Category Archives: recipe

A simple breakfast: porridge

So simple. So cheap. So warm and filling.

Seriously, centuries of Scots are not wrong: this is one of the cheapest and most fortifying meals ever.

Most supermarkets do porridge oats in their value range too.

For one person: Place 50g/half a cup of porridge oats in a small pan. Add 300ml/1and a half cups of liquid. This could be milk of your choosing, or water, or a mix of both. We like to use half soya milk and half water.

Bring to the boil, stirring frequently because porridge does like to stick to the pan, then turn down to simmer for 4 or 5 minutes until thickened, still stirring.

Pour into a bowl and eat.

Toppings. Some days we like a chocolate swirl (choc shot), other times we go for a sprinkling of sunflower seeds and raisins. Some like jam. You could use fresh berries. Blueberries go particularly well with the chocolate swirl!

We recall grandparents having their porridge made with just water and seasoned with salt which is undoubtedly the most frugal way to take it but… *shudder*

You could even sprinkle one compartment of a graze box (first one free) onto it!



3 ingredient raw chocolate bites

So simple. So delicious. Very like little Nakd bars. Made on a day when there were no treats, no chocolate, and only really boring biscuits left in the house. There was an old, but still in date, bag of currants in the cupboard and some almonds… so here we go!

Ingredients:
100g currants (raisins would be great too)
100g of almonds (substitute any nut you want)
1 teaspoon of cocoa powder (not actually raw, you could use the more expensive cacao if you prefer)

Food process or blend these ingredients up till they make a soft dough. If using a blender you may have to stop the machine to squash down/stir a bit now and again.

Squeeze the dough into little shapes and eat. You could press them into chocolate moulds or form them into bars to give them a more beautiful appearance. We didn’t do that and they did ever so slightly resemble those novelty Christmas chocolates that get marketed as Reindeer Droppings!

Totally scrumptious though. Totally.


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Brambling Free!

Underground, overground, brambling free! The brambles of Wimbledon Common are we…

I don’t know if Wimbledon Common is a good source of brambles (blackberries) but many hedgerows are this time of year, and that means: fruity purple cakes. With chocolate chips. Just because.

 

Bramble Chocolate Chip Cakes
Ingredients:
300g Doves Farm Gluten free Self Raising flour
100g caster sugar
a couple of handfuls of freshly picked brambles
about a third of a cup of soya milk
about a third of a cup of sunflower oil
100g of chocolate chips (we used Moo Free)
water to mix to a good thick batter – though you don’t want it too runny

Mix the flour, chocolate chips and sugar together (keep some chips back for sprinkling on top). Blend up the brambles with the soya milk and mix this in along with the oil, adding some water if the batter is too thick. It should be purple!

Divide between 12 cake or muffin cases. Place in a muffin tin if using paper ones; silicone reusable cases are better in many ways, not least of which is that the cakes will not stick to them like glue as gluten-free mixes are prone to do. Top with the remaining chips. Bake at 200C/400F for 15 to 20 minutes until well risen and browning. And slightly purpling!



Apple, Banana and Raisin Cake (gluten free)

This recipe contains no gluten and no refined sugar, but is sweet and even sort of juicy! It fitted a seven inch round cake tin.

Ingredients:
200g Doves Farm Gluten Free Self Raising Flour
2 apples, peeled and chopped into small chunks
2 bananas, mashed
1 cupful of raisins
half a cupful of sunflower oil
soya milk, or other milk of your choice to mix, about a cup and a half

Place the flour in a mixing bowl and make a well in the middle. Pour in your oil and some of the soya milk. Add the mashed banana and the apples and raisins and mix, mix, mix, with a wooden spoon, adding milk as you go for a good consistency (thick but not dry, pourable but not runny). Pour into a greased cake tin and bake at 200C/400F for about half an hour or until a skewer comes out clean. Cool and enjoy!

The juiciness of the fruit means this gluten free cake does not dry out like some and is good for two or three days. Best kept in the fridge.

All The Pies!

As in: who ate them? Who loves them? Who posts lots of recipes for them? We did, we do and we do!

deep pie dish

Well, what’s not to love? They’re simple and filling and people gobble them up. Last night we made the pictured potato and onion pie with a block of cheap puff pastry from Lidl on the top.

The filling was (ingredients for five people, adjust as needed):potato and onion pie
a little olive oil
1 bag of new potatoes washed and thinly sliced (skins left on)
4 onions, peeled and sliced up
3 tablespoons original Bisto powder (or other gravy mix)
salt to taste
water as needed (a cup or two)

In a large pan fry up the onion in the oil until softened and add the potatoes, mixing well. Add water (not actually to cover, it will form your gravy) and bring to the boil as you preheat your oven to 200C/400F. Cook the potato mix for a short time so that the potatoes are partly boiled and then add your gravy mix according to packet instructions, though you are going for thick not pouring. Combine well in the pan, adding salt as needed.

Transfer your filling to a large pie dish or casserole. Pictured is the Supersize Enamel Baking Dish from Kleeneze . Roll out your pastry to fit the pie and plonk it on top, tucking in the edges if needed.

Cook for at least half an hour, maybe up to 45 minutes, until the pastry is risen and browned and the potatoes are all soft.

open pie

Of course, all manner of ingredients can go into a pie! This one was originally intended to be a cheese, onion and potato pie, but all the cheese was gone at the end of the shopping week.

Other pies and pasties on site:
Sausage and Bean
Basic Pasties (good pastry recipe here if you want to make your own)
Aduki Bean and Amaranth Pie (a mash topped pie)
Lasagne (sort of a pie!)

and of course: Apple Pie and Crumble.

Autumn is coming. Enjoy your pies…

Super-frugal Roast Potatoes!

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Leaves are whirling around, the first frost has happened; Autumn is truly here! We have a new super-frugal recipe for you: Roast Potatoes and Peppers. It may be simple but it’s super-delicious too.

The Food Shopping Tips section has been updated with links to Ocado who currently have a £20 off your first order offer.

The Household Tips page has a new link to Fashion Snip, ladies clothes at a snip of a price.

And the Finance page now has information on making a cost effective and simple will.

Featured link: Approved Food, sellers of clearance food and household items, a source of many cupboard filling bargains! http://www.approvedfood.co.uk/?afid=7341ac

Enjoy the remaining sunshine!
All at Frugal Living in the UK
http://frugal.org.uk

and on Twitter: https://twitter.com/frugaluk
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Roast Potatoes and Peppers

A super simple and super tasty recipe, made all the more frugal by knowing supermarket ultimate price down time. At two Tescos near us it’s around 7pm each day. Bread goes down to 10p and veg is available from 2p!

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Ingredients (quantities are entirely adjustable):
1 bag of new potatoes (filled a medium saucepan), cut into chunks
1 bag of peppers (four peppers), roughly chopped
1 large onion, chopped
salt and pepper to taste
a little oil to coat in the oven
Optional extras: herbs, spices, garlic, other veg such as carrots and parsnips, aubergine, courgettes, mushrooms…

Par boil the potatoes, leaving skins on, while you pre-heat the oven to 200C/400F. Once partially cooked, drain and place the potatoes in a large roasting tin along with the peppers, onion, salt and pepper and toss well in the oil until everything is well covered. Roast for at least half an hour, until the veg is browning up.

Good as a side dish or as a main with rice and salad.

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Spring is almost Sprung!

snowdrop

Spring is almost sprung, it’s just waiting there on the verge! While it’s still cold we’re tucking in to hearty and warming meals such as our new recipe: Sausage and Bean Pie

Wild garlic is beginning to poke its shoots up in the woods; some areas may be further along than us so don’t forget our wild garlic soup and pesto!

Also looking ahead to Spring on the Free Food page, we’ve added links to SimplySeed who sell seeds at 50% less than High Street prices.

The Household Tips page has been tidied up a bit; don’t forget you can add your own tips in the comments section of the page.

Featured link: Approved Food, sellers of clearance food and household items, a source of many cupboard filling bargains! http://www.approvedfood.co.uk/?afid=7341ac

Enjoy the Sunshine!
All at Frugal Living in the UK
http://frugal.org.uk

and on Twitter: https://twitter.com/frugaluk

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Sausage and Bean Pie

carlin peasDelicious and filling, a perfect winter dish, this pie can be made with a variety of ingredients which will affect the overall frugality of it. At the end of a shopping week we found Carlin Peas at the back of the cupboard and soaked them overnight but any beans would do. We combined these with a box of Linda McCartney sausages from the bottom of the freezer.

 

To make the pie:
Pastry ingredients (for four people, adjust as required):
300g of flour (any type, self raising will puff up a little, plain won’t – we used wholemeal spelt obtained from Approved Food in these pics, white would be lighter in colour).
150g of vegetable margarine
tiny amount of water (2 or 3 tablespoons)

Pastry method:
Place flour in a bowl. Break the marg into small pieces and rub it in to the flour until it resembles breadcrumbs. Add a very small amount of water and knead this into flour until you have firm dough (adding more water if too dry or more flour if too wet). Sprinkle flour on your working surface, divide the dough into two equal pieces and roll each one out to fit your pie or oven proof dish. Line the bottom and edges of the pie dish with one section of the pastry, ready for the filling.

pieFilling and Baking:
Ingredients:
Beans of your choice (we used 200g dried beans). You could even used baked beans and skip the gravy part!
Sausages of your choice – we used six LM ones
a little oil
1 red onion chopped
gravy mix or flour to thicken
water as needed
salt to taste

Method:
Cook your beans and sausages as per packet instructions. Fry a red onion off in a little oil and add your pre-cooked beans along with their cooking water (or add water as needed if using tinned beans). Chop the cooked sausages into chunks and add these too. Make a thick gravy of the mixture (we used original Bisto) and add salt to taste. Place filling onto the pastry in the pie dish and then cover with the top pastry, sealing the edges with a little water. Make some cuts in the top to let out steam and bake in the oven at 200C/400F for at least half an hour or until the pastry is browned.

Nice served with a large salad.

carlin2

 

Root Soup

root soup

This is a sweet and flavoursome root vegetable soup, perfectly fortifying for those colder days.

Ingredients, for a large pot to serve four people:
half a cup of red split lentils
5 medium parsnips, peeled and chopped
5 medium carrots, scraped and chopped
2 small potatoes, diced but with skins left on
2 red onions, peeled and chopped
2 large sticks of celery, chopped
several sprigs of fresh rosemary (dried can be substituted), finely chopped or scissored into the pan
water to cover
salt and pepper to taste

Place the lentils in a large pan and cover well with water. Bring to the boil and turn down to simmer while you prepare the other vegetables. Add the chopped veg and rosemary and cover well with more water (cooking time is reduced if you boil the water in a kettle first). Once the vegetables are tender, mash thoroughly and add salt and pepper. Nice garnished with fresh parsley or finely chopped spring onions as in the picture above.

 

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