New Economical Tasty Recipes
Do adapt to suit your tastes. Ingredients needn’t be exactly the same as mine.
A bag of mussels in their shells.
A glass of white wine or cider (optional. I used a splash of cider vinegar)
Water to cover
1oz butter or marge
1 chopped onion
1 small leek (I used dried leek flakes)
2 chopped tomatoes
1 chopped carrot
2 chopped potatoes
1 chopped celery stick
1 red or green chopped pepper
2 chopped or crushed garlic cloves
Parsley, basil or other herbs
Cream or coconut milk
To cook & open the mussels, tip them into cold water. One by one, pull out any beard sticking through the shell.
Tap any open shells. If they shut, they’re still alive & you can use them. If they stay open, throw them away.
Put a dash of olive oil & some water – not much – to cover the bottom of a saucepan. Add the mussels & allow to heat. Take the mussels out one by one as they fully open. Discard any that stay shut.
They literally steam open as they have enough liquid in their shells to cook them.
Add the other ingredients to the liquid & cook for around ½ hour until ingredients are soft.
Remove the mussels from their shells, keeping some for garnish if you want to. Add to the saucepan about 10 minutes before serving.
You can adapt this recipe. Use any fish you fancy instead of mussels, or as well as them, or you can use chicken instead.
SPICY KIDNEY BEAN & LENTIL LOAF
You don’t miss the meat with this meal! Serve it hot or cold.
1 finely chopped onion
1 crushed garlic clove
2 finely chopped celery sticks
1 can kidney beans, drained
Approx. 14ozs cooked lentils
1 finely chopped tomato
2ozs grated cheese
1tblsp tomato puree 1tblsp tomato ketchup
1tsp chilli powder
Heat some oil in a pan, add the onion, celery and garlic and cook for 5 minutes until softened. Now place everything in a food processor & blitz, but not too finely as you want the colours to show.
Grease a loaf tin and scrape the mixture into the tin.
Bake for about 1 hour until cooked right through. Remove from the tin and eat immediately or leave to cool.
It goes well with a salad.
TURKEY PIE WITH CORONATION CURRY SAUCE
I’ve been working on this recipe for some time. It jazzes up a White Sauce with similar ingredients to Coronation Chicken. The curry flavour is very mild. The results are delicious!
Leftover Turkey or Chicken
A few Peas & Sweetcorn
CORONATION CURRY SAUCE
Knob of Marge
¾ pint milk
1 ½ tblsps Flour
1 Garlic clove
1 tblsp Curry powder
1 tblsp Tomato puree
Squirt of Lemon juice
2 tblsps Mango Chutney
Dash Balsamic vinegar
Scatter in the pie the turkey, potatoes, carrot & peas & sweetcorn.
Make the sauce. Cook the onion in the marge until soft. Add the milk & stir in the flour. Cook, stirring, until it begins to thicken. Add the other ingredients, stirring all the time.
Taste & add more of any ingredient if you want to.
Continue stirring until it thickens. Add more flour, mixed into some cold milk if it’s too thin & more milk if it’s too thick.
Pour the sauce over the turkey & cover the pie with the rest of the rolled-out pastry.
Brush cold milk over the pie to glaze it.
Bake on a fairly low temperature for 1-1 ½ hours, making sure the top doesn’t burn.
This is a meal on its own.
You can also make this dish without the pastry & serve it with mashed potato or rice.
Never, never throw away stale bread. There are loads of uses for breadcrumbs and bread.
To keep it, make it into breadcrumbs, spread out on a baking tray & dry in the oven for about 20 minutes, stirring a couple of times. Do it when you have other things in the oven. Don’t heat the oven specially!
STALE PASSION. CARROT BREAD PUDDING,
The flavour improves the next day.
½ pint milk, or milk & water
2ozs sugar, or a bit more if you want it sweeter.
2tsps mixed spice
A dash of nutmeg
½ pack of cream cheese
2 tblsps icing sugar (add more if needed)
Dash of lemon juice.
Soak the bread in the milk or milk & water until soft.
Place all the ingredients except the icing ones in a food processor & blitz until smooth.
The carrots will still show as an attractive orange colour.
Tip in a well-greased cake tin & bake for 1 ½ – 2 hours until cooked right through.
When cool, ice with the icing mix. Let it run down the sides if it wants to!