FRUGAL FOOD
sandayblog:

Sunny spinach pie for possibly the last family get together before we move.

sandayblog:

Sunny spinach pie for possibly the last family get together before we move.

Sausage muffins

3 sausages, chopped,
 1 cup of cheddar, grated
300ml pot buttermilk,
 2 eggs,
2 cups sr flour,
 thyme, sage or cooked red onion if you like, 
1 tbsp butter, 
Pepper, 

Mix up, fill muffin or cupcake cases and bake until they spring back when prodded…15/20mins at 180 degrees.

Serve with red onion marmalade. Home made, of course! Swap out for veggy sausages if you like.

Sausage muffins

3 sausages, chopped,
1 cup of cheddar, grated
300ml pot buttermilk,
2 eggs,
2 cups sr flour,
thyme, sage or cooked red onion if you like,
1 tbsp butter,
Pepper,

Mix up, fill muffin or cupcake cases and bake until they spring back when prodded…15/20mins at 180 degrees.

Serve with red onion marmalade. Home made, of course! Swap out for veggy sausages if you like.

I bought a whole salmon at Tesco last week because it was half price and because we had a family leaving party planned. It was £12. The party was cancelled but I cooked it anyway yesterday and we had it as a Sunday roast type meal with baby roast potatoes and veg.
It made another appearance as lunch today with kidney beans and mayo as a salad with the last bits of lettuce.
And this evening it reappears as a Thai spiced curry.
We still have half of it left, so it’s been very economical and will still last for jacket potatoes, sandwiches and a quiche.  Probably a tortilla and some fishcakes too, no doubt another salad so it will workout at around 50p per portion if I freeze some and make extra fishcakes to freeze.

I bought a whole salmon at Tesco last week because it was half price and because we had a family leaving party planned. It was £12. The party was cancelled but I cooked it anyway yesterday and we had it as a Sunday roast type meal with baby roast potatoes and veg.
It made another appearance as lunch today with kidney beans and mayo as a salad with the last bits of lettuce.
And this evening it reappears as a Thai spiced curry.
We still have half of it left, so it’s been very economical and will still last for jacket potatoes, sandwiches and a quiche. Probably a tortilla and some fishcakes too, no doubt another salad so it will workout at around 50p per portion if I freeze some and make extra fishcakes to freeze.

Yellow pea Dahl - perfect for using up storecupboard ingredients. You basically need twice the volume of the peas in water or stock. I used value veg stock because I had some. The rest is spicing, fat and frills. I used Clover because I had some in the fridge that was reduced to 30p. 1 tablespoon for each cup of dried peas. I used 2 cups of dried peas, 2 tablespoons of Clover and 4 cups of stock. The frills were simply a clove of garlic and a chopped onion plus a chopped celery stalk because it was the last one and very limp. I fried these with the spices and the Clover, then added it to the simmering peas. The spices I used were 2 teaspoons of cumin seeds, half a teaspoon of chilli powder, half a teaspoon of cinnamon, salt, pepper and two cloves. 
You could use curry powder if that’s what you have. The chilli isn’t necessary but we like it. It takes about 25 minutes to cook to a thick, rich, starchy meal that sits and holds it’s shape on your spoon but still has some peas visible to bite.

Yellow pea Dahl - perfect for using up storecupboard ingredients. You basically need twice the volume of the peas in water or stock. I used value veg stock because I had some. The rest is spicing, fat and frills. I used Clover because I had some in the fridge that was reduced to 30p. 1 tablespoon for each cup of dried peas. I used 2 cups of dried peas, 2 tablespoons of Clover and 4 cups of stock. The frills were simply a clove of garlic and a chopped onion plus a chopped celery stalk because it was the last one and very limp. I fried these with the spices and the Clover, then added it to the simmering peas. The spices I used were 2 teaspoons of cumin seeds, half a teaspoon of chilli powder, half a teaspoon of cinnamon, salt, pepper and two cloves.
You could use curry powder if that’s what you have. The chilli isn’t necessary but we like it. It takes about 25 minutes to cook to a thick, rich, starchy meal that sits and holds it’s shape on your spoon but still has some peas visible to bite.

Using up fridge contents ready to move. This was a soup of butternut squash, fried in olive oil with chopped onion and celery, then simmered in value veg stock cubes made up with water and then blended with the hand blender after half an hour of cooling. It was seasoned with chilli flakes, salt and black pepper. I had some reduced 20p cream in the fridge so I used a swirl of that but it doesn’t really need it.

Using up fridge contents ready to move. This was a soup of butternut squash, fried in olive oil with chopped onion and celery, then simmered in value veg stock cubes made up with water and then blended with the hand blender after half an hour of cooling. It was seasoned with chilli flakes, salt and black pepper. I had some reduced 20p cream in the fridge so I used a swirl of that but it doesn’t really need it.

Chicks liver pate and toast from chicken livers lurking in the freezer.

Chicks liver pate and toast from chicken livers lurking in the freezer.

These were sea bass caught by family over the summer and frozen. They were stuffed with embarrassingly shrivelled lemons, fennel and celery and a little parsley from the garden to make pretty much a free meal. Plus the fridge and freezer are one step clearer to defrosting!

These were sea bass caught by family over the summer and frozen. They were stuffed with embarrassingly shrivelled lemons, fennel and celery and a little parsley from the garden to make pretty much a free meal. Plus the fridge and freezer are one step clearer to defrosting!

Making red onion marmalade, in preparation for the big move. 2kgthinly sliced red onions, cooked for 40 minutes with 150g melted butter, 2tsp salt & 300g golden caster sugar. Add 750ml red wine 4tbsp Balsamic8tbsp red wine vinegar. Cook 40mins & jar up.

Making red onion marmalade, in preparation for the big move. 2kgthinly sliced red onions, cooked for 40 minutes with 150g melted butter, 2tsp salt & 300g golden caster sugar. Add 750ml red wine 4tbsp Balsamic8tbsp red wine vinegar. Cook 40mins & jar up.

Cottage cheese and spring onion scones

Makes 8
Heat oven to 200 degrees
Line a baking tray with greaseproof paper

2 cups gluten free self raising flour
1/2 teaspoon baking powder
3/4 cup cottage cheese
1/4 cup grated Parmesan
4 thinly sliced spring onions
1/2 cup soya milk
1 large egg
1/2 teaspoon salt
1 tbsp of freshly ground black pepper or a teaspoon of paprika. You could add some dried fennel or oregano if you don’t have spring onions.
Obviously you can substitute wheat flour and dairy milk but this is what I had handy in the fridge before going away for a few days. If you use wheat flour, cut back the milk by 1/4 cup as gluten free flour needs more moisture.

Mix all ingredients in a bowl and gently bring together into a dough without overworking it. Pat into a disc on your lined baking sheet, score into 8 and bake for 20 minutes until it sounds hollow when tapped on the base.
We served ours filled with bacon rashers but it’s also good toasted or with ham/soup

Cottage cheese and spring onion scones

Makes 8
Heat oven to 200 degrees
Line a baking tray with greaseproof paper

2 cups gluten free self raising flour
1/2 teaspoon baking powder
3/4 cup cottage cheese
1/4 cup grated Parmesan
4 thinly sliced spring onions
1/2 cup soya milk
1 large egg
1/2 teaspoon salt
1 tbsp of freshly ground black pepper or a teaspoon of paprika. You could add some dried fennel or oregano if you don’t have spring onions.
Obviously you can substitute wheat flour and dairy milk but this is what I had handy in the fridge before going away for a few days. If you use wheat flour, cut back the milk by 1/4 cup as gluten free flour needs more moisture.

Mix all ingredients in a bowl and gently bring together into a dough without overworking it. Pat into a disc on your lined baking sheet, score into 8 and bake for 20 minutes until it sounds hollow when tapped on the base.
We served ours filled with bacon rashers but it’s also good toasted or with ham/soup