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OrkneyStar wrote: »
Wow I have just made meal plans right up to the end of July, using up lots of freezer stuff. Think we will have a week of buying bits and bobs at the start of Augs, away for a week or two, and then do a nice big stock up shop in the last two weeks of Augs! Hopefully the set budget will get all our fresh fruit/veg, yogs, milk, eggs, baby supplies easily enough (best laid plans lol) :rolleyes: .
PS Anyone got any uses for broad beans ? Am putting some in tonights chicken stew but wondered if anyone had any other ideas. They are frozen ones.
perrywinkle wrote: »
this looks like it might be worth a try and you could probably alter the filling to suit what you have/like.http://www.bbcgoodfood.com/recipes/3503/basil-pea-and-pancetta-tart
cookinmummy wrote: »
The recipe below I do quite often and just bung in whatever veg and potatoes I have lying around - but always pop broad beans in. Its a good food, but can't find it on the site to stick a link in - so here it is:Chicken and Spring Vegetable Stew
2 chicken breasts (skin on)
1 tbsp olive oil
200g baby new potatoes (cleaned and thinly sliced
500 ml chicken stock (can be a cube)
200g mixed spring vegetables including broad beans (to be honest I bung in what ever I have!)
2 tbsp crème fraiche
Handful of tarragon roughly chopped (again I quite often stick in whatever I have ample of out of the garden) or ½ tsp of dried tarragonFry chicken in olive oil for 5 mins each side. Throw in potatoes and pour over the chicken stock. Cover and simmer for 10 mins.
Remove lid, turn up heat to reduce the stock a bit (2mins ish), chuck in veg, cover again and cook for 5 mins.
Stir in crème fraiche to make creamy sauce, season with S and P, chuck over tarragon and serve.
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