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  • Andrea
    Andrea Posts: 368
    I've been Money Tipped! Chutzpah Haggler Newshound! PPI Party Pooper
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    Sukiyaki
    (not necessarily cheap to make but tasty)

    sukiyaki.jpg

    1 1/2 lb. sukiyaki meat or tender
    sirloin beef, thinly sliced
    1 oz. beef fat
    1 block yakitofu (toasted tofu)
    8 fresh shiitake mushrooms
    8.5 oz. can bamboo shoots
    1 pkg. shirataki or ito-konnyaku 1
    bunch shungiku or hakusai nappa
    4 green onions
    1 gobo root
    8 raw eggs

    Sauce:
    1/2 cup dashi stock (kobu dashi)
    1/2 cup sake
    1/4 tsp. salt
    1/2 cup soy sauce
    4 tbsp. sugar

    Cut meat into 4 inch lengths, set aside. Drain and cut yakitofu into 1
    inch cubes, set aside. Soak shirataki in salted water for 15 minutes and
    drain. Cut into 5 inch lengths, set aside. Wash shiitake and cut into
    half, set aside. Wash and drain bamboo shoots and slice, set aside. Wash
    shungiku and green onion and remove roots. Cut into 3 inch lengths, set
    aside. Peel gobo root and cut in thin strips. Soak in salted water for 15
    minutes and drain, set aside. Boil dashi stock and mix sauce ingredients.
    Heat large skillet on high heat and add beef fat to grease skillet. Cook
    gobo root well and add some beef slices. Pour enough sukiyaki sauce to
    cover beef and gobo root. Add some of the vegetables and other ingredients
    in the skillet, keeping them in separate groups. Add sukiyaki sauce to
    cover
    ingredients. Beat egg in each serving bowl for a dip. Each one takes
    cooked beef and vegetables in bowl and eat.




    *Recipe taken from Goodlookingcooking.com
    Picture taken from Bath Windsor Hotel
  • Jolaaled
    Jolaaled Posts: 1,061
    Name Dropper First Post First Anniversary Combo Breaker
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    'VERY CHEAP & THE KIDS LOVE IT' recipe!..
    Works out at about 80p and will feed 4!

    1 chopped onion
    2 tbs veg oil
    1 packet of dry soup mix/veggie stock cube
    1/4 pt of evaporated milk
    1 tin baked beans
    couple of cooked, sliced carrots ( or other veg)

    Fry onion for 5 mins ( lowish heat). Add 1/2 pt of stock ( i.e. made up soup/stock cube). Add evap milk. Season.

    Put all this in a casserole dish, with the baked beans, and carrots.

    Place crumble topping over this ( 6 oz flour + 3 oz marg rubbed in... add cheese if you're feeling rich!)

    Bake 30 mins in moderate oven and serve with something green!
  • vanoonoo
    vanoonoo Posts: 1,897
    First Anniversary Combo Breaker First Post
    Forumite
    money savers arms tea

    go to money savers arms thread
    ask politely for a cup of tea
    wait several posts
    ask again for a cup of tea
    wait several more posts
    peel tongue from roof of mouth
    stew whilst trying to ascertain where all the bar staff are
    borrow martins dancing shoes to limbo* under serving hatch
    dispense tea to self

    *if you have back problems do not perform this part yourself, replace with propping hatch open
    Blah
  • System
    System Posts: 178,077
    Photogenic Name Dropper First Post
    Community Admin
    Pasta Bake using leftovers:
    If you have left over vegetables (from a Sunday lunch for example) and/or chicken, here's how to use them up quickly and cheaply:
    You will need
    Pasta, leftovers, tin of drained tomatoes, milk, flour, butter and cheese.
    [quantities will be dependant on number to feed and size of dish being used]

    Cook the pasta.
    Make up about a pint or so of cheese sauce (using the butter, flour, milk and cheese).
    Mix the cooked pasta with the leftover vegetables and chicken, and drained tomatoes.
    Place mixture into an ovenproof dish.
    Pour over the cheese sauce, gently stirring it into the mixture.
    Top with grated cheese and place into a pre-heated oven - as everything is already cooked, it just needs to heat through thoroughly.
    Serve - delicious! ::) ;)
  • System
    System Posts: 178,077
    Photogenic Name Dropper First Post
    Community Admin
    Vegetable Soup
    You will need:
    Potatoes, carrots, an onion, and parsnips (if your budget allows), vegetable stock cube.

    Peel and chop the veg into small chunks (the smaller the chunks, the quicker they will cook).
    Boil in a saucepan with enough water to cover.
    Add the stock cube.
    Once veg has cooked, remove with a slotted spoon - do not throw away stock.
    Blitz the veg in a blender or similar, adding stock to give you the consistancy you require.
    Serve with some warm bread. :-*
  • System
    System Posts: 178,077
    Photogenic Name Dropper First Post
    Community Admin
    Quick Creamy Curry Sauce

    1 tblsp oil
    1 onion
    2 tsp curry powder
    1 tblsp mango chutney
    142mls carton double cream

    1. Fry onion in oil till soft
    2. Mix the other ingredients and add to pan
    3. Stir to thicken
  • Erin
    Erin Posts: 24 Forumite
    Hi all money-savers, Asda has a "redued to clear" spot and I have not paid £1 for "meat"for a meal for 2 for years. All meats are available at one time or another. We don't eat beef but I get turkey, chicken, pork and ham. They put out other goods than meat, mostly on the sell by date but if you've got a freezer that's not a prob. Quiches and veggie dishes are also good value. Good hunting and watch your ankles. other peoples trolley wheels can inflict a lot of damage
    Erin
  • System
    System Posts: 178,077
    Photogenic Name Dropper First Post
    Community Admin
    Erin,
    thanks for the tip. I noticed this a few weeks ago at my local Asda. Mind you there wasnt much, but what i had reduced i was grateful of. (Kids had pizza and quiche every day for a week ;D) Then i went to visit a friend down south, and popped in the local Asda down there. I found they had reduced heaps more than i have ever seen in my own local Asda.
    I questioned my friend, and he said, there was always heaps of reduced stuff every day of the week.
  • Pasta al' Andrea*

    This is an inexpensive, satisfying meal that can easily feed 10 people for a dinner party (or frozen for use at a later date). The secret is in the carrots and garlic.

    1lb minced beef (should be minced steak, ideally)
    2lb plum tomatoes (or canned equivalent)
    750ml red wine x 2
    1 can tomato puree or 1 jar passata
    0.5tsp of the following herbs** - oregano, parsley, basil
    1lb carrots
    1 bulb of garlic
    salt, pepper to taste

    1. In a large saucepan, fry beef until almost brown and immediately reduce heat.
    2. Add tomatoes, chopped roughly (or blitzed)
    3. Add tomato puree/passata
    4. Add wine
    5. Add herbs**

    Cook on low heat for 40 mins. Allow to cool, and place in fridge overnight.

    1. Next day, grate 1lb carrots (or blitz), and chop/crush the garlic. You need to use an entire bulb of garlic, not just one clove.

    2. Add carrots/garlic to sauce made previous day, and simmer on extremely low heat (or cook in a cool oven) for 2 hours.

    When cooked in a tomato base, carrots tend to use their sweetness and in this recipe, they 'bulk up' the meat, in essence using a 'meat substitute' in order to allow you to serve this to a much larger number of people, or to freeze and serve again for yourself.

    Best served with a thicker/heavier pasta such as taglietelle or fusilli, or gnocchi.

    *Originally called 'Ragu Monclassico' in Italy
    ** If using fresh herbs, triple the quantities
  • Andrea
    Andrea Posts: 368
    I've been Money Tipped! Chutzpah Haggler Newshound! PPI Party Pooper
    Forumite
    Bl**dy Hell :o:o:o  That is really spooky.

    That is virtually identical to something I cook quite regularly.  In fact so regularly my husband is probably getting sick of it.  :)

    Are you sure you're not someone I know in disguise?  Or a work colleague my husband may have been moaning too?

    And why have you called it pasta al'Andrea?
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