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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 6
    • apprentice tycoon
    • By apprentice tycoon 25th Apr 05, 1:11 PM
    • 3,286 Posts
    • 2,939 Thanks
    apprentice tycoon
    Lychee and Elderflower Sorbet

    6 tab spoons of white sugar (either castor or granulated)
    9fl oz water
    425g tin of lychees in syrup
    1 tab spoons elderflower cordial (optional)

    Boil the sugar and water, then cool
    Whizz lychees and syrup(from the tin) together in a processor then rub through seive to extract juice, discard the pulp.
    Mix lychee juice, syrup and cordial if using.
    Freeze in in a shallow container until slushy
    Blend in a processor or mix with a fork to break up, freeze again
    Repeat the blending again until you have fluffy snow, not hard ice
    If serving for a dinner party you can fill your glasses or bowls ahead of time, replace in freezer, then put them in the fridge 10-15 minutes ahead of time
    Last edited by apprentice tycoon; 28-04-2005 at 8:44 PM.
    • squeaky
    • By squeaky 25th Apr 05, 11:05 PM
    • 13,808 Posts
    • 15,843 Thanks
    Sausage and Rice Salad
    This is primarily a filling "salad" served cold useful to take on picnics but can be used as a cold main course on any day you like and can be re-heated as a snack. Whatever

    Some sausages
    Some rice
    Some boiled eggs
    Some cheese
    Some frozen peas *
    Some frozen sweetcorn *
    Salt and pepper and a dressing to taste.

    You'll notice that there are no quantities listed - set your own balance


    Fry some sausages

    Boil some rice

    Boil some eggs

    While these are cooling defrost the frozen peas and the sweetcorn. The * is to tell you that you can use these cooked or raw.

    When everything is cool chop the sausages eggs and cheese into smallish lumps. The cheese works at about 1cm cubes, for example.

    Add all the ingredients to the rice and stir in a jumbly sort of way adding the salt and pepper and dressing to taste.

    Place in the fridge until ready to go.

    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
    • catznine
    • By catznine 26th Apr 05, 8:57 AM
    • 3,187 Posts
    • 24,544 Thanks
    Dotty Chocolate Chip Cake

    6oz Marge
    6oz Caster Sugar
    9oz Self Raising Flour
    3 Eggs
    4 teaspoons Camp Coffee
    1 pkt (4oz) choc chips

    Put all ingredients into a mixing bowl and mix together with a food mixer. Put into a 2lb loaf tin (or 2 x 1lb tins.) Bake on Gas 3/170C for about 1 hour.
    Last edited by squeaky; 27-04-2005 at 11:27 AM. Reason: added the title
    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
    • catznine
    • By catznine 26th Apr 05, 9:05 AM
    • 3,187 Posts
    • 24,544 Thanks
    Chocolate Scones
    Chocolate Scones

    8oz/225g Self Raising Flour
    2oz/60g Marge
    1 tablespoon Caster Sugar
    2oz/50g Chocolate Chips
    150ml Milk

    Grease baking tray and pre heat oven to 220C/Gas 7/ 425F.

    Rub Margarine into flour until like breadcrumbs. Stir in the sugar and chocolate chips.

    Mix in milk to for a soft dough, roll dough into a sausage shape (on a floured board). Cut into 9 pieces.

    Place onto baking tray and brush with milk.

    Bake for 10 - 12 mins.
    Last edited by squeaky; 27-04-2005 at 11:30 AM. Reason: added the title
    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
    • catznine
    • By catznine 26th Apr 05, 9:28 AM
    • 3,187 Posts
    • 24,544 Thanks
    Surprise Cake
    Surprise cake
    (another choc chip recipe!) This one is a much richer recipe I used to make quite often for birthdays when the kids were younger.

    5oz butter
    5oz castor sugar
    3 eggs
    8oz self raising flour
    4oz (1 pkt) chocolate chips
    1 tablespoon milk
    4oz butter
    1/2 tsp vanilla essence
    3 tablespoons evaporated milk
    4oz (1 pkt) chocolate chips
    1lb sieved icing sugar

    Cream the butter and sugar until soft and light.

    Gradually add the beaten egg, stir in a little sieved flour if the mix shows signs of curdling.

    Fold in the sieved flour and the chocolate chips, lightly dusted with flour, also tablespoon milk.

    Put into a greased and floured 7" cake tin and bake for 1 + 1/4 hours at Gas 3/325F/160-170C until cake is firm to touch.

    Allow to cool while making the icing:

    Put all the icing ingredients except the icing sugar into a basin or the top of a double saucepan over very hot water. Heat until the chocolate is melted. Allow to cool and then beat in the icing sugar.

    Spread over the top and sides of the cake, then swirl with a small flat bladed knife.

    This cake keeps well for several days and you only need a small slice at a time.
    This recipe is from my very old and well used Marguerite Patten recipe card set.
    Last edited by squeaky; 27-04-2005 at 11:31 AM. Reason: added the title
    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
  • Lucie
    Aloo Saag
    Aloo Saag

    Peel potatoes, cut into chunks & par boil for 10 mins

    Fry an onion & add generous amount of curry powder (depending on your taste). Use a generic curry powder or you can make up your own from chilli powder, cumin, corinader seed, garam masala or whatever is lurking in the cupboard.
    Add the potatoes & tin of chopped tomatoes. Fill the tomato tin with water, swish about the get the bits out of the bottom & tip that in too. Cook on a reasonable heat until the potato is fully cooked & the sauce has reduced & thickened. Add a generous amount of washed spinach & stir in til wilted.
    Last edited by squeaky; 27-04-2005 at 11:37 AM. Reason: added title
  • cristin
    Chickpea Pate
    Chickpea Pate
    250g can of chickpeas (or 125g soaked for 8 hours and then cooked for an hour)
    1/2 cup + 1 tablespoon of wholewheat plain flour
    1 serving of yeast (I use stuff that comes in a 7g sachet)
    2 tablespoons lemon juice
    1 medium potato (grated)
    4 spring onions (finely chopped)
    1 stick celery (grated)
    1 medium carrot (grated)
    1 1/2 cups warm water
    1 teaspoon thyme (dried)
    1 teaspoon basil (dried)
    1 teaspoon salt
    1 teaspoon black pepper

    Mix all the ingredients in a large bowl. Pour the mix into a baking tray (preferably 1"/2cm deep and approximately 9"X9" or 23cmX23cm). Use a fork to level it out in the tray. Bake at 180C/350F for approx 1 hour until it has risen and the top is a crisp golden brown. Remove from the oven and let it cool completely.
    I cut mine into four pieces, put two in the freezer, one in the fridge and served the other piece right away. It goes well with crackers or as a sandwich filling.
    • catznine
    • By catznine 26th Apr 05, 10:38 AM
    • 3,187 Posts
    • 24,544 Thanks
    Peanut Butter Cookies
    makes about 24

    2oz peanut butter
    grated rind of 1/2 orange
    2oz caster sugar
    1 + 1/2 oz soft brown sugar
    2oz butter
    1 standard to medium egg
    1 + 1/2 oz raisins
    4oz self raising flour

    Cream together the peanut butter, orange rind, sugars and butter until light and fluffy.

    Beat in the egg, add the raisins and stir in the flour to make a fairly firm dough.

    Roll the dough into small balls about the size of a walnut and place well apart on an ungreased baking tray. Then dip a fork into a little flour and use it to press criss cross lines on each cookie (flattening them slightly).

    Bake for 25 minutes at Gas 4/350F/180C until golden brown.
    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
    • Curry Queen
    • By Curry Queen 26th Apr 05, 6:43 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    Beef Stew - the slow cooker way
    I know there have been a variety of beef stew recipes already posted but I wanted to share with you all the one I made today as, even though I say it myself, it was cooked to perfection and absolutely deeeeeliscious!!!


    1 kg cubed braising/stewing steak
    approx 1 cup of plain flour
    salt 'n' pepper
    4 tbsp olive oil
    knob butter
    1 onion, roughly chopped
    1 leek, sliced
    3-4 carrots, cubed
    3-4 parsnips, cubed
    small butternut squash, de-seeded and cubed
    dble handful baby new potatoes, left whole or halved depending on size
    1/2 bottle red wine
    3/4-1pt beef stock
    2 tsp dried herbs (rosemary, thyme & sage are good)
    3-4 bay leaves
    slug of worcestershire sauce
    2 tbsp tomato puree


    Heat 2 tbsp oil and butter in large pan and gently fry onions and leeks for 5 mins, adding the rest of the vegetables and frying for further 5 minutes before placing in crockpot of slow cooker.

    Season flour well and thoroughly coat each piece of meat. Heat remaining 2 tbsp oil and brown meat over high heat. Pour the wine over the beef and cook further 2-3 minutes to de-glaze pan, before placing in stockpot with veggies.

    Add the rest of the ingredients and sufficient stock to just cover meat & veggies, but not drown them! Remember liquid doesn't evaporate in a slow cooker. Cook on low according to you cooker's instructions (5-6 hours in MR 6.5L). The flour from the meat should nicely thicken the gravy by the time it's finished cooking so no need to add anything further!

    The above quantities make enough stew to feed approx 8 people, and leftovers freeze perfectly well, so ideal for batch cooking!

    Obviously ingredients can be changed and adapted to suit and I've tried several variations before hitting on what I think could be the perfect recipe
    "An Ye Harm None, Do What Ye Will"
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • Sarahsaver
    • By Sarahsaver 26th Apr 05, 7:32 PM
    • 8,219 Posts
    • 13,174 Thanks
    Banana Surprise Pudding
    Banana surprise pudding!!!

    2 slices of bread
    5 or 6 dessertspoons of jam, dulce de leche or chocolate spread
    one large banana, sliced
    one cup of custard
    crumble the bread into a dish
    put the sliced banana on top
    put the jam, dulce de leche or choc spread on top of that
    then add the custard
    bake in a medium oven for half an hour
    only share it if you REALLY REALLY must!
    dont know where it came from, i made it up today
    Last edited by squeaky; 27-04-2005 at 11:50 AM. Reason: added title
    Member no.1 of the 'I'm not in a clique' group
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
    • MoneyMonkey
    • By MoneyMonkey 26th Apr 05, 8:53 PM
    • 130 Posts
    • 33 Thanks
    Chilli Con Carne
    Chilli Con Carne (serves 4-6 hungry people!)

    This is a recipe that has evolved over the years. It's pretty good now

    450g good minced beef (none of that el cheapo stuff!!)
    1 large onion
    1 pack button mushrooms
    3 large peppers
    1 little pack of mini corn on the cobs [optional]
    2 tins of chopped tomatoes (economy is ok)
    1 tin of kidney beans (economy is ok)
    1 tin of baked beans (economy is ok) [optional]

    Sounds a little wimpy for a chilli… I continue

    tsp cumin
    tsp hot chilli powder
    tsp paprika
    tsp cayenne pepper
    tsp white pepper (ready ground stuff is fine)
    tsp lazy garlic
    tsp lazy chillies …crikey!!
    tsp sugar
    And tsp rock salt (less if already ground)

    These measurements create a pretty hot chilli, so alter as required.

    1. Chop onions, peppers and corns.
    2. Get a really large pan. No, not that one, the really big one. This recipe makes a serious amount of food.
    3. Brown the mince in a little oil the pan, and then drain in a colander. Contrary to popular belief, I don’t believe that there is much good in the juice. It’s water and fat (and lets face it, we can all do with cutting out the fat!)
    4. Fry the onions in a little oil, until translucent.
    5. Add the peppers, mushrooms (whole) and mini corns, and fry for another minute.
    6. Return the beef and mix.
    7. Drain and wash the kidney beans, then add to the pot.
    8. Add all other ingredients and stir – what a lazy recipe!
    9. Place on a very low heat for about 40 minutes with the lid on.

    During cooking, you may need to add a little water if the mixture is a little thick, or reduce with the lid off to thicken up. It all depends upon the tinned tomatoes!

    Serve on a bed of plain rice with some greek yoghurt. Also very good along side a margarita or two (recipe to follow)!
    Last edited by MoneyMonkey; 27-04-2005 at 6:52 AM. Reason: It's all in the details
    Organisation and planning are for those who can't handle stress and caffine :rolleyes:
    A customer with a biscuit in his mouth, is a customer who can't complain
  • harryboy
    Leeks & Bacon
    3 Leeks
    6 rashers Bacon
    2 hard boiled eggs
    Cheese sauce.

    Cut Leeks into 3 and boil till soft.
    Grill bacon and wrap round leeks
    Half eggs and put on top of leeks & bacon.
    Pour cheese sauce over & top with grated cheese.
    30 minutes in a moderate oven till browned.
    • Magentasue
    • By Magentasue 28th Apr 05, 9:32 AM
    • 4,201 Posts
    • 2,671 Thanks
    Pizza Toast
    A filling snack, quick lunch/supper.

    Per person:

    2 slices bread
    half an onion
    half a cup of tomato sauce
    (leftover from spag bol, out of a jar)
    few slices mushroom, pepper
    or whatever if liked
    Chopped herbs or dried oregano
    handful grated cheese or pieces mozzarella

    1) Chop onion and cook in a little olive oil in small pan
    2) Season with salt and pepper, add any other veg
    3) When softened, add sauce, simmer few mins
    4) Toast bread on one side
    5) Spread tomato mixture over untoasted side of bread
    6) Top with cheese and grill
    • honey
    • By honey 28th Apr 05, 10:42 AM
    • 689 Posts
    • 3,208 Thanks
    Lentil and cheese pasta
    1 onion chopped
    1 garlic clove crushed
    3 carrots cut into matchsticks
    12oz pasta spirals
    2 + 1/2 oz green lentils (pre-boiled for 25 mins)
    1 tbsp tom puree
    pinch dried oregano
    1/4 pint veg stock
    4oz strong grated cheddar cheese

    Fry onion and garlic with little oil in large pan for few mins. Add carrots and cook for another 5 mins.

    Put the pasta in separate pan to cook for 8-10 mins

    Add the lentils, tom puree and oregano to onion/garlic/carrot mix, stir cover and cook for couple of mins. Add stock and S&P, cover and cook for a further 10 mins. Finally add cheese then stir in cooked pasta and serve.

    Really yum!

    oops forgot to say serves 4
    Last edited by honey; 28-04-2005 at 11:16 AM. Reason: forgot a bit!
    • Magentasue
    • By Magentasue 28th Apr 05, 7:05 PM
    • 4,201 Posts
    • 2,671 Thanks

    Cheese choux pastry. Good with something with a sauce, I do this with leftover cauliflower cheese when there isnt enough for a main meal.

    4oz butter (just under half a block)

    pint milk (1 cups)

    5 oz plain flour (1 cups)

    salt, pepper

    4 eggs beaten

    6oz grated cheese ( cup)

    Oven on 220C

    1)Melt butter, add milk

    2)Get flour ready, bring milk and butter to boil

    3)Move off heat, tip flour in quickly, beat like mad

    4)Cool slightly and add eggs slowly (quicker if using mixer)

    5)Spoon dollops (technical term) onto a baking sheet

    6)Bake 15-20 mins
    • Katgoddess
    • By Katgoddess 28th Apr 05, 7:49 PM
    • 1,798 Posts
    • 1,426 Thanks
    Shepherds Pie
    This is Penny-Pincher's recipe. I used it wiith beef to make a cottage pie. Yummy! It took me forever to find.

    Shepherds Pie

    1lb Minced Lamb
    Tin Of Baked Beans
    Tin Of Chopped Toms
    Potatoes for Mash
    Grated cheddar

    Boil pots for mashing.
    Fry onion and mince, when cooked through add toms and beans, simmer for 3-5 mins. Add to pyrex/oven bowl, then mash spuds and add to top, then I either cook for 20 mins with some grated cheddar on top, or freeze and use later. If cooking from freezer, I normally get out night before-defrost, then cook 30 mins in oven with cheddar on top. Takes aprox 20 mins from start to oven. Very tasty. Serve with Veg and gravy. Kids love it!!

    I also added a stock cube, and some herbs to the mince. Also some cheese to the potato as well as on top because I love cheese.
    Last edited by squeaky; 04-05-2005 at 5:33 PM. Reason: To add the title
    "A baby will make love stronger, days shorter, nights longer, bankroll smaller, home happier, clothes shabbier, the past forgotten, and the future worth living for."
    • mpet
    • By mpet 28th Apr 05, 8:11 PM
    • 409 Posts
    • 221 Thanks
    bacon & pasta bake
    Not sure what this is called, but I've used the recipe for years - got it fromthe back of a pasta packet.

    Half pack fusilli (sp?)
    pack of lardons or chopped bacon
    tin chopped tomatoes
    1 onion
    pack chilled 10 hot dog sausages (tinned don't work)
    red pepper (optional)
    grated cheese
    salt & pepper to taste

    Put pasta on to cook.

    Fry bacon and sliced onion together, (if you want the red pepper,slice and add to the bacon and onion and fry for a few minutes). Add the tin of tomatoes and hot dogs (cut into about 2cm chunks). Simmer for about 5mins.

    Drain pasta and put in oven proof dish. Mix the bacon/hotdog mixture into the pasta. top with grated cheese. Put in oven (gas mark 4) for about 15 mins until cheese is melted/golden. I usually serve with some garlic bread - or anything that takes your fancy!
    Last edited by mpet; 30-04-2005 at 9:30 PM.
    • lucylou
    • By lucylou 1st May 05, 3:18 PM
    • 1,023 Posts
    • 2,813 Thanks
    Dragon biscuits:Italian honey & cinammon biscuits
    200 gr of plain flour
    120 gr. butter or margerine
    100 gr. honey
    1 egg
    1 teaspoon baking powder
    1 pinch of cinammon

    Melt butter a little (or take it out of fridge an hour in advance) and beat it in a bowl until it's creamy.Add honey a little at a time , then add egg (which should be previously beaten) and the flour with the baking powder and the cinammon.Mix until you get a medium soft dough.Preheat oven at 170/gas 4.Make a ball with the dough and pinch small bits of it and shape as you like (little biscuits cook faster and eavenly).Put on a baking tray and bake in the oven for 15 minutes (turning the biscuits at half time).Enjoy!

    Preparation time: 10 minutes
    Baking time:15 minutes
    Tips: to weigh all ingredients in the same bowl use the plastic top of the butter to measure butter, use a glass to measure honey.Then the scales bowl will still be clean to measure flour and other ingredients.
    So that dough does not stick to fingers dip your fingers in flour when needed.
    half scottish half italian :100%moneysaver
    • Aril
    • By Aril 1st May 05, 7:03 PM
    • 1,880 Posts
    • 16,730 Thanks
    Mustard Chicken
    Mustard Chicken [sv 2]
    1 small onion
    2oz button mushrooms
    1tbsp oil
    2 chicken thighs
    1 tbsp plain flour
    1/2 tsp tumeric
    1/2 pt chicken stock
    2 small parsnips
    2 tsp coarse grain mustard
    2 carrots
    4oz broccoli
    1/2oz marg
    Preheat oven 190C. Slice onion & mushrooms. Heat oil and fry onion and chicken until lightly browned. Add mushrooms & fry 3 mins. Add flour & tumeric. Mix & stir in stock, seasoning & mustard. Bring to boil. Trsf to oven. Cook 40+ mins. Dice parsnips & carrots & mash. Sv with broccoli
    Last edited by squeaky; 04-05-2005 at 5:42 PM. Reason: To add the title
    • Aril
    • By Aril 1st May 05, 7:06 PM
    • 1,880 Posts
    • 16,730 Thanks
    Cowboy & Sausage Bean Pot (Vegetarian)
    Cowboy & Sausage Bean Pot [vegetarian]SV 6
    3 onions
    3 red peppers
    12 veggie sausages
    3 X 420g kidney beans
    1 440g pasta sauce
    2tbsp vinegar
    1tbsp English mustard
    2 tbsp clear honey
    Set oven 200C. Fry/grill sausages and fry onions & peppers. Drain beans and add honey, vinegar, pasta sauce and mustard. Season. Then add onions and peppers to it. Tip half of this mixture into ovenproof dish with sausages on top and then tip over other half. Cook 30 mins
    Last edited by squeaky; 04-05-2005 at 5:47 PM. Reason: To add the title
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