Chilli Bean Soup

IMG_20150921_191805Another day, another soup recipe. This time it’s meat free and bean packed. Ideal for cold days, office lunches or just as pickmeup this nifty recipe is a perfect family pleaser.

To feed 6 you’ll need about 50p per head and about 40 min as well as..

1 litre of veg stock.

500g of chopped tomatoes 

1 pepper, chopped

1 onion, chopped

1 chilli, chopped

Fresh basil

Fresh parsley

250g of chickpeas

250g of kidney beans

2 carrots

3 cloves of garlic

2 tsp of cumin

1 tsp of coffee granules

 

Get a big old pan and add a little oil. Add in the garlic and onions with the the chilli. Fry for a few minutes. Add the tomatoes and stock then simmer for 15 min.

Add in the coffee and cumin and stir. Add the carrots, pepper, beans and chickpeas and cook for 15 min. Right before the end add the parsley and basil and there we are.

Beautiful cheap and easy food xx

 

Advertisements

Soup-er Cheap Leek and Potato Soup

As a child even the word soup used to make me shudder. My parent’s soups were stuffed full of veg and no matter what the flavour, always turned out the same colour, that shade you get when you mix all the leftover paints on your pallette together.  The house would smell of dubious odours for days after and I think the memories were bad enough to mean that for the best part of 15 years, I’ve gone out of my way to avoid the stuff.

Tight budget during university and even once graduating into the adult world, forced me to reconsider however, combined with a newly built fascination with One Pot Wonder Meals, built from the critically short supply of clean crockery in shared accommodation. I remember one low point in particular caused by the great Clean Crockery shortage , was eating pudding one night from a wok… Anyway, I digress. Over the last few years, soup and I have started to make up lost ground, forming a careful friendship. One of my go to recipes is my version of Leek and Potato

This makes around 4 large portions, each portion costing around  £1. Serve alone or with fresh crusty bread or cheese twists. It takes around 30 min.

You’ll need.

2  large potatoes cubed finely

3 finely sliced leeks

1 tin of sweetcorn

Half a mug of single cream

A mug and a half of milk

A mug of chicken stock

Rosemary

Knob of butter

One  chopped onion

Optional smoked bacon lardens

Started by melted the butter in a large pot. Add the leeks and onion and sweat for a couple of minutes. Add the bacon of you are using, along with potato. Add in the stock and let it simmer on a medium heat for 10 min.

Add in your milk, Rosemary and seasoning then simmer for 15 more minutes.

Add the cream and sweetcorn, heat through for 5 minutes andddddddd there we go!

Serve and enjoy. It’ll keep in the fridge for a day too but I wouldn’t freeze just because of the cream. It’s such a lovely hearty and cheap recipe with or without the bacon

xxexps41098_THHC1997844C12_15_6b

I Love You Pizza Recipe (It’s not a pizza at all.._

5255650f697ab06bb800099b._w.540_h.540_s.fit_

I can’t remember how or why this name ever came about, probably when I was trying to make my budgeting sound much more tempting to my long suffering boyfriend back in our student days. Its not a pizza at all, but more of a frittata/omlette, but a very tasty one, which makes for a satisfying and filling meal.

Again its one of those recipes that stands lots of fiddling and tweaking, so changing it up like you please!

Serves 2. Costs around £3 depending on filling and takes about 15-20 min

You’ll need:

1 large potato

4 eggs

1.5 mugs of milk,

200g of low fat cream cheese, garlic and herb flavour (for cooking I always use own brand, you can never tell.)

1 red pepper

2 spring onions

Optional filling of bacon, chorizo, tuna, mushrooms!

A handful of grated cheese

Some chopped chives

In a bowl, whisk your eggs and milk, adding some seasoning and the chives. Beat in half of the cream cheese.  In a pan, add a splash of oil and a layer of thinly sliced potatoes.

Pour over the egg mix, before adding the chopped onions, peppers and other filling. Cook on the hob for around 8 min on a medium heat. Add several knobs of cream cheese to the top (don’t mush it up,leave it in lumps) along with a sprinkling of cheese, before transferring under a grill.

Grill for another 5-8 min or until well golden.

Serve with salad and fresh bred and I can guarantee you’ll love it.

Cheap, quick and lots of vegi/non-vegi options

 

xx

 

 

Super Soup-Chicken Noodle Yum

12755142_1274275062598919_1514024126_o

Here in the UK, the dreary winter is still dragging its heels, and the chilly nights and wet days are lagging on. Its difficult not to indulge in the comfort eating on the scale of pies and chocolate and stew daily which I regularly dream of, but I have found a ray of relatively healthy light in all the sin. This recipe has become my go to on those days when it all becomes too much, when I need a pick me up, when I need a cuddle on the inside.

Its a very flexible and mouldable recipe, so please change it to how you fancy!

It takes about 40 min from start to finish, and cost about £4 to make 6 portions-Pretty Good!

You’ll need:

4 Spring onions chopped finely (don’t forget my tip about planting the roots so they regrow!)

A thumb sized piece of ginger. Recipe books will tell you to chop it, but I hate it when you end up chewing on a chunk, so I grate it finely as if it was fruit peel.

2 chicken breasts

1 tin of sweetcorn

2 cloves of garlic

400g of rice noodles

Splash of Soy Sauce

Splash of oil

Litre and a half of chicken stock

 

So start by chopping up the onions and adding them to a large pan of oil. Add the chicken breasts and sear for a few minutes.

Add the garlic and ginger, followed by the stock.

Simmer for 30 min.

Take the chicken from the pan, and with a fork, shred it into pieces. Re-add to the pan, along with sweetcorn, noodles and a splash of soy sauce. Cook through for another 5 minutes then serve!

A beautiful, beautiful recipe well under £1 a portion

xx

 

Thifty Recipes- My Take on Beef Wellington

12736816_1273688319324260_686892630_o

So it’s not just crafting which I love and try to apply my thrifting too, oh no, cooking too! I thought I’d share with you one of my recipes for a very cheaty,cheapo version of Beef Wellington. The clue here is my use of the phrase “version” which I’m reliably informed gives me the artistic licence to make anything vaguely log like and sell it off as a Wellington.  So if you’ve come here looking for a tradition recipe for a firm favorite, you’d better shoot off now before I insult you!

If not, then read on and prepare for an eye opening.

To feed two hungry mouths you’ll need…

400g of braising steak

2 tsp of mustard

1 roll of made puff pastry  (or make your own!)

4 pieces of smoked bacon

2 leeks

2 spring onions (once you’ve chopped the ends off with the roots, these can been planted in composted and will grow into new plants!)

Seasoning

Milk

Optional Red Wine or Port

Oil

 

This recipe takes about 45 min and cost £6.45, making it an expensive meal but still a much thriftier version of BW.

Start of by chopping your leek and braising steak. Coat the steak in some seasoned flour before searing in a hot and oiled pan. After a few minutes add the leek. Stir in the mustard and optional glug of wine/port.

12767988_1273675919325500_1257181187_o.jpg

While this is cooking on a low heat, unroll the pastry and cut into two. Lay two pieces of bacon side by side onto each piece of pastry. After ten minutes remove the steak and put onto the pastry squares. Fold up the sides and crimp. Paint in milk and then pop in the oven for 30 minutes around 180 degrees.

12755334_1273675912658834_87070263_o

And there we have it! (My crimping is terrible, I’m sure yours is far better!)

12736816_1273688319324260_686892630_o.jpg

xx