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    • Ticklemouse
    • By Ticklemouse 15th Apr 05, 4:55 PM
    • 4,896Posts
    • 5,486Thanks
    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.

    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


    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 28
    • Millennium
    • By Millennium 25th Sep 08, 5:01 PM
    • 61 Posts
    • 31 Thanks
    Simple Pork Chop with Apple and Stuffing
    Simple and really nice..

    1 pork chop per person (preferably with bone in*)
    1 tablespoon Paxo sage and onion stuffing per chop
    1 cooking apple (or an eater if you haven't got a cooking apple)

    Season the pork chop(s)
    Cover each chop with the dried stuffing mix (don't mix with water, use it dry)
    Put a few slices of apple on top and bake!

    Serve with green beans and mash or a jacket potato, and some chicken gravy. I use gravy granules and sometimes add a sprinkly of paxo before adding the hot water.

    * the chop not the person
  • Stephen Leak
    I know this one is very basic, but it's my first go at the mystic art of baking, and everyone has to start somewhere.


    Serves 6


    Butter or margarine for greasing
    375g pack of ready rolled shortcrust pastry
    1 tablespoon of lemon juice
    750g of apples
    2 tablespoons of brown sugar
    a teaspoon of ground mixed spice or ground nutmeg
    Milk for glazing


    Rub the inside of the pie dish with a little butter or margarine.

    Unroll the pastry. Lay one end of the pastry over the dish and push it gently into place. Leave enough for the lid. Leave a margin of 2cm (1 inch) over the top of the dish.

    Put the lemon juice in a saucepan.

    Peel the apples. Cut out the core and seeds and throw them away. Cut the apples into 1cm ( inch) slices. As you do them, put them into the saucepan and mix them with the lemon juice to stop them going brown.

    Add the spice and sugar. Mix thoroughly. Cook over a low heat for about 10 minutes, until the apples soften up a bit.

    Let it cool down a bit.

    Pour the apple mixture into the pastry case and level it out with a spoon. Wipe around the edge with a little water. Lay the remaining pastry on top and push the edges down to seal them. Cut around the edge of the dish and remove the excess pastry. Make some holes in an artistic pattern in the lid with a fork or sharp knife. Brush or wipe the lid with a little milk, which will make it shiny.

    Cook in a preheated oven at 200C, 400F, gas mark 6 for 20 to 25 minutes. The pastry will have gone golden.


    If it is all you have, you can use white sugar instead of brown. You can omit the spice, but it does make it taste much nicer.

    Try different fillings, such as blackberry and apple.

    Serve with cream, custard, ice cream or even yoghurt.
    Last edited by Stephen Leak; 18-11-2008 at 1:28 AM.
    • thriftlady
    • By thriftlady 25th Oct 08, 12:40 PM
    • 9,089 Posts
    • 28,909 Thanks
    Sweet Potato and Coconut Soup
    Just had this for lunch and it was delicious.

    In a large pot put
    1 chopped onion (I used a mixture of flavouring veg as described here)
    2 heaped tsp of curry paste -I used Patak's Korma
    Either fry in a little oil or add a splash of water and cook gently.
    Add 2 large sweet potatoes peeled and chopped into chunks.
    Next add about 1 litre of chicken stock and 1 can of coconut milk (400ml).
    Bring to the boil and then cover and simmer until the sweet potato is soft. This doesn't take long -quicker than ordinary potato.
    When soft blend with a stick blender until smooth and velvety. It is a gorgeous colour.
    Season with salt to taste.

    Replace sweet potato with carrot/pumpkin/butternut squash
    Use veg stock instead of chicken.
    Use reduced fat coconut milk.
    Add frozen sweetcorn after you've blended the soup.
  • Icewytch
    A Few Thrifty Recipes
    (from my collection of vintage cookbooks )

    Cheese, Bacon and Pineapple Flan.

    Serves 4
    8oz plain flour,
    3oz butter or margerine,
    3oz bacon rashers,
    1 70z can pineapple cubes,
    2 eggs,
    1 80z carton cottage cheese,
    1 level tablesp mixed mustard,
    2 sliced tomatoes,
    Preheat oven mark 4, 350F.
    Sieve the flour with a pinch of salt. Rub in the butter til the mix resembles fine breadcrumbs.
    Bind together with a little water to make a firm dough.
    Roll the pastry out to line a 7-8" flan ring or sandwich tin.
    Remove rinds and chop the bacon into bite size pieces. Drain the pineapple.
    Beat eggs in a bowl, stir in the cottage cheese, bacon, pineapple, salt, pepper and mustard.
    Pour filling into pastry case.
    Bake for 40-50 mins. Serve hot or cold, garnished with sliced tomatoes.
  • Icewytch
    Russian Fish Pie.

    1lb cod, haddock or whitefish fillet, skinned. (I`ve also used tinned tuna and that works just fine. )
    1 1/2oz butter or marge.
    Lemon juice.
    Salt and pepper.
    1oz flour.
    1/4 pint milk.
    1 13oz packet frozen puff pastry thawed.
    1 beaten egg.
    Preheat oven mark 7-425F.
    Place the fish, with 1/2 oz butter, squeeze of lemon juice, salt and pepper between 2 large plates. Cook over pan of boiling water for 15-20 mins.
    Place flour, remaining butter and milk in a saucepan, heat, whisking continuously, til the sauce thickens.
    Remove bones, flake the fish, and fold into the sauce.
    Season to taste with salt and pepper.
    Roll out the pastry to a square 12" by 12". Place the fish sauce in the middle. Bring each corner of pastry into the centre (makes a parcel) and seal along the edges with water to make a square pastry envelope.
    Brush the top of the pie with beaten egg. Bake for 30-40 minds.
    ( can also put all the white sauce ingredients in the pan together, whisk with a wire whisk, it`s a lot quicker. )
  • Icewytch
    Princess Pudding.

    1 pint milk.
    1oz butter or marge.
    1 orange (finely grated rind and juice)
    3 oz caster sugar.
    4oz breadcrumbs.
    2 eggs, separated.
    3 tablesp apricot jam.

    Preheat oven mark 3-325F.
    Slowly heat together the milk, butter, orange rind and 1oz of the sugar. Remove from heat. Add breadcrumbs and place aside for 15 mins.
    Beat egg yolks into the crumb mix and pour into a buttered 2pint pie dish.
    Bake for about 40-45 mins til cooked through and firm.
    Combine apricot jam and orange juice. Spread over pudding.
    Whisk egg whites til very stiff. Fold in the remaining caster sugar. Spread over jam and return to oven for further 20-25 minds til meringue is crisp and golden brown.
  • Icewytch
    Chopped Pork and Ham Supper.

    Serves 4.

    3oz quick cook macaroni.
    3 sliced onions.
    1 1/2 oz butter or marge.
    1 oz flour.
    1/2 pt milk.
    rounded tablesp tomato puree.
    Salt and pepper.
    1 can chopped pork and ham or luncheon meat.
    3oz cheddar cheese, grated.
    2 tomatoes, sliced.

    Preheat oven mark 5-375F.
    Cook macaroni in boiling water for 8 mins or as directed on packet.
    Slowly fry the onions in 1/2 oz butter til tender. Add drained macaroni.
    Place remaining oz of butter, flour and milk in a saucepan, heat, whisking continously til the sauce thickens.
    Stir in tomato puree, salt and pepper to taste.
    Dice the meat. Stir it into the onions and macaroni together with the sauce and 2oz of grated cheese.
    Turn into a shallow 1 1/2 pt pie dish.
    Arrange the sliced tomatoes over the top of the pie and sprinkle with remaining cheese.
    Bake for 25 mins.
    Last edited by Icewytch; 04-11-2008 at 5:27 AM.
    • mioliere
    • By mioliere 4th Nov 08, 5:24 AM
    • 6,827 Posts
    • 71,655 Thanks
    Some great recipes here, Icewytch - many thanks for sharing them with us!

    Squares: 11, Animal blankets: 2
  • Icewytch
    Rabbit Soup.

    1 rabbit carcase, the giblets and the neck.
    2 onions.
    1 carrot.
    1 piece of turnip.
    2 sticks celery.
    1 small apple.
    1/2 oz dripping or marge (does anyone use dripping nowadays?)
    1 bay leaf.
    2 cloves.
    1 quart water.
    1 oz sultanas.
    1 oz pearl barley.
    tablesp chopped parsley.

    Prepare the beg and the apple and cut up finely, or mince.
    Fry lightly, without browning, in the fat.
    Add the herbs and the rabbit bones, neck and giblets tied very loosely in muslin.
    Pour on the water and add the sultanas and pearl bearley.
    Bring to the boil and simmer for 2 or 3 hours, then remove the bones etc. Season with salt and pepper, and add the chopped parsley just before serving.
  • Icewytch
    Curried Rabbit.

    1 rabbit.
    2oz marge.
    1 shallot.
    1 teasp curry powder.
    juice of half lemon.
    bay leaf and parsley.
    1 1/2 pts stock.
    1 onion.
    1 tablesp curry paste.
    1 tablesp chutney.
    salt to taste.

    Melt the marge and add the finely chopped onion and shallot, and cook gently til lightly browned.
    Remove the onion, cut the rabbit into joints, and fry in the marge til golden brown. Stir in the curry paste and powder. Blend well.
    Add the stock, bay leaf, lemon juice and chutney, and sufficient salt to season, return the onion to the saucepan and simmer til the rabbit is tender.
    Remove bay leaf and parsley and serve the rabbit on the middle of a dish, and pour the gravy round, reducing by boiling if there is too much.
    Serve with boiled rice or barley.
    • sandy2
    • By sandy2 4th Nov 08, 6:16 AM
    • 1,927 Posts
    • 2,781 Thanks
    Thanks for the recipes Icewych, keep them coming please
    • Penelope Penguin
    • By Penelope Penguin 4th Nov 08, 6:16 AM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    Interesting recipes I'll add thwm to the main Recipe Collection so that people can find them again in the future

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
  • Icewytch
    Thanks Penny
    • catznine
    • By catznine 10th Nov 08, 12:10 PM
    • 3,187 Posts
    • 24,544 Thanks
    Just been asked to add this one to the thread. It is really easy and you can adapt it to use up what you have in stock. If you prefer you can use fresh chilli or none at all! Nasi Goreng was a favourite of mine while growing up in Singapore.

    Nasi Goreng (Malaysian fried rice)

    100g/4oz onion, skinned and chopped
    1 clove garlic, skinned and crushed
    50g/2oz butter
    225g/8oz long grain rice
    2.5ml/1/2 level teaspoon ground coriander
    2.5ml/1/2 teaspoon chilli seasoning
    5 ml/1 level teaspoon curry powder
    15 ml/1 tablespoon soy sauce
    450g/1lb cooked pork (diced) could use ham
    A handful of cooked shrimps or prawns
    225g/1/2lb frozen peas, freshly cooked
    1 egg
    30ml/2 tablespoons water
    salt and pepper
    Mango chutney
    Tomato wedges

    Fry the onion and garlic in the butter until soft. Meanwhile boil the rice until cooked but still firm. Drain and rinse with cold water.

    Stir the spices and soy sauce into the onion. Cook for 1 2 mins.

    Stir in the meat and fish and heat thoroughly.

    Add the cooked rice, blending all the ingredients.

    When the meat and rice are thoroughly heated, add the peas.

    Break the egg into a bowl, whisk lightly, add 30ml water and salt and pepper.

    Lightly grease the base of a frying pan and pour in the omelette mixture. When set, turn it out on to a warm greased baking sheet, (I just use a chopping board) and cut into strips.

    Turn the Nasi Goreng into a serving dish and decorate the top with a lattice of omelette. Garnish with tomato wedges. Serve with mango chutney.
    Our days are happier when we give people a bit of our heart rather than a piece of our mind.

    Jan grocery challenge 35.77/120
  • Mermaid
    Very easy fruit cake recipe
    This is an amazingly simple recipe for a fruit cake. If you add a bit of extra fruit, some cherries and use dark brown sugar (& maybe stout such as Guinness instead of juice ), you would have the makings of a cheap christmas cake... This recipe could also be easily adapted for gluten free flour if you add a little extra liquid.

    I've costed this using free range eggs and value mixed fruit, and it comes to around 1.80 for the ingredients for a reasonable size cake, this is at Tesco prices.

    Boiling the fruit softens it and makes the cake moist, plus you don't have any tedious creaming of the butter and sugar to do.


    Boiled Fruit Cake

    2 cups (225g) mixed fruit
    150g butter
    cup (55g) soft brown sugar
    1 tspn mixed spice
    1 cup (235ml) orange juice
    2 eggs
    1 cups (200g) plain flour
    3 tspn baking powder

    A cup holds 235ml, and can be used for wet or dry ingredients (measure out the dry ones first!).

    Boil fruit, butter, sugar, juice & spice in a large saucepan for 4 minutes, stirring all the time. Leave to cool. Beat in eggs, flour & baking powder. Put into lined 8 inch square tin & bake for 1 1 hours at 150C (until a skewer poked into the middle comes out clean). Cool in tin for 10 minutes, then turn out onto rack.
    You only get one go at life, so grab it where it hurts, shake it hard and get everything out of it you can!
    • mioliere
    • By mioliere 18th Nov 08, 3:20 AM
    • 6,827 Posts
    • 71,655 Thanks
    Thanks for this, Mermaid; I used to have a similar recipe which has been lost during various house movesover the years, so I'm really glad you've posted this one!

    Squares: 11, Animal blankets: 2
  • Mermaid
    Proof of the pudding
    Thanks for this, Mermaid; I used to have a similar recipe which has been lost during various house movesover the years, so I'm really glad you've posted this one!
    Originally posted by mioliere
    I made another this afternoon. The smell was wonderful & tasted just as good!
    You only get one go at life, so grab it where it hurts, shake it hard and get everything out of it you can!
    • Bella79
    • By Bella79 24th Nov 08, 7:53 PM
    • 1,163 Posts
    • 2,090 Thanks
    Just Thought I Would Share ...........
    ive had so much help on here over the months jst thought id share this with you all enjoy x

    banana and syrup loaf

    2lb loaf

    225g s/r flour
    100g butter softened
    4 ripe bananas mashed
    50g dark soft brown sugar
    4 tbsp golden syrup
    4 eggs

    preheat oven to 180c

    mix all ingredients together

    spoon into llined tin

    cook for 50/55 mins

    remove from oven and allow to cool
    • LydiaJ
    • By LydiaJ 3rd Dec 08, 10:30 PM
    • 8,035 Posts
    • 73,192 Thanks
    Risotto (especially useful for using up leftover cold meat)
    Ingredients (for 3-4 people - I ususally make double this and freeze some)
    6oz rice
    1 onion, chopped
    1/2 pt stock
    1 tin chopped tomatoes
    2-4oz cold meat, chopped (leftovers, or ham, or mushrooms if you want a veggie version)
    4 oz cheese
    herbs, oil/fat for frying etc

    Fry the onion in a large (preferrably non-stick) saucepan
    Add the rice and stir until shiny because coated with the oil/fat from the frying
    Add stock and tomatoes, bring to boil stirring, cover and leave to simmer for 20min (longer if brown rice)
    Check if rice seems cooked - if not add a bit of water and wait a little longer
    Stir in cheese, meat and herbs

    Serve with salad and/or garlic bread
    • kiwifruit
    • By kiwifruit 15th Jan 09, 7:04 PM
    • 4,733 Posts
    • 23,196 Thanks
    Recipes Ive been asked to post.......
    Due to folk on another thread wanting these recipes off me, I have been 'encouraged' to post them on here. These are all recipes I have been bought up with in New Zealand and have unwittingly introduced to people Ive met here in the UK I hope if you make them, that you enjoy them. If Ive not made something clear, please please ask me what I meant lol.....enjoy anyway and thanks to the folk on the CBB thread for your encouragement

    Mars Bar Slice

    2 oz butter
    3 mars bars
    3 oz Rice Crispies
    Block of chocolate - big size

    Chop the mars bars into small peices and add to the butter and melt. Add melted mixture to the rice crispies and mix well. Put into a baking tray that is about 1 or 2 cm deep and smooth out so evenly distributed. Put the tray into the fridge for abit to set. When cool, melt the block of chocolate and spread over the top of the cooled mixtured. Leave till almost set and then slice. Let to set properly. Keep in an airtight container and enjoy

    Uncooked Condensed Milk Salad Dressing

    397g sweetened condensed milk
    1 cup malt vinegar
    1 teaspoon salt
    2 teaspoons dry mustard powder.

    Mix all ingrediants together until combined. Leave to stand for 5 or 10 minutes to settle and thicken. Makes about 2 cups. Keep in a jar or covered dish in the fridge. Is yummy with fish finger sarnies, put with mashed up boiled eggs for sandwiches. I like it with my boiled potatoes and also makes nice potato salad dressing. Use as you would any salad dressing I guess.
    'Normal' is a dryer setting.

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