As I'm sure you're all aware moving house costs a pretty penny (or plenty dolla depending on your parlance). This is especially true if you have to hire movers because your foolish husband decides its more important to got to work and save lives for the full 9 days up to and including the move. Financial straits are further exacerbated by any dealing with THE MOST EVIL PEOPLE IN THE WORLD-a.k.a. estate agents-who make vampires seem like bestowers of vitality in comparison. If I sound bitter, I am.
In short moving = poverty and definite shoestring opportunities of a culinary nature.
This was basically the left-over contents of my fridge and freezer and served us well for a few days.
half large bag defrosted peas
half bag defrosted sweetcorn
half bag defrosted broad beans
2 tins tomatoes
the end of some tomato puree
1 ropey onion
2 carrots
1 pepper
3 old tomatoes
about 3-4 cloves of very pongy garlic
a few wilted sprigs of lavender and rosemary (crushed by the move)
1tsp dried oregano and or basil
the dregs of some red wine (as much as you can bear to spare)
Chop the carrots, onion, pepper and tomatoes and roast in the oven with olive oil, the fresh herbs, garlic (whole cloves, still in encasements) and a little balsamic or other vinegar for a good 20 mins to half an hour on 180-200 degrees C.
Meanwhile, heat up the tinned tomatoes slowly and add to this the defrosted vegetables, dried herbs and wine.
Add the roasted vegetables to the mix. As you do this you can squeeze the garlic out of its sheath straight into the stew. Alternatively, if you are very lazy and rather greedy then you can wait to squeeze it out and smash it on buttered bread when you eat the stew (as I do).
Et Voila.
Serve it all up and stuff in your exhausted face.
Note this recipe produces quite a bit of nosh, enough for a few days. In order to liven it up a bit on the third day I added chilli and some leftover barbequed pork, which went down well. You could also add cooked sausage or chorizo, some different herb/spices or vegetables and pulses if you wanted to. Whatever youhave that needs using, give it a whirl.
P.P.S. moving house is up there in terms of stress triggers, so ensure you have enough wine to accompany the meal and block out the memories, you'll need it.
Wednesday, 10 August 2011
Wednesday, 27 July 2011
Normal service resumed
Firstly, apologies for the long delay between posts. I've been busy doing the most unshoe- string thing of going on an epic trip; getting a job and moving miles away. Needless to say, what with the day-light robbery fees of estate agents (a.k.a. actual spawn of Satan) and trip expenses, my first paycheck left the bank before I could gloat over it.
Therefore, you need fear not, your favourite tight cook is not going to be cooking lobster an foi gras now. The shoestring is still very much evident. Besides, anyone can make scrumptious delights when they have all the money in the world (and by that I mean more than fifty quid). It takes a lot more work and imagination to make something tasty from essentially, sod all.
So with normal service resumed, we will be able to continue our poor-man's gastronomic odyssey.
Therefore, you need fear not, your favourite tight cook is not going to be cooking lobster an foi gras now. The shoestring is still very much evident. Besides, anyone can make scrumptious delights when they have all the money in the world (and by that I mean more than fifty quid). It takes a lot more work and imagination to make something tasty from essentially, sod all.
So with normal service resumed, we will be able to continue our poor-man's gastronomic odyssey.
Sunday, 29 May 2011
Saturday Night Supper
I don't like the feeling of deprivation on a Saturday, particularly when Marks and Sparks have been teasing me with their food porn ads. So I always try to make something a bit tasty, regardless of circumstances. You wouldn't believe how little I had to go on...
Serves 2.
To start: roasted aubergine with garlic yoghurt.
aubergine:
1 medium aubergine
pinch of salt
pepper
2tbsp olive oil
1tbsp lemon juice
garlic yoghurt:
250 ml natural yoghurt
1 clove garlic
1tsp oregano (fresh or dried)
This is a great idea that I got from some family friends. I used aubergine as I got some at the usual spot for 20p, but I think most vegetables would like being done this way. It's amazing with courgette, especially if you add lemon zest at the end.
Slice up the aubergine thinly and place on greaseproof paper in a roasting tray. Season and coat with the oil. Roast for 15-20 mins at about 180 degrees C.
A good olive oil really makes this. I do as my mother in law taught me and buy supermarket olive oil and mixed olives in brine. Drain the olives and store them in the oil with some dried herbs, seasoning and a little vinegar and lemon juice. It makes the olives taste like fancy deli ones and makes the oil taste like the first-press-incredible.
When the aubergine is cooked, put it on a warm plate and add the lemon juice. Mince the raw garlic and mix it into the yoghurt. Pour over the aubergine, add the oregano and season with black pepper.
Main: 'different' fishcakes with salad
fishcakes:
200g or 1 fillet of of any white fish
parsley or other herb
lemon juice
1 egg to bind
1tsp ground or fresh ginger
1/4 tsp cayenne pepper
salt and black pepper, to taste
parsley, or other herb
100g breadcrumbs
These fishcakes are 'different' because I didn't have any potatoes. I did however have some turnip left over from the curry so thought I would give it a go. I will try most things once!
Boil the turnip till its soft then drain and mash. While the turnip is boiling, poach the fish either from fresh, or in my case, frozen. Flake the fish into the mashed turnip, season and mix with the ginger, lemon, parsley and cayenne powder. When the mixture is cool enough to handle, mix with half the egg and make into 4 patties. Dust the patties with flour, coat with the remaining egg and roll in the breadcrumbs.
Bake the fish cakes for 20 minutes at 200 degrees.
Tip: Instead of buying breadcrumbs, make them by blending stale bread and store in the freezer.To defrost, toast in a frying pan for a couple of minutes until all the moisture is gone.
Make up the salad as you fancy- I like a green salad with tomato ad red onion on the side and dress with olive oil, vinegar, lemon mustard and a little honey.
Have with chilli jam: http://www.nigella.com/recipes/view/chilli-jam-2692 and a nice, cool glass of the white stuff.
As usual, serve it all up and stuff in your face.
Serves 2.
To start: roasted aubergine with garlic yoghurt.
aubergine:
1 medium aubergine
pinch of salt
pepper
2tbsp olive oil
1tbsp lemon juice
garlic yoghurt:
250 ml natural yoghurt
1 clove garlic
1tsp oregano (fresh or dried)
This is a great idea that I got from some family friends. I used aubergine as I got some at the usual spot for 20p, but I think most vegetables would like being done this way. It's amazing with courgette, especially if you add lemon zest at the end.
Slice up the aubergine thinly and place on greaseproof paper in a roasting tray. Season and coat with the oil. Roast for 15-20 mins at about 180 degrees C.
A good olive oil really makes this. I do as my mother in law taught me and buy supermarket olive oil and mixed olives in brine. Drain the olives and store them in the oil with some dried herbs, seasoning and a little vinegar and lemon juice. It makes the olives taste like fancy deli ones and makes the oil taste like the first-press-incredible.
When the aubergine is cooked, put it on a warm plate and add the lemon juice. Mince the raw garlic and mix it into the yoghurt. Pour over the aubergine, add the oregano and season with black pepper.
Main: 'different' fishcakes with salad
fishcakes:
200g or 1 fillet of of any white fish
parsley or other herb
lemon juice
1 egg to bind
1tsp ground or fresh ginger
1/4 tsp cayenne pepper
salt and black pepper, to taste
parsley, or other herb
100g breadcrumbs
These fishcakes are 'different' because I didn't have any potatoes. I did however have some turnip left over from the curry so thought I would give it a go. I will try most things once!
Boil the turnip till its soft then drain and mash. While the turnip is boiling, poach the fish either from fresh, or in my case, frozen. Flake the fish into the mashed turnip, season and mix with the ginger, lemon, parsley and cayenne powder. When the mixture is cool enough to handle, mix with half the egg and make into 4 patties. Dust the patties with flour, coat with the remaining egg and roll in the breadcrumbs.
Bake the fish cakes for 20 minutes at 200 degrees.
Tip: Instead of buying breadcrumbs, make them by blending stale bread and store in the freezer.To defrost, toast in a frying pan for a couple of minutes until all the moisture is gone.
Make up the salad as you fancy- I like a green salad with tomato ad red onion on the side and dress with olive oil, vinegar, lemon mustard and a little honey.
Have with chilli jam: http://www.nigella.com/recipes/view/chilli-jam-2692 and a nice, cool glass of the white stuff.
As usual, serve it all up and stuff in your face.
Sunday, 15 May 2011
Curry Night
Now at the weekend the husband likes a good curry, particularly when he is on call and feeling sorry for himself. However, due to budgetary constraints there will be no curry house for us. Also, I will have to make it from the rather unimpressive array offered by the fridge. Hmmm...
So here is what we ended up with, I fancy it's not too shabby, under the circumstances.
Should make enough for 2 hungry souls plus a bit left over for lunch or supper the next day.
Turnip and Aubergine Curry with homemade relish, raita and chapatis
curry:
a) 1 tbsp garam masala
1 tsp ground ginger
1tsp cumin seeds
1 tsp coriander seeds
2 medium chillies (change acc. to taste)
2-3 cloves garlic
1 tsp oil
b) 2 onions
1 tin tomatoes
1 tbsp tomato puree
2 medium turnips
1 aubergine
2-3 bay leaves
100g frozen peas
1 handful parsley
Take all the ingredients from list (a) and starting with the seeds and ground spices, mash up in in a pestle and mortar to make your paste.
Chop up the onions and fry in the paste on a medium heat for about 5 mins.
Chop up the aubergine and turnip and add along with the tomatoes, puree and bay leaves. Cover and simmer or put in the oven at 160-180 degrees for and hour or until the vegetables are completely cooked.
If you prefer to you can use other vegetables, I only chose aubergine and turnip a my green grocer gave them to me for 40p. Also, the parsley can be substituted for fresh coriander if you have it. I happened to have some parsley in my freezer to use up.
chapatis:
200g wholemeal flour
100 ml warm water
1-2 tsp ghee/butter/oil
These are seriously easy to make: mix the flour and warm water and knead for a couple of mins until your dough is formed. Cover and leave leave to rest for 10 mins. Next divide into four and roll out each on a floured surface.
Fry in a hot pan with the butter (or whatever you choose) until cooked on both sides. Put them on a plate in the oven to keep warm till all are ready but take care to separate them with kitchen towel or greaseproof paper.
raita:
1 small clove of garlic
150ml natural yoghurt
1tbsp lemon juice
1/2 tsp dried mint
1/2 tsp coriander
1/2 tsp cumin
50g cucumber
chop the cucumber, crush the garlic, grind the spices and mix all the ingredients together.
relish:
1-2 tomatoes
1/4 cucumber
1/2 red onion
1 handful fresh parsley (or coriander)
1/2 tsp coriander
1/2 tsp cumin
2tbsp lemon juice
1/4 tsp salt
Chop the cucumber, onion and tomato and fresh herb as finely as you can be bothered to. Again, most people would chose fresh coriander but in the spirit of making to I used curly parsley which I had found whilst snaffling some bay leaves up my street. Grind the spices and add along with the salt and lemon juice.
Serve it all up and stuff in your face.
So here is what we ended up with, I fancy it's not too shabby, under the circumstances.
Should make enough for 2 hungry souls plus a bit left over for lunch or supper the next day.
Turnip and Aubergine Curry with homemade relish, raita and chapatis
curry:
a) 1 tbsp garam masala
1 tsp ground ginger
1tsp cumin seeds
1 tsp coriander seeds
2 medium chillies (change acc. to taste)
2-3 cloves garlic
1 tsp oil
b) 2 onions
1 tin tomatoes
1 tbsp tomato puree
2 medium turnips
1 aubergine
2-3 bay leaves
100g frozen peas
1 handful parsley
Take all the ingredients from list (a) and starting with the seeds and ground spices, mash up in in a pestle and mortar to make your paste.
Chop up the onions and fry in the paste on a medium heat for about 5 mins.
Chop up the aubergine and turnip and add along with the tomatoes, puree and bay leaves. Cover and simmer or put in the oven at 160-180 degrees for and hour or until the vegetables are completely cooked.
If you prefer to you can use other vegetables, I only chose aubergine and turnip a my green grocer gave them to me for 40p. Also, the parsley can be substituted for fresh coriander if you have it. I happened to have some parsley in my freezer to use up.
chapatis:
200g wholemeal flour
100 ml warm water
1-2 tsp ghee/butter/oil
These are seriously easy to make: mix the flour and warm water and knead for a couple of mins until your dough is formed. Cover and leave leave to rest for 10 mins. Next divide into four and roll out each on a floured surface.
Fry in a hot pan with the butter (or whatever you choose) until cooked on both sides. Put them on a plate in the oven to keep warm till all are ready but take care to separate them with kitchen towel or greaseproof paper.
raita:
1 small clove of garlic
150ml natural yoghurt
1tbsp lemon juice
1/2 tsp dried mint
1/2 tsp coriander
1/2 tsp cumin
50g cucumber
chop the cucumber, crush the garlic, grind the spices and mix all the ingredients together.
relish:
1-2 tomatoes
1/4 cucumber
1/2 red onion
1 handful fresh parsley (or coriander)
1/2 tsp coriander
1/2 tsp cumin
2tbsp lemon juice
1/4 tsp salt
Chop the cucumber, onion and tomato and fresh herb as finely as you can be bothered to. Again, most people would chose fresh coriander but in the spirit of making to I used curly parsley which I had found whilst snaffling some bay leaves up my street. Grind the spices and add along with the salt and lemon juice.
Serve it all up and stuff in your face.
Tuesday, 10 May 2011
A classic example
This is rather apt month for me to start this blog as we ran out of money about a week ago. Good times. So tonight was a rather classic example of the supper on a shoestring.
The first thing to learn is to maintain a varied store cupboard, that way you always have something to start with. Think beans, pulses, dried fruits, nuts and grains etc. You can't make a silk purse out of a sow's ear but you can make a rich italian stew with a few tins of mixed beans, tomatoes, dried chillies and polenta.
The second thing is to learn how to acquire fresh produce cheaply. A favourite is 'the supermarket sweep' as a friend of mine calls it. This basically involves cruising the supermarket just before closing time to pick up the last reductions. Unfortunately, quite a few other people have grown wise to this rendering your (and my) chances of getting a hot rotisserie chicken for £1.50. Its still worth trying though, just on the off-chance. Its also a good idea to hit your local shops. Greengrocers often have bags of slightly damaged produce for very little and by the end of the day they're practically giving it away. If you are a regular then people go out of their way to serve you well and keep your custom. I regularly get bits and pieces for free and if I'm a bit short they always let me make it up next time.
Tonight's dinner started with some enormous flat mushrooms I got at my local greengrocer for 10p. Bargain. A quick scrounge around the fridge and the cupboard and we had a good supper.
This serves 3 or one greedy girl and a man with hollow legs.
To start: crudites and dip.
crudites:
raw carrots, chopped
whole gherkins
dip:
5 tbsp natural yoghurt
1 handful chopped parsley
1 clove crushed raw garlic
Main: stuffed mushrooms with salad.
stuffed mushrooms:
6 large flat mushrooms, stalks removed
150g breadcrumbs (don't buy, just blend stale bread and freeze it)
2 handfuls chopped parsley
3 anchovies in oil
3 tbsp lemon juice
2 tsp green pesto
1 onion, finely chopped
2-3 cloves of crushed garlic
the mushroom stalks, chopped
Stick everything except the mushroom heads in a frying pan and cook on a medium heat till the breadcrumbs are defrosted and the onions are soft. Next take the mixture and smoosh it into the mushrooms with just enough force to pack it all in tightly without breaking the mushroom heads.
Bake in the oven at 180 degrees C for about 20 mins.
Plate up with the salad and stuff in your face.
The first thing to learn is to maintain a varied store cupboard, that way you always have something to start with. Think beans, pulses, dried fruits, nuts and grains etc. You can't make a silk purse out of a sow's ear but you can make a rich italian stew with a few tins of mixed beans, tomatoes, dried chillies and polenta.
The second thing is to learn how to acquire fresh produce cheaply. A favourite is 'the supermarket sweep' as a friend of mine calls it. This basically involves cruising the supermarket just before closing time to pick up the last reductions. Unfortunately, quite a few other people have grown wise to this rendering your (and my) chances of getting a hot rotisserie chicken for £1.50. Its still worth trying though, just on the off-chance. Its also a good idea to hit your local shops. Greengrocers often have bags of slightly damaged produce for very little and by the end of the day they're practically giving it away. If you are a regular then people go out of their way to serve you well and keep your custom. I regularly get bits and pieces for free and if I'm a bit short they always let me make it up next time.
Tonight's dinner started with some enormous flat mushrooms I got at my local greengrocer for 10p. Bargain. A quick scrounge around the fridge and the cupboard and we had a good supper.
This serves 3 or one greedy girl and a man with hollow legs.
To start: crudites and dip.
crudites:
raw carrots, chopped
whole gherkins
dip:
5 tbsp natural yoghurt
1 handful chopped parsley
1 clove crushed raw garlic
Main: stuffed mushrooms with salad.
stuffed mushrooms:
6 large flat mushrooms, stalks removed
150g breadcrumbs (don't buy, just blend stale bread and freeze it)
2 handfuls chopped parsley
3 anchovies in oil
3 tbsp lemon juice
2 tsp green pesto
1 onion, finely chopped
2-3 cloves of crushed garlic
the mushroom stalks, chopped
Stick everything except the mushroom heads in a frying pan and cook on a medium heat till the breadcrumbs are defrosted and the onions are soft. Next take the mixture and smoosh it into the mushrooms with just enough force to pack it all in tightly without breaking the mushroom heads.
Bake in the oven at 180 degrees C for about 20 mins.
Plate up with the salad and stuff in your face.
Welcome
Welcome to my brand new blog.
I have always been keen on cooking food (and even keener on eating it) and have spent the majority of my life thinking about what I would like to cook (and eat) next.
Having previously fancied myself as a bit of an amateur gourmand I have enjoyed perusing the likes of larousse in order to find something new and and suitably greedy to cook. However, due to a bit of unexpected unemployment (proving the statistic of 1 in 5 16-25 yr olds) I have found myself playing the role of a 1940s housewife. Except in this case the rationing is imposed not by scarcity of availability but rather scarcity of excess cash.
So, I have had to go back to basics in a serious way and learn the art of cooking on a tight budget. This basically involves wasting not, and sometimes you have to get very creative...
I have always been keen on cooking food (and even keener on eating it) and have spent the majority of my life thinking about what I would like to cook (and eat) next.
Having previously fancied myself as a bit of an amateur gourmand I have enjoyed perusing the likes of larousse in order to find something new and and suitably greedy to cook. However, due to a bit of unexpected unemployment (proving the statistic of 1 in 5 16-25 yr olds) I have found myself playing the role of a 1940s housewife. Except in this case the rationing is imposed not by scarcity of availability but rather scarcity of excess cash.
So, I have had to go back to basics in a serious way and learn the art of cooking on a tight budget. This basically involves wasting not, and sometimes you have to get very creative...
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