This was a very quick, cheap and delicious midweek meal – the chilli was a bit wicked though! I’m not sure that the picture does it justice, I find pasta particularly difficult to photograph (any tips welcome!).
This served two people, with extra for a lunch.
- a red onion
- a large clove of garlic
- a large red chilli
- a small handful of olives
- a teaspoon of mustard seeds
- a teaspoon of dried basil
- a generous grind of black pepper
- a splash of white wine (not compulsory, I just happened to have some open)
- half a tin of tomatoes (the other half was used in curry yesterday)
- three tablespoons of creme fraiche
- a few handfuls of wholewheat pasta
- grated parmesan
Finely chop the onion, garlic and chilli and fry in a little olive oil along with the mustard seeds, basil and pepper. Chop the olives and add these to the pan along with a splash of wine.
When the onion has softened add the tomato, rinse out the tin with a little hot water from the kettle and add this too. Put the pasta on to cook. Allow the sauce to simmer slowly while the pasta is cooking, adding more water if it looks like it is drying out.
When the pasta is cooked drain it and stir it into the tomato sauce along with the creme fraiche. Serve with grated parmesan on top.
This delicious pie used leftover roast pork, it would also be nice with leftover cooked chicken or lamb.
- A couple of handfuls of cooked Pork, diced
- A few rashers of Bacon
- One Leek, washed and chopped
- A cooking apple (I used Bramley)
- Teaspoon of Mustard seeds
- A couple of grinds of Black Pepper
- Half a teaspoon of ground Mace
- A generous slosh of Cream (you can use creme fraiche if you prefer)
- A sheet of Puff pastry
- An egg
Fry the bacon, mustard seeds and leek in a pan with a little butter. While this starts cooking peel and chop the apple and then it add to the pan along with black pepper and mace.
When the leeks have softened turn off the heat and stir in the leftover pork and the cream.
Lay the ready rolled puff pastry onto a baking tray and brush the edges with egg. Place about three handfuls of the filling onto one side of the pastry – it’s important not to overfill it*. Fold the other half over to form a lid, turn the edges and press down with a fork. Next, use the fork to make holes in the top to let steam out, brush with egg and sprinkle with some salt crystals.
Bake in the center of the oven at 180oC for approximately 45 minutes.
* if you have extra filling it is nice with a baked potato, or you could freeze it for a future pie. I had a go at putting it in a quiche but there was too much liquid in it so the consistency wasn’t right- it was yummy though!
As usual, I am starting the year cooking in a very frugal fashion. My aim is to get to the back of my cupboards and to the bottom of my freezer by the end of the month and to have spent very little on food.
Today I was very organised; I cooked my dinner in the slow cooker, using beans that I had soaked overnight, before I left for work. Those of you who have experienced my severe aversion to mornings will be very impressed!
This is very different from the way that I would usually make chilli; because I am in serious fridge-emptying mode I used the remains of a jar of spicy tomato salsa dip and finished off a bottle of peri peri sauce for the base.
The chilli was incredibly cheap to make. However, I did spend money in the co-op on some (very unseasonal) salad, wraps and soured cream (which was in the reduced section). Steve is very good at making Tortillas, I will ask him to share the recipe with you sometime.
There was enough the next day to make enchiladas – yum.
- Two cups Black-eyed Beans – soaked overnight
- One cup of Kidney Beans – soaked overnight
- One cup of Puy Lentils
- 1/2 pot Tomato Salsa
- approx 3rd bottle Peri Peri Sauce
- 1 teaspoon Chilli & Lime Flakes (you can use chilli flakes without lime – I happened to already have this and am in using-up mode)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper
- 2 teaspoons Vegetable Stock powder
- an Onion, finely chopped
- a few cloves of Garlic, chopped
- Water, enough to cover the beans
Soak the beans the night before. Drain before using.
Put all of the ingredients into the slow cooker on it’s lowest setting. Leave to cook for at least eight hours.
For the enchiladas – put a large spoonful of the Bean Chilli into the centre of a wrap, fold two ends inwards and then roll up. Place in an oven proof dish. When you have got as many wraps as you want into the dish put sour cream on top (I didn’t measure it out, I just used the remains of the pot from the previous day) and cover with grated cheese. Bake in the oven at 180oC for approximately half an hour.
Happy New Year!!
This recipe was a flash of inspiration the day after a Christmas Party when there was a little left over mulled wine.
I haven’t been given permission to share the family mulled wine recipe, but however you make it it will benefit from the addition of oranges which when soaked in mulled wine make this cake rather special.
- 300ml/ 1/2 Pint Mulled wine
- 250g/ 8oz Sultanas
- 250g/ 8oz Dried Apricots
- 200g/ 7oz Soft Brown Sugar
- 1 Egg
- 250g/ 8oz Self-raising Flour
- Orange Segments (mine were from 2 small Satsumas)
Soak the dried fruit and sugar in the mulled wine for at least four hours – overnight is best.
When you are ready to put the cake in the oven, preheat it to 180oC and line a round cake tin with baking parchment.
Arrange the orange segments in the base of the tin. Next, add the egg to the dried fruit mixture and beat it in with a fork. Fold in the flour and then put the mixture on top of the oranges.
Bake for approximately an hour in the centre of the oven; it may take a little longer, you will know it is done when a skewer comes out clean. Cool on a wire rack.
These days I tend to make curry up as I go along; I have a basic recipe in my head which has evolved over the years and which I adapt depending on the ingredients I have and how much time I have to cook. This curry was particularly delicious so I thought I should write it down and share it with you.
A couple of notes before you start:
- You could cook this a lot more quickly on a pan on the hob (and I would have done if I was cooking curry midweek after a long day at work), but I think that the flavours develop in at nice way when you cook it in the way described and the sauce becomes more thick and creamy.
- You will notice that I only used half a tin of tomatoes. The other half can go in the fridge and be used for another meal later in the week, such as part of a pasta sauce or in lasagne.
- Two Onions
- an inch of Fresh Ginger
- a few cloves of Garlic
- Two Green Chillies
- Teaspoon Black Onion Seed
- Teaspoon Cumin Seed
- Teaspoon Ground Coriander
- Teaspoon Ground Turmeric
- 3 Cardamom Pods
- 2 Tablespoons Ghee (can substitute oil or butter)
- 3 Chicken Breasts
- 1/2 tin of Tomatoes
- 2 tablespoons natural yoghurt
- 50 g Coconut cream
- Chicken stock
Heat the oven to 200oC.
Put the ghee, chopped onions, garlic, chilli, ginger and dried spices into a casserole dish with a lid. Cook in the centre of the oven for about 20 minutes.
Chop the chicken into small pieces (I find it easiest to use kitchen scissors) and add to the dish. Add a little stock if it looks dry.
After another 20 minutes add about a third of a pint of chicken stock with a block of coconut cream stirred into it, the tinned tomatoes and the yoghurt. You could add a tin of chickpeas at this stage if you would like.
After about 15 minutes (when the liquid you have added should have heated through) turn the oven down to 160oC and allow it to cook for at least another half an hour – the more patient you can be the better the taste and texture of the sauce. Make sure that you taste the sauce before you serve – after all, you will be eating it not me! You may decide that it needs some more coriander or cumin (if the latter it’s best to add dried cumin at this stage rather than more seeds). You may decide that it needs some chilli – I would be inclined to put some chilli flakes on the table so that people can have it as spicy or otherwise as they would like.
I have learned something new today – in America Flapjacks are called Oat Bars. Who knew? To make matters more confusing, an American Flapjack is a pancake.
This isn’t a pancake recipe. It is delicious. Enjoy!
- 3.5 oz margarine
- 1.5 oz coconut oil
- 8 oz soft dark brown sugar
- 2 dessert spoons golden syrup
- 1 oz desiccated coconut
- 11 oz oats
- Handful chopped crystallised ginger
Preheat the oven to 150oC / 300oF.
Put the margarine, coconut oil, syrup, and sugar in a saucepan over a low heat; when melted and well combined stir in the dry ingredients.
Put the mixture into a lined square tin, flatten the top but don’t compress too much.
Bake in the centre of the oven for 40 – 45 minutes.
I must say that I am enjoying Simple September so far. Receiving lots of courgettes, runner beans and apples from my parent’s garden has helped; although it does take rather a lot of imagination not to quickly get bored of courgette!
Some of you will know that I use the same basic sponge recipe for many of the cakes I make – Delia’s ‘all-in-one-sponge’ recipe. I find it incredibly versatile; sometimes I add lemon zest and then add a lemon-drizzle topping, other times I add chocolate followed by coffee icing… the possibilities are endless. Yum.
- 4oz self raising flour
- 4oz golden caster sugar
- 4oz margarine
- 2 eggs
- 1 teaspoon baking powder
- two eating apples
- two tablespoons demerara sugar
Preheat the oven to 180oC.
Quarter the apples, remove the core and then cut into thin slices. Place the apple slices in the base of a round cake tin lined with greaseproof paper and sprinkle them with demerara sugar. You could also add a little sprinkle of mixed spice at this stage if you so wish.
Put the remaining ingredients into a bowl and combine well with an electric whisk. Cover the apples with the mixture and bake in the centre of the oven for approximately 25 minutes. You will recognise when it is cooked because the mixture will have shrunk away from the edges of the cake tin.
Turn the cake onto a cooling rack. When cold put the cake upside down onto a plate, so that the apple is at the top.