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.
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.
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.
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!
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!
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).
It’s proving to be a nice mild Autumn here so far with some lovely oranges and yellows appearing in the trees; long may it continue!
Two of our oldest recipes have finally been spruced up with pictures, and they both contain that cheapest and most nutritious of ingredients: chickpeas! Try our delicious Chickpea Curry or make your own Hummus.
The Sales page has been updated with Joe Brown’s Warehouse Clearance and a money off code for Ethical Superstore.
Thank you to Katrina who let us know that if you sign up to Iceland‘s email notifications you get sent an e-mail with a code for £4 off a £40 shop. More on Iceland and other frugal food shopping tips here.
One of the cheapest meals ever is porridge. Great for a filling breakfast or even a pudding, we can’t quite believe we haven’t added it before. Even if you know how to make porridge, we have lots of ideas for toppings. Feel free to add your own in the comments too. Go see our porridge!
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!