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  • FIRST POST
    • Ticklemouse
    • By Ticklemouse 15th Apr 05, 4:55 PM
    • 4,896Posts
    • 5,486Thanks
    Ticklemouse
    Recipe Collection Thread (recipe board)
    • #1
    • 15th Apr 05, 4:55 PM
    Recipe Collection Thread (recipe board) 15th Apr 05 at 4:55 PM
    Sounds grand, but it's one of these really thick, cheap soups you could eat with a knife and fork.
    Ingredients

    3 tsp Olive Oil
    2 small onions, peeled and chopped
    2 stalks celery, peeled and chopped
    2 lg cans peeled plum tomatoes in juice
    1 lg can chickpeas (drained)
    1 tbsp chpped fresh basil
    grated parmesan
    4 oz Thin Pasta Noodles


    Method

    Heat oil and cook onion & celery until soft (5-10 mins)

    Add tomatoes, simmer for 10 mins

    Stir in basil, chick peas and pasta, simmer for 10-15 mins

    Serve hot, sprinkled with parmesan.

    Absolutely yummy ! Nicked this recipe straight from the back of the pack of noodles, but it's really lovely and very cheap. Oh, but do watch out at end - you may need to add more water as it does start to get very thick and catch. I sometimes add an extra can of chopped tomatoes. Makes loads though.
Page 27
    • frugalpam
    • By frugalpam 18th Jul 08, 6:40 PM
    • 2,237 Posts
    • 4,844 Thanks
    frugalpam
    We need a 'Twinks recipe book'
    • tattycath
    • By tattycath 18th Jul 08, 8:26 PM
    • 6,820 Posts
    • 35,979 Thanks
    tattycath
    That sounds like a great idea, but so as not to leave people out we should really have an MSE recipe book as there are lots of great contributions and fantastic recipes suggested on this website. Obviously there should be a special place for twinks hobnobs but then aussie lass would want a special place for her anzacs-which really are delicious!!!
    So I'd settle for an MSE cook book, but make sure twinks hobnobs and aussielass's anzacs are in there, along with the impossible pie, impossible quiche etc etc.
    GE 36 *MFD
    MFIT-T4 No 83
    Mortgage overpayments:

    Emergency savings 100/2000
    Savercard Christmas savings 10
    12/3/17 175lb - 15/3/17 173lb - 28/6/17 167lb - 14/7/17 164lb - 12/9/17 160lb - 29/12/17 155lb
    • twink
    • By twink 19th Jul 08, 7:43 AM
    • 3,806 Posts
    • 26,264 Thanks
    twink
    a cookbook would be great, full of moneysaving recipes, bound to be popular
  • Lesley Gaye
    a cookbook would be great, full of moneysaving recipes, bound to be popular
    Originally posted by twink
    if we really did do one of these, I was involved in a Millennium cookbook for the village I lived in at the time. We invited all the locals to contribute their favourite family recipes, a local artist painted a watercolour for the front page and we published 500 copies with a plastic see through cover, front and back in thickish card, lovely full colour watercolour on the front, each section divided with a different colour card and a pen and ink drawing, and bound in those comb binders that you can get. The printer did all the binding etc. It worked really well.

    I set all the pages using my desk top publisher. If we do a book, I could contibute in that kind of way if it helped.
    • kippers
    • By kippers 19th Aug 08, 6:08 PM
    • 1,970 Posts
    • 6,035 Thanks
    kippers
    Chicken and spinach pie....
    I don't know where to post this but i was just bursting to tell you all.. i made the most delicious chicken and spinach pie...

    I baked blind some pastry in a pie dish. While this was cooking i heating some left over cooked chicken in a frying pan (i used water not oil) for approx 10 mins then added some chopped up spinach that someone gave me at the allotment today for a further 5 mins. I got rid of the excess water and mixed in some white sauce and then put the chicken, spinach & white sauce in the pie and covered with pastry and cooked gas mark 5 until pastry cooked.

    I served it with potatoes, cabbage and peas (all from my allotment) and some 'value' carrots and gravy....it was yummy, even my fussy DD2 ate it.

    Anyway, this is probably not new to most of you but i thought i'd share it as it was such a simple but tasty meal.


    • Penelope Penguin
    • By Penelope Penguin 19th Aug 08, 6:42 PM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    That looks lovely - we have loads of spinach in the garden I'll add it to the recipe thread once I find where squeaky has hidden it
    Sheep, pigs, hens and bees on our Teesdale smallholding
  • BP56134
    I have been looking through these threads for an hour now and I am not getting anywhere. Does anyone have a really nice veggie curry or chilli suitable for grownups? I'm looking for something special rather than my usual 'throw it all in and add some paste' method, and would rather not go down the tofu or quorn route. Help please???
    Sealed Pot Challenge - number 263
  • Lesley Gaye
    I have been looking through these threads for an hour now and I am not getting anywhere. Does anyone have a really nice veggie curry or chilli suitable for grownups? I'm looking for something special rather than my usual 'throw it all in and add some paste' method, and would rather not go down the tofu or quorn route. Help please???
    Originally posted by BP56134
    how about this one. Butter Bean and Vegetable Curry from Rose Elliot's Better Than Beans (I think that's what it's called)

    175g butter beans
    3 tblsp oil
    1 chopped onion
    1 crushed clove garlic
    1 tsp groumd cumin
    1 tsp turmeric
    a little chilli, depending on how hot you like it
    2 tomatoes
    450g potatoes, chopped - I don't peel them, but feel free
    1 1/2 tsps sea salt
    2 bayleaves
    125g peas or frozen green soya beans

    Cook the butter bans until soft, you can soak them first if you like, but I don't generally bother. Or use canned ones. Drain and save the water.

    heat oil, add onion and garlic until soft, stir in spices and sizzle for a bit. Add the tomatoes and potatoes and mix well. Stir in 275ml of reserved bean cooking liquor, salt and bay leaves. Put the lid on and simmer until te potatoes are nearly soft, add peas or soya beans and simmer a further few minutes

    You can use any beans in place of the butter beans, mung beans worked well
  • Lesley Gaye
    how about this one. Butter Bean and Vegetable Curry from Rose Elliot's Better Than Beans (I think that's what it's called)

    175g butter beans
    3 tblsp oil
    1 chopped onion
    1 crushed clove garlic
    1 tsp groumd cumin
    1 tsp turmeric
    a little chilli, depending on how hot you like it
    2 tomatoes
    450g potatoes, chopped - I don't peel them, but feel free
    1 1/2 tsps sea salt
    2 bayleaves
    125g peas or frozen green soya beans

    Cook the butter bans until soft, you can soak them first if you like, but I don't generally bother. Or use canned ones. Drain and save the water.

    heat oil, add onion and garlic until soft, stir in spices and sizzle for a bit. Add the tomatoes and potatoes and mix well. Stir in 275ml of reserved bean cooking liquor, salt and bay leaves. Put the lid on and simmer until te potatoes are nearly soft, add peas or soya beans and simmer a further few minutes

    You can use any beans in place of the butter beans, mung beans worked well
    Originally posted by Lesley Gaye
    re-reading the recipe, I noticed some notes I had made.

    I reduced the amount of potato to 150g, used the 150g frozen soya beans instead of peas and added some extra spices - 1tsp paprika and 1 tsp garam masala

    It was really yummy
    • arkonite_babe
    • By arkonite_babe 16th Sep 08, 9:41 PM
    • 7,259 Posts
    • 8,310 Thanks
    arkonite_babe
    Easy Sushi for beginners
    You will need the following items:

    Sushi Rice
    Sushi Nori ( Edible Roasted Seaweed Sheets)
    Bamboo rolling mat
    Rice Wine vinegar
    Mirin
    Castor Sugar
    Salt

    To make the sushi rice dressing:
    2 tbspn rice wine vinegar
    1 tbspn mirin
    1 tsp castor sugar
    1 tspn salt

    Fillings I used were:
    Cucumber strips, deseeded
    peppadew sweet peppers
    Sainsburys basics smoked salmon trimmings
    Cooked jumbo prawns

    Stir well togther in a non metal bowl and set aside

    Cook rice as per instructions either in a rice cooker or in a heavy pan
    Transfer rice into a non metallic bowl
    Fold in sushi dressing and continue to fold until rice is just warm
    Place sushi nori on bamboo rolling mat
    Spread dressed rice over the nori covering about 2/3 of the sheet
    Add your fillings a little off centre
    Roll up the bamboo mat slowly, pressing lightly as you go
    When you get to the end of the sheet, moisten edge with a little water and press down on roll to seal the edge
    Remove roll from mat and using a damp knife cut the roll into 6 pieces.
    I found it easier to slice the roll after it had been in the fridge for a while.

    Serve with pickled ginger and soy sauce
    • arkonite_babe
    • By arkonite_babe 16th Sep 08, 9:41 PM
    • 7,259 Posts
    • 8,310 Thanks
    arkonite_babe
    Fish Pie
    3 white fish fillets (Iceland frozen variety)
    1/2 pint milk
    knob butter
    3 bay leaves
    2 tablespoons plain flour
    handful jumbo prawns
    leftover mashed potato (I had colcannon in the freezer so used that as a topping)
    ground black pepper
    1 tspn mustard


    I have made these in individual ramekins but you can make a full size pie if you prefer

    Place 1/2 pint milk in saucepan and add fish and bay leaves
    Bring to a simmer and cook until fish is done
    Strain milk away from fish and set aside to make white sauce
    divide fish and prawns into ramekins

    to make white sauce (See videojug here if you are really stuck on making this sauce)
    melt butter in a pan
    add flour and stir well until it all is bound together (it will look like crumbs)
    slowly add milk stirring all the time (I use a whisk as it's easier to make a smooth sauce)
    when milk is all added keep stirring until you have a lovely smooth sauce, you might need to add a bit more milk if your sauce is really thick, keep it quite thick to help keep your pie together, custard consistency is about right )
    whisk in mustard
    season with black pepper ( I don't add salt as I use salted butter)

    divide sauce between ramekins and top with mashed potato
    press potato to the sides of the ramekin to seal the sauce into the pie to prevent leaks

    place in oven at 180oc until piping hot and top is crispy and brown

    serve with seasonal vegetables on the side
  • Stephen Leak
    Two new recipes
    I've been busy working on recipes for two French classics, Onion Soup and Chicken in Wine. I will post then separately, as they probably need to be moved to different places.

    Again, they don't use any weird and wonderful ingredients that cost a fortune and you only use a 1/4 of a teaspoon of. Again, they are simple enough for even a complete novice to be able to do them.

    FRENCH ONION SOUP

    Serves 2

    INGREDIENTS

    1 stock cube
    500ml of boiling water
    2 onions
    1 tablespoons of olive oil
    [FONT='Calibri','sans-serif'] a tablespoon of sugar[/font]
    of a teaspoon of ground pepper
    a loaf of French bread
    50g of cheese

    METHOD

    Dissolve the stock cube in the water. Peel the onions, cut them in half and then chop them into thin slices.

    Put the oil into a saucepan on a low heat. Add the onions and stir. Put the lid on and cook gently for 25 minutes until soft and dark brown (caramelised). Stir frequently to stop it sticking.

    Turn up the heat to medium. Add the sugar and stir for 1 minute. Add the stock and the pepper. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid back on and cook for another 25 to 30 minutes.

    Cut 4 slices of the French bread on the slant. Toast it on one side under a preheated medium grill. Grate the cheese. Put the grated cheese on the untoasted side of the bread.

    Put the soup into a big heatproof bowl or individual heatproof bowls. Float the bread and cheese on top. Cook under a preheated medium grill until the cheese bubbles.

    ADDITIONS & ALTERNATIVES

    The traditional French recipe uses beef stock, but this makes an otherwise completely vegetable dish unsuitable for vegetarians. You can use a vegetable stock cube instead.

    Substitute 1 tablespoon of butter for 1 tablespoon of the oil. Add a finely chopped or crushed clove of garlic at the same time as the onions. Use brown sugar for preference, but white will do fine.

    Add of a teaspoon of ground allspice, a tablespoon of white wine vinegar and a bay leaf at the same time as the stock. Dont forget to fish out the bay leaf before serving.

    Use Cheddar, Edam, Emmental, Gouda or Gruyere cheese. Omit the cheese and serve with just the toasted French bread.

    Garnish with 25g ( a 50g pack) of finely chopped fresh parsley just before serving.

    TIPS

    The trick with this dish is to cook the onions really, really slowly until they are until they are dark brown (caramelised) without burning them. Just keep an eye on them and dont wander off.

    This soup can be kept in the fridge for 24 hours, or even frozen. Just reheat it and do the toast and cheese.


    EDIT: I've tested this one and it was a too sweet, so I've cut the amount of sugar to 1/2 a tablespoon and will do another batch. The colour was good, even with the vegetable stock cube. I was in a bit of a hurry and I didn't 'caramelise' the onions enough, either.
    Last edited by Stephen Leak; 05-10-2008 at 11:25 PM.
  • Stephen Leak
    CHICKEN IN WINE (COQ AU VIN)

    Serves 2

    INGREDIENTS

    750g of chicken pieces
    1 chicken stock cube
    125ml of boiling water
    2 rashers of unsmoked streaky bacon
    50g of button mushrooms
    1 clove of garlic
    2 onions
    1½ tablespoons of olive oil
    1 teaspoon of mixed herbs
    ¼ of a teaspoon of pepper
    ¼ of a bottle of wine

    DEFROSTING

    If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.

    METHOD

    Dissolve the stock cube in the water. Cut each rasher of bacon into quarters. Wipe the mushrooms clean, discard any nasty ones and cut the end off the stalks. Peel the garlic and chop it into tiny pieces. Peel the onions and cut them into quarters.

    Put the oil into a saucepan on a medium heat. Add the. Fry the bacon, chicken and onions for about 10 minutes until it is golden. Stir frequently to stop it sticking.

    Turn down the heat. Add the garlic, herbs and pepper. Cook on a low heat for another 10 minutes.

    Put the contents of the saucepan into an ovenproof dish with a lid. Add the stock and wine and stir around.

    Cook in a preheated oven at 180°C, 350°F, gas mark 4 for 1 hour with the lid on. Add the mushrooms and cook for another 15 minutes with the lid off.

    ADDITIONS & ALTERNATIVES

    Substitute 1 tablespoon of butter for 1 tablespoon of the oil.

    Use a bouquet garni instead of the mixed herbs. It looks like a big tea bag with herbs in it, and stops them being left in the dish. Don’t forget to fish it out before serving.

    Use red wine for preference, but white will do fine. Add 1 tablespoon of brandy at the same time as the wine.

    Serve with new potatoes and green vegetables, or rice, or even a salad.
    Last edited by Stephen Leak; 20-09-2008 at 9:52 PM.
    • princesstippytoes
    • By princesstippytoes 20th Sep 08, 9:53 PM
    • 433 Posts
    • 2,430 Thanks
    princesstippytoes
    I use these recipes from Delia for both those meals.

    http://www.deliaonline.com/recipes/french-onion-soup,1308,RC.html

    http://www.deliaonline.com/recipes/coq-au-vin,1168,RC.html

    Why don't you add them to the recipe thread Stephen? When you say you've been working on them,, do you just adapt them from an original recipe?
  • Stephen Leak
    I use these recipes from Delia for both those meals.

    http://www.deliaonline.com/recipes/french-onion-soup,1308,RC.html

    http://www.deliaonline.com/recipes/coq-au-vin,1168,RC.html

    Why don't you add them to the recipe thread Stephen? When you say you've been working on them,, do you just adapt them from an original recipe?
    Originally posted by princesstippytoes
    It's easier to let the board guides move them!

    What I like to try and do is to take a look at lots of different recipes for a particular dish, and amalgamate them into one, losing the ingredients which have just been added to be different, or are impossible to find. If I can't find it in a supermarket, it's out and I have to look for an alternative. (My chicken and sweet corn soup nearly didn't see light of day until I found creamed sweet corn in my local Tesco!)

    I also reduce them down to two, and no more than three servings for all my fellow "singleton" MSE-ers.

    I also test every one, and point out any simple pitfalls for the novice - like leaving in the bayleaf or bouquet garni, if used.

    The bouquet garni was a case in point - most recipes specified it, but one suggested using loose mixed herbs instead - it just means they are floating around the finished dish - so what? So I specify the cheaper mixed herbs, which can be used for other things and relegate the posh bouquet garni to the "A&A". The same with butter, which is now a luxury ingredient, instead of some of the oil.

    I also wanted to get a recipe for the onion soup that didn't rely on beef stock, a pet hate of mine.

    I also like to try and make then fun, as well. Other little things - the ingredients are always in the order you use them, so you don't forget any. The onions are always prepared last, in case they make you cry.

    Looking at recipes in such detail, it's amazing what you notice. One of the chicken ones specified an amount of butter, used some of it, but then there was no mention of using the other bit. Another had you add the stock to the pan and then pour it straight into the ovenproof dish. Why? All it does is make the pan heavier. So mine adds the pan to the dish and then adds the stock.
    Last edited by Stephen Leak; 05-10-2008 at 11:16 PM.
    • princesstippytoes
    • By princesstippytoes 20th Sep 08, 10:32 PM
    • 433 Posts
    • 2,430 Thanks
    princesstippytoes
    It's easier to let the board guides move them!

    .
    Originally posted by Stephen Leak

    Well luckily everyone doesn't think like that or the board would be a right mess. :rolleyes: The board guides do a fantastic job but surely we can help them by posting in the right place in the first place.
    Last edited by princesstippytoes; 20-09-2008 at 10:45 PM.
    • oliveoyl
    • By oliveoyl 21st Sep 08, 12:00 AM
    • 2,718 Posts
    • 105,650 Thanks
    oliveoyl
    How do you add a recipe to the index... I've just had a look and all I managed to do was open up about 17 different browsers lol.
    TOP MONEYSAVING TIP

    Make your own Pot Noodles using a flower pot, sawdust and some old shoe laces. Pour in boiling water, stir then allow to stand for two minutes before taking one mouthful, and throwing away. Just like the real thing!
    • rockie4
    • By rockie4 21st Sep 08, 4:49 PM
    • 1,262 Posts
    • 9,892 Thanks
    rockie4
    Veggie Haggis
    I make these in muffin tins and get 6-8, they're VERY filling! I freze then re-heat for 5mins on medium in the microwave. Enjoy!

    100g/4oz onion, peeled & finely chopped
    • 15ml/1tbsp sunflower oil
    • 50g/2oz carrots, very finely
    • chopped
    • 35g/11/2 oz mushrooms, finely chopped
    • 50g/2oz red lentils
    • 600ml/1pint vegetable stock
    • 25g/1oz mashed, tinned red kidney beans
    • 35g/11/2 oz ground peanuts
    • 25g/1oz ground hazelnuts
    • 30ml/2tbsp shoyu ( soy sauce)
    • 15ml/1tbsp lemon juice
    • 7.5ml/11/2tsp dried thyme
    • 5ml/1tsp dried rosemary
    • generous pinch cayenne pepper
    • 7.5ml/11/2 tsp mixed spice
    • 200g/8oz fine oatmeal
    • Freshly ground black pepper
    1. Pre-heat the oven to 190C, 375F or Gas Mark 5
    2. Saut! the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
    3. Now add the lentils and three quarters of the stock.
    4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
    Cook everything, well mixed together, for a further 10 to 15 minutes.
    5. Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary. 6. Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes. 7. Serve with mashed neeps and tatties.
    • sweetserendipity
    • By sweetserendipity 24th Sep 08, 12:38 PM
    • 3,601 Posts
    • 10,729 Thanks
    sweetserendipity
    Volcanoes - cheap & cheerful recipe for kids
    I don't know if this was my Mum's invention but she used to make this for us when we were kids.

    Mashed potato
    Boiled egg cut in half widthways*
    Tomato ketchup

    Pile the mashed potato onto a plate in a 'mountain' shape
    Use one half of the egg, yolk side up, & push into the top of the 'mountain'
    Smother with lava (tomato ketchup!)

    * I seem to remember my Mum used 'not quite hard' boiled eggs so the yolk was still a bit runny & that mixed in with the ketchup gave a gorgeous orange lava!

    Cheap & filling & easy enough for kids to help make.
    • Penelope Penguin
    • By Penelope Penguin 24th Sep 08, 4:43 PM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    I don't know if this was my Mum's invention but she used to make this for us when we were kids.

    Mashed potato
    Boiled egg cut in half widthways*
    Tomato ketchup

    Pile the mashed potato onto a plate in a 'mountain' shape
    Use one half of the egg, yolk side up, & push into the top of the 'mountain'
    Smother with lava (tomato ketchup!)

    * I seem to remember my Mum used 'not quite hard' boiled eggs so the yolk was still a bit runny & that mixed in with the ketchup gave a gorgeous orange lava!

    Cheap & filling & easy enough for kids to help make.
    Originally posted by sweetserendipity
    My DSis used to eat fried egg with ketchup and it still makes me <shudder>

    I'll add this to the recipe thread

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
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