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  • FIRST POST
    • keatergreyhound
    • By keatergreyhound 3rd Apr 05, 7:07 PM
    • 485Posts
    • 131Thanks
    keatergreyhound
    Lots of help needed please
    • #1
    • 3rd Apr 05, 7:07 PM
    Lots of help needed please 3rd Apr 05 at 7:07 PM
    Hi there
    Since joining this site ive saved so much money which im very pleased about. We now eat proper meals and I cant remember when our last takeaway was. Im all smiles as my hubby got on the scales and hes even lost weight (he needed it)
    Im cooking all my own bread with a maker and use my slow cooker as much as possible. But im still in my opinion wasting money and im hoping that if I post my "wastes" youll be able to help me. Basically one large one is sauce mixes. I use one when I make chilli and shepards pie. They cost about 70p each so there not cheap. I asked my friend whos an ace cook if with the chilli I could just use a small amount of chilli powder but I was told no as the mix had toms in and things like that. I do put a tin of toms in with my chilli anyway any ideas for me please? Also the same with shepareds pie, I use a mix, can anyone please point me in the right direction of something else ti use. Also rice pudding. I use pudding rice, but thats really expensive. I tried it with normal rice and it didnt taste right. Does anyone please have a recipe or tips. Even can I put it in the slow cooker? Also a recipe for crumbles and any tips would be post welcome. Im sorry to ask for such a lot. Were looking at buying a larger house so every penny counts. My daughters 6 months old and is so small she still fits in the 1st size nappies so thats money saving!
    I wanted to use washables but there still to big on her.
    Thanks in advance to you all
Page 1
    • Magentasue
    • By Magentasue 3rd Apr 05, 7:21 PM
    • 4,201 Posts
    • 2,671 Thanks
    Magentasue
    • #2
    • 3rd Apr 05, 7:21 PM
    • #2
    • 3rd Apr 05, 7:21 PM
    Is pudding rice really expensive? I thought it was about 60p a pack. I use 2 pints full cream milk, 5 tablespoons rice, 2 tablespoons vanilla sugar (stick a vanilla pod in a jar of granulated sugar) and an ounce or go of butter. Grate nutmeg on top and put in oven at 150C.

    For apple crumble, I use about half a pound of plain flour, just over half a pack of butter and about three ounces of sugar. Demerera sugar on the top!

    For chill I use a chopped chilli pepper, fried with some finely chopped onion,then some crushed garlic before I add the tomatoes. I normally add a teaspoon ofbrown sugar and some tabasco sauce if it needs to be hotter.

    Checkout Delia (www.deliaonline.com) for more ideas - my ways are probably not very authentic!
    • foreverskint
    • By foreverskint 3rd Apr 05, 7:43 PM
    • 1,003 Posts
    • 919 Thanks
    foreverskint
    • #3
    • 3rd Apr 05, 7:43 PM
    • #3
    • 3rd Apr 05, 7:43 PM
    When i make Chilli, I use fresh chillis, a little chilli powder, a counple of teaspoons of ground cumin seed, a couple of onions and as much garlic as I think every one can take. This i gently saute in a little oil before adding mince, chopped tomatoes a squeeze of tom puree. The cumin seed makes the difference and gives it that flavour that you find in the good sauce mixes. ( Check the ingredients panel and you will always see it listed.) Cook a chilli for at least a couple of hours or in the slow cooker to develop the flavour.

    As for shepherds pie, the best one is made from the previous days left over roast, beef or lamb. You dont need a lot. chop in the processor, add to some softened onions and add any left over or fresh carrots. Add the left over gravy and cook for about half an hour. Top with mash and grill with some cheese on top. I deliberately make some extra gravy and veg so that on a monday we have a "free meal". the other thing we do with the Monday shepherds pie is instead of just plain mash on top we make a bubble and squeak topping and use that. Yummy
    • keatergreyhound
    • By keatergreyhound 3rd Apr 05, 7:44 PM
    • 485 Posts
    • 131 Thanks
    keatergreyhound
    • #4
    • 3rd Apr 05, 7:44 PM
    • #4
    • 3rd Apr 05, 7:44 PM
    mmm I dont know what my other halfs doing with his rice pudd then.
    This is what I watched him do the other night. A whole 400g of pudding rice in a sauceman with a pint and a bit of milk. This was bolied. Then once boiled hr put it in ana oven dish with another pint of milk suger cream and butter. This was then cooked. Tasted so yummy. But not really that cheap when you can buy it for 17p a tin!
  • Jay-Jay
    • #5
    • 3rd Apr 05, 7:54 PM
    • #5
    • 3rd Apr 05, 7:54 PM
    As for shepherds pie, the best one is made from the previous days left over roast, beef or lamb. You dont need a lot. chop in the processor, add to some softened onions and add any left over or fresh carrots. Add the left over gravy and cook for about half an hour. Top with mash and grill with some cheese on top. I deliberately make some extra gravy and veg so that on a monday we have a "free meal". the other thing we do with the Monday shepherds pie is instead of just plain mash on top we make a bubble and squeak topping and use that. Yummy
    by foreverskint
    That sounds srummy!!!

    I haven't got a food processor though.....is there any other way to 'grind up' meat?
    Just run, run and keep on running!

    • Magentasue
    • By Magentasue 3rd Apr 05, 7:58 PM
    • 4,201 Posts
    • 2,671 Thanks
    Magentasue
    • #6
    • 3rd Apr 05, 7:58 PM
    • #6
    • 3rd Apr 05, 7:58 PM
    mmm I dont know what my other halfs doing with his rice pudd then.
    This is what I watched him do the other night. A whole 400g of pudding rice in a sauceman with a pint and a bit of milk. This was bolied. Then once boiled hr put it in ana oven dish with another pint of milk suger cream and butter. This was then cooked. Tasted so yummy. But not really that cheap when you can buy it for 17p a tin!
    by keatergreyhound
    But better for you! Can't believe 400g rice ...
    • keatergreyhound
    • By keatergreyhound 3rd Apr 05, 9:14 PM
    • 485 Posts
    • 131 Thanks
    keatergreyhound
    • #7
    • 3rd Apr 05, 9:14 PM
    • #7
    • 3rd Apr 05, 9:14 PM
    he does try bless him. Weve had some great trys out of him. He once did such a super looking lamb roast. Full credit to him. He said 2 mins its ready so I was licking my lips. He brought it through to the table and I just couldnt work out what was wrong. Hed poured boiling water over all of it. Hed forgotton to add the gravy powder!
    The rice pudding he makes in very solid to say the least.
    Thanks for the ideas about the chilli. Im taking it all in. Our spending is very litte. Theres just the 2 of us and our little girl. I make all her food but the powdered milk she has is very expensive at around 6 a tin. But thats one thing I cannot but back on.
    • crana999
    • By crana999 3rd Apr 05, 9:31 PM
    • 572 Posts
    • 270 Thanks
    crana999
    • #8
    • 3rd Apr 05, 9:31 PM
    • #8
    • 3rd Apr 05, 9:31 PM
    When i make chilli i just add a tin of tomatoes, a chopped onion (I miss this out if my bf will be eating), tin of kidney beans, tin of sweetcorn (both drained) and about a teaspoon each of powdered cumin and coriander, then some chilli sauce. and i just boil it

    it would be better with the onion fried, but i can't fry anything.. works OK like this.
  • Luis
    • #9
    • 3rd Apr 05, 9:31 PM
    • #9
    • 3rd Apr 05, 9:31 PM
    With my 'shepherds pie' I use mince, brown that off with some onions, throw in a tin of toms, a pinch of chinese 5 spice (truts me - yum), then chuck in some froz mixed veg. Top with mash. Never fails to please.

    Spag Bol - mince, onions, 2 tins toms, squeeze of tomato puree, chopped garlic (fresh is cheapest but a faff), tsp oregano, voila!

    Crumble topping - mix about half the usual amount of flour, butter sugar etc, and bulk out with porridge oats - yummy.
    "It was not my intention to do this in front of you. For that, I'm sorry. But you can take my word for it, your mother had it comin'."

    Overlord for the Axis of Evil (part time)
  • frankiep
    A shake of worcester sauce into any mince dish makes it taste great and I'm a fan of Swiss vegetable Boullion, a tsp into any casserole type dish is yummy, and when making Rice Pudding you should only use about 2-3oz 50-75gms to a pint of milk! but using some evaporated milk makes it very creamy
  • criminal_smile
    That sounds srummy!!!

    I haven't got a food processor though.....is there any other way to 'grind up' meat?
    by Jay-Jay
    Go speak to your butcher. It only takes a few seconds to run through the mincer in the shop. If you ask nicely they should put anything through for you for free. I'm a butcher by trade, and used to do this regularly for my customers. The only problem with a shop mincer is that it needs something coming behind your meat to make sure it all comes out, and if you buy cheaper cuts, then they don't make as much profit, so they won't all be as amenable. To be honest, cheap mince from the butchers is about as cheap as you'll buy anywhere, especially if there's a deal on. And yes it can be a bit fatty, but that's the only way to get flavour. Less chance of bone/gristle in the local butchers too, as they won't risk wrecking the mincer. Parts are astronomically dear.
    I haven't been asked to tell you that I'm the Board Drunk for this board. As the night wears on, my posts will become worse, with simple spelling mistakes, inane ramblings, and a blatant disregard for the truth. I have no authority to do anything, so there's no point asking or telling me. If you see me past midnight, please tell me to get my coat and order me a taxi.

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    • suki1964
    • By suki1964 3rd Apr 05, 10:27 PM
    • 12,098 Posts
    • 32,362 Thanks
    suki1964
    If you dont want to go to the expense of a food processor then get a mincer
    http://www.edirectory.co.uk/pf/pages/moreinfoa.asp?pe=CCFAFJIQ_+White+Plastic+Mincer&ci d=880

    (sorry dont know how to do small links)

    If Im using fresh mince I just buy a small pack (2 adults), dry fry it till browned in a non stick pan, remove from the pan and tip the fat away. Fry a chopped onion in what fat is left coating the pan untill soft (sometimes add garlic) return the mince and add stock. I use worcestor sauce and mushroom ketchup as preference but do use oxo and worcestor sauce as well.bring to boil and simmer for 30 mins or so till at the consistancy wanted. I also add baked beans(or any other tinned beans I have in the house) or chopped carrots or mixed veg to bulk it out. If I have any left over mushrooms they go in as well. A dollop of brown sauce stirred in is also nice Pour into dish and top with mash - maybe topped with sliced tomatoes or a sprinkle of cheese and brown under a hot grill.

    So maybe not traditional but scrummy, filling and cheap

    Other times to ring in the changes I will slice boiled potatoes and top with them instead of mash.
  • mink35
    The mincer suki mentioned can be found here

    (Sorry Suki - your link didn't work)
    Mink
    • Js_Other_Half
    • By Js_Other_Half 4th Apr 05, 12:06 AM
    • 3,076 Posts
    • 2,314 Thanks
    Js_Other_Half
    I make a vat of chilli, then freeze most of it. I use EPC jars of chilli and garlic ( I know they aren't as cheap as the fresh stuff, but they last for months...) I fry off the onions, garlic and chilli before browning the mince in batches. The add chopped tomatoes, a little sugar, mushrooms, peppers, and tomato puree - simmer for several hours, let cool - and drain off the fat! lol I got 5lb of mince from a local farm shop recently, on special for 6.
    That made 18 meals
    • pavlovs_dog
    • By pavlovs_dog 4th Apr 05, 12:55 AM
    • 9,818 Posts
    • 24,069 Thanks
    pavlovs_dog
    when doing mince, add a drizzle of lea and perrins and a slug of honey to the pan just after you have fried off the onion and the mince - gives the dish a lovely hint of sweet and sour

    also, my tip...dont use a frying pan. i never ever use a frying pan for anything other than fried eggs and pancakes. if im frying onions etc to make a sauce, i fry them off in a saucepan with a wide base. do all your cooking in this one pot...saves a fortune, and the food tastes great cos it absorbs the flavour from all the over things you have cooked in the pan.
    know thyself

    Nid wy'n gofyn bywyd moethus...
  • Lillibet
    I make crumble topping using any mix of the following :
    Breadcrumbs from stale/ends of bread
    Oats
    Muslie (value brand)
    Sugar
    Wholemeal flour
    Oil OR Marg OR Honey
    Occasionally top with nuts
    I use a mix of stewed, tinned & fresh fruit in the base, often flavour with sultanas or ginger instead of sugar.

    For rice pudding I use 2 oz of pudding rice (as far as I know other rice is not suitable) to 1 pint of milk, about 2 table spoons of sugar, bring to boil on hob & leave to simmer for about 30 mins then transfer to oven dish with any combination of stewed fruit/sultanas/cinnamon/apple slices/nutmeg/ginger & leave in oven to warn through with the main course. I believe you can make it in the slow cooker but I have never done so, I think it is on the slow cooker thread.

    HTH
    Post Natal Depression is the worst part of giving birth

    In England we have Mothering Sunday & Father Christmas, Mothers day & Santa Clause are American merchandising tricks Demonstrate pride in your heirtage by getting it right please people!
  • Galtizz
    This is the chilli recipe I use. It was originally posted on here (can't remember who by) I use it all to time and it's yummy. You can do it in the slow cooker too, I brown the meat for about 5 mins. then just bung everything in it takes minutes in the morning (if I have forgotten to chop an onion and garlic the night before and am short on time I use 1tsp of garlic powder and onion powder to cheat)

    Chilli Con Carne



    If you like your chili hotter just add more cumin and chili powder.

    2 tbs extra virgin olive oil
    1 onion finely chopped
    2 cloves garlic, crushed
    400g tinned Chopped tomatoes
    140g tin tomato puree
    12oz beef stock (water and 1 oxo cube)
    500g extra lean minced beef
    2 bay leaves
    2tsp ground cumin
    2tsp dried oregano
    2tsp cayenne pepper
    2tsp mild chili powder (or not mild if you like it hot!)
    tsp salt
    14oz canned red kidney beans, drained (optional - yuck!)

    Fry the onion and garlic in the olive oil until soft and cooked. Add the mincemeat and cook, breaking it up until brown. Add the rest of the ingredients and stir well and leave to simmer for 1 hour, giving it a stir from time to time.

    Remove bay leaves and serve with white rice.

    If using kidney beans, add after the hour and continue simmering for 30 minutes, then remove bay leaves and serve. (I have just bunged these in the slow cooker at the begining without any problems)
    When life hands you a lemon, make sure you ask for tequilla and salt
    • elona
    • By elona 4th Apr 05, 11:09 AM
    • 11,150 Posts
    • 63,458 Thanks
    elona
    Have you had a look at the "cheap meals" thread as it is packed with ideas?

    Are you anywhere near an Aldi or Netto store? You can save a fortune and especially in Aldi the quality is good.
    "This site is addictive!"
    Wooligan 2 squares for smoky - 3 squares for HTA
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  • Penny-Wise
    I make a vat of chilli, then freeze most of it. I use EPC jars of chilli and garlic ( I know they aren't as cheap as the fresh stuff, but they last for months...) I fry off the onions, garlic and chilli before browning the mince in batches. The add chopped tomatoes, a little sugar, mushrooms, peppers, and tomato puree - simmer for several hours, let cool - and drain off the fat! lol I got 5lb of mince from a local farm shop recently, on special for 6.
    That made 18 meals
    by Js_Other_Half
    MSE style 'lazy' garlic (or ginger, chillli, etc):

    buy value garlic (65p for 5 cloves at Tesco).
    sit yourself in front of the telly
    Peel all the cloves
    chop them (by hand or with a processor) or use a garlic press
    put into a freezer bag, label it and shove it in the freezer.
    after about 20 mins in freezer take it out and squeeze the bag to break it up or it will just form a big clump.

    then when you want to use it just use it straight from frozen.
    1 heaped tsp = 1 clove

    Garlic takes the longest cos of all the peeling, but ginger or chillis should only take 10mins
    Your home is at risk if you do not keep up repayments on a mortgage or other loan secured on it.
    • moggins
    • By moggins 4th Apr 05, 12:07 PM
    • 5,177 Posts
    • 10,159 Thanks
    moggins
    Also if you have a local car boot sale then have a look round there for a mincer, I went to the first one of the year with a shopping list and found all but one of the items I needed there.

    My mincer looks brand new and cost me 1.
    Organised people are just too lazy to look for things

    F U Fund currently at 250
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