Cheapest recipies.

minnie2

Hey anyone got cheap recipes for gluten free dairy free and nut free? Im anaphylactic and coeliac

ariarnia

minnie2 wrote: »

Hey anyone got cheap recipes for gluten free dairy free and nut free? Im anaphylactic and coeliac

Breakfasts include porridge (depending on sensitivity to oats), popped rice, fruit, omelette/boiled eggs, fry-up (bacon and eggs with beans/mushrooms)

More substantial meals could be:
Mushroom/ham/other omelettes
Egg, chips and beans
Stews, casseroles and soups with a potato base and HM gravy (cornstarch).
Veg/egg/meat fried rice

Baked potato with:
Egg/Tuna and Hellmans mayo (lactose free)
HM chilli
baked beans
HM 'Coronation' chicken with mayo not yogurt
Chicken, celery and apple (Waldorf salad without the walnuts)
Ratatouille

You could also buy small amounts of vegan dairy substitutes or talk to your doctor about a prescription* for a limited amount of gluten free products (such as vegan 'cheese' or GF pasta) and use these in small amounts for 'mouth feel'

*(assuming you're a medically diagnosed coeliac and can get them on prescription and that you've not already tried them and realised how pants the GF subs actually are )

minnie2

Thank you.i didnt think about getting stuff on prescription i thought they had moved away from all that.i do have a prepayment certificate as i am on a tonne of medication so i will ask .i havent really found any substitute i like except a pizza base and thats £3 for 2. I dont really eat bread.i make my own cakes.i dont substitute dairy stuff i am anaphylactic and was diagnosed at 12 weeks old i cant bring myself to try stuff that looks like dairy things i cant have.i know its psychological but my reactions are so bad it makes me panic/cry just watching my husband put dairy free butter on his jacket potato.i am allergic to the whole cow too so no beef in the house i have to use pork or turkey mince which is expensive.i am currently having a lot of boiled potatos and veg as my meals.i will have this for weeks then when i am fed up i move on to the next.i need to try and sort lunches at work out but i dont eat sandwiches or yoghurts.& fruit gives me a bad belly (functional bowel disease & hiatus hernia).theres an overdraft i really need to pay off by November too before they put prices up :-( so any food budget saved is going towards that.my shopping is all over the place at the minute.need to focus.stress

ScotinLondon

How about simple curries? All curries are done to your taste and the hotness will be up to you.

We have it with rice as even tho I am Indian, I cannot for the life of me, make chappatis.

It's just an idea...hth.
X

PipneyJane

minnie2 wrote: »

Thank you.i didnt think about getting stuff on prescription i thought they had moved away from all that.i do have a prepayment certificate as i am on a tonne of medication so i will ask .i havent really found any substitute i like except a pizza base and thats £3 for 2. I dont really eat bread.i make my own cakes.i dont substitute dairy stuff i am anaphylactic and was diagnosed at 12 weeks old i cant bring myself to try stuff that looks like dairy things i cant have.i know its psychological but my reactions are so bad it makes me panic/cry just watching my husband put dairy free butter on his jacket potato.i am allergic to the whole cow too so no beef in the house i have to use pork or turkey mince which is expensive.i am currently having a lot of boiled potatos and veg as my meals.i will have this for weeks then when i am fed up i move on to the next.i need to try and sort lunches at work out but i dont eat sandwiches or yoghurts.& fruit gives me a bad belly (functional bowel disease & hiatus hernia).theres an overdraft i really need to pay off by November too before they put prices up :-( so any food budget saved is going towards that.my shopping is all over the place at the minute.need to focus.stress

And breathe...

You are under a lot of stress at the moment and I can appreciate your panic response re dairy substitutes - you have a life threatening allergy. Most of our costs are fixed (housing, transport to work) but you're smart because you've realised one of the few things you can control is you food spending.

I have a couple of recipe ideas for you but, first, do you have a microwave at work? Also, do you have any issues with cornmeal/polenta? What about oats or nuts or lentils?

Do you have access to a real butcher's shop? Pork is one of the cheapest meats out there, so they could mince it for you much more cost effectively than you'd get from the supermarket. Ditto with lamb, if you can eat it. If you develop a relationship with your butcher, you'll find that they will offer to make gluten free sausages and other treats for you at cost effective prices.

The cheapest meals I can think of are porridge for breakfast, humus with veggie dippers for lunch, for dinner dhal and rice or home made chilli or a lentil loaf or a nut roast. Both of the latter involve breadcrumbs so substitute a similar quality of rolled oats.

For the chilli, if you're fed up with serving it on rice, you could make a "spoon bread" corn bread top: in a deep bowl, combine 3/4 cup of cornmeal, 1.5 cups of water, 1 egg, and 1 teaspoon of baking powder. Grind over some salt and pepper. Slowly pour it over your chill/stew and bake for half an hour or so at 200C.

Here's my Dhal recipe. You can leave out the chilli completely, if you wish.

Ingredients
300g yellow split peas/Chana dhal. (67.5p)
1tsp turmeric
1tblsp garam marsala
1/2 tsp salt
Boiling water

The Tarka
1 tbsp. oil (3p)
1 onion sliced (12p)
100-150g mushrooms, sliced (25p)
1 large clove garlic, crushed (5p)
1 tsp ground chilli
2 cups frozen mixed veg (30p)
1 x 400g can chopped tomatoes (25p)
Optional: A handful of fresh spinach leaves or leftover rocket from a bag of salad leaves. (25p)
Optional: a tblsp or so of fresh coriander leaves, chopped

The Rice
1.5 cups basmati rice (12p)
3 cups boiling water

Method

1. Pour the dhal into a sieve and rinse well in fresh water. It doesn't need soaking..
2. Boil the kettle. Meanwhile, measure the dhal in a jug, make a note of the volume measurement and pour into a saucepan. Add twice as much boiling water. (The packet said to use 1 litre of water for 300g of dhal but that took considerable simmering to be absorbed..)
3. Stir in the turmeric, salt and the garam marsala, bring back to the boil and simmer until the dhal is soft and most of the liquid is absorbed. Stir regularly. The dhal will be cooked after 20-25 minutes but it takes a while until the liquid is almost gone. (Note: when it reaches the point where it starts to stick to the bottom of the pan, that’s when it’s ready.)
4. Meanwhile, make your Tarka:
a. Heat the oil in a frying pan and fry the onion until soft.
b. Add the mushrooms and continue frying until most of the water they make has evaporated. Then stir in the crushed garlic.
c. Have your frozen mixed veg ready on the side. Sprinkle the chilli over the contents of your frying pan and stir fry until the aroma rises. Stir in the frozen veg and fry until all their water has evaporated.
d. Add the tomatoes and fry until most of their liquid is gone, stirring occasionally. Stir in the spinach and coriander if using and cook until wilted. Switch off until the dhal is ready.
5. To make the rice using the absorption method:-
a. Boil the kettle again.
b. Measure out your rice and put in a saucepan with a tight fitting lid.
c. Cover with twice as much boiling water.
d. Bring back to the boil and boil for 2 minutes. (Use a timer.)
e. Switch off the heat. Cover the saucepan with its lid and leave to sit for at least 12 minutes.
f. It is now ready to serve.
6. When your dhal is ready, stir in the tarka. Taste and season as necessary. Serve over rice.

minnie2

PipneyJane wrote: »

And breathe...

You are under a lot of stress at the moment and I can appreciate your panic response re dairy substitutes - you have a life threatening allergy. Most of our costs are fixed (housing, transport to work) but you're smart because you've realised one of the few things you can control is you food spending.

I have a couple of recipe ideas for you but, first, do you have a microwave at work? Also, do you have any issues with cornmeal/polenta? What about oats or nuts or lentils?

Do you have access to a real butcher's shop? Pork is one of the cheapest meats out there, so they could mince it for you much more cost effectively than you'd get from the supermarket. Ditto with lamb, if you can eat it. If you develop a relationship with your butcher, you'll find that they will offer to make gluten free sausages and other treats for you at cost effective prices.

The cheapest meals I can think of are porridge for breakfast, humus with veggie dippers for lunch, for dinner dhal and rice or home made chilli or a lentil loaf or a nut roast. Both of the latter involve breadcrumbs so substitute a similar quality of rolled oats.

For the chilli, if you're fed up with serving it on rice, you could make a "spoon bread" corn bread top: in a deep bowl, combine 3/4 cup of cornmeal, 1.5 cups of water, 1 egg, and 1 teaspoon of baking powder. Grind over some salt and pepper. Slowly pour it over your chill/stew and bake for half an hour or so at 200C.

Here's my Dhal recipe. You can leave out the chilli completely, if you wish.

Ingredients
300g yellow split peas/Chana dhal. (67.5p)
1tsp turmeric
1tblsp garam marsala
1/2 tsp salt
Boiling water

The Tarka
1 tbsp. oil (3p)
1 onion sliced (12p)
100-150g mushrooms, sliced (25p)
1 large clove garlic, crushed (5p)
1 tsp ground chilli
2 cups frozen mixed veg (30p)
1 x 400g can chopped tomatoes (25p)
Optional: A handful of fresh spinach leaves or leftover rocket from a bag of salad leaves. (25p)
Optional: a tblsp or so of fresh coriander leaves, chopped

The Rice
1.5 cups basmati rice (12p)
3 cups boiling water

Method

1. Pour the dhal into a sieve and rinse well in fresh water. It doesn't need soaking..
2. Boil the kettle. Meanwhile, measure the dhal in a jug, make a note of the volume measurement and pour into a saucepan. Add twice as much boiling water. (The packet said to use 1 litre of water for 300g of dhal but that took considerable simmering to be absorbed..)
3. Stir in the turmeric, salt and the garam marsala, bring back to the boil and simmer until the dhal is soft and most of the liquid is absorbed. Stir regularly. The dhal will be cooked after 20-25 minutes but it takes a while until the liquid is almost gone. (Note: when it reaches the point where it starts to stick to the bottom of the pan, that’s when it’s ready.)
4. Meanwhile, make your Tarka:
a. Heat the oil in a frying pan and fry the onion until soft.
b. Add the mushrooms and continue frying until most of the water they make has evaporated. Then stir in the crushed garlic.
c. Have your frozen mixed veg ready on the side. Sprinkle the chilli over the contents of your frying pan and stir fry until the aroma rises. Stir in the frozen veg and fry until all their water has evaporated.
d. Add the tomatoes and fry until most of their liquid is gone, stirring occasionally. Stir in the spinach and coriander if using and cook until wilted. Switch off until the dhal is ready.
5. To make the rice using the absorption method:-
a. Boil the kettle again.
b. Measure out your rice and put in a saucepan with a tight fitting lid.
c. Cover with twice as much boiling water.
d. Bring back to the boil and boil for 2 minutes. (Use a timer.)
e. Switch off the heat. Cover the saucepan with its lid and leave to sit for at least 12 minutes.
f. It is now ready to serve.
6. When your dhal is ready, stir in the tarka. Taste and season as necessary. Serve over rice.

Thank you!!!!! Much appreciated .i use pork mince.ive just started buying it from aldi as its cheaper than what i was paying at tesco.i did use a butchers before we moved but since then i havent.ive only recently stepped into an aldi finding out whats what.the smell of lamb makes me physically vomit my nanny was the same randomly. Thank you for recipes.i am also anaphylactic to nuts ive always been allergic to nuts but at 19weeks pregnant i accidently had almond as it was in a free from chocolate brownie and went into anaphylactic shock.i am fine with oats though and i am not allergic to peanuts but apparently they arent actually a nut etc different family.

mcculloch29

For anyone coming across this thread and looking for inspiration in a cash-strapped January, here's some.
Jack Monroe's blog, with many of the recipes from her books.

The blog of the much-missed Shirley Goode, RIP.

Jocasta Innes' The Pauper's Cookbook (recipe for onion soup)

The Pauper's Cookbook on Amazon

My favourite Pauper's Cookbook recipe (and I'm not alone) - onion, bacon and potato hotpot

Bogof_Babe

mcculloch29 wrote: »

For anyone coming across this thread and looking for inspiration in a cash-strapped January, here's some.
Jack Monroe's blog, with many of the recipes from her books.

The blog of the much-missed Shirley Goode, RIP.

Jocasta Innes' The Pauper's Cookbook (recipe for onion soup)

The Pauper's Cookbook on Amazon

My favourite Pauper's Cookbook recipe (and I'm not alone) - onion, bacon and potato hotpot

That last link gave me a warning that "this website may harm your computer". So I didn't get to see the recipe, although I would love to as mum used to make something like that for us. Any chance you could c&p the actual recipe?

mcculloch29

From the website,( but I use sliced tinned potatoes for speed, plus they are cheaper - from Aldi). If using tinned potatoes you can cut the cooking time to 45 minutes, especially if the onions have a few minutes in the microwave to soften, before use.
I also make a cheese sauce.
50 g (2oz) butter
50 g (2 oz) plain flour
600 ml (1 pint) milk
sea salt and freshly ground black pepper
Freshly grated nutmeg (optional)
4 large onions, peeled and very thinly sliced
4 large potatoes, peeled and very thinly sliced
125 - 225 g (4-8oz)

Method
Preheat the oven to 200° C (400° F - gas 6)
Use a food processor to quickly and thinly slice the potatoes and onions.
(With tinned I use the slicing slot on my grater, which is what I used 35 years ago, before I owned a food processor.)

Method

Make a white sauce by melting the butter on a low heat in a small pan, stir in the flour and gradually whisk in the milk
Bring to the boil stirring all the while, once smooth and thick, reduce the heat to a very low simmer, add the seasoning and nutmeg and leave it ticking over while you prepare the rest of the ingredients.
Grease a casserole dish and build up in layers of onion, potatoes and bacon bits, ending with potatoes
Pour the white sauce over the top and jiggle well to distribute the sauce evenly
Cover and bake for 1 hour at 200° C (400° F - gas 6), uncover and reduce to 180° C (350° F - gas 4) and cook for 1 final hour

mcculloch29

Reviving this thread to share this recipe, just posted elsewhere. I used Heron Foods lambs' liver at £1 for 454g.
Simple liver and bacon with stuffing.

2 x Beef Oxo cubes, from Heron, or 3 x tablespoons Bisto or similar granules

1 pack Heron frozen lambs' liver, defrosted.

Approx 300g bacon bits (cooking bacon) usually £1 ish a 900g pack, so a third of a pack. (Also in Lidl, if your Heron has none.)

1 pack sage and onion stuffing, made up with water, following the instructions on the pack.

Method
Put the liver and bacon, mixed together, into a shallow smallish dish.

Make a stock with the Oxo or a thinnish gravy with the gravy granules and pour over the mixed liver and bacon. Add a bit of black pepper or Worcester sauce to the stock/gravy if you like a bit of zip and heat.

Spread the made-up stuffing over the top, and cook in a medium oven for about an hour, a little longer if you don't like your liver pink. The stuffing topping should be crisp and crunchy, but not burned.

Nice with mashed potatoes, or mashed swede and carrots, and peas.

Can't remember where I got this recipe from. It may have been Shirley Goode, I've been making it with Heron's liver for years, as it's too bitty to use fried.