Month: January 2013

Jack Monroe, 'Chef For Less': Echo & Gazette 31st Jan

After a day spent cooking for the Telegraph, I sit down to relax with my local rag and… “I have a tiny kitchen and a tiny budget, and a tiny boys mouth to feed on a daily basis. I grow herbs on my window sill (currently coriander, rosemary, parsley, thyme and mint, wedged in rusty loaf tins) where they topple off when I turn the tap on in my sink to do the washing up. I spent a year unemployed from 2011-2012, and with a budget of around £10 per week for food for myself and Small Boy. As...

Read More

Garlic, Herb & Lemon Bread

If you want to be really traditional and a little bit messy, you can get stuck in and use your hands to mix together the ingredients and form the dough. you need a good swirling motion, but I’ve made a lot of bread and never quite got this right. It’s good for the homespun warm feeling, not so great for trying to get out the little remnants of dough from under your fingernails and in the creases of your knuckles afterwards! Makes 1 small loaf 250g plain white flour, plus extra to knead the dough a 7g sachet of...

Read More

Spiced Lentil Soup [VG/V/DF/GF]

This spiced lentil soup is comforting winter food – I keep tinned carrots, tomatoes and a bag of lentils on standby for those evenings when the Small Boy is already tucked up in bed and snoozing and there’s not much else in the fridge or kitchen cupboard. I’ve used red lentils here, but brown lentils or green ones are just as delicious. Take this recipe as a guide to start experimenting with. Serves 4 1 onion 2 fat cloves of garlic 1 small red chilli or a pinch of the dried stuff 2 carrots or 300g tinned carrots (drained weight) 1 tablespoon oil (vegetable, sunflower or groundnut) 1 teaspoon ground cumin or cumin seeds a handful of fresh coriander or parsley 1 x 400g carton or tin of chopped tomatoes 200g dried red lentils, rinsed Peel and slice the onion, peel and finely chop the garlic, finely slice the chilli and wash and slice the carrots. Put the oil into a medium heavy-based saucepan, add the vegetables plus the chilli and cumin, and cook on a low heat, stirring to soften. Chop the coriander or parsley and add to the pan. When the onions have started to soften, pour over the chopped tomatoes and add the lentils. Add 1 litre of water (that’s four cups of water for every cup of lentils). Stir and turn the heat up to...

Read More

Warm Spicy Daal

There are many different recipes for daal, made with different types of split peas, lentils and even chickpeas, so here is a simple basic one to get you started. From here, feel free to customize to your own taste by adding plain yoghurt, coconut yoghurt or different herbs and spices. I like to eat mine from a deep bowl with a toasted pitta bread or two – or a naan bread if you can stretch to that. Serves 3 100g dried red lentils 1 onion 1 teaspoon ground cumin a splash of oil 1 chicken stock cube, dissolved in...

Read More

MY CAKEYS

  This definitely doesn’t class as a recipe. More something cheap, fun and edible to do with the kids. Cornflakes and peanut butter were staple ingredients of my original £10 a week shop, and these treats were the product of a rainy day at home with a toddler and a desire for something sweet and delicious. Small Boy called them ‘My Cakeys’, hence the name. Makes 30 small cornflake cakes: 100g white chocolate 1 heaped tablespoon peanut butter 50g cornflakes, crushed Break the chocolate up into a microwaveable bowl. Add the peanut butter. Put the bowl in the microwave on a low or defrost setting for 2 minutes to melt. Do NOT be tempted to put it in on a higher heat to rush it – white chocolate burns easily, stinks, and curdles. It’s just two minutes, tough it out. Stir the melted white chocolate and peanut butter together until well mixed and an even beige colour. Crush the cornflakes into the bowl, adding a handful at a time, and stir in. Keep adding cornflakes until you can’t coat them all any more in the peanut butter and chocolate mixture. Spoon heaped teaspoon-sized dollops onto a very lightly greased baking tray or onto baking paper. Allow to set. If you want them RIGHT NOW, pop the tray in the fridge for 10 minutes. My cakeys recipe from A Girl...

Read More
  • 1
  • 2

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 154,515 other subscribers.