for fabulously frugal food
Yesterday, I came up with rather a wonderful concoction. It tastes wonderful on its own and would be fab with hot buttered pitta. I would be very happy with that for breakfast with carrot batons, or a couple of slices of black pudding.
I posted a little while ago about the recipes we cooked at the last U3A cooking group, including a gorgeous Pad Thai, and this creamy leek and cheese toasty. I was sure I had also posted the recipe for the toasty, but apparently not! So here it is. Creamy Leek And...
This does indeed hit the spot. Spicy, not hot, flavoursome and delicious.
I found a delicious new taste today I am rather a big fan of Hugh Fearnley-Whittingstall. Whenever he brings out a new book, I invariably buy it. Not that I need much of an excuse to buy a cook book. I love Hugh’s approach to most things and I really love a great many...
Sausage paste is gorgeous! One sausage could be stretched in this way to make 2 sandwiches which would make it very cheap. I simply love the fruit & nut case paste!
Mmmm, lovely! Surprisingly mild in sage flavour, a very slight sweetness from the raisins, nuttiness from the pumpkin seeds, a little citrusy hit and that distinctive Olive oil flavour.
I have been fancying for a while having a go at making sausages, and this week, I did just that. They were glorious!
This is a new recipe I tried today, in our ongoing mission to have more purple portions – beetroot burgers. Packed full of veg and all the goodness that implies, and if it is of interest to you, it is vegetarian, vegan if you leave out the egg, and gluten free too (use gf oats).
We had a guest last night and had a roast chicken. I picked all the rest of the meat off this morning and the carcass is simmering as we speak. I did some roast cauliflower and carrots to go with the chicken. The veg were drizzled with oil and sprinkled with tandoori...
We made fish cakes! One version using a tin of sardines in tomato sauce, and another using a tin of tuna canned in oil.
How to make something delicious for lunch or dinner using breadcrumbs and not a lot else
Simple little fritters using a tin of mushy peas. Flavour them up with curry spice, horseradish or mint sauce