Fully Loaded Savoury Scones

It feels like a very long time since I've blogged in my little corner of the internet.  We had a brilliant summer with my Mum visiting for 5 weeks from NZ, and celebrating GCSE exams being over for 16yo.  Everything else was set aside so we could just enjoy the school holidays and spend as much time as possible together as an extended family.

We're now back into the rhythm of normality.  Schools are back, our youngest has just started Reception so I now have more time each day to work and get back into blogging.  I'm easing myself back into things gently, despite having quite a large backlog of recipes that I really want to share.  

I baked these Savoury Scones for packed lunches this week.  They are delicious with a hot flask of soup, or with crudites, and freeze well too.  This recipe makes 6 - 8 large scones, I doubled the recipe so I had enough to stash in the freezer for later.

You could use finely diced ham instead of bacon or chorizo, diced pepper instead of sweetcorn, or make a vegetarian version.  These scones are easily adapted for different tastes or to use up what you have in your fridge or cupboards.

Fully Loaded Savoury Scones

150g bacon or chorizo, finely diced and cooked until crispy

3 spring onions, finely sliced

2 cups self raising flour

50g butter

75g grated cheese, plus 75g more for topping

200g sweetcorn, tinned or frozen (defrosted)

a pinch of dried mixed herbs

1/2 cup (125ml) milk

1/2 cup (125ml) water

Preheat your oven to 200C/180C Fan/Gas Mark/400F/Gas Mark 6.  Line an oven tray with foil or baking paper.

Put the flour and butter in to a large bowl and rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.  Mix in the bacon, spring onion, grated cheese, sweetcorn, and herbs.  Add the liquids and mix until a soft dough forms.  Divide the dough into 8 and place on the prepared baking tray.  Top with grated cheese.

Bake in the preheated oven for around 20 minutes until golden and cooked through.  These are best eaten within 24 hours, otherwise freeze and defrost when required.

7 comments Basics, Bread, Lunches, Snack, Snacks

5 Cup Fruit Loaf

I love this recipe, and have used it for years but have never gotten around to blogging it.  Perfect for school lunchboxes, picnics, or just a quick bake for an afternoon tea treat, this recipe is SO easy.  My family love it, and it's great for filling a gap when there are hungry teens seeking a snack.

You could use dairy free milk to make this loaf vegan, use whatever dried fruit you have in your store cupboard. I've added a little vanilla bean paste or ground cinnamon/ginger on occasion, to give it a different flavour.  

5 Cup Fruit Loaf

1 cup rolled oats or dessicated coconut

1 cup sultanas/raisins or finely chopped dried apricots

1 cup light soft brown sugar

1 cup self raising flour

1 cup milk, I used full fat whole milk

Preheat your oven to 180C/Gas Mark 4/350F.  Grease and line a loaf tin, I used a 2lb/900g loaf tin.  In a large bowl, mix the dry ingredients together then make a well in the centre.  Pour in the milk then mix until completely combined. Pour mixture into your prepared loaf tin and bake in the preheated oven for 45 minutes to 1 hour, until a skewer inserted into the middle comes out free from crumbs or mixture.

Leave a Comment Basics, Cakes, Dairy free, Snack, Snacks, Vegan

5 Simple Salad Dressings

With the weather finally warming up again this week I thought it was about time I blogged our favourite simple salad dressings. I don't usually buy pre-made dressings, other than mayonnaise, as they're pricey and I like to customise our salad dressings to our tastes.

All you need is some measuring spoons and a jam jar, no special equipment.  Once made the dressings will keep in the fridge for a couple of days in the jam jar, just give them a good shake before you use them.

Lemon Dressing

90ml/6 Tblsp oil
30ml/2 Tblsp lemon juice
salt and pepper to taste

Honey/Maple and Mustard Dressing

90ml/6 Tblsp oil
45ml/3 Tblsp white vinegar
1 Tblsp Dijon mustard
1 Tblsp honey or maple syrup
salt and pepper to taste


Balsamic Dressing

90ml/6 Tblsp oil
2 Tblsp balsamic vinegar
1 tsp lemon juice
salt and pepper to taste


French Dressing

1/2 clove garlic, minced or 1/2 tsp garlic powder
1 tsp Dijon mustard
30ml/2 Tblsp white vinegar or lemon juice
60ml/6 Tblsp oil
salt and pepper to taste

Yoghurt Dressing

5 Tblsp/75ml or 1/3 cup natural yoghurt (can use dairy free)
2 Tblsp/30ml white vinegar or lemon juice
15ml/1 Tblsp oil
salt and pepper to taste
1 or 2 Tblsp fresh herbs, finely chopped (optional)
1 clove garlic or 1 tsp garlic powder (optional)

To make any/all of the dressings above simply put all the ingredients into a jam jar, screw on the lid, and shake until completely combined.  Use immediately or store in the fridge, remembering to shake the jar again before using the dressing.

1 comment Basics, Dinners, Lunches, Make it yourself, Salad, Sauces, Vegan, Vegetarian

Easy Shortbread Biscuits

I've baked these biscuits so many times that I've memorised the recipe, and I usually have to make a double batch.  We sometimes add a teaspoon of cinnamon or some orange zest for a change, and they are delicious with chocolate drizzled over as well.  These biscuits melt in your mouth and are proper buttery, delicious traditional shortbread.  

Easy Shortbread Biscuits

125g butter, softened (at room temperature)

55g sugar

180g plain flour

Preheat your oven to 190C/375F/Gas Mark 5 and line a couple of baking trays with non-stick baking paper or a reusable liner.

Beat the butter and the sugar together until noticeably paler in colour, the mixture should be smooth.  Stir in the flour until the mixture is a smooth paste.  You can freeze the mixture at this point if you want, or refrigerate the dough to bake later.  Tip the mixture onto a work surface and gently press or roll out the dough until 1cm/½in thick.

Cut the dough in to fingers and put on to the lined trays.  Prick each biscuit lightly a few times with a fork.  Put the trays of biscuits into the fridge for half an hour.  Don't miss out this step.  It allows the dough to rest and stops the biscuits from spreading too much when baked.  Sprinkle with a little sugar if you want.  Bake in the preheated oven for 15-20 minutes, or until pale golden-brown.  Leave to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.  Store in an air tight container.

Leave a Comment Basics, Biscuits, Make it yourself, Vegetarian

Carrot Hummus

Hopefully the weather will start warming up and we can think about weekend picnics, and packed lunches for outings.  I've been experimenting with different dips and spread recipes recently to change up our usual picnic fare.  Carrots were very cheap recently, 1kg bags were 30p, and I had some miso that needed using up, so I thought why not add some to my usual hummus recipe for a delicious savoury flavour hit.

The dip is really tasty, and great for spreading thinly on flatbreads when making salad wraps.  I've even mixed some leftover dip with vegetable stock to make a quick cup of soup.  It's also rather tasty spread on a fresh white bread roll filled with lettuce and fish fingers.

Carrot Hummus 

500g carrots, thinly sliced (I don’t bother peeling them, just give them a good wash)
3 Tblsp oil
2 cloves garlic
½ tsp ground cumin
½ tsp ground ginger
2 Tblsp water
1 tsp salt
400g tin chickpeas, rinsed and drained
2 Tblsp miso paste or 1 Tblsp Marmite/Vegemite
1 Tblsp lemon juice
2 Tblsp water
dash of sesame oil

Put the carrots, oil, garlic, cumin, ginger, water and salt into a saucepan over a low/medium heat. Cook until the carrots are very soft, it usually takes around 20 - 30 minutes. Alternatively steam the carrots, etc in the microwave until very soft.  Once the carrots are soft, add the chickpeas and stir to combine, cook for another few minutes. in the chickpeas and heat through. 

Add the rest of the ingredients then either use a stick blender or pour the mixture into a food processor to blend the dip until smooth, adding a little more water if necessary to get the consistency that you prefer.  Serve with crackers and crudites.

2 comments Basics, Dairy free, Gluten-free, Live Below the Line., Lunches, Party, Vegan, Vegetarian

One Pot Bolognese

One pot recipes are my absolute favourite, minimal washing up, and they're usually really low fuss. Busy weeknights with hangry family waiting for dinner in a hurry are pretty standard in our house so any recipe that I can whip up which pleases everyone and cuts down on the clean up is a winner for me.

I've made various versions of this recipe for a while, changing the mince and herbs used, adding some chilli to spice things up, using whatever pasta shapes we have in the cupboard. The cheese topping is always welcomed by my lot, and I usually serve this dish with steamed greens or mixed vegetables.

One Pot Bolognese

1 Tblsp oil

2 peppers, deseeded and diced (any colour will do)

1 large onion, peeled and diced

2 cloves garlic, minced

500g beef mince

400g tin of chopped tomatoes

4 Tblsp tomato paste

750ml rich beef stock

1 Tblsp dried mixed herbs

500g dried wholemeal penne pasta

150g grated mature cheddar cheese, or more if you want

You will need a large pot for this recipe, which has an accompanying lid. Heat the oil in a large pot over a moderate heat. Add the peppers and onion, cooking until they have softened. Add the garlic and cook for a couple of minutes. 

Tip in the mince, breaking it up as it browns. You want the beef to be thoroughly broken up and no longer pink. Add the tinned tomatoes, tomato paste, beef stock, mixed herbs, and stir until completely combined.

Reduce the heat to medium/low then stir through the pasta. Cover and cook for 15 minutes, stirring occasionally. Check that the pasta is cooked to your liking, cover and cook a little longer if necessary.

Sprinkle the cheese on top and put the lid back on the pan, cook for a few minutes until the cheese melts.  You could put the pot under a preheated grill if you want the cheese golden and bubbling.  We serve ours with wilted greens and steamed mixed vegetables.

Leave a Comment Basics, Beef, Dinners, Pasta

Enchiladas

I've not blogged in quite a while, we were poorly as several illnesses went through the house, now we're in exam season.  Our eldest is taking her final exams for her A levels, and our second daughter will be taking her GCSEs fairly soon.  It's been a hectic and stressful time, revision and preparation for both of them, along with the usual family busyness.

I decided to blog these delicious Enchiladas as they are an easy store cupboard/freezer dinner which takes very little time to prepare.  Full tums with minimum fuss is what the theme has been for the past couple of months.  If I've got time I make an extra batch and freeze it for those nights when we're all knackered and a super quick and easy dinner is needed. 

Enchiladas

2 Tblsp oil
300g frozen chopped onion or 1 large fresh onion, peeled and roughly diced

300g mixed frozen peppers or 2 freshs pepper, de-seeded and sliced

2 x 400g tin chopped tomatoes

2 x 400g tin red kidney beans in chilli sauce

1 x tin lentils, drained and rinsed

2 Tblsp lime or lemon juice, from a bottle is fine

handful of chopped fresh coriander

10 - 12 ready made flour tortillas

200g mature cheddar, grated

Heat the oil in a large non-stick frying pan over a moderate heat. Add the onion and peppers and fry until the pepper has softened and the onion is beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans and bring the mixture to the boil

Lower the heat until the mixture is gently simmering, cook for around 10 minutes until the mixture thickens. Remove the pan from the heat, then stir through the lime juice then season to taste. 

Preheat your oven to 200C/180C Fan/Gas Mark 6.

Grease the inside of a large ovenproof dish with a little oil. Put one of the flour tortillas in the dish and spoon some of the filling mixture into the centre. Roll up the tortilla and push it to one end of the dish. Repeat the process with the remaining tortillas and filling mixture, lining the rolled tortillas up against each other.

Sprinkle the grated cheese over the enchiladas and bake in the preheated oven for around 20 minutes, the cheese should be bubbling and golden. Let stand for a few minutes before serving, we have ours with wilted greens or a mixed leaf salad. 

4 comments Basics, Dinners, Meatfree Monday, Vegetarian

Middle Eastern Inspired Pilaf with Chickpeas

I'm constantly trying to create dishes that fill our tums for pennies and taste delicious.  There's always rice in our store cupboard, along with spices and dried fruit, so this scrumptious pilaf was easy for me to whip up one evening when the shopping delivery hadn't come due to bad weather.  I've made it a few times, and adjusted the spices to our tastes.  Now that it has been thoroughly tested and approved by my family of hungry taste testers, I can blog the recipe.  This Middle Eastern Inspired Pilaf has been a delicious, filling, and thrifty discovery which will feature on our Family Meal Plans in the future. 

Middle Eastern Inspired Pilaf with Chickpeas

2 Tblsp oil
1 onion, roughly chopped
1 pepper, deseeded and diced
1/2 tsp ground cardamom
4 whole cloves
6 peppercorns
2 cinnamon sticks
300g uncooked long grain rice
400g tin chickpeas, drained and rinsed
75g raisins
600ml vegetable stock
75g lightly roasted cashews, roughly chopped

Put the oil in a large saucepan over a medium high heat.  Cook the onion and pepper until softened.  Add the rice and spices and cook, stirring for a couple of minutes, to enable the spices to become fragrant and to coat the rice in the oil.  Add the chickpeas, raisins and vegetable stock.  Bring to a boil, cover with a lid and simmer for 15 minutes until all the stock has been absorbed and the rice is tender.  Stir through the cashews and then garnish with fresh mint.

Leave a Comment Basics, Dairy free, Dinners, Gluten-free, Live Below the Line., Meatfree Monday, Rice, Vegan

Broccoli and Potato Soup

Another soup recipe using cheap and free vegetables from our local supermarket. Broccoli was discounted to 20p per head for Christmas, and we were able to get 3 bags of free potatoes from the same supermarket which they were giving away to cut food waste. I've used both the florets and stalks from the broccoli so nothing is wasted.  We also made Vegetable Peelings Crisps from the potato peelings, and the carrot and parsnip peelings from Boxing Day.  I made two delicious batches of this soup, one for lunch today, and the other has been packed up and frozen. 

Broccoli and Potato Soup 

1 Tblsp oil 

1 onion, diced 

3 garlic cloves, minced 

1 tsp dried mixed herbs 

3 large potatoes, peeled and diced 

2 heads of broccoli, florets removed and chopped, stems finely chopped 

1 litre vegetable stock 

salt and pepper to taste 

Heat the oil in a large saucepan then add the onion. Cook until softened and translucent. Add the garlic and cook for another couple of minutes. 

Add the dried mixed herbs, potatoes, diced broccoli stems, and stock, bring to a boil, then reduce to a simmer and simmer for about 15 minutes until potatoes and stems are tender. 

Add broccoli florets and cook until broccoli is tender and bright green, about 10 minutes. Puree using a stick/immersion blender then season to taste and serve. 

Leave a Comment Basics, Dairy free, Gluten-free, Live Below the Line., Lunches, Meatfree Monday, Soup, Vegan, Vegetarian

Spiced Parsnip and Carrot Soup

On Boxing Day we took a walk to get some fresh air. After a wander on the local common I received a text from a friend telling me that a local supermarket was giving away bags of Christmas vegetables. It was about 10 minutes walk away so we checked it out. Sure enough, huge crates and trolleys full of bags of parsnips, carrots, sprouts and potatoes with a use by date of today.

We took home 3 bags of potatoes, 3 bags of carrots, and 2 bags of parsnips. I'm sure hauling the extra weight home helped burn off some Christmas calories I baked one bag of potatoes so that we can have Twice Baked Potatoes for quick lunches or dinners once the holiday are over. The second bag was peeled, chopped and par boiled then roughed up sprayed with a little oil and cooked for 15 minutes. I then let the potatoes cool and packed them up for freezing. We've now got ready frozen roasties for the next couple of weeks. 

I made two batches of this delicious soup with the parsnips and some carrots. One batch of soup for lunch today, and one for the freezer. 

Spiced Parsnip and Carrot Soup 

2 tsp oil 

1 onion, sliced 

2 garlic cloves, sliced 

2cm piece fresh root ginger, peeled and thinly sliced 

4 large parsnips, peeled and chopped 

3 large carrots, peeled and chopped

½ tsp cumin seed 

½ tsp coriander seed 

1 Tblsp garam masala 

1.2L vegetable stock 

Heat the oil in a large saucepan. Add the onion and cook for a few minutes until softened and translucent. Add the garlic and ginger, cook for a couple of minutes then add the parsnips, carrots, and spices. Cook for a minute or two, stirring, until the spices are fragrant. Pour over the stock and gently simmer for 20 - 30 minutes until the vegetables are very tender. Using a stick/immersion blender, blitz the soup until completely smooth. Serve immediately or chill then pack into containers for freezing. This soup can be frozen for up to 3 months.

1 comment Basics, Dairy free, Dinners, Gluten-free, Live Below the Line., Lunches, Meatfree Monday, Soup, Vegan, Vegetarian

Nana's Fruit Loaf Cake

My Nana used to bake this if she knew we were coming to visit, and I bake it often for my family for after school snacks.  It's nice to be able to serve them something that I used to enjoy when I was their age.  This loaf cake is so quick and easy to make, filling because of added Weetabix, and delicious with a cuppa.

Nana's Fruit Loaf Cake

150g/1 cup dried fruit, I use either chopped dates or mixture of chopped dried apricots and raisins
215g/1 cup white sugar
50g butter or baking spread, melted
80g/4 Weetabix/wheat biscuit cereal, crushed finely
1 tsp baking powder
1 tsp baking soda (bicarbonate of soda)
1 tsp cinnamon/vanilla bean paste (optional)
250ml/1 cup freshly boiled water
1 large free range egg
160g/1 cup plain flour

Preheat your oven to 18-C/160C Fan/350F/Gas Mark 4.  Grease and line a loaf tin, mine was a 900g/2lb loaf tin.  

Put the first 8 ingredients into a large bowl, give it a good stir to combine, then leave for 5 minutes.  

Once the mixture has cooled slightly sift in the flour and add the beaten egg.  Stir gently to until completely incorporated.  

Pour into greased and lined loaf tin then bake for 35 - 45 minutes or until a skewer inserted in the centre comes out free from crumbs.  I usually cook the loaf for 35 minutes then check it every 5 minutes after that.  

Leave to cool in the tin for around 15 minutes before turning out on to a wire rack to cool completely.  

1 comment Basics, Cakes, Kiwi Recipes, Snack, Snacks, Vegetarian

Honey, Lemon, and Ginger Drink, natural cold/flu soother

It's that time of year again, lots of colds and sniffles about, tickly sore throats too.  Having four children at three different schools, and a husband who travels to and from work on the bus, there's lots of potential for us all to catch the latest cold/flu/cough that is doing the rounds.

I've been making this drink for my family for years, so simple and tasty, yet so soothing for those with the lurgy.

You can chill the drink and have it cold, or drink it warm, whichever you prefer.  Don't pay for special cold/flu relief drinks, this mug of goodness costs pennies and contains only natural ingredients..

Honey, Lemon, and Ginger Drink

Makes 2 generous mugs

Juice of 1 lemon, or 4 Tblsp lemon juice

2 pinches of ground cinnamon (optional)

2 pinches of ground turmeric

1cm piece ginger, very thinly sliced or grated

2 Tblsp honey, or more to taste (substitute for vegan alternative, if necessary)

Boiling water, cooled for 5 minutes

A few fresh mint leaves (optional)

Divide the ingredients between two mugs, add enough hot water to fill each mug, then sip slowly to soothe. Alternatively leave the mixture to cool, chill in the fridge and drink chilled.

  

Leave a Comment Basics, Drink, Make it yourself, Vegan, Vegetarian

OUR FAMILY MEAL PLAN FOR WEEK OF 24/09/18 - £45

We're still in super frugal mode this week leading up to payday. Hopefully things with our tax credits will be sorted out soon so our meal plans can be slightly more adventurous and varied again.  I'm trying to get our groceries as cheaply as I can this week whilst still having tasty, filling and nutritionally sound meals.

Breakfasts will be porridge with foraged blackberries from the freezer, there's leftover plum and apple compote from last week that we can use too.

Lunches will either be egg and mayo/homemade hummus, with grated carrot and sliced cucumber.  There will be a piece of fruit and baked treat for afters.  Weekend lunches will be Twice Baked Potatoes and End of the Week Frittata.

Snacks will be popcorn, scones, and a cup of soup with a homemade bread roll.  I've made two batches of Tomato Soup and Basic Vegetable Soup and frozen them in portions for after school snacks.

Dinners

Slow Cooker Red Lentil Bolognese, with pasta one night and on baked potatoes later in week

Slow Cooker Hoppin' John with rice and steamed greens

Pearl Barley Risotto (two nights)

Slow Cooker Black Eye Bean Chilli with rice and mixed vegetables

2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder (use more or less to taste)
200g black eyed beans
1 bay leaf
2 tsp smoked paprika
1 tsp dried oregano
1 Tblsp marmite/vegemite
1 Tblsp tomatoe paste
400g tin chopped tomatoes
500ml water

Put all the ingredients in your slow cooker, stir well to combine.  Cook on low for 8 hours.  We serve ours with a dollop of natural yoghurt or soured cream, cooked rice, and mixed vegetables.

Vegetable Stew with Dumplings

Shopping List

33 items: £45.27

Packets and Cereals

2x     ASDA Smartprice Porridge Oats (1Kg)         £1.50

1x     ASDA Wholewheat Spaghetti (500g)         45p

2x     ASDA Wholemeal Bread Flour (1.5Kg)         £1.38

1x     ASDA Smartprice Plain White Flour (1.5Kg)         45p

1x     ASDA Smartprice Long Grain Rice (1Kg)         45p

1x     TRS Black Eye Beans (500g)         £1.19

1x     ASDA Baking Powder (170g)         69p

1x     ASDA Good and Balanced Chickpeas (500g)         £1.15

1x     ASDA Good and Balanced Pearl Barley (500g)         55p

1x     ASDA Dried Red Lentils (500g)         £1.15

Frozen

2x     ASDA Frozen for Freshness Mixed Vegetables (1Kg)         £1.90

Tins, Jars and Cooking

4x     ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)         £1.16

1x     ASDA Smartprice Mayonnaise (500g)         41p

1x     ASDA Double Concentrated Tomato Puree (200g)         37p

Dairy and Eggs

3x     ASDA British Whole Milk 6 Pints (3.41L)         £4.44

1x     ASDA Free Range Mixed Weight Eggs (15)         £2.00

1x     ASDA Smartprice Mature White Cheddar (830g)         £3.69

Meat, Fish and Poultry

2x     ASDA Farm Stores Cooking Bacon (500g)         £1.14

Fruit and Vegetables

20     ASDA Grower's Selection Bananas by Weight (200g)         £3.00

2x     ASDA Grower's Selection Carrots (1Kg)         £1.30

3x     ASDA Grower's Selection Whole Cucumber         £1.65

1x     ASDA Grower's Selection Celery         52p

1x     ASDA Grower's Selection Trimmed Leeks (500g)         £1.00

1x     ASDA Grower's Selection Garlic (3)         50p

1x     ASDA Grower's Selection Sweet Potatoes (1Kg)         £1.00

2x     ASDA Grower's Selection Apples (1.2Kg)         £3.30

2x     ASDA Grower's Selection Pears (1.2Kg)         £3.30

1x     ASDA Grower's Selection British Parsnips (500g)         65p

2x     ASDA Grower's Selection Swede         £1.00

1x     ASDA Farm Stores Brown Onions (1Kg)         65p

1x     ASDA Farm Stores White Potatoes (2.5Kg)         £1.30

1x     ASDA Farm Stores White Mushrooms (300g)         68p

1x     ASDA Grower's Selection Cooking Peppers (700g)         £1.35

We purchased our shopping online from Asda, via My Supermarket and the cost of our groceries was £45.27. Had we shopped elsewhere our shopping list would've cost:

£46.51 from Tesco

£52.55 from Sainsburys

£60.45 from Waitrose

£65.85 from Ocado

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other. She also has a book out which you can order here. 

And Katykicker has a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

3 comments Basics, Budgeting Tips, Dairy free, Dinners, Gluten-free, Live Below the Line., Meal Plan, Meatfree Monday, Pasta, Pork, Rice, Slow Cooker, Snack, Snacks, Soup, Vegan, Vegetarian

Mejadra (Middle Eastern Spiced Lentils and Rice)

I was having a chat with a few friends about their favourite tasty and thrifty recipes. We’re all from different cultures and it was fascinating to hear about their family favourites, and share ours. I love experimenting with new recipes, especially those from other cultures, there’s so many delicious dishes to discover. 

My friend Gila gave me this recipe, it’s a family favourite from the Middle East, in fact she makes it at least once a week for her household. I wrote the recipe down exactly as she told it to me and I hope you enjoy it as much as my family did. We had ours with steamed greens, yoghurt, and pita breads but it’s also delicious as a side dish served with cooked meat, fish, or vegetables. 

Mejadra 

2 Tblsp oil 

1 tsp ground cumin 

1 ½ tsp ground coriander 

½ tsp ground turmeric 

1 ½ tsp ground cinnamon 

1 tsp salt 

1 tsp black pepper 

300g/1½ cup basmati or long grain rice 

450ml/1¾ cups water 

400g tin green lentils, drained 

freshly ground black pepper, to taste 

Crispy Onions 

3 large or 4 small onions, very finely sliced 

1 cup/250 ml oil 

Heat oil in a medium saucepan over medium high heat. When the oil is hot add about a tablespoon of the onions to test how long it will take to cook. If the oil isn’t hot enough it will take quite a while, and if the oil is too hot the onion will brown too quickly and be bitter. 

You’re aiming for it to take about 5 – 7 minutes for 1/3 of the chopped onions to become golden and crispy. It’s important to cook the onions in several batches so the pan is not overcrowded. If you put all of the chopped onion in the pan at once this will lower the temperature of the oil and you’ll end up with limp and greasy onions instead of crispy ones. 

Remove the onions from the oil using a slotted spoon and then drain well on paper towels. Repeat until all the onions are golden and crisp. These onions are fab for topping salads too so you could always make a double batch and use them on packed lunch salads or in wraps. 

Spiced Rice and Lentils 

Put the oil in a large saucepan over medium heat, add the spices and cook for a couple of minutes until fragrant. Pour in the rice and stir to coat in the oil and spices. Add the water and the drained lentils. Bring to the boil then turn down to the lowest heat setting. Cover and simmer for 15 - 20 minutes or until most of the liquid has been absorbed. 

Take off the heat and leave to stand so that any remaining liquid can be absorbed. Stir well, taste to check for seasoning. Stir through three quarters of the crispy onions, then sprinkle the rest on top of each serving with some chopped fresh coriander or parsley. 

1 comment Basics, Dairy free, Dinners, Gluten-free, Live Below the Line., Meatfree Monday, Rice, Vegan, Vegetarian

Chana Masala

This is such a quick and cheap dinner, using mostly store cupboard ingredients.  I tend to buy fresh ginger then finely chop/grate it and freeze it until I need it, the same with chilli.  There's usually some great yellow sticker bargains to be had on ginger and chilli if I'm at the supermarket at the right time or I buy them from our local ethnic supermarkets.  We're really fortunate to have several amazing shops within a two mile radius which stock a wide selection of herbs, spices, exotic vegetables and fruits, and international cooking ingredients, at prices much cheaper than our usual supermarkets.     

This is a brilliant dinner for a busy weeknight, very filling and with good strong flavours.  I blend the garlic, ginger, chilli and coriander mix then freeze it in batches because it saves time, and the mix can be used as a base for lots of different curries.

Chana Masala

2 x 400g tin chickpeas, drained

1 Tblsp vegetable oil 

1 tsp cumin seeds 

1 large onion, finely chopped 

6 garlic cloves 

25g root ginger 

30g fresh coriander 

2 or more green chillies, finely chopped  

1 Tblsp ground coriander 

1-2 tsp chilli powder (to taste) 

1 tsp ground turmeric 

400g tin chopped tomatoes 

550g tin potatoes, drained 

1 tsp garam masala  

1 tbsp lemon juice 

Put the drained chickpeas in a saucepan and add enough water to just cover them.  Bring to a simmer and cook for 5 minutes then drain, keeping the cooking water.  

Heat the oil in a large, heavy-based pan over a medium heat.  Once the pan is up to temperature, add the cumin seeds and cook for a minute or two until fragrant.  Add the onion and cook until softened and golden.  Don't rush this step, take your time cooking the onions for around 10 minutes, stirring regularly. 

Whilst the onions are cooking, either use a stick blender or food processor to make the garlic, ginger, fresh coriander and chillies into a paste. 

Once the onions are soft and golden, pour the spice paste into the pan and cook for a couple of minutes before adding the ground coriander, chilli power and turmeric and cooking for a further couple of minutes.  You may need to add a little more oil and stir the mixture constantly so it doesn't catch on the bottom of the pan.  

Stir in the chopped tomatoes, drained tinned potatoes, chickpeas, and the chickpea cooking water, then bring to boil.  Turn the heat down to low and simmer for 20 minutes or until the curry has thickened. 

Remove from the heat, stir  through the garam masala and lemon juice.  Leave to cool for a few minutes then serve with a garnish of chopped fresh coriander.

1 comment Basics, Dairy free, Dinners, Live Below the Line., Make it yourself, Meatfree Monday, Vegan, Vegetarian

OUR FAMILY MEAL PLAN FOR WEEK OF 27/08/18 - £43

This is definitely a Mother Hubbard week for us. We’ve had eye tests for all of the children and of course new glasses were needed, a couple of new bicycle tyres were needed, the last of school uniform shopping, school shoe shopping, and my husband needed new shoes too as when it belted with rain he discovered his were holey. This means that payday on Friday cannot come soon enough.

We’ll be using up what we have in the cupboards, and buying the bare minimum, to get us through the last full week of school holidays. We’ve got more blackberries, foraged from the local common, and our apple tree is still laden with fruit. Our back garden still has fresh herbs, raspberries, rhubarb, chard and rocket. Thank goodness for free foraged and homegrown food!

I walked up to the local butcher and got six chicken frames for free. They were from free range chickens, and there’s still quite a bit of meat left on them. I’ll get as much of the meat off them as I can then make stock. The meat will go into a stir fry, and the rice will be cooked in the stock. That will be one tasty and very cheap dinner. I’ll also be making chicken soup from the stock.

I'll be adding cooked pearl barley to our soups, especially the blended ones, because it bulks out the soups and adds more protein and minerals for a very low cost.  Once blended you can't tell the barley is in there, perfect for picky eaters.  I've added tinned beans in the past for this reason too, cannellini beans and haricot beans are easiest to disguise.  There's a handy guide to cooking pearl barley here.

Breakfasts will be porridge or overnight oats with apple and blackberry or apple and rhubarb compote. Weekend breakfasts will be pancakes and bacon butties.

Snacks will be popcorn, homemade rice pudding pots, homemade yoghurt with fruit compote, scone swirls and flapjacks.

Lunches will be soups as the weather has turned cooler. We’ll have homemade wholemeal bread rolls with the soups to help fill us up. We’ll be having Slow Cooker French Onion Soup, Mixed Vegetable Soup, Tomato and Basil Soup, Spicy Roast Sweet Potato and Carrot Soup, and Basic Vegetable Soup.  Weekend lunches will be Twice Baked Potatoes and Caramelised Onion Swirls both with salad greens from the garden.

Dinners

Bean and Rice Burritos 

1 Tblsp oil 

1 onion, finely chopped 

4 cloves garlic, minced 

2 tsp paprika 

400g tin chilli beans 

400g tin black beans, drained 

400g tin chopped tomatoes 

1 carrot, grated 

300g frozen spinach, defrosted with the water squeezed out or finely shredded fresh chard

1 tsp dried mixed herbs 

½ tsp chilli (to taste) 

3 cups cooked rice, I used brown 

10-12 tortillas 

1 cup grated cheese« 

Heat oil in a large frying pan or pot over a medium heat and cook the onion until softened, approximately 5 minutes. Add the garlic and paprika and fry for a further couple of two minutes. Mix in the chilli beans and black beans, chopped tomatoes, carrots, spinach, mixed herbs, chilli powder and rice. Simmer the mixture uncovered for 10-15 minutes, stirring occasionally until it has thickened. Season with salt and pepper to taste. 

To assemble the burritos, heat the tortillas according to the package instructions. Spoon a little of the bean and rice mixture in the centre of each tortilla. Sprinkle with grated cheese. Fold the edges and roll up to make the burrito.

Macaroni Cheese - I make my own cheese sauce using a roux base and add frozen mixed vegetables to the pasta during the last few minutes of cooking time. Our Macaroni Cheese usually has plenty of vegetables with the pasta in a rich cheddar cheese sauce.

Chicken Fried Rice 

2 cups long grain rice

600ml stock or water

6 eggs, lightly beaten

2 Tblsp/30ml oil 

1 onion, finely diced

1kg mixed frozen vegetables

300g leftover cooked chicken, shredded

45ml soy sauce, salt reduced (use more or less, to taste) 

Rinse the rice under cold running water until the water is clear then put the rice and stock into a saucepan and bring to the boil with the lid on.  Reduce heat to the lowest setting and cook for 20 minutes or until the stock has been absorbed and the rice is cooked.  Remove from the heat and allow to cool.  

Heat a wok or large frying pan with half of the oil.  Add the beaten eggs and cook until lightly scrambled. Remove eggs and roughly chop.  Add the rest of the oil to the wok and add the onion and vegetables. Stir-fry until nearly cooked.   Add cooked rice and chicken and cook until piping hot and heated through.  Add eggs back to the wok with soy sauce and mix thoroughly, making sure every thing is piping hot, leave to cool a little then serve. 

Slow Cooker Veggie Bolognese (Vegan) served with pasta and mixed vegetables

Chicken Soup

Leftover cooked chicken

1 Tblsp oil 

2 onions, diced

2 large carrots, sliced

2 celery stalks, chopped

1.5 litres chicken stock

1/2 cup pearl barley, rinsed

2 Tblsp fresh parsley, finely chopped

Heat oil in a large saucepan over medium-high heat. Add onions, carrot and celery. Cook, stirring, for 5 minutes or until the onion softens. Add stock and bring to the boil. Add barley the reduce the heat to low. Simmer, partially covered, skimming any foam from the surface, for 25 to 30 minutes or until the vegetables and barley are tender. Add cooked chicken and simmer for a further 10 minutes until the chicken is heated through. Stir in parsley. Season to taste then serve.

Slow Cooker Butternut and Red Lentil Dhal (Vegan) with homemade Naan breads

Quick Bean Chilli

Shopping List

37 items: £42.93

Frozen

3x   ASDA Frozen for Freshness Mixed Vegetables (1Kg)                          £2.85

Tins, Jars and Cooking

5x   ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)             £1.45

1x   ASDA Smartprice Red Kidney Beans in Water (400g)                          30p

1x   ASDA Smartprice Sweetcorn in Water (326g)                                      35p

2x   ASDA Chick Peas in Water (400g)                                                      66p

1x   ASDA Stock Cubes - Vegetable (12x10g)                                            39p

1x   ASDA Black Beans in Water (400g)                                                    65p

1x   ASDA Chilli Beans in Chilli Sauce (390g)                                            65p

Dairy and Eggs

1x   ASDA Semi Skimmed Milk 6 Pints (3.41L)                                           £1.48

2x   ASDA British Whole Milk 6 Pints (3.41L)                                             £2.96

1x   ASDA Free Range Large Eggs (12)                                                    £1.85

1x   ASDA Best for Baking Cakes Spread (500g)                                       85p

1x   ASDA Smartprice Low Fat Natural Yogurt (500g)                                 45p

1x   ASDA Butter - Unsalted (250g)                                                           £1.49

1x   ASDA Smartprice Mature White Cheddar (830g)                                  £3.69

Packets and Cereals

1x   Silver Spoon Granulated Sugar (1Kg)                                                  65p

1x   ASDA Strong White Bread Flour (1.5Kg)                                             69p

1x   ASDA Wholemeal Bread Flour (1.5Kg)                                                69p

1x   ASDA Smartprice Plain White Flour (1.5Kg)                                        45p

1x   ASDA Smartprice Self Raising Flour (1.5Kg)                                       45p

1x   ASDA Easy Cook Long Grain Brown Rice (1Kg)                                  £1.09

1x   ASDA Smartprice Long Grain Rice (1Kg)                                            45p

2x   ASDA Smartprice Pasta Shapes (500g)                                              60p

1x   ASDA Good and Balanced Pearl Barley (500g)                                    55p

1x   ASDA Dried Red Lentils (500g)                                                           £1.15

1x   Tropical Sun Popcorn (500g)                                                              79p

2x   ASDA Scottish Porridge Oats (1Kg)                                                    £1.78

Meat, Fish and Poultry

2x   ASDA Farm Stores Cooking Bacon (500g)                                          £1.14

Fruit and Vegetables

25   ASDA Grower's Selection Bananas by Weight (200g)                          £3.00

2x   ASDA Grower's Selection Carrots (1Kg)                                              £1.30

1     ASDA Grower's Selection Butternut Squash                                        98p

1x   ASDA Grower's Selection Celery                                                        52p

1x   ASDA Grower's Selection Garlic Loose                                               20p

2x   ASDA Grower's Selection Swede                                                        £1.00

2x   ASDA Farm Stores Brown Onions (1Kg)                                             £1.10

2x   ASDA Farm Stores White Potatoes (2.5Kg)                                         £2.30

4x     ASDA Grower's Selection Sweet Potatoes by Weight (Approx 663g)    £1.99

We purchased our shopping online from Asda, via My Supermarket and the cost of our groceries was £42.93. Had we shopped elsewhere our shopping list would've cost:

£46.91 from Tesco

£49.83 from Sainsburys

£59.34 from Ocado

£64.60 from Waitrose

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other. She also has a book out which you can order here. 

And Katykicker, and Naomi from The Organised Life Project have a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

2 comments Basics, Bread, Budgeting Tips, Chicken, Dairy free, Dinners, Lunches, Meal Plan, Meatfree Monday, Puddings, Rice, Slow Cooker, Vegan, Vegetarian