

belfastgirl23

Jackie I tend to click the thanks button as I go and then I just have to go back to where I stopped thanking but there might be a far more tech aware way of doing it than that (I just discovered user CP!)

On the freezing, I froze some red leicester lately. I thought it was a bit more crumbly when it defrosted but tasted fine!

MRSMCAWBER

Evening all..more bits to add to my total...

I have now spent a total of €51.10.. but that includes lots of bits that will go into next month :rolleyes:

7.5kg nets of potatoes at €1.79... so i got 2 -which will go into the bastement with the other store stuff

The 1600g pork i got the other day for €4.85 is now 42 pork n herb sausages and 3x4oz sausage meat :T -which will make stuffing or turned into savoury meat roll :drool: so the sausages come in at about 10c each and there is no rusk, fillers etc in :T
Tomorrow its the turn of the pork n beef to be turned into tomato sausages

I have some Kassler -its smoked pork loin -a bit like a cross between thick smoked bacon and gammon... i divided it up into 8x100g pack for passta bakes, pizzas, pies etc..for €1.79

Mini salamis..whoopsed to 99c and frozen in 6s for pizzas etc

Oh and enough whoopsed mozarella to set up a pizza restaurant :rotfl:

Anyway -im sure you don't need to hear my whole shopping list :rotfl:

Jackie_w..... glad you like the sound of my meal plan

the tortillas are soooooo simple..the weekend was my 1st attempt..and they are going to be a regular now;)

flour tortillas

1. 2 cups flour
2. 1 1/2tsp baking powder
3. 1tsp salt
4. 3/4 cup warm milk
5. 2tsp veg oil

• Simply sift the flour, salt and baking powder into a bowl
• whisk the oil into the milk
• pour into the flour and mix
• then get your hands in mix to a smooth dough
• leave to rest for about half an hour (covered)
• break into 8 pieces -they weigh about 50g if i remember rightly
• roll each into a ball and leave to rest for 10 more mins (covered)
• start rolling each into a circle -they should reach about 8" (mine weren't exactly round )
• heat a heavy frying pan -no oil or anything
• drop 1 tortilla in for a minute or 2 and then flip over -there should be brown "bubbles" on the surface....when both sides are done, wrap in a clean tea towel to keep warm whilst you do the rest

i put half in the freezer -seperated by plastic bags -when i took them out i left them on the work top to defrost and they were like i had just baked them :j

Im going to try a different pitta recipe this weekend - the others were nice, but i know i can get them better-so i will post that recipe on monday

The pasta bake varies (depending what i want to use up :rotfl: )but basically i do this for 2 of us:-

pasta bake

1. slice about 12 thin slices of salami -the one about as round as a 10p
2. drop it in a hot dry frying pan and cook for a few seconds -until the oil starts to leak out
3. throw in a couple of sliced onions and cook for a few minutes
4. add a hand full of sliced mushrooms and peppers -i use frozen ones, defrosted and squeezed out and cook for a few minutes until onions are soft
5. add about 250g/ml passata and a handfull of frozen peas
6. add a dollop of any cream cheese you have -it makes the sauce lovely and creamy
7. cook for a couple of minutes and season if neccessary
8. add the cooked pasta and mix until coated...
9. i then divide it into 2 dishes (only so i can control my portions) and a bit of grated parmesan on top and into the oven for a couple of minutes to warm through and its done..

From start to finish i can have this on the table in about 10 mins and it is great for using up those odds n sods in the fridge ..... I do similar with ham etc..with the salami -you don't need much because of the strong flavour ..I used to get the one in LIDL or ALDI and its fine... at the moment i pay €1.99 for a 250g one and it will do us about 8 pasta bakes :rotfl:

Hope that helps..
I will post the pittas on monday... and if i get round to trying piklets i will let you know
Oh and i try and keep track of the posts by clicking the thankyou button every time i read a post then i know where i have got to :rotfl:

rosieben

jackie_w wrote: »

Im just catching up on the January GC posts (ive been away for a while, and Ilike to see if there are any tips I can get), and I was reading that some of you freeze bananas, eggs, mushrooms, cheese etc.

Do they taste okay when you freeze them. Im always throwing away things, like mushrooms, eggs, cheese, cold meat, is there anything in particular you need to do to freeze them?
Also, could you freeze salad stuff ie, tomatos, cucumber, salad onions, lettuce etc. ...

Agree with Bobbykins re mushroom and meat. I also freeze cheese. I buy when its on special if poss and I grate it, open freeze it on a tray so it doesnt all stick together in a big lump and I can take out just whatever amount I need;

eggs can be frozen, need to beat them first I think, and some people separate yolks and whites. Ive never frozen eggs yet, but I'm sure someone else will be able to give more help.

curly_cabbage

Hi Mrs MCAWBER
I enjoy reading your tips ect, and have read a couple of times that you make your own sausages. could i have the recipe please as it make my tummy turn when i think of the stuff that goes in the shop brought one's. Also i noticed that your in Germany do you have a good Jager sauce recipe?

MRSMCAWBER

hi there Curly Cabbage

Here you go :-

Basic breakfast sausage makes 3lb

• 4ft small casings
• 2 1/2lb lean pork shoulder -I use loin as it goes through the mincer easier
• 1/2lb pork fat -I use belly pork -easier to find than pork fat in the UK -here its a doddle....and i blitz it in the liquidiser/processor as its a devil to get fat through the grinder
• 1tbs coarse salt - I add a little more
• 1 1/2tsp dried sage
• 3/4tsp fine ground pepper
• 3/4tsp brown sugar
• 1/2tsp dried thyme
• 1/3tsp dried marjoram
• 1/8tsp ground cloves
• 1/8tsp crushed red pepper -I use sweet smoked paprika

1. cut the meat into 1" cubes. Freeze for about 30mins to firm up before grinding
2. grind the meat and fat together on the fine disk
3. mix all ingredients in a large bowl-using your hands -chill for 30mins
4. grind the mixture through the fine disk
5. at this point i drop a small piece into a dry frying pan and taste to see if it is seasoned enough -the flavour will develope slightly once rested mind.
6. then use to stuff the casings
7. refridgerate for a couple of hours or overnight to allow flavour to develope.
8. will keep for 2-3 days in the fridge and 3 months in the freezer

I quite often use part beef part pork too.... if anyone wants any other recipes let me know ....

I will dig you out a jaeger sauce recipe over the weekend;)

curly_cabbage

MRSMCAWBER wrote: »

hi there Curly Cabbage

Here you go :-

Basic breakfast sausage makes 3lb

• 4ft small casings
• 2 1/2lb lean pork shoulder -I use loin as it goes through the mincer easier
• 1/2lb pork fat -I use belly pork -easier to find than pork fat in the UK -here its a doddle....and i blitz it in the liquidiser/processor as its a devil to get fat through the grinder
• 1tbs coarse salt - I add a little more
• 1 1/2tsp dried sage
• 3/4tsp fine ground pepper
• 3/4tsp brown sugar
• 1/2tsp dried thyme
• 1/3tsp dried marjoram
• 1/8tsp ground cloves
• 1/8tsp crushed red pepper -I use sweet smoked paprika

1. cut the meat into 1" cubes. Freeze for about 30mins to firm up before grinding
2. grind the meat and fat together on the fine disk
3. mix all ingredients in a large bowl-using your hands -chill for 30mins
4. grind the mixture through the fine disk
5. at this point i drop a small piece into a dry frying pan and taste to see if it is seasoned enough -the flavour will develope slightly once rested mind.
6. then use to stuff the casings
7. refridgerate for a couple of hours or overnight to allow flavour to develope.
8. will keep for 2-3 days in the fridge and 3 months in the freezer

I quite often use part beef part pork too.... if anyone wants any other recipes let me know ....

I will dig you out a jaeger sauce recipe over the weekend;)

Thanks
CC

kittynortheast

Can I be in again this month please? I did quite well in Jan, came under budget, have done a big shop this week and a big online sainsys shop next week (have a £10 voucher but had to spend £70) hopefully I won't need much in week 3 just fresh stuff. First month buying 'nice meat', bought free range chicken and got all the red meat from a local farm shop so all set! Hope to eat less to compensate and eat more veggie dishes, had veg curry tonight and it was lovely. Good luck everyone for a thrifty month!
Ooh already in just noticed, Ta!

glitterycloud

Hi, I'd like to be included in the February challenge.
Ive not done this before but I have worked out our budget (2 adults)
to be £130. I am planning our meals now so i know what we will be having.
I have told DH that hs is not to buy his lunch anymore and that I will make his lunch every night like I used to.

sammiboo

The Feb challange starts as of tomorrow :eek:

I am hoping I keep well below budget but will have to see as i might be feeding six in a couple of weeks so I am sure this will eat into my budget!!!

Good luck everyone :beer:

*goes and alters sig*

Blairweech

Right, I havent read the thread yet but I AM joining this challenge. I haven't even had time to tal up Jans GC yet - I know I came in under budget thought :j _party_ .

So, this month I am setting my target at £130 for two of us and the 2 pusses.