Help me cope?

BitterAndTwisted

There's a LOT more to egg cookery than scrambling, poaching or omelettes.

Have you had a shufti at this site for some ideas of cheapo recipes?

http://www.cheap-family-recipes.org.uk/

Tink_04

just to add I hardcover get sell buys as the time they start reducing stuff is dd s bed time/ bath time

joolsybools

This blog is written by a vegan, it has loads of things that might inspire you! http://ohsheglows.com/

quintwins

Tink_04 wrote: »

just to add I hardcover get sell buys as the time they start reducing stuff is dd s bed time/ bath time

My local asda marks everything half price at 3.30 in the afternoon i sometimes head over after i collect the kids from school, not as good as the really good 10p evening bargains but it still gives a decent saving.

suki1964

Tink_04 wrote: »

wow thanks everyone there is some great ideas on here might have a look and see if I can get gammon tomorrow and see how many meals I can get out of it then make soupwiththe stock for lunches next week any recipes that would help? if I put the gammon in the sc what do I do with the fat? was hoping for gammon egg and chips tomorrow then gammon mash & veg on Sunday do youthink there would be enough?Thanks again everyone I love the OS board for ideas.

Was hoping to get 4 meals a week with meat for my meal plan next week, hoping to do a veggie curry and another 2 but will look up ideas and somewhat I have in already and do my plan tonight x

When it's cooked and cool enough to handle, take the skin off and feed to the birds. Score the fat and add a flavouring. I use mustard and brown sugar. Bung in the oven along with the roasties and remove when the fat is all bubbly and golden

A decent gammon cut thin will do a roast. Ham egg and chips. Sarnies and enough to do omelettes or quiches. The fat removed stock will make a lovely pea soup

maman

Tink_04 wrote: »

wow thanks everyone there is some great ideas on here might have a look and see if I can get gammon tomorrow and see how many meals I can get out of it then make soupwiththe stock for lunches next week any recipes that would help? if I put the gammon in the sc what do I do with the fat? was hoping for gammon egg and chips tomorrow then gammon mash & veg on Sunday do youthink there would be enough?Thanks again everyone I love the OS board for ideas.

Was hoping to get 4 meals a week with meat for my meal plan next week, hoping to do a veggie curry and another 2 but will look up ideas and somewhat I have in already and do my plan tonight x

http://www.goodtoknow.co.uk/recipes/437543/Hairy-Bikers--Rumpy-Pumpy-soup

This is roughly how I do my soup.

I do the gammon in the SC (or saucepan) with an onion, a couple of carrots, a few peppercorns and a bay leaf. When It's cooked, take out the gammon and wrap in foil and put it in the fridge. It'll slice so much better when it's really cold. If you don't want it two day's running then slices will freeze really well.

If you leave the stock to go cold (generally I leave it overnight in my unheated conservatory) the fat will float to the top and you can spoon it off. The veg in the recipe is an idea but I just use carrots, onion and some diced potato as they're cheap and I've always got them in. Just put the scraps of ham that fall off in the soup, you don't need much.

maman

suki1964 wrote: »

When it's cooked and cool enough to handle, take the skin off and feed to the birds. Score the fat and add a flavouring. I use mustard and brown sugar. Bung in the oven along with the roasties and remove when the fat is all bubbly and golden

A decent gammon cut thin will do a roast. Ham egg and chips. Sarnies and enough to do omelettes or quiches. The fat removed stock will make a lovely pea soup

Obviously suki and I were talking about different fat!!:)

suki1964

maman wrote: »

Obviously suki and I were talking about different fat!!:)

You are right. The stock needs to be left to get cold to get the fat out of it else you get a really greasy soup

I don't use a sc. I boil on the cooker and flavour the water with bay leaves , peppercorns, apple, celery onions and carrots. All of that other then the bay leaves get whizzed up into the soup

sillysid

Risotto...

primaverde,
spring veg

left over risotto...

stuffed peppers - use a tomato based risotto - doesn't need meat, but bacon ur gammon can be added, left over chicken, smoked sausage, couple of sausages...etc grate some cheese over top

I like onion, celery, peas, green beans and mushrooms as the rissotto base -

arancini - with a wee cube of mozarella in centre and the left over risotto - serve with spicy tomato dip and salad.

Pastina (en brodo) - this is so much tastier than it sounds
- small pasta shapes or break up spaghetti into as small bits as poss

2-3 chicken stock cubes in large pot of boiling water, chuck in 3/4 bag of small pasta shapes, or equivlant in spaghetti -stir occas - 10 mins later...done

Put in bowls...
sprinkle on
parmesan, pepper, a 1/2 inch of cream cheese - laughing cow ...or boursin if you like it garlicky.

Serve with lashings of crusty bread, bread or toast

my kids love it too, it's one of those comfort dinners. Not a veg in sight tho!

Noodle soup (or no soup) just noodles

slice up about 8 mushrooms (chestnut or forest as they are meatier tasting and keep longer)

boil kettle

wok - heat tbls oil, add 2 crushed/finelychopped garlic cloves, 1/2 inch ginger, 1/2 a chilli heat for seconds (don't know equilavent dried)

add mushrooms, stir fry.

add boiling water and 2 chicken stock cubes (serves 4)

add fine or medium egg noodles 1 and a half nests each for greedy adults, less for kids

slice up 2-3 spring onions, chop pak choi or green cabbage

(I have also used the frozen bag of stir-fried veg)

stir noodles from time to time, a minute before noodles finish cooking, add spring onions and pak choi (frozen veg needs longer) and done.

I also use a lot of tinned beans, cannelini, borlotti, kidney, spicy bean stew is great or veg chilli with beans, bean soup -quesidillas from the chilli, or cheese and tomato quesidillas

sliced courgettes, sliced tomatoes and sliced parboiled potatoes, layered at an angle in roasting dish, then covered in bechamel sauce, cheese sprinkled over top and baked for half an hour.

Serve with crusty/garlic bread.

thick veg soup/stew with herb dumplings

SailorSam

jackyann wrote: »

I also suggest that you buy a pack of the "bacon off-cuts" that my butcher sells for £1 (you don't find them in supermarkets!)

I get those bacon offcuts in Heron Frozen Foods, i think they're £1 there.
Another cheap meal, sandwiches or with pasta is Asda Smartprice sardines 34p