nightkd
Mum to two!
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Just thought I'd add a few recipes on here, this is how ex and I survived on very little money but nice food and how Hubby and I are trying to keep in a budget!!!
Spicy Pasta Soup
Pasta (I go for the tiny bows or shells)
Fresh Chillies (for 2 1/2 BIG servings I used about half of a regular green chilli-the more you chop it up the spicier it'll be)
Fresh Garlic - I use a LOT
1 or 2 cubes of Vegetable Stock
1 tin of Coconut milk
Whatever other seasoning you wish to add
Put some water in a pan, add a stock cube (or 2) chuck the pasta into the boiling water/stock, add some chopped chillies, add some garlic, add whatever other seasoning you want to add, wait until pasta is cooked, remove as many bits of chili as possible, add coconut milk, warm through. Voila. Serve in a soup bowl with crusty bread.
(The end result varies for me, either a creamy light sauce that coats the pasta and a bit to mop up with bread, or a proper creamy soupy mix, which you can eat with a spoon, with the pasta in the bottom - experiment!)
Easy Lamb Dinner
Lamb Chops
Broccoli
1 Tin Creamed (or regular) Corn
Baby Potatoes
Put potatoes in a pan to boil/steam. (I don't really time that much, just stick a knife in them after about 15 mins and go from there).
Melt some butter in a frying pan, once hot place the lamb chops in the frying pan. Depending on how big the chops are and how pink you like your lamb, keep them at a steady heat for about 20-25 mins (we've found to be average for the size we have!!) turning them once or twice.
Put broccoli in a (steamer if you have one) saucepan with about an inch of boiling water, put lid on and cook broccoli for about 10 mins (I'm a bit crap with times, again we just keep checking with a knife and we like our broccoli cooked but slightly crunchy still).
Pop corn in a small pan and heat thoroughly.
Voila! The butter you used to cook the lamb can be poured over the potatoes (and is good mixed in creamed corn) I like to melt some more butter for my veggies.
Duck Curry
-This is a bit of a follow on recipe, so the first one's leftovers can be used for a second meal-
Duck legs
Thai Spices
1/2 Tin Coconut Milk (you can add more though, just start with a half)
Rice
Carefully cut all the meat off of the duck, cut into little chunks. Put some oil into a frying pan and add the duck to the hot oil, fry until mostly cooked. Add thai spices and keep everything moving around the pan so the duck gets coated but nothing burns.
Add coconut milk to duck and then put the rice on to boil.
If you get a really creamy tin of coconut milk it should reduce and start becoming a creamy sauce, picking up the thai spices and 'clinging' to the duck...
Once the consistency is right (we've been known to add a little cornflour to thicken it up a bit more) serve up with the rice!!
'Japanese' Clear Soup-the follow on from the duck
Duck legs (the bones)
Water
Pak Choi
Spinach
Rice Noodles
You're basically making a stock out of the Duck legs. Pop them (and any fatty bits of meat you have left over) into a pan of water (we did about half to three quarters of a big steamer pan to two duck legs) and boil with lid on for one to two hours. You can taste the stock after this time and if it needs a little longer leave it (some legs we've had give a really strong flavour and others seem to leave a really mild taste, even after a couple of hours) if you think it needs more flavour (I love it without anything added, though a little garlic paste is nice) add some seasonings of your choice (salt, pepper, garlic, ginger etc).
Take the bones out of the stock (make sure you have all of them!!!) cut up the Pak Choi and wash the spinach thoroughly, add them and the rice noodles (we had fresh which cooked very quickly) and after about 5 mins everything should be ready to serve!!
If you like a bit of a zing, add some sweet chilli sauce or regular chilli oil!
Spicy Pasta Soup
Pasta (I go for the tiny bows or shells)
Fresh Chillies (for 2 1/2 BIG servings I used about half of a regular green chilli-the more you chop it up the spicier it'll be)
Fresh Garlic - I use a LOT
1 or 2 cubes of Vegetable Stock
1 tin of Coconut milk
Whatever other seasoning you wish to add
Put some water in a pan, add a stock cube (or 2) chuck the pasta into the boiling water/stock, add some chopped chillies, add some garlic, add whatever other seasoning you want to add, wait until pasta is cooked, remove as many bits of chili as possible, add coconut milk, warm through. Voila. Serve in a soup bowl with crusty bread.
(The end result varies for me, either a creamy light sauce that coats the pasta and a bit to mop up with bread, or a proper creamy soupy mix, which you can eat with a spoon, with the pasta in the bottom - experiment!)
Easy Lamb Dinner
Lamb Chops
Broccoli
1 Tin Creamed (or regular) Corn
Baby Potatoes
Put potatoes in a pan to boil/steam. (I don't really time that much, just stick a knife in them after about 15 mins and go from there).
Melt some butter in a frying pan, once hot place the lamb chops in the frying pan. Depending on how big the chops are and how pink you like your lamb, keep them at a steady heat for about 20-25 mins (we've found to be average for the size we have!!) turning them once or twice.
Put broccoli in a (steamer if you have one) saucepan with about an inch of boiling water, put lid on and cook broccoli for about 10 mins (I'm a bit crap with times, again we just keep checking with a knife and we like our broccoli cooked but slightly crunchy still).
Pop corn in a small pan and heat thoroughly.
Voila! The butter you used to cook the lamb can be poured over the potatoes (and is good mixed in creamed corn) I like to melt some more butter for my veggies.
Duck Curry
-This is a bit of a follow on recipe, so the first one's leftovers can be used for a second meal-
Duck legs
Thai Spices
1/2 Tin Coconut Milk (you can add more though, just start with a half)
Rice
Carefully cut all the meat off of the duck, cut into little chunks. Put some oil into a frying pan and add the duck to the hot oil, fry until mostly cooked. Add thai spices and keep everything moving around the pan so the duck gets coated but nothing burns.
Add coconut milk to duck and then put the rice on to boil.
If you get a really creamy tin of coconut milk it should reduce and start becoming a creamy sauce, picking up the thai spices and 'clinging' to the duck...
Once the consistency is right (we've been known to add a little cornflour to thicken it up a bit more) serve up with the rice!!
'Japanese' Clear Soup-the follow on from the duck
Duck legs (the bones)
Water
Pak Choi
Spinach
Rice Noodles
You're basically making a stock out of the Duck legs. Pop them (and any fatty bits of meat you have left over) into a pan of water (we did about half to three quarters of a big steamer pan to two duck legs) and boil with lid on for one to two hours. You can taste the stock after this time and if it needs a little longer leave it (some legs we've had give a really strong flavour and others seem to leave a really mild taste, even after a couple of hours) if you think it needs more flavour (I love it without anything added, though a little garlic paste is nice) add some seasonings of your choice (salt, pepper, garlic, ginger etc).
Take the bones out of the stock (make sure you have all of them!!!) cut up the Pak Choi and wash the spinach thoroughly, add them and the rice noodles (we had fresh which cooked very quickly) and after about 5 mins everything should be ready to serve!!
If you like a bit of a zing, add some sweet chilli sauce or regular chilli oil!
