Tag Archives: savoury

yellow split pea soup

A simple warming, filling soup for winter days.

Ingredients:
2 cups of dried yellow split peas, washed and soaked in water overnight
5 or 6 cups of water
1 large onion, chopped
3 carrots, chopped small
1 small turnip cut into small cubes
Salt and pepper to taste

Place the split peas in a large saucepan and cover well with water. Bring to the boil, reduce to a simmer and cook for about an hour or until the peas are soft and starting to go a bit mushy. Add the onion, carrots and neep and cook for a further 20 minutes until everything is tender. Season and enjoy with wholemeal bread… or homemade herb and garlic bread


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vegetable barley soup

A chunky meal of a soup, healthy and cheap.

Ingredients:
5 or 6 large potatoes, peeled and cubed
2 leeks cut into round slices
3 carrots, roughly chopped
5 celery sticks, cut onto chunks
1 cup of dried pearl barley
a few leaves of dark green cabbage, kale or other greens, chopped
enough water to cover
Salt and pepper to taste

Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the greens and salt and cook for another 5 minutes. The pictured version above was enriched with Vecon Stock



sage and onion stuffing

There’s nothing quite like the earthy full flavour of sage in Autumn and winter. It’s rich and savoury and, upon occasion, festive!

sage

6 slices of wholemeal bread

half a cup/85g/3oz of vegetable margarine

4 teaspoons of dried sage or 8 of fresh, chopped sage

1 finely chopped large onion

salt to taste

Melt the margarine in a saucepan and then cook the onion in it until soft. Break up the wholemeal bread with your hands (into fairly small pieces) and then mix into the onion and margarine with the sage and salt. This can be pressed into an oven-proof bowl for baking or stuck inside your main course – see our nut roast recipe!

Also see our oatmeal stuffing – it’s great too!


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oatmeal stuffing or skirlie

1 cup of medium oatmeal
1 large onion, finely chopped
4 tablespoons of sunflower oil
a little salt

Cook the onion in the oil until soft and then stir in the oatmeal and salt and cook for a few minutes longer, stirring frequently to prevent sticking – nice served with casseroles, or mince and dumplings or with your Christmas dinner!

Also see sage and onion stuffing

hummus or houmous

This is a Middle Eastern dish – can be used as a dip or a spread for sandwiches. It is a lot cheaper to make than buy though many spermarkets do stock it. Even cheaper when using dried chick peas bought in bulk.

Ingredients:
1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas)
2 Tablespoons of olive oil
1 – 2 cloves of fresh garlic
2 Tablespoons of tahini (sesame paste)
the juice of 1 lemon
a little water to blend
salt and pepper (optional)

Place all ingredients in a food processor and blend until fairly smooth – you may need to keep adding water bit by bit until you get the consistency you want.

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leek and potato soup

A chunky, filling winter soup. These quantities make a large pan of soup – they can easily be reduced by half if desired.

Ingredients:
2 tablespoons of sunflower oil
2 medium leeks, sliced widthways into thin round slices
2 or 3 cloves of garlic (optional)
6-8 large potatoes, cut into chunks (about 2 or 3 cm.)
2 tablespoons of white flour
1 cup of frozen peas (an optinal extra)
5 or 6 cups of water
Salt and pepper to taste

Cook the leeks and garlic, if using, in the sunflower oil for a few minutes then stir in the flour. Add one cup of water and stir well to blend. Add the potatoes and the rest of the water (you may need to adjust the quantity slightly – make sure all the vegetables are well covered). Bring to the boil, stirring occasionally to prevent sticking, and then turn down to simmer until the potatoes are just about cooked. Finally, if using, add the peas and cook for a further few minutes until tender. Season to taste.


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chick pea curry

Chick peas are a very nutritious and cheap food – having dried ones in the cupboard ensures a cheap meal anytime (after soaking overnight). Check out cheap bulk deals such as available from Goodness Direct

Ingredients:
1 – 2 Tablespoons of light vegetable oil
1 onion, chopped
3 cloves of garlic, finely chopped or crushed
1 apple, peeled and finely chopped (this is a very good way of using up an apple that has gone wrinkly but is not rotten)
1 green pepper, finely chopped (optional)
2 – 3 teaspoons of curry powder
1-2 tins of cooked chick peas (or soak dried ones overnight and cooked – cheaper)
1 can of tomatoes
handful of raisins (optional)
2 tablespoons of desiccated coconut (optional)
some frozen peas (a cupful or more if you really like them)
salt

Fry the onion, garlic and apple in the olive oil for a few minutes. Add the curry powder and stir for a minute or two. Add the tomatoes (chop them if needed) and green pepper. If you like really sweet tasting curry, then add the raisins and coconut. Cook for about 15 minutes at simmering level and then add your chick peas and cook for a further 10 minutes. Shortly before the end of cooking time put some frozen peas in, as these will go mushy if overcooked. Add salt to taste. We like this best with white basmati rice (you should get a whole kilo for unde £1 in the cheap supermarkets or value ranges) and lots of little toppings.

Ideas for toppings are chopped fresh tomato, cucumber, sliced banana (yes this does work!), sunflower seeds, avocado (not the most frugal ingredient but jam packed with nutrients), in fact anything you fancy! My kids love these all put in small separate bowls so they can help themselves.

A very frugal variation of this is to make potato and pea curry by replacing the chick peas with value tinned potatoes.