When I was a student I used to live in an area of London packed with Turkish and Greek supermarkets. And they were certainly the best place to shop cheaply on a budget. The boxes of perfectly ripe fruits and vegetables were better quality than […]
Month: May 2017
I was never a milkshake girl as a kid, although back then it was questionable Crusha in some milk so frankly they always tasted of penicillin. But as the strawberry season gets underway my kids are going crazy for these Sugar-Free Strawberry Milkshakes. When strawberries […]
Being a pescatarian I don’t have the legendary chicken soup recipe to get me through all ills, heartbreak and a cold winter. But I do have this – Leek and Potato Soup which is so hearty, tasty and nourishing it gives me just the hug in a bowl I need.
It’s the perfect winter food drawing on ingredients which are readily available and super cheap, although when the weather is as bad as it’s been this Spring I find myself making it still!
This batch makes about 8 adult portions and can be frozen. Out of season and without any offers on the ingredients at the supermarket I’ve made this for £2.40, so less than the cost of a cheap can of soup (30p) and so much fresher, more nourishing and more akin to a luxury chilled soup. The creaminess is mainly derived from blending some of the potatoes so vegans or dairy intolerant can stop right there or you might want to add a splash of milk at the end to make it even richer.
Leek and Potato Soup
- 2 tsp of olive oil or butter
- 3 large leeks, finely sliced
- 2kg potatoes, half peeled, half skin on and chunky diced
- 2 teaspoons of jar minced garlic or 4 cloves of garlic crushed
- 2 bay leaves
- 2 vegetable stock cubes
- 150ml milk (optional)
- Salt and pepper.
- Step 1 1. Throughly wash the leeks and soften in the oil. If they start to stick add a little water. Chop the potatoes while they are cooking.
- Step 2 2. Add garlic to softened leeks and cook for another minute.
- Step 3 3. Add chopped potatoes, bay leaves, stock cubes and enough water to cover all the vegetables.
- Step 4 4. Bring to the boil and cook for a further 15-20mins, until the potatoes are soft. Remove the bay leaves.
- Step 5 5. Either use a hand blender in the pot to quickly pulse until about a third is puréed or remove a third and blend then return to the pan. Season soup to taste.
- Step 6 6. Add the milk or a little more water to desired consistency.
Sometimes you just need breakfast to be special. These pancakes are perfect for those moments. I call them my Banoffee Pie Pancakes because of the classic mix of flavours. They are perfect for using up a few old bananas and for a lower calorie option […]
When you are a vegetarian in a curry house this dish is a must. I remember on my first trip to India sitting in a roadside restaurant and being served the best ‘cheesy peas’ of my life. The slightly chewy outside of the cheese which gives way to the soft centre, the sweetness of the peas in the slightly spicy tomato sauce… Heaven!
It’s one of my all-time favourites but so easy to make at home and reasonable too. You can make enough for four for the same price as a single takeaway portion! Most supermarkets stock more than one brand of paneer now – look in the specialist section – and often at least one is on offer. I like to stock up when they are reduced as they keep for a while and usually I make a triple batch and freeze it in portions so we can have it as part of a larger Indian meal or as a quick packed lunch with leftover rice or a chapatti.
This serves four and works out to around £2.30, so 58p per portion.
Indian Paneer with Peas
- Oil for frying
- 1bsp of oil/coconut oil/butter
- gmspaneer, cubed
- cm fresh root ginger, grated
- ½ tsp ground cumin
- tsp turmeric
- 1 tsp ground coriander 1 tsp
- ½ tsp dried crushed chilli
- 1 tsp garam masala
- Salt and pepper
- 400g tin chopped tomatoes
- 200g frozen peas
- Step 1 1. Fry the paneer cubes in hot oil to seal them, they should be golden then drain on kitchen roll.
- Step 2 2. In another pan using a tablespoon of oil/coconut oil/butter fry together the ginger, cumin, turmeric, ground coriander and chilli until the spices are sizzling.
- Step 3 3. Add the tomatoes and cook together for 5mins stirring regularly.
- Step 4 4. Break up any larger pieces of tomato remaining and add the peas. Cook for a further 5mins before adding the paneer and garam masala, salt and pepper. Cook for another 5mins.
- Step 5 5. If you prefer a creamier sauce add the yoghurt and stir through just before serving.
One of the best ways to eat fresh and save cash is buy seasonally and make the most of promotions in story. That’s what happened when I came up with this dish. The potatoes were just 59p a bag and the green beans on offer […]