Maggot
The Cake of Liberty
So it's the same as finely chopping?
Delicious recipes for less than a quid
- Thread starter ringo
- Start date
Biddlybee
making knots with sticks
Nah, a bit mushier
Maggot
The Cake of Liberty
Delicious Dhal
Ingredients:
250g Red lentils
1 ltr vegetable stock (I prefer Marigold bouillon)
Grated ginger – a piece about the size of half a thumb
1-2 cloves garlic – crushed
1 large or 2 small onions – chopped
1 tablespoon curry paste
1. Heat the stock in a pan with the lentils. When boiling add the ginger and garlic.
2. Boil rapidly for 10 minutes, then cover and simmer for 20 minutes, checking to add more water if necessary.
3. Meanwhile fry the onion until soft or browned, then add the curry paste and heat through for a couple of minutes.
4. Add the onion mixture to the lentils and heat through.
Great with naan bread. Can be left for a day and used as a spread too.
Ingredients:
250g Red lentils
1 ltr vegetable stock (I prefer Marigold bouillon)
Grated ginger – a piece about the size of half a thumb
1-2 cloves garlic – crushed
1 large or 2 small onions – chopped
1 tablespoon curry paste
1. Heat the stock in a pan with the lentils. When boiling add the ginger and garlic.
2. Boil rapidly for 10 minutes, then cover and simmer for 20 minutes, checking to add more water if necessary.
3. Meanwhile fry the onion until soft or browned, then add the curry paste and heat through for a couple of minutes.
4. Add the onion mixture to the lentils and heat through.
Great with naan bread. Can be left for a day and used as a spread too.
mrsfran
Well-Known Member
Pea & Potato curry:
http://101things.wordpress.com/2007/08/13/pea-potato-curry/
Ingredients
Serves 4
4 large potatoes or the equivalent in new potatoes
1 onion
Some peas, fresh or frozen. However much you like.
1 tsp ground coriander
1tsp ground cumin
1tsp ground tumeric
1/2 tsp cayenne pepper
1/2 tsp sugar
As much chilli as you like, powdered, dried or fresh
1tsp garam masala
A knob of butter (or oil if you’re vegan)
A pinch of salt and pepper
The Cooking
Chop up the onion really finely, as finely as you can bear with tears streaming down your face. If possible, it should be almost chopped to a paste although don’t worry if it’s not. Melt the butter in a non-stick saucepan on a low-to-medium heat and when it starts to foam, add the onion. Stir it occasionally as you get on with the other stuff, but not too much, it’s nice when it catches a bit.
Now cut up the potatoes into roughly equal-sized chunks. If you’re using new potatoes just halve them.
Mix together the coriander, cumin, cayenne, sugar, chilli, salt and pepper (but not the garam masala). When the onions are golden brown, almost burnt, add the potatoes and the spice mix, give it a good stir so the onions and potato are coated and let it cook for a minute. Then pour in some cold water, enough to almost cover the potatoes.
Bring the whole thing up to the boil and let it bubble away for 15 minutes, stirring occasionally and tasting often - if you feel it needs more salt then add it. As the potato softens and the liquid reduces a bit, smoosh a couple of the potatoes into the liquid to thicken it.
If it gets a bit dry, add more water. If it’s too watery, smoosh some more of the potato into it and turn up the heat and reduce the liquid some more. Use the mighty power of your brain.
After 15 minutes, check if the potatoes are almost-but-not-completely cooked. If they are, add the peas (if they’re not, cook them some more until they are, obviously). Once the peas are cooked (about 5 minutes), sprinkle over the garam masala, stir it around for another minute and serve it up with basmati rice and dhal, if you like.
http://101things.wordpress.com/2007/08/13/pea-potato-curry/
***
Or three meals for about £2.50: ham hock and stock
http://101things.wordpress.com/2007/08/13/pea-potato-curry/
Ingredients
Serves 4
4 large potatoes or the equivalent in new potatoes
1 onion
Some peas, fresh or frozen. However much you like.
1 tsp ground coriander
1tsp ground cumin
1tsp ground tumeric
1/2 tsp cayenne pepper
1/2 tsp sugar
As much chilli as you like, powdered, dried or fresh
1tsp garam masala
A knob of butter (or oil if you’re vegan)
A pinch of salt and pepper
The Cooking
Chop up the onion really finely, as finely as you can bear with tears streaming down your face. If possible, it should be almost chopped to a paste although don’t worry if it’s not. Melt the butter in a non-stick saucepan on a low-to-medium heat and when it starts to foam, add the onion. Stir it occasionally as you get on with the other stuff, but not too much, it’s nice when it catches a bit.
Now cut up the potatoes into roughly equal-sized chunks. If you’re using new potatoes just halve them.
Mix together the coriander, cumin, cayenne, sugar, chilli, salt and pepper (but not the garam masala). When the onions are golden brown, almost burnt, add the potatoes and the spice mix, give it a good stir so the onions and potato are coated and let it cook for a minute. Then pour in some cold water, enough to almost cover the potatoes.
Bring the whole thing up to the boil and let it bubble away for 15 minutes, stirring occasionally and tasting often - if you feel it needs more salt then add it. As the potato softens and the liquid reduces a bit, smoosh a couple of the potatoes into the liquid to thicken it.
If it gets a bit dry, add more water. If it’s too watery, smoosh some more of the potato into it and turn up the heat and reduce the liquid some more. Use the mighty power of your brain.
After 15 minutes, check if the potatoes are almost-but-not-completely cooked. If they are, add the peas (if they’re not, cook them some more until they are, obviously). Once the peas are cooked (about 5 minutes), sprinkle over the garam masala, stir it around for another minute and serve it up with basmati rice and dhal, if you like.
http://101things.wordpress.com/2007/08/13/pea-potato-curry/
***
Or three meals for about £2.50: ham hock and stock
Orang Utan
Maybe I like the misery
yum yum
Yuwipi Woman
Whack-A-Mole Queen
2 or 3 eggs
1/2 chopped onion
1 Tablespoon salsa.
Melt a pat of butter into an omlet pan. Whip ingredients together and pour into pan. Cook until it holds together and fold in half on plate.
You can throw nearly any leftover in it too. Add cheese if you have it. For fluffier version put a bit of cream in with the eggs.
1/2 chopped onion
1 Tablespoon salsa.
Melt a pat of butter into an omlet pan. Whip ingredients together and pour into pan. Cook until it holds together and fold in half on plate.
You can throw nearly any leftover in it too. Add cheese if you have it. For fluffier version put a bit of cream in with the eggs.
Onket
Je suis [CONTENT REMOVED]
Nixon
peanut butter n.w.o.
That sounds like an omelette. Haven't made one for a while.
Nixon
peanut butter n.w.o.
I love fritatta and its cheap and easy to make.It fills you up too.Boil some potatoes.Cut em up small when they are done (cooked but not too soft),fry up the tatties with some veggies of your choice till soft (spinich,tomatoes,peppers,onion,garlic,broccoli,aubergine etc or whatever you can get),beat a few eggs in a bowl,season and pour into the pan with veggies and potatoes.Cook till brown and i sometimes finish it under the grill with some cheese on top.I'll have it with salad if im not really poor.
I generally thrown in whatever i've got maybe a bit of bacon or whatever,but the main ingredients are eggs,potatoes and whatever else you've got knocking around.It's also really nice to eat cold..Nom nom
I generally thrown in whatever i've got maybe a bit of bacon or whatever,but the main ingredients are eggs,potatoes and whatever else you've got knocking around.It's also really nice to eat cold..Nom nom
Yuwipi Woman
Whack-A-Mole Queen
Calling it "an omelette" gives the French all the credit. Besides they never used Mexican salsa.
Onket
Je suis [CONTENT REMOVED]
Onket you and this thread has been the only thing to make me smile all day
And thank you too for putting a smile on my face.
Orang Utan
Maybe I like the misery
<bangs head on table>
a tin of toms costs about 30p.
A bag of lentils costs about a £1 but you'd only use a fraction of the bag
An onion costs about 10p.
The veg stock and herbs would cost pennies, and in some cases fractions of pennies.
It would cost way less than a quid!
W
chainsaw cat
Tea. Biccies. Happy now?
Cheaty type one from tins and jars:
Tin of cheapo supermarket beans
big dollop of curry powder or paste
some raisins
tomato puree
in a pan
5 mins, baked bean curry.
Non cheaty one
Onion, big spud, clove of garlic, beans (dried ones soaked overnight and boiled up) some green veg whatever's in season and cheap, own-brand stock cube.
Boil up for 20 mins, blend or sieve.
Very nice soup. Chainsaw Kitten mk 1 and 2 both largely composed of it as Ms Cat ate a pint a day during pregnancy.
Come to think of it, Kitten mk 1 eats it 3 times a week still.
I try not to be around for the nappies.
Tin of cheapo supermarket beans
big dollop of curry powder or paste
some raisins
tomato puree
in a pan
5 mins, baked bean curry.
Non cheaty one
Onion, big spud, clove of garlic, beans (dried ones soaked overnight and boiled up) some green veg whatever's in season and cheap, own-brand stock cube.
Boil up for 20 mins, blend or sieve.
Very nice soup. Chainsaw Kitten mk 1 and 2 both largely composed of it as Ms Cat ate a pint a day during pregnancy.
Come to think of it, Kitten mk 1 eats it 3 times a week still.
I try not to be around for the nappies.
Chickpea curry
1 tin chickpeas
1 tin tomatoes
an onion
a few cloves of garlic
a little ginger
curry powder
garam masala
(Obviously the 'investment' in the curry powder/ginger/garlic will cost more than a quid, but you can use them for future meals)
chop up and fry onion/garlic/ginger
when it looks ready, chuck in tomatoes and chickpeas and half a cup water. stir for a few minutes. t hen chuck in curry powder and garam masala to taste. keep cooking until it tastes right.
1 tin chickpeas
1 tin tomatoes
an onion
a few cloves of garlic
a little ginger
curry powder
garam masala
(Obviously the 'investment' in the curry powder/ginger/garlic will cost more than a quid, but you can use them for future meals)
chop up and fry onion/garlic/ginger
when it looks ready, chuck in tomatoes and chickpeas and half a cup water. stir for a few minutes. t hen chuck in curry powder and garam masala to taste. keep cooking until it tastes right.
ringo
Macaroni cheese controller
Mmm, aloo mattar, one of those dishes I've eaten hundreds of times but never cooked, will make one from your recipe at the weekend, thanks.
Found an incredible chef in Goa and ended up eating some really simple dishes just to see how he's do them differently from the way I've always cooked/eaten them. His aloo mattar was incredible.
Mrs Magpie
On a bit of break...
Right, my recipe.
It's under a quid per head, it's a starter and it's really impressive but dead easy.
One oyster per guest, breadcrumbs, shavings of parmesan, crushed garlic, chopped fresh parsley, butter.
Open your oysters and leave them in the shell, but scoop under each one with a knife so it's not stuck to the shell. Balance the shells in a grill pan (you can use the other half of the shell to prop them up...the idea is to keep the juices in).
Mix the butter, chopped parsley and crushed garlic and put a dollop (about a teaspoon or a bit less) in each oyster. Sprinkle breadcrumbs on top and some parmesan, Put under a hot grill till breadcrumbs browned and butter all melty. Serve in the shell. It's easy, impressive, delicious and well under a quid per head. if you live somewhere like Whitstable you could do three oysters per guest for under a quid, but they're about 50p to 65p each here in Brixton.
It's under a quid per head, it's a starter and it's really impressive but dead easy.
One oyster per guest, breadcrumbs, shavings of parmesan, crushed garlic, chopped fresh parsley, butter.
Open your oysters and leave them in the shell, but scoop under each one with a knife so it's not stuck to the shell. Balance the shells in a grill pan (you can use the other half of the shell to prop them up...the idea is to keep the juices in).
Mix the butter, chopped parsley and crushed garlic and put a dollop (about a teaspoon or a bit less) in each oyster. Sprinkle breadcrumbs on top and some parmesan, Put under a hot grill till breadcrumbs browned and butter all melty. Serve in the shell. It's easy, impressive, delicious and well under a quid per head. if you live somewhere like Whitstable you could do three oysters per guest for under a quid, but they're about 50p to 65p each here in Brixton.
cliche guevara
Well-Known Member
I just made a dirt cheap meal for me and my housemate, cos I couldn't be bothered to make anything complex.
You need:
1 clove garlic (5p? The entire bulb is 55p)
1 tin chopped tomatoes (30p)
One small onion (10p)
Pasta (about 40p worth, we buy bulk)
Parmesan to sprinkle on top (fuck all p)
Put the pasta on the boil.
Chop the garlic and onion finely and fry for 2-3 mins. Add the tinned tomatoes. Simmer until the pasta is cooked. Drain pasta, add the sauce.
Takes ten minutes and easily costs under a quid for two people.
You need:
1 clove garlic (5p? The entire bulb is 55p)
1 tin chopped tomatoes (30p)
One small onion (10p)
Pasta (about 40p worth, we buy bulk)
Parmesan to sprinkle on top (fuck all p)
Put the pasta on the boil.
Chop the garlic and onion finely and fry for 2-3 mins. Add the tinned tomatoes. Simmer until the pasta is cooked. Drain pasta, add the sauce.
Takes ten minutes and easily costs under a quid for two people.
ChrisFilter
Like a boss.
I love that you put a recipe up for the most obvious staple dish there is
ChrisFilter
Like a boss.
Just had a great idea.
You need:
2 slices of bread
1 tin of beans
toast the bread, microwave or stove cook the beans, pour the beans on top of the toast.
Give it a go!
You need:
2 slices of bread
1 tin of beans
toast the bread, microwave or stove cook the beans, pour the beans on top of the toast.
Give it a go!
RubyToogood
RubyTwobikes
Vegetable lasagne. You don't really need cheese on top, which bumps the cost up.
cliche guevara
Well-Known Member
I love that you put a recipe up for the most obvious staple dish there is
I was pointing out how cheap it was. No need to be a twat about it.
Onket
Je suis [CONTENT REMOVED]
Try grating a bit of cheese over it (whole block costs more, but we're only talking about a few shavings so approx 12p).
boohoo
No.
put lots of veg. pine nuts and capers in and some olives...
ChrisFilter
Like a boss.
I wouldn't really call that 'being a twat'
No need to be oversensitive about it. I thought it was endearing.
chainsaw cat
Tea. Biccies. Happy now?
Maybe someone could genetically modify the oysters so they swim along the coast, up the Thames and are a lot cheaper?
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