All posts tagged: carrots

Vegan ‘Chicken’ Soup, 28p [from ‘Veganish’]

This soup is as close to a chicken soup as any vegetarian or vegan one could possibly come, in my humble opinion, and it is made with some surprising ingredients! The star of the show is the stock; a must for the base of any good soup recipe. I used Osem chicken stock, which I got from my local Tesco Express – sources tell me they are 2 for a fiver there are the moment, for seriously large tubs of the stuff, so if you like the sound of it, now would be a good time to stock up! I originally wanted to make this soup with butter beans, for Mrs J, who requested them, but I left the pan unattended this morning and burned them to a smoky pungent crisp, so found myself rummaging in the cupboard looking for a replacement. Behold, the baked bean, thoroughly rinsed of all its sticky orange sauce, and a worthy, and impossible-to-detect, substitute. And half the price, too. I added freshly picked chard from my garden (I keep …

90’s Special Peanut & Cheese Loaf, 18p

This loaf was inspired by one in The Dairy Book Of Home Cookery, one of the only cookbooks I can remember my parents having when I lived at home. A meaty tome of 1000 simple recipes, I would flick through it for inspiration for my Home Economics lessons as a teenager. It has no recipe introductions and very scant instructions, but it is a comprehensive cookery course to rival any other. Some of the recipes I feel are best left back in the 1990s, like the banana and stilton sandwiches, but some of them stand the test of time as cornerstones and classics. I have tweaked the original recipe slightly here. Serves 6 from 18p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 75g peanuts, 18p (48p/200g) 75g mushrooms, …

Love Soup, 23p [A Girl Called Jack]

There are many different recipes entitled Love Soup – I’ve seen some rich chicken soup recipes, some with heady garlic and some deep red tomato soup ones. By chance, the ingredients for this were what I had kicking around in the fridge one Valentine’s Day, so this warming carrot, ginger and onion soup is mine. Nothing says ‘I love you’ quite like sweet roasted vegetables, blended into a home-made silky soft soup. Especially if you’re making it for yourself. Serves 2 from 23p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change.     3 tbsp cooking oil, 4p (£2.98/3litres) 1 tbsp lemon juice, 2p (39p/250ml)   2 cloves of garlic, 3p (50p/3 bulbs) A small piece of fresh ginger, to taste, 3p (£1.50/500g) A fistful of fresh coriander or …

Chocolate, Chilli & Black Bean Soup, 64p [A Girl Called Jack]

I knock up this soup whenever I find myself in the grips of a piteous cold, or just generally need a bit of a kick in the cookies. It combines onions and garlic for detoxifying goodness, with chillies to fire your engine back 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 it anyway! Serves 2 from 64p each . This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 400g tinned black beans or kidney beans, 55p 1 onion, 5p (54p/1kg) 2 cloves …

Bubbles & Squeaks, 9p [A Girl Called Jack]

Traditionally a Monday mash-up of the Sunday roast, a comforting, easy bubble and squeak is something I have been making for years. It’s one of the first things I taught myself to cook and is still a firm favourite. If you don’t have a leftover Sunday roast lying about, here’s how to make it from scratch. I eat mine with a pile of mushrooms and some ketchup, but depending on your budget and preferences, you can serve bubble and squeak with sausages, or leftover roast and veg, or on its own as a lunch or snack. Makes 8 patties (2 per person) from 9p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 1 vegetable stock cube, dissolved in 500ml boiling water, 3p 2 large potatoes or 1 tin of …

Butter Bean & Cider Cassoulet, 35p

This soft, creamy cassoulet is a can of beans at its finest; simmered until gently collapsing, bolstered by rich, slow-cooked flavour. In a nod to the traditional French version, I have added a smattering of paprika in place of the traditional bacon pieces for a similar smoky flavour. Leftovers can be frozen, and it makes a tremendous pie filling. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 4-6 from 35p each 1 whole head of garlic, 15p (30p/2 bulbs, Sainsburys Basics) 2 large onions, 18p (90p/1.5kg, Sainsburys Basics) 4 large carrots, 18p (45p/1kg, Sainsburys Basics) 1 tbsp oil, 1p (£3/3l vegetable or sunflower oil) a generous pinch of dried thyme, <1p (80p/100g, Natco or KTC brand) 400g tin of cannelini or haricot or borlotti beans (baked beans with the sauce thoroughly rinsed off work just as well), 55p 400g tin of butter …

Soffritto, 19p

For the last few months, I have been spying little jars of soffritto paste in the specialty foods aisles of various supermarkets. Snuggled next to such exoticisms as ancho chillies, dried porcini mushrooms, and other things that it is ‘nice to have but not essential’ (although Waitrose now feature artichoke hearts in their Essentials range, for the love of God!). I picked a jar up out of curiosity, as I like to imitate fancy ingredients myself, cheaply, on this here blog, to make them more accessible. I turned it over, bracing myself for the hard-to-find ingredients contained within, steeling my nerves for the inevitable reverse-engineering process to follow…and snorted with laughter. This jar of soothingly yellow paste contained such far-flung ingredients as celery, carrots and onion, with a dash of salt and pepper. I snapped a quick photo of the label, and went back to the vegetable aisle, picking up 3kg of carrots and onions and a bag of celery for less than the puny jar of paste would have cost. Such is often the …

Ham, Pea & Mint Casserole, 30p [A Girl Called Jack]

This delicious ham casserole is adapted from a favourite old recipe of mine – where I would boil the ham joint whole to make a stock, before shredding it into the casserole. This faster version is no compromise, making a delicious hearty dinner in less than half the time. For an extra special twist, serve with crusty bread topped with melted cheese and green vegetables. Serves 4-6 depending on age and appetites, at 30p each 500g cooking bacon, 85p (or ham joint or streaky bacon) 2 small onions or 1 whopping one (about 250g all in), 15p 1 tablespoon cooking oil, 2p 400ml chicken stock, 3p 100ml apple juice, 7p (or white wine if you prefer) a handful of fresh parsley, 4p a handful of fresh mint, 4p 350g tinned potatoes (drained weight), 20p or other small white potatoes 160g tinned carrots (drained weight), 20p or 2 small fresh ones 150g frozen peas, 18p Dice the ham or bacon and peel and chop the onions. Put into a frying pan with the oil and fry …

Carrot Ribbon Pasta, 30p

This recipe was one of my favourite, simple ones from my first cookbook, A Girl Called Jack. Originally borne of a way to use up a bulk-buy bag of carrots (in the days before the guinea pig!), and to make veg exciting for a then two-year-old boy, it’s a simple, bright staple in my home today. In fact, I’ve just had it for my lunch. It’s beautiful, simple and delightful, and can be enjoyed all year round. Use whatever herbs you have to hand for the green sauce, I usually like basil or parsley in this one, but the Chief Herb Buyer in our house accidentally bought a ton of dill last week for a cooking project, and I’m reluctant to buy anything else until I’ve made a dent in the dill mountain in the fridge. Turns out it’s really yummy with dill, but if you don’t have it in or won’t use it in a week or two, don’t buy it specially – stick to a failsafe herb that’s easier to use up, like …

Creamy Mustard Chicken & Winter Veg, £1.06

This hearty, saucy dish is delicious in the winter, served with root vegetables and rice or mashed potatoes, or in the summer, with green vegetables and tossed over pasta. Any mustard will do for this – I keep English in the fridge, but wholegrain or any other sort will work fine. Use this recipe as a base, and adapt as you wish. Serves 2-4 depending on appetite (eg serves 2 adults and 2 toddlers in my house, with rice on the side) 4 tablespoons oil (vegetable or sunflower will do), 8p 4 chicken thigh fillets, £3.60 for free range (personal choice, I know not everyone can afford it so there are cheaper options available, but I’m honest about what I use) 1 large onion (approx 150g), 9p 1 large carrot (approx 100g), 8p 1 teaspoon English mustard, 2p 500ml chicken or vegetable stock, 3p a handful of fresh parsley, 8p 1 tsp mixed dried herbs, 6p. 200ml natural yoghurt, 20p or double cream if you prefer Heat the oil in a medium-sized non-stick saucepan and …

Minestrone Soup, 19p

I often receive letters and emails from friends, family and readers asking for ideas for cheap lunches. Aside from the ubiquitous cheese sandwich or home made scone-muffin-type-thing and an apple, banana or pear, one of my favourite staple lunches for this time of year is A Good Hearty Soup. And nothing says hearty soup quite like one packed with pasta and beans and chunky vegetables! I’ve been making minestrone soup for so long, I’m amazed it didn’t make it into either of my books – but I guess I’d never taken the time to write the recipe down and think about it too much. It’s one of my staples for a leftover half can of beans or chopped tomatoes, a scraggy little carrot or half an onion in the bottom of the veg drawer, tired greens, and those little broken bits of pasta in the bottom of the bag, or odds and sods of pasta that aren’t quite enough to do anything with. I keep all the last few bits of pasta, and the broken …

Sunshine Bread [A Girl Called Jack]

The quantity given for the tin of pineapple chunks is approximate. Some tins are 200g, some are 227g, so don’t worry about weighing and measuring – just throw about half the tin in! you can put the remaining pineapple chunks from the tin into an airtight container with just enough juice to cover and pop into the fridge to snack on or use in another recipe. For a portable breakfast for me and Small Boy, or as a snack to keep in my drawer to chipmunk away on in the busyness of my day, I like to make individual buns – see the tip below. Makes 1 small loaf ((This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.) 350g plain flour, plus extra to knead the dough a 7g sachet of fast-acting dried yeast 1 carrot 30g sultanas 1⁄2 x 200g tin of pineapple …

Liver & Lentil Bolognese

Tonight’s dinner came courtesy of some chicken liver at the back of the freezer, and some veg left over from a photoshoot yesterday. Idly flicking through my cookbook collection to find a new chicken liver idea, I came across a bolognese in Save With Jamie. Mine’s not identical – I’ve left out the bacon and mushrooms and chicken stock for a start, and replaced the balsamic vinegar with white wine vinegar, and added frozen spinach for some greens and to lift the flavour… And far more tomatoes than his recipe, because I like a good tomatoey ragu sauce. The result? I ate a good portion of this from the pan, and proclaimed it the best bolognese I’d ever eaten. Between me and Jamie, this is a job jobbed. Cheers. Chicken liver and lentil bolognese, serves 4. Ingredients: 1 carrot 1 onion 2 fat cloves of garlic 1tbsp oil 200g chicken livers 1 tsp fennel seeds 1 red chilli 400g chopped tomatoes 1 tbsp vinegar – red wine or white wine 100g red lentils 100g frozen …

Breakfast Sunshine Buns, 6p [A Girl Called Jack]

Breakfast Sunshine Buns – Pineapple, Carrot and Sultana – 49p for 8 at 6p each. 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) 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. 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! Add boiling water to the pineapple juice to make up to 160ml. Pour into the well in the centre of the dry mixture, and combine to make a soft, sticky dough. Tip out onto a lightly floured work surface and knead lightly – …

Red Lentil Bolognese [A Girl Called Jack]

This meat-free Bolognese sauce is perfect over a bowl of pasta and topped with a handful of grated cheese. Allow 70 to 100g of dried pasta per person. I like to eat mine with some garlic bread as well, to mop up any leftover sauce. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 2 1 onion 1 clove of garlic 1 carrot 1 tablespoon oil a fistful of fresh thyme a fistful of fresh parsley 1 vegetable stock cube 50ml red wine 1 x 400g carton or tin of chopped tomatoes 100g dried brown or red lentils, rinsed optional: 2 tablespoons tomato purée or tomato ketchup, to thicken the sauce grated strong hard cheese, to serve Peel and slice the onion, peel and crush the garlic, and put both into a large sauté or non-stick frying pan. Wash the carrot then grate …