Tag Archives: savoury

onion rings and designer tags

We’ve walked through and against snow and ice and gale force winds this last week. That’s a lot of weather to deal with! So, reaching for some comforting food, we made beer battered onion rings. The recipe is new to the site here, and is very simple and delicious.

Our order of jumpers for Christmas presents came from Everything5pounds today and we’re very impressed. Designer labels on them all, and an expensive price tag left on one!

Featured warming recipe: carrot, coriander and ginger soup

Stay warm!

All at Frugal Living in the UK
http://www.frugal.org.uk

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Beer Battered Onion Rings

These are gorgeous! They’re light and crispy and fluffy and wonderfully flavourful. And really, really simple to make.

Ingredients (for four side portions or two greedy ones):
oil to fry; we used sunflower
one large onion
about a cup/120g of self raising flour, we used Asda’s gluten free
about 200ml of beer of your choice; you could substitute sparkling water instead
half a teaspoon of salt
a quarter teaspoon of dried turmeric (optional, makes the batter more colourful)

Slice up your onion to make the rings, not too thinly, and discard the skin. Whisk together the flour and beer/water until a nice thick batter forms. You don’t want it watery but neither do you want it too stiff like a cake mix.

Heat your oil. If you have a deep fat fryer: go for it! We used a large pan with the oil at about an inch deep and did the rings in three batches. Test the oil with a small drop of batter: if it starts bubbling and frying, it’s ready.

Dip the onion rings in the batter, coating them well, and then pop them into the oil to fry for a few minutes until the batter goes nice and golden. It’s best to do this, both the putting in and lifting out, with a fork or other implement: don’t burn those fingers!

You can lay them on a kitchen towel to absorb the excess oil if you want.

Pile them up and enjoy!

Great on a day that looks like this:


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In the Bleak Midwinter…

We’ve been discussing Christmas this week and how sad it is that so many people end up feeling overstretched in various ways – financial, physical, emotional – come January. It doesn’t have to be that way! Some years ago one of us wrote an article on having the Christmas you want here.

Enjoy lovely food though. That’s always good. Our festive recipes are:
nut roast
roast potatoes
sage and onion stuffing
oatmeal stuffing
festive sweets
fruit cake

And if you have to buy pressies, don’t bankrupt yourself! Find the best deals. Places that spring to mind are Everything5pounds and Amazon Warehouse for open box and pre-owned goods.

Featured recipe: a healthy 4 ingredient, but rich and delicious, chocolate ginger mousse.

Stay happy and festive!

All at Frugal Living in the UK
http://www.frugal.org.uk

and on Twitter: https://twitter.com/frugaluk
and now, Facebook!

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Hailstones and Dumplings!

This week has seen a huge variety of winter weather: black ice (and a bruised knee!), driving rain and sleet, gale force winds and now, today, hailstones. We need soup! And casserole! And mince and dumplings! That last recipe has finally had some pictures added too.

Don’t miss our SALES page for all those pre-Christmas bargains.

And of course Frugal Christmas itself!

Featured site: for those who need it, a dairy free bread sauce recipe. Could be gluten free too if you use GF bread.

Stay warm!

All at Frugal Living in the UK
http://www.frugal.org.uk

and on Twitter: https://twitter.com/frugaluk
and now, Facebook!

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Brrr… hot dinner time is here!

It happened all of a sudden. We got up on Sunday morning and it was winter, properly, freezingly, breath visibly, winter. On went the oven for baked tatties and casserole. Mince & Dumplings and Potato Bake are to be enjoyed shortly. And soup, there will be lots of soup.

This is the last day of the Argos 3 for 2 toy sale, snap up those pre-Christmas bargains quick! The Holland & Barrett penny sale is still ongoing too. See more sales on our Sales section.

Featured site: Approved Food for short dated and clearance bargains. We like to fill our cupboards with staples at this time of year. Living rurally as we do, we remember a winter when our road was blocked for three weeks and we had to pull food shopping half a mile through deep snow in a sledge! Full cupboards for less are best!

Keep warm and well fed!

All at Frugal Living in the UK
http://www.frugal.org.uk

and on Twitter: https://twitter.com/frugaluk
and now, Facebook!

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But before Christmas… there’s Pumpkins!

Yes. Pumpkins and squash abound this time of year, and very delicious and nutritious they are to hold us in good stead through winter. We have a lovely new recipe for you to try: Roast Pumpkin and Garlic Pasta. It’s a good one!

The Around the House section has lots of good tips for keeping cosy as the season cools.

Curl up with a cup of tea and read about some of our favourite books here.

Featured site: Everything5Pounds, who still have that £2.50 sale on. Snag some jumpers and scarves for a snip. We even noticed some Christmas knitted slippers there today!

Cosy Cosy Cosy!

All at Frugal Living in the UK
http://www.frugal.org.uk

and on Twitter: https://twitter.com/frugaluk
and now, Facebook!

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Roast Pumpkin and Garlic Pasta

Seasonal, delicious and super garlic-y, this pasta in a blended sauce makes a filling and nutritious meal. The texture of the pumpkin with the pasta works really well. Quantities are for four large portions.

You could use the scooped out flesh of a carving pumpkin for this recipe though culinary ones are more flavourful.

For the sauce:
1 culinary pumpkin, deseeded and chopped into chunks
1 bulb of garlic, with the cloves separated and peeled
a little olive oil
a handful of cashew nuts
the juice and rind of 1 lemon
a little salt
1 apple, roughly chopped

Place the chopped pumpkin and peeled garlic in a roasting tin and coat well with the olive oil (with hands is best). Roast for about half an hour at 200C/400F, then leave to cool.

Prepare pasta of your choice according to packet instructions.

While the pasta is cooking you can make the sauce. Remove the skin from the pumpkin chunks and place them in a  blender with all the other sauce ingredients and blend until smooth. If it’s too thick add a little water and blend again.

Once the pasta is ready, stir in the sauce and there you go. Yummy Autumnal goodness!

Spicy variant: add a  couple of red chillies to the roasting pan and to the mix (best to deseed them after roasting).


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