Newsletter: it’s all about the tatties today!

tatties

First up, soup of tatties. It’s simple and Scottish, it’s delicious and it’s a new recipe on site. Also told, is the frugal story of the plate of food above. See it here.

Composting Fun and Tatties

Admittedly this is only partly about tatties. We have a new article here on making compost to reduce waste and save money. There’s also a section on growing no-dig potatoes.

Great recipes for October

Blended Soups
Roast Pumpkin and Garlic Pasta
Chick Pea Curry
Mushroom Gravy
Banana Raisin Flapjacks

Popular Pages and Posts
Healthy Eating and Exercising on a Budget
Books on Frugal Living
Frugal Christmas

As the world opens up again
House sitting and/or pet sitting can be cheap ways to holiday. TrustedHousesitters have owners registered in over 130 countries, from townhouses in London to renovated farmhouses in Tuscany. For all our advice on holidays, days out, railcards, motorway secrets and more go here!

In case you missed it last time:
Use code FREE10 for £10 off at Flava Buy Now Pay Later Supermarket. Not a discount store but they do always have some offers for pennies and there’s no credit checks or interest.

Stay warm and well fed as the season gets colder…

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

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

Tattie Soup, Potato Soup, Cheap Soup

Tattie Soup, potato soup, cheap soup

This tattie soup is so basic it hardly constitutes a ‘recipe’! Simple and traditional Scottish fare – children love it.

A Frugal Story

The full frugal story of the plate above: we lucked out with one of the £1.50 cheap veg boxes in Lidl. It contained about 10 onions, a burst bag of baby plum tomatoes, 3 lettuces, a pack of leeks, 5 oranges, 3 lemons, 3 apples and a wee box of chilli peppers. It was so impressive we wish we’d taken a picture of it, but it was unpacked and torn into the compost too quickly!

We used one of the leeks in the soup and those are the tomatoes. The hummus was one of a set of flavoured pots reduced to 20p, also in Lidl, and that’s homemade sourdough bread. Carrots, potatoes, parsnips and herbs were from the garden. If it weren’t for the olives (yellow stickered in Asda but still the most expensive item pictured) the plate would have qualified as a 25p meal.

Tattie Soup Ingredients

  • A little sunflower oil
  • Onions or leeks (1 or 2), chopped
  • Potatoes (2 lb/1 kilo/6 cups), cut into chunks
  • Carrots (about 1 lb/450g/3 cups), cut into chunks
  • Turnip or parsnips (8oz/200g/1 cup) – optional
  • Kale (or other greens) chopped
  • Garlic to taste, chopped
  • Herbs of your choice, fresh or dried. We used lovage (grow once, harvest for years) and parsley in the soup pictured above.
  • Sea salt to taste

Tattie Soup Method

Fry the onion in the sunflower oil for a few minutes to seal the flavour, then place all the other ingredients except the kale in a pan and cover with water. Bring to the boil and simmer until the vegetables are cooked (15 – 20 minutes). Add the green vegetables 5 minutes before cooking is finished to prevent them being over-done. Mash.

The quantities given make quite a large pan of soup – we eat half one day and store the rest in the fridge until the next day – you may wish to change the quantities to suit your needs. It also freezes well.

If you liked this tattie soup, why not check out our other frugal recipes?

Carrot and Butterbean Soup, frugal food

carrot and butterbean soup

This carrot and butterbean soup is thick and nutrifying, just perfect for a cold day!

These quantities make about 6 bowls, adjust as needed.

Carrot and Butterbean Soup Ingredients

  • 1 tablespoon of sunflower oil
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • about 8 large to medium carrots, scraped and cut up into chunks
  • 1 tin of cooked butter beans (large limas), about 400g
  • 2 pints/4 cups/1200ml of water approx
  • a little salt as desired

Method

Fry the onion and garlic in the oil for a few minutes and then add the carrot and stir well. Add water and bring to the boil – turn down to simmer and cook for about 15 minutes until the carrot is cooked through. Add the beans and cook for a further 5 minutes or so until they are properly heated through. Season and blend. Was nice left a little rough but you might prefer to keep going until smooth.

If you liked this carrot and butterbean soup, check out all our other frugal recipes here.

New offers on the site this week:

£10 off with code FREE10 when shopping with Flava Buy Now Pay Later Supermarket (not a discount store but they do always have some short dated items for pennies). Offer valid from 27/09/2021 until further notice.

And The Secret Gardening Club always have great offers of overstock from nurseries:

Apple Chutney with Ginger and Garlic

apple chutney with ginger and garlic

This apple chutney was inspired by a recipe from The Cranks Recipe Book, but we changed it a bit to our liking! It’s great for using up windfall apples in the autumn. The combination of flavours here make for a delectable chutney, completely delicious, and better than any you could buy.

Sometimes old railway lines have apple trees with fruit for the taking due to people throwing their apple cores out the train windows in the past. Parks and other public grounds often have the trees too. Look out for them in your area!

Apple Chutney Ingredients

These quantities fill about 3 medium jars. We doubled up and made 6 this year!

  • 750 ml. cider vinegar
  • 675g. molasses cane sugar (or any very dark sugar)
  • 3 bay leaves (make little tears in them)
  • 1 kg. cooking apples, peeled and chopped
  • 100g onions, chopped quite finely
  • 100g of raisins or sultanas
  • 100g of fresh root ginger, peeled and finely chopped
  • 6 cloves of garlic, finely chopped or crushed
  • a little seasalt

Method

apple chutney - apples on the tree!

Slowly dissolve the sugar in the vinegar in a large pan. Add the bay leaves. Prepare the apples, onions, garlic and ginger and add these also with the salt and raisins. Bring to the boil, then turn down to a simmer for about 2 hours, stirring frequently, until the excess liquid is gone.

Cool and jar. Gorgeous in a cheeze and pickle sarny, as part of a ploughman’s lunch or just with some crackers as shown above.

If you liked this apple chutney, try some of our other frugal recipes

More apples: Apple Pie and Fruit Crumble

Sausage and Bean Pie

carlin peasDelicious and filling, this sausage and bean pie is a perfect winter dish, and 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 (also check Low Price Foods) 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



Spicy Sweet Potato Fajitas

Simple to make, lovely to eat.  Particularly frugal for us as we found these wraps reduced to 10p on Christmas Eve (freezer has quite a pile of them now) and the peanut butter at 4 jars for £1 at Approved Food, and it’s the nicest peanut butter we’ve tasted!

Ingredients for four people:
4 wraps or tortillas of your choice
a tablespoon of vegetable oil
3 or 4 small sweet potatoes, peeled and cut into thin sticks
1 onion, very thinly sliced
1 teaspoon each: dried coriander, ground cumin, dried fenugreek. Or you could just use some curry powder.
1 tablespoon desiccated coconut
1 tablespoon peanut butter
salt to taste

Heat the oil in a pan and fry up the onion and sweet potatoes for a few minutes before adding the spices and mixing well. Add the coconut, peanut butter and salt along with a small amount of water (a few tablespoons), cover and simmer, stirring occasionally, until the potatoes are soft. It should only take a few minutes: sweet potatoes cook much faster than white ones.

Lay out your wraps and divide the sweet potato mixture between them. We lay it out in a line and then fold down the ends of the wrap before rolling the fajitas up for less messy eating!

Yum!


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Beer Battered Onion Rings, frugal food

beer battered onion rings

These beer battered onion rings 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)

Method

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!

beer battered onion rings

If you liked these beer battered onion rings, be sure to check out our other frugal recipes here.

Root Vegetable Soup, frugal cooking

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

Ingredients for a large pot to serve four people

root vegetable soup
  • 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
  • a couple of 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

Method

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.

If you liked this root vegetable soup, try our other frugal recipes here.

Chunky Purple Pasta, frugal food

purple pasta

This purple pasta is a delicious and thrifty dish, made all the more frugal in this instance by the aubergine and beetroot being obtained during Tesco’s 2p evening reduction time (may not be all stores and times vary, worth asking).

Most supermarkets have value pastas available such as spaghetti for 20p and penne for 29p for 500g. Also try clearance sellers like Low Price Foods  and Approved Food.

Ingredients for sauce (amount serves four)

  • a little olive oil
  • 1 leek, chopped
  • 2 cloves of garlic, crushed or finely chopped
  • a bunch of fresh beetroot, peeled and cut into chunks
  • 2 small aubergines, cubed
  • a courgette, also cubed
  • 1 pack of passata (we prefer Lidl’s cheap brand to Tesco value, much nicer)
  • 1 can of red kidney beans
  • 2 teaspoons of dried oregano (or other herbs, fresh are nice too)
  • salt and black pepper to taste

Method

Cook the pasta according to pack instructions. Meanwhile, fry the vegetables in the oil until softened then add the passata. Bring to the boil, adding beans, herbs and seasoning as you go, water if too thick, tomato puree if too thin. Turn down to a simmer until all is cooked, probably for about 20 minutes; test for seasoning, adjust if needed, and pile the sauce on top of your pasta. Garnish with parsley and enjoy.

If you liked this purple pasta dish, try our other frugal recipes here!

Crumble: fruit or rhubarb

rhubarb crumbleFruit crumble is a wonderfully frugal dish. You can use virtually any fruit (perhaps not banana!) and it’s a good way to use up items that might be passing their best. Summer brings luscious pink rhubarb, perfect for crumble. Autumn delivers apples and blackberries/brambles, also delicious. Here is a basic recipe for a combination of rhubarb and apples, adjust as you require:

Filling:
2 or 3 apples, peeled and chopped (if you use eating apples you could reduce the sugar slightly)
4 or 5 sticks of rhubarb, chopped into chunks
4 tablespoons of sugar
Surprisingly, rose petals combine with rhubarb to give a beautiful flavour.

filling

Topping:
100g. flour (for a gluten-free version use Doves Farm gluten-free flour)
25g. sugar
75g. vegetable margarine
optional additions: grated lemon rind, sunflower seeds, rolled oats.

Preheat the oven to 200C/400F. Place the fruit in an ovenproof dish and top with the sugar. For the topping: rub the flour into the margarine until the mixture resembles breadcrumbs. Mix in the sugar and any other additions and place evenly over the filling. Bake in the pre-heated oven for about half an hour or until everything is bubbling: crispy on top, soft below. Lovely with custard or ice cream.

If you like this, you may also like our recipe for Apple Pie