Mushroom, Spinach & Walnut Pasta, 67p for 2 at 34p each. This came about as most of my recipes do, by a head in the fridge and a ‘hmm, what am I going to do with that?’ I’d bought the spinach in a fit of expense, as I start my new job and will be up earlier and to bed later, I wanted something to snack on straight from the fridge when I get home, and I can eat spinach by the handful. Some of it ended up in here, and as they say the rest is history. This doesn’t sound fancy, but it’s one of my favourites so far… Ingredients:* 80g Spaghetti, 6p (39p/500g) 100g mushrooms, 24p (97p/400g) 1 onion, 5p (part of a 20pc vegetable pack, £1) Garlic clove, 3p (46p for 2 bulbs avg 8 cloves each) Splash of lemon juice, 2p (60p/250ml) Handful spinach, 10p (£1.50/200g) Splash of oil, 2p (£4.50/3l) 2 walnut halves, 15p (£2.84/100g – which in my packet was 36 halves) Fresh thyme and parsley, free (window ledge) How To: 1. Break the pasta in half and put into a saucepan of water. Bring to the boil. 2. Finely peel and chop the onion and garlic. Add to a separate saucepan or small sauté pan with the oil and lemon juice, and cook gently over a low heat until translucent. Break the...Read More
Month: February 2013
Carrot and coriander soup is a classic fresh soup that crops up everywhere – from inside cardboard cartons in the supermarket to on smart restaurant menus. here’s my simple recipe for making your own. I often substitute the fresh potato and carrot for their tinned sisters, for an even easier version. Serves 2 1 onion 4 carrots 1 potato 1 vegetable stock cube a fistful of fresh coriander, chopped a fistful of fresh parsley, chopped Peel and chop the onion and place into a medium-sized sauce- pan. Wash and chop the carrot and potato (without peeling), and add to the pan. Pour in cold water to cover (approximately 500ml), crumble in the stock cube and bring to the boil. Add the parsley and coriander. Reduce the heat to low and simmer for 20 minutes until the carrots and potatoes are tender and yield easily when prodded with a fork. Remove from the heat and blend in a food processor until smooth. Serve hot. Tips: Add a scant 1⁄2 a teaspoon of ground cumin or turmeric for a spicy soup. use less water (only 300ml) to make a lovely carroty pasta sauce instead of a soup. ‘Carrot & Coriander Soup’ from A Girl Called Jack by Jack Monroe. Twitter: @MxJackMonroe Facebook: www.facebook.com/agirlcalledjack My new book, Cooking on a Bootstrap, is now available to order HERE. This blog is free...Read More
Earthy Mushroom Risotto, 54p for 2 portions at 27p each. Risotto purists will be horrified at my use of bog standard rice while daring to still term this a risotto, but at 40p per kilo compared to £1.12 for 500g of arborio rice, I say I’d rather have six times as much of the stuff than be a snob about it. Plus I have a Small Boy in bed and a bag of Basics rice in the cupboard. So I’ll call this a risotto, and you guys can call me what you like. Ingredients:* 100g mushrooms, 24p (97p/400g) 1 garlic clove, 3p (46p for 2 bulbs, avg 8 cloves each) 1 onion, 5p (part of a 20pc veg pack, £1) 30ml white wine, 14p (£3.48/750ml, Table Wine) Oil, 2 tbsp, 4p (£4.15/3l) Fistful each thyme and parsley, free(window ledge) 100g rice, 4p (40p/1kg) 400ml vegetable stock, 1p (10p for 10 cubes) How To: 1. Peel and chop the onion and finely slice the garlic. Add to a sauté pan with oil over a low heat. 2. Add the rice and stir for a couple of minutes until the edges start to turn translucent. 3. Pour over the wine and a little stock, and stir in. 4. Chop the mushrooms into small pieces (I do mine a few millimetres thick, but half an inch wide, if that makes any sense!)...Read More
This is so simple that I feel cheeky calling it a recipe, but it’s one for all those folks that say to me, ‘Oh I’d love to make soup but I don’t know where to start.’ well, start here and see where it takes you. There’s even some chopping of vegetables involved, so brace yourselves. Tinned soup contains among other things modified maize starch, whey powder, ascorbic acid and other things I’m not entirely sure what they are – so make my own and get something good inside you. Serves 2 1 onion 1 large carrot 1 potato 1 vegetable stock cube, dissolved in 400ml boiling water 1 x 400g carton or tin chopped tomatoes a generous handful of fresh basil or 2 teaspoons dried basil Peel and slice the onion, and wash and chop the carrot and potato into small pieces. (I make mine 0.5cm thick or less so they cook faster and blend more easily. I also leave the skins on for all the extra goodness.) Put all the vegetables into a saucepan and pour in the stock to cover. Tip the chopped tomatoes over the top, add the basil and bring to an enthusiastic boil. Reduce the heat to a simmer and leave to its own souper-duper devices for approximately 20 minutes, until the vegetables are tender. Test by poking a fork into one of them...Read More
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