Month: October 2013

Super-Express Portable Porridge, 9p.

After last weeks porridge experiment, several of my readers got in touch to tell me that they do something similar, but with dried skimmed milk. Well, I rushed to the supermarket to pick up a bag, to solve another household problem.  So Thankyou dear readers for this ingenious idea – I’ve made a Super Express Portable Porridge pot from a clip-lock container from the 99p store, a pen, and a minutes work. And I’m pretty chuffed – as it almost halves the cost of the predecessor porridge! Wahey! All prices are Sainsburys Basics, I have it on good authority that Tesco and Morrisons have 1kg of oats for 75p, so if you live near one, go get em and make me “well jel”, as we say here in Essex… Ingredients (makes around 30 portions): 1kg oats, £1.19 400g dried skimmed milk, £1.01 250g sultanas, 42p (84p/500g) (Add sugar, cinnamon or vanilla as required – or a smashed up bar of Basics chocolate, 31p, for a super indulgent treat). Add all ingredients to a very large container with a lid. Shake well to distribute. To make the ‘super express portable porridge pot’… Find a cup or container that measures out your ‘perfect’ porridge portion – mine is a 90ml espresso cup. I use a ratio of 1:3 porridge to water, so measured one cup of water (pretending it was porridge)...

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Nut-free super kale pesto, 15p

Last week, I was trying new things for upcoming recipes for my Guardian column, when I came across a bag of kale on special offer at Waitrose – 75p for a massive 200g bag. Anyway, I used a scant handful of it for a recipe, and this evening decided to make the rest into kale pesto… Ingredients (makes 14 portions – freezing the rest in ice cube trays!) 200g kale 150ml sunflower oil 150ml water 30ml lemon juice 80g grated strong hard cheese 1 chilli Basically…. De-head the chilli and slice it. Stuff as much kale as you can fit into your blender (you can add more later). Throw in the chilli, grated cheese, oil, lemon and water and blend vigorously until the kale has vanished into a vivid green pulp. Turn the blender off, add any remaining kale, and blend again. Store in a clean sealed jar with extra oil on top, and keep in the fridge for up to a week, or freeze in ice cubes. I served mine straight over spaghetti with a pinch of extra chilli and lightly toasted breadcrumbs – recipe for THAT delicious dinner to follow. Also looking forward to spreading some on toast, topping with cheese, and grilling lightly for lunch… I’ll keep you posted on that one too… AND I reckon it would make a great spread to top a pizza...

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