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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 31
    • Coco114
    • By Coco114 18th Mar 12, 12:43 PM
    • 738 Posts
    • 2,916 Thanks
    Anyone have a good recipe for a thick chicken soup ? Something I can make loads of & freeze ?
    • florain
    • By florain 2nd Jul 12, 8:52 PM
    • 34 Posts
    • 88 Thanks
    Made this last week,froze 1/2 and had yesterday. It's really nice with rice but you could do extra potato chunks(as well as sweet potato) to make a good meal.

    Slow Cooker Paprika Pork
    (feeds 4 adults, 1 child)

    6-8 escalopes of Lean pork meat, cubed
    1 onion
    3 cloves garlic
    1 yellow or red pepper (all of them work ok)
    2 tbsp plain flour
    Pinch of mixed herbs
    ½tsp Paprika
    1tsp Smoked sweet Paprika (use 2tsp ordinary if you don’t have this)
    ½tsp Cinnamon
    Ground black pepper
    Pinch of salt
    Tin of chopped tomatoes
    Sweet Potato, cubed
    Tin of Borlotti Beans
    3 Carrots, chunked
    Sunflower or vegetable oil

    Using a wok or large saucepan, heat the oil and add the onions. Fry until starting to brown, then reduce heat and caramelise slowly. Once transparent, add the crushed and chopped garlic, plus diced peppers and continue to cook slowly. Once soft, remove from pan and set aside.

    Get pan hot again and add cubed meat. Fry hard until browned, then reduce heat. There should be a little oil in the pan .. add more oil if necessary or a little water to get things steamy. Then sprinkle the flour over the meat, plus the two types of paprika, the cinnamon, the herbs and a good twist of black pepper. Fry gently, mixing all the time, until everything is combined and the flour is beginning to go gluey. Add a little stock and mix well, mobilising the flour and seasonings and adding more stock or water as the juices thicken. The ultimate aim is to have a gravy which is a fairly thick, soupy consistency.

    Add the onion/garlic mixture, plus the tomatoes, sweet potato, beans and carrots. Mix well in and when bubbling hot, transfer to the Slow Cooker. When ready to serve, taste and add the pinch of salt if necessary.

    I usually cook mine for some four hours on low .. but generally until the meat is tender.

    Serve with rice. If you prefer, you can add a spoonful of natural yoghurt at the end. If I can't get sweet potato, I use ordinary potatoes but add an apple, peeled cored and cubed. It disintegrates, but leaves its sweetness.
    Originally posted by PoshPaws
  • EmsyD
    Mexican Style Soup
    On the back of our store cupboard challenge my OH came up with this surprisingly good recipe. The amounts are a rough guide.

    1 x 800 g tin chilli con carne
    2 x tomatoes, roughly chopped
    1 x mushroom, finely chopped
    ~200 mL left over carrot & corriander soup (add more stock if you want a thinner soup)
    burrito seasoning mix to taste (or a mix of chilli, paprika etc)

    Stick it all in a pan and simmer until hot. Stir occasionally because the kidney beans and the bits of mince out of the tinned con carne settle to the bottom.

    Stir and serve with bread, quesadillas, tortilla chips.....

    It has given us 5 portions of s spicy soup which has been great on a cold wet day and we even let it simmer for a while longer to evaporate off some water, filled two tortilla wraps, put in an ovenproof dish, sprinkled with cheese in a hot oven for ~15 mins for store cupboard enchiladas!

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  • EmsyD
    Brack/Fruity Tea Loaf
    12 slices according to the original Be-Ro recipe book

    225g/8oz sultanas
    100g/4oz raisins*
    100g/4oz currants*
    175g/6oz sugar*
    150mL(1/4 pint) hot tea*
    1 medium egg
    225g/8oz self raising flour

    *changed the raisins and currants to dried prunes, apricots, some crystallised ginger (we have loads of it for some reason) and the left overs of an exotic dried fruit mix. Recipe asked for demerara sugar but we only had a smidge of caster sugar and the rest was granulated. As for the tea, we found some old earl grey at the back of the cupboard which worked well...if you like earl grey that it!

    Mix together the dried fruit, sugar and hot tea in a bowl, cover and leave over night.

    Heat oven to 160C/325F/Gas Mark 3. Grease and line a 1kg.2lb loaf tin

    Add egg to the fruit mix and beat in well. Stir in flour.

    Put into the loaf tin and bake for 1 1/2-1 3/4 hrs or until firm.

    Cool and turn onto a wire rack.

    Slice and serve on its own, with butter, jam etc.

    Stores ok in a tin or tub, assuming it makes it that far!
    Saving for Vegas Wedding next year £200 / £3000
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    • sweetpea26
    • By sweetpea26 17th Feb 14, 10:45 AM
    • 764 Posts
    • 5,577 Thanks

    Would love a bit of guidance on making stock from carcass chicken. Mine can turn out quite greasy at times. Also not that flavoursome.

    Thank you
    2019 Clutter Free Challenge 96 / 250 bags donated /recycled / Disposed of ...and any other tat I no longer need
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  • BiteTheSilverBullet
    Roasted broccoli and prawns?
    I tried this for the first time last night - don't have the exact recipe, but basically you add in spices, roast broccoli then add in prawns 10 mins later, squeeze lemon over when it's ready to serve - but blo0dy hell it was nice!!

    This isn't THAT cheap a recipe but it's absolutely gorgeous with rice. I only used cayenne, herbs, turmeric and lemon.
    • silver-oldie
    • By silver-oldie 13th Aug 16, 6:50 PM
    • 857 Posts
    • 12,366 Thanks
    Wondered if anyone would be kind enough to make suggestions as to what I can do with several lbs of yellow plums, they are ripe but quite sour.
    Have made a crumble but had to add so much sugar to make it edible.
    Made jam and which is very successful but can only eat so much jam.

    Any suggestions would be greatly appreciated, thank you.
    • milasavesmoney
    • By milasavesmoney 19th Aug 16, 2:49 AM
    • 1,651 Posts
    • 14,903 Thanks
    Bump Because this looks like a good thread.
    Overprepare, then go with the flow.
    [Regina Brett]
    • patchwork cat
    • By patchwork cat 12th Nov 16, 9:47 AM
    • 5,669 Posts
    • 8,767 Thanks
    patchwork cat
    resurrecting an oldie, but a goodie!

  • archived user
    I realize this is a very old thread but there are a lot of great recipes .
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