OS in the kitchen

caronc

midnightraven3 wrote: »

if you like pizza/chinese/takeout etc
this is a great book, many of us here have it
It was written by a man who is agoraphobic and missed his take out meals, there are a couple of others he has written, but this one is the best to get started with

https://www.amazon.co.uk/Takeaway-Secret-cook-favourite-fast-food/dp/0716022354

there is an extensive thread about it
https://forums.moneysavingexpert.com/discussion/2665259

make yourself a coffee and have a read:j

Would second that and the Curry Secret book.

caronc

I made meat sauce tonight to put together a lasagne - I didn't pad the mince out with lentils or I could have stretched it further.
500g mince, 3 onions, 2 carrots, 2 stalks of celery, 4 cloves of garlic, 2 tins of chopped tomatoes, 1 tomato tin of water to rinse the cans and 500ml of passatta plus seasoning, 2 oxo cubes, oregano and splosh of vermouth. It has given me enough sauce for an 8 (decent) portion lasagne plus a tub which with some chilli powder and a tin of beans will make 3 portions of chilli so 11 portions from 500g of beef mince.
Most importantly it tastes great.
I'm sure others on here could add to this .....

summerlady_2

Caronc - that is a good mix for mince.


I sometimes use peppers and/or mushrooms in the mix.






When you add lentils, what proportion to you add to the mince?
Someone also suggested oats - does it make a softer mix than with lentils?




note to self - update GC signature!!!!

caronc

summerlady wrote: »

Caronc - that is a good mix for mince.


I sometimes use peppers and/or mushrooms in the mix.






When you add lentils, what proportion to you add to the mince?
Someone also suggested oats - does it make a softer mix than with lentils?




note to self - update GC signature!!!!

Hi- yes I usually add these too but I was making for friends coming round one of whom doesn't like peppers and another mushrooms so kept it plain this time:)
If I'm adding lentils I usually add 1/3-1/2 a cup per 250g of mince. I've not tried using oats. I quite often use brown or green lentils as they keep their shape and I like them but the red ones are great for just padding it out a bit as they break down