Month: March 2013

Mexican Chocolate, Chilli & Black Bean Soup

I knocked up this soup when I had a piteous cold last winter. It combines onions and garlic for detoxifying goodness with chillies to fire me up, tomatoes and carrots for essential vitamin C, beans for protein and chocolate because it’s a solution to almost everything. Plus dark chocolate and red wine are good for you, don’t you know? But putting all the science to one side, this is delicious, filling and surprising – so even if you don’t have a cold, make this soup! Serves 2 100g dried black beans 1 onion 1 fat clove of garlic 1...

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Breakfast Sunshine Buns, 6p each

Breakfast Sunshine Buns – Pineapple, Carrot and Sultana) – 49p for 8 at 6p each. Ingredients:* 250g flour, 11p (65p/1.5kg) 1 sachet fast action dried yeast, 11p 30g sultanas, 6p (99p/500g) 1 carrot, 5p (part of a 1.25kg vegetable pack, £1) 1/2 can pineapple chunks, 16p (32p/227g) How To: 1. Weigh the flour into a large mixing bowl and add the yeast. Finely grate the carrot in, and add the sultanas. Mix in together and make a well in the centre of the dry mixture. 2. Strain the pineapple pieces over a bowl, reserving the juice to use in a minute. Put half of the pineapple pieces into the centre of the dry mixture, and put the other half into an airtight container and pop into the fridge to snack on, or to use in another recipe! 3. Add boiling water to the pineapple juice to make up to 160ml. 4. Pour into the well in the centre of the dry mixture, and combine to make a soft, sticky dough. 5. Tip out onto a lightly floured work surface and knead lightly – as you knead it, the pineapple pieces may break down and make the dough wetter. If this happens, sprinkle some extra flour over the dough and knead it in. 6. When kneaded, break the dough in half. Break each half in half, then each piece in...

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Earthy Red Wine & Mushroom Risotto, 36p.

Earthy Red Wine & Mushroom Risotto, Serves One. 36p. Still needing easy but comforting food with this cold, I decided to go for carbs and wine and goodness… I’ve never known anyone else to use red wine as a risotto base before – that’s not to say its not been done, I’ve just not seen it – but this works beautifully. As far as comfort food goes, I had finished this, from a bowl on the sofa wrapped in a heavy blanket, before I had finished typing the recipe… Ingredients:* 30ml Red Wine, 14p (Table Wine, £3.48/750ml) 50g Mushrooms, 12p (97p/400g) 50g rice, 2p (40p/1kg) 1/2 Vegetable Stock cube in 400ml water, 1p (10 for 15p) Clove of Garlic, 3p (46p for 2 bulbs, avg 8 cloves per bulb) Tsp Mixed herbs, 1p (14p for a jar) Tomato purée, 2p (49p/200g) Splash of oil, 1p (Vegetable oil £4.50/3l) How To: 1. Heat a teaspoon of oil in a small frying pan, the one I used was 20cm across but I was only cooking for me! 2. Peel and finely slice the garlic and add to the pan. Chop the mushrooms into small chunks and add to the pan. Shake the herbs over and allow to cook together for a few minutes. 3. Add the rice, and stir to coat in the oil. When the rice starts to turn translucent,...

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Feisty Soup

I make this for myself whenever I feel as though I am coming down with a cold. you know – when you’ve got that shaky, exhausted feeling and general self-pity. Instead of spending a fortune on various over-the-counter paracetamol and lemon drinks, I drag myself into the kitchen and cook myself a cure. This is called feisty soup for a reason: it’s a bit like hot and sour Chinese soup in a way, and if this doesn’t help shift whatever is wrong with you, I’m not sure what will. I’ve combined lots of natural goodies that have antioxidant and other nutritional qualities – garlic for goodness, chillies to fire up your system, tomatoes for vitamin C and lemon and ginger to cleanse and revitalize. Serves 2 1 onion 1 fat clove of garlic a thick slice of ginger 1 red chilli a splash of oil 1 x 400g carton or tin of chopped tomatoes 1 vegetable stock cube, dissolved in 200ml boiling water juice of 1⁄2 a lemon or 2 teaspoons bottled lemon juice a handful of parsley Peel and chop the onion, garlic and ginger, chop the chilli, and put them all into a medium-sized saucepan with the oil. Cook on a low heat until the onion is softened. Tip in the chopped tomatoes, pour in the stock and add the lemon juice. Chop the parsley and add...

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Gigantes Plaki

Gigantes Plaki literally means ‘Really Big Beans’! I’m heading back to my Mediterranean roots with this simple but delicious dish. I can have it for dinner, then lunch the next day and pulse any leftovers into a soup. It makes me chuckle to see these spicy butterbeans retailing for almost £5 per pot in certain supermarkets, when they’re really just bigger, better baked beans. you can either soak dried beans overnight in cold water – which means they will need to be drained, rinsed and boiled vigorously for 10 minutes separately to the sauce in order to get rid...

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