Potato Broccoli Croquettes, a #nowaste recipe

potato broccoli croquettes, a no waste recipe

These potato broccoli croquettes are absolutely delicious, frugal and a great way to use up leftover mashed potatoes.

The Frugal Story of the Plate

The mashed potato we’ve mentioned, but the broccoli came from an Olio Food Hero who had been given 78 heads of the stuff by Tesco. (Olio is a food sharing app, search for it on your phone or it’s on the web here). We took a box from her for the compost (compost post here) as there was no way she could give all that away, but we used as much broccoli as possible in our meals during that week! The cornbread in the picture also came from Olio; the food heroes always have LOTS of bread, much of which gets binned if it doesn’t get requested quickly enough.

The hummus on the bread, we won in an Instagram competition. See our sister site’s account here where we share a lot of these tag and like competitions on the story. Feel free to tag us if you want! The chilli contained 2 peppers from one of those £1.50 big veg boxes Lidl sometimes put together. They usually contain at least £10 of food. In our local Lidl they seem to only appear early in the morning at weekends. The chilli also had a tin of mixed beans from Lidl and we used the water from the can as well as the cooking water from the broccoli earlier. There’s nothing particularly frugal about the salad…

Be rewarded the Web's Premiere Rewards Site

Potato Broccoli Croquettes Ingredients

  • Mashed Potatoes (we used roughly a soup bowl sized amount for four people to have 5 or 6 croquettes each)
  • half a head of broccoli, lightly steamed or boiled
  • a tablespoon of chickpea flour (gram flour). Other flour will do too.
  • optional: other leftovers. We had a small amount of veggie haggis in there too.
  • we also put in a little sourdough starter discard in to save wasting it (sourdough post here) but it’s not actually required.
  • a teaspoon of mustard, but you can use any herbs or spices you like to flavour these up.
  • a little salt and pepper
  • breadcrumbs to coat. Crushed potato crisps also work well.
  • a tablespoon of oil for shallow frying

Method

  • Chop the broccoli into small pieces and mix it into the mash with any other leftovers and mustard/spices/salt you’re using.
  • Prepare some breadcrumbs on a dish for rolling the croquettes in.
  • Form the mixture into small sausage shapes – if it’s too wet and sticky, add more flour.
  • Roll them in the crumbs and lay on a plate ready for frying. These can be prepared earlier and left to sit in the fridge until needed.
  • Shallow fry them, turning at least once during the frying process, until nice and crispy brown.
  • We served them with a homemade garlic mayo dip (recipe here). It went really well with them.

If you liked these potato broccoli croquettes, check out our other frugal recipes here.

Other no waste recipes on site:

In other news, the Jerusalem Artichokes we mentioned in our frugal living basics post finally got planted! Check out our free food and gardening page here.

Jerusalem Artichoke in the ground

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

Books

FIREFLIES AND CHOCOLATE was inspired by the 18th century kidnapped children of Aberdeen.

Set in a castle, THE MERMAID AND THE BEAR features the Scottish witchcraft accusations and a love story.

Paperbacks and kindle on Amazon UK and  Amazon Worldwide and all good book shops and even the library!

“Ailish Sinclair spins this Scottish tale filled with excitement and suspense…” Historical Novel Society

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

Autumnal Cooking and Garden Capers

autumnal cooking
leek and potato soup

That Autumnal Feeling…

There’s a definite quality to the sunshine and breeze now. It’s autumn here in Scotland. The leaves are just starting to turn and it’s weather for soup and time to start thinking about log fires.

Autumnal Cooking

Leek and Potato Soup, pictured above. Included are two recipes, one very basic and mashed and the other a little fancier with peas.
Roast Pumpkin and Garlic Pasta, works well with butternut squash too.
Roast Potatoes with lots of variations detailed.
Chick Pea Curry
Apple Pie and Fruit Crumble

Garden Capers

We’re busy in the garden building new compost bins with reclaimed pallets. You can read about some of our other upcycled pallet projects here. We’ve also been sowing coriander, radishes and winter lettuce.

Useful YouTube Channels

Bonny Prepping Quine: building an old style kitchen pantry for food security.
Huw Richard’s frugal and free gardening advice.

In case you missed it last time

Olio is an app that you can download to your phone to share food in your local area. People share things that they can’t use up in time, while farmers and gardeners sometimes offer produce that they have too much of. We’ve added this information to our free food section but you can just search for the app.

Cheap Food and Clothing

Clearance food outlets Low Price Foods and Approved Foods are well worth a regular check as they get new products in often.

Everything5Pounds: the £2.50 sale is still ongoing. This is the longest we’ve ever seen it last!

May autumn bring you lots of beautiful sunny days and delicious autumnal cooking!

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

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

Clearance Food and Frugal Sourdough

Clearance Food

It’s all a bit short and sweet from us today, just like the choccies pictured above! They’re from new clearance food outlet Low Price Foods, and though the front page is focused on snack items we found really cheap pasta, tins and dried fruit there too. Definitely worth a regular check as they get new things in often.

Sourdough and Gardening: We have a new post on making Sourdough for Pennies here. It also details some of our recent gardening exploits and which seeds are still good to plant in July.

Cheap Clothes: Everything5Pounds are selling three pairs of shorts for £5 at the moment!

Frugal Recipes:
All our recipes gathered together for you here: soups, mains, sides, cakes, puds, Christmas and weightloss!

May your sourdough ever rise high and your clearance food prices constantly be low…

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

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

Sourdough Bread for Pennies – easy too!

sourdough bread decorated with parsley
A somewhat volcanic loaf, decorated with flat leaf parsley

Sourdough bread is absolutely delicious and can be really easy and cheap to make. It’s the way bread was made for thousands of years, containing healthy bacteria for the gut, and the long fermenting process partly breaks down and digests the gluten. We’re not experts by any means, and are quite lazy bakers, but we’re successfully making lovely sourdough for pennies. Tesco sometimes sell off 1kg bags of plain flour for 15p (in baskets round the store) and those are what we’ve been using here, each one making just over two loaves.

We made this starter recipe using grapes and it certainly created a wonderfully frothy active starter that sits on a windowsill and is called Herbert! There was no wasting the discard when we first fed Herbert; we made pizza dough and left it to sit all day, then topping with tomato sauce, tomatoes and Asda free from Mozzarella (they have much cheaper free from cheese than the other supermarkets). It was gorgeous.

sourdough pizza

There’s a basic sourdough bread recipe here. What follows are our lazy variations!

The first bread we made was a herby olive oil focaccia. We kneaded the dough once, coated in herbs and olive oil and left it to rise all day in a tin before baking late afternoon along with dinner. It tasted amazing.



Then we tried olive bread, and returned to the dough after a couple of hours and gave it a second kneading and shaping. This one was left to rise overnight and baked in the morning. Again, the taste of this stuff is delectable.

It was great sliced up and served with our tomato rice soup.

Artisan Sourdough Made Simple

The loaf pictured at the top of the page was the result of putting it into an oven that was not pre-heated (told you, no expertise here). The high rise happened during the lower temperatures, and we love it.

For a more expert view and LOTS of ideas, we highly recommend the book Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading. We’re going to be trying a jalapeño bread from there soon.

And in the garden we’ve been sowing some seeds that are good to put in during July:

potato patch poppy
A frilly red poppy popped up in the potato patch!


Be rewarded the Web's Premiere Rewards Site

Sweet and Sour Red Cabbage

soused red cabbage

Recipe submitted by Colleen.

red cabbage

We were really pleased to receive this sweet and sour red cabbage recipe just now (during the Corona Virus crisis) as red cabbage is a really cheap vegetable that is rich in nutrients and good for the immune system. It’s also unlikely to be sold out due to bulk buying!

Goes with most things and ingredients can be altered to suit e.g. use any cabbage, vinegar, sugar, (what you’ve got).  

This recipe also freezes well.

Ingredients:

  • 2 tablespoons marg or veg oil
  • 3 tablespoons brown sugar
  • 1/2 red cabbage, shredded
  • 2 apples peeled & grated
  • 1/4 cup white vinegar
  • salt & black pepper

Method:

Heat marg/oil in saucepan. Add cabbage & apple. Cook for 5 mins. Stir occasionally. Add vinegar & brown sugar. Season to taste. Cover and cook gently for 20 minutes or until tender, stirring occasionally. Serves 4-6.

Optional: add 1/2 sliced onion with cabbage & apple + pinch fennel or caraway seeds when salting (or whenever).

If you do want to stock up your cupboards, the place to do it is Approved Food. They sell clearance food, drink and household items online. They’re a fantastic source of bargains and are set up to cope with bulk buying, so you’re not depleting resources.

See all our frugal recipes here

***

The Mermaid and the Bear Cover

Ailish Sinclair‘s debut novel, THE MERMAID AND THE BEAR, set in a fictional castle in Aberdeenshire, and featuring the 1597 Aberdeen witchcraft panic, is out now.

On Amazon and Waterstones or see Author website for more details.

Nettle Soup – Foraged Food – Two Recipes

cream of nettle soup
Primroses are edible too, sweet when warmed in the sun!

Nettle soup is a traditional springtime dish, eaten for both its nutrition and taste. Don’t worry – nettles don’t sting when cooked!

Don’t gather nettles or other wild food beside a busy road where it will have been contaminated by traffic fumes. If you keep cutting them you’ll get a regular supply of fresh young leaves, though they can get a bit insect infested during the summer! The older leaves are not good to eat and are hard on the digestive system.

Below are two different recipes for soup.

A ‘cream of’ style nettle soup

Ingredients

  • 2 tablespoons of vegetable margarine or oil
  • 2 tablespoons of white flour
  • 1 onion, roughly chopped
  • 2 cloves garlic, chopped
  • Freshly picked and washed young nettles (several good handfuls – picked with gloves and caution!)
  • 2 cups soya milk (tesco value is cheap and organic too) OR a handful of soaked cashew nuts
  • 1 cup water or stock
  • salt and pepper to taste

Fry the onion and garlic in the oil or marg. for a few minutes then stir in the nettles (no need to chop or remove stalks) until they soften. Stir in the flour and gradually add the soya milk and water or stock, stirring all the time. Add seasonings and blend.

Soup with nettles and potatoes

nettle soup with potato

Ingredient quantities are totally adjustable:

Do an onion and 5 garlic cloves in some oil. Add half head of celery and two potatoes, cover with water, bring to boil and simmer till soft. Then add the gathered nettles, some sage and parsley (feel free to experiment with other herbs but sage is great in this), a stock cube and salt to taste. Cook for for a few minutes and blend.


food for free -  a classic book on foraging

Food for Free by Richard Mabey is a great guide to Britain’s wild foods. A favourite reference tool of ours, detailing wild herbs, berries, greens, sea vegetables and fungi. 

Buy from Amazon


Other wild food recipes on site: dandelion fritterscreamy carrot and wild garlic soup and wild garlic pesto

Another good nettle recipe, Minty Pea and Nettle Soup is to be found here on the vegan family house site.