Tag Archives: food blog

Let’s Celebrate

After yesterday’s post on here I received a notification from WordPress which informed me that I had just made my 200th post.

That means I have averaged over 1 post a day, which is great as I know there are around 5-10 days when I didn’t post this year.

I started this blog years ago. I posted sporadically at best during those years. I didn’t have dedication or discipline to post everyday.

I decided to use this blog space (I was still paying for the domain name after all) to blog about my debt free diary and my no spend year.

I thought all I would do was post about my finances, as that is what interested me.

But it became more than that.

I didn’t want to depress people, but I started having bad blips and bad moments of anxiety and I changed my medication to try and help me cope with that. I wrote about those days. I noticed that they got more attention than any of my previous posts, which I only mention because it made me realise there are others like me.

There are other people suffering from anxiety, social anxiety, depression, mental health difficulties, borderline personality disorder and the like.

I received comments, and I treasured each one, because it made me feel in a small way that I was reaching people and maybe in some small way I was helping.

I feel desperate, sad, bad about myself and the future. But one thing I don’t feel is alone.

So you may read this blog for all the talk on money saving and my financial weekly reviews, you may read it for the cheap and easy recipes and for preventing food waste, you may just be here for the daily posts of someone who finds the world a constant and daily struggle. You may be here because I have occasionally mentioned books and who doesn’t like books?

Whatever you are here for, I’m glad you are reading.

Please let me know why you visited today, what you like, what you dislike, whether you think I have too many spelling mistakes (I do try to keep them to a minimum) or whatever. Send a Haiku.

Thanks for stopping by. Here’s to my next 200 posts.

 

Easy Chickpea and Sweetcorn Burgers (Plus Fries)

I feel guilty for even referring to this as a recipe.

INGREDIENTS

1 X 400g tin of chickpeas

200g sweetcorn (if you are using frozen just run it under the hot tap for a little bit)

Cumin, Onion Granules, Garlic Powder, Oregano, Chilli Powder, Paprika

Gram/Chickpea Flour

METHOD

Drain the chickpeas and sweetcorn.

Plus in a food processor with the spices/herbs and some gram flour.

Blend into a fine sticky mess.

Mould into about 3 medium sized burger patties.

Cook in the oven for about 25 minutes.

Nom Nom Nom

Savoury Bread and Butter ‘Pudding’

Yeah, I know, another Cheese and Carb feast in my trusty white dish.

Well, I’ll explain. As you know I hate food waste, and we get through a lot of bread, but sometimes we have 1-3 slices left of a loaf which aren’t going to cover us both for breakfast and lunch until our next shop, so we do need to buy a new loaf but then we would have too much bread!

Also it is usually the crusts that are left and I LOVE crusts but the boy hates them, and he is the bread fiend in the house.

So those 1-3 slices get thrown in the bottom freezer drawer.

I opened it recently and saw that we had a ridiculous amount of bread in there, so decided to make savoury bread and butter pudding.

INGREDIENTS

10 Slices of bread, you may need more or less depending on the size of dish you are using (I used granary bread, any will be fine, but granary has a certain panazz to it)

125g mozzarella

100g cheddar cheese, grated

4 eggs, beaten

tomato puree

Chives

paprika

METHOD

Butter the slices of bread, cut into triangles and layer up and overlap in your dish.

Meanwhile mix the beaten eggs, half the grated cheese, chives, paprika and tomato puree in a jug all together. You may find the tomato puree clumps up a little bit, this will just mean you may have random tomato-ey bits in your food.

Pour the egg/cheese mix over the bread, then scatter the rest of the grated cheese, the mozzarella slices and some more paprika.

Cook in the oven for about 25 minutes on a medium-high heat, keep checking.

Eat.

Do not eat it all. You will have the time of your life doing so, but just remember that’s 10 slices of bread and butter you would be eating.

You can add anything to this really, spinach, ham, onion, other veggies, the choice is yours.

 

 

Store Cupboard Veggie Cottage Pie

I batch cooked a load of cottage pie for tea and lunches this week. I used up A LOT of ingredients from the stores.

Things banished from the cupboards include:

100g dried soya mince (a bit of a faff to prepare but so cheap)

1 x 400g tin Haricot Beans

1 x 400g tin cut green beans

1 x 400g tin green lentils

1 x 400g carton of pasatta

Frozen peppers, onion and sweetcorn

2 ginormous sweet potatoes

2 tiny jacket potatoes

Cheese

Last of the BBQ sauce (adds a kick)

all but 2 of my carrots

Stock

Tomato Puree

Herbs

You see the picture? That is the overflow cottage pie, I have another dish twice the size of that cooling down in the kitchen.

What’s the difference between a cottage pie and a shepherd’s pie? Apparently Cottage Pie traditionally uses Beef mince, and Shepherd’s Pie traditionally uses Lamb.

I used neither, but soya mince more resembles beef mince than it does lamb, that is why this is a veggie cottage pie.

 

Tart Me Up or Down Easy Macaroni Cheese

It’s been a while since I last posted a recipe, and this is a household favourite, to the point that I haven’t thought to include it till now because everyone has a Macaroni Cheese recipe, this is mine.

To an extent it could be considered healthy because it uses cottage cheese for part of the recipe, I have adapted this from a Slimming World recipe I found online.

INGREDIENTS (SERVES 4)

300g Macaroni (but you won’t explode if you use another pasta)

a 200g-300g tub of cottage cheese, use a basics own brand unflavoured one.

300ml Vegetable stock made up to your desired flavour intensity.

2 eggs.

130-200g cheddar. You will be fine with 130g but I have been known to go up to 200g.

TART ME UP OPTIONS

Herbs: Chives, Oregano, Italian Seasoning and Paprika were all added to mine, but do what you like.  Don’t worry if they are out of date, it really won’t matter, they just might not be as strong.

Breadcrumbs.

A 125g packet of Mozzarella, cut into little strips.

Secret Jillett family addition. When my Dad first started cooking for us after my mum left he was known to add a crumbled pack of crisps to the top of a cheesy pasta dish. Don’t knock it till you try it. But be warned, it may catch fire under a grill. That was an interesting day in the Jillett household.

METHOD

Put the pasta on to cook.

Make up the stock, add the cottage cheese and give it a wee stir.

Grate your cheddar.

Preheat the oven. I’ll be honest, I rarely do temperatures on my oven and instead cook everything on Gas Mark 7. I AM AN ANIMAL. You are not. Gas mark 5-7 will cook it fine.

When the pasta is done drain it and over a very low heat add the stock/cottage cheese mix, add the two beaten eggs, and about half the grated cheese.

You may find the mixture splits, this is purely bad aesthetically and will have no negative bearing on the dinner. It will still be lush and yums.

Add the cheesy, eggy pasta mix to a nice big dish and add your tart me up additions if you are doing so (in the picture I have used all of them), if not just add the other half of your grated cheese.

Cook for about 25 minutes until it is as crispy as you like.

Dance around the kitchen to Absolute 80s. If you are not doing this when cooking then you are living wrong.

 

 

Chickpea Indian Feast! Parsnip/Gram Flour Bharji’s, Chickpea Naan Type Breads and Peach and Chickpea Korma

The quantities in all the recipes make enough for two greedy mouths. This was what I cooked myself for dinner, but I promise you the portions in the photo were just for the photo and half of today’s bounty is for my lunch tomorrow.

I am celebrating Tesco’s selling my favourite East End chickpeas and chopped tomatoes at 3 for a quid. I also am rebelling against my local Tesco’s replacing the 50p World Food’s Gram Flour with their own fancy pants gram flour for something like £2. Bad Tesco’s. You don’t fool me. I live next to the most multicultural street in Wales, with multitudes of ethnic supermarkets. I will be fine for cheap gram flour. I bid you good ‘morrow.

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Chickpea Naan Type Breads

Very simply replace half the flour in any Naan recipe with gram flour. Whilst they are cooking add some butter and garlic to a pan, melt, and when the naan’s are ready brush it over them.

I call them Naan type breads as they in no way resemble a traditional naan BUT they were yummy. And they did a good job of mopping up the sauce.

I have now run out of chopped Garlic which makes me very nervous.

Yes, yes chopped garlic is very expensive compared to fresh BUT the boy can’t even stand the slightest smell of garlic, let alone the taste, whereas I add liberal doses to everything. So a jar of chopped garlic I can keep for months in a fridge works for me. And it prevents waste.

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Parsnip Bharji’s

Grate one parnsip, add to a bowl and mix with cumin, garam masala, onion granules and garlic powder. Add gram/chickpea flour and 2 eggs until you have a sticky paste. Mould into 6 mounds and bake in an oven, turning half way through.

THIS IS A GREAT WAY TO USE UP THOSE SLIGHTLY SOFT PARSNIPS YOU BOUGHT AT THE MARKET AND NOW NEED TO EAT QUICKLY.

THIS IS ALSO A GREAT WAY TO USE UP YOUR GARAM MASALA PACKET THAT EXPIRED IN FEBRUARY.

LAST YEAR.

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Peach and Chickpea Korma

This is a recipe in Jack Monroe’s first cook book ‘A Girl Called Jack’  that I added the last of my korma paste to.

I am now very content. And full. And as the boy is being all arty and painting I can watch Save Money Good Food on repeat in peace.

I love the way the presenters say the title of the show. It is ridiculous. Like SAVE MONEY? GOOOOOOD FOOOOOD!

Have a great night guys.