All posts tagged: cider

Cannelini Beurre Blanc, 38p [Tin Can Cook]

I have very little time for the notion that some foods are ‘not for poorer people’ – it is a criticism I have come up against time and again, whether it is kale pesto irritating the commentariat at the Daily Mail, or a slosh of £2.50 table wine in a risotto, there is a frankly hideous misconception that good food is for the ‘deserving’, with the parameters of who deserves exactly what seemingly set by those who have never had a tenner in their pocket to last a week. Sometimes, when testing new recipes, I have a moment of hesitation, wondering how to frame it to reduce the petty background chatter around what I consider to be ‘food for everyone’. And then I carry on. This was one such recipe. An unctuous and subtly powerful sauce reduced to a thick, provocative shroud for slow-cooked cannellini beans and a scant handful of pasta. It would sit proudly on any hifalutin restaurant menu, but its main ingredient is a tin of beans and a slug of vinegar. …

Pint-Glass Bread, 14p [Cooking On A Bootstrap]

This is the easiest and tastiest bread, from only a handful of ingredients, and a pint glass. No weighing, just throw it together. The beer gives it a sourdough taste, without all the fannying about that genuine sourdough requires. Serves 6 from 14p 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. 2 pint glasses of plain flour, plus extra for dusting, 18p 1 pint glass of warm cider or beer, 57p (£2.05/2l Crofters cider) 1 tsp dried active yeast, 5p a pinch of salt, 1p 1 tsp sugar, 1p oil, for the dough and greasing, 3p Stand your pint glass in a large mixing bowl, then fill it with flour. Tip it into the bowl and repeat. Use the butt, or bottom, or arse, of your glass to make …

Cannellini, Cider & Garlic Risotto, 29p [Tin Can Cook]

I did not mean to make this. I did not imagine it, did not plan it, did not conceive of it in advance. I wandered into my kitchen one midday in May with friends to feed, and myself, and pottered absently at the stove throwing whatever came to hand into my, wide, shallow pan. I very rarely cook with onions these days, as any great quantity of them upsets my stomach – such are the perks of growing older with a compromised immune system and a body that seems to find a new failing on a near-weekly basis – but I inexplicably find myself still with half a fridge drawer of them, red and white and peeling at the edges, and so I shrug and accept the consequences. A tin of cannellini beans at eye level, a bag of basic rice so old by now that when I bought it that it has cost 45p, 65p and now 45p again before I have reached the bottom. I want comfort, soft and creamy, but subtle and …

Jonny’s Sausage & Bean Bolognese, 14p

I try my best to follow a vegan diet, but I have never gone so far as to force that on my only child, who at eight years old is a rather headstrong young man, one I would no more force to an abattoir than he could make me eat a cheap gristly sausage. He understands that I choose not to eat animals, and I understand that he sometimes wants things that I disapprove of. Minecraft. Mud pies. And sausages. This style of parenting may not be in line with ‘gold star veganism’, but I run my household as I see fit, and I advise you to do the same. This evening, Small Boy insisted he wanted sausages for tea. I dug the Linda McCartney ones out of the freezer and waved them at him. He retaliated by raiding his plastic Minion piggybank and offering to buy and cook his own sausages. I was stumped, but, half-convinced he wouldn’t go through with it, walked with him to the local shop. He spent his pocket money …

White Bean, White Wine & Garlic Risotto, 29p

I did not mean to make this today. I did not imagine it, did not plan it, did not conceive of it in advance. I wandered into my kitchen around midday with a gardener and a friend to feed, and myself, and pottered absently at the stove throwing whatever came to hand into my, wide, shallow pan. I very rarely cook with onions these days, as any great quantity of them upsets my stomach – such are the perks of growing older with a compromised immune system and a body that seems to find a new failing on a near-weekly basis – but I inexplicably find myself still with half a fridge drawer of them, red and white and peeling at the edges, and so I shrug and accept the consequences. A tin of cannellini beans at eye level, a bag of basic rice so old that it was 45p when I bought it (it has risen to 65p now, and I no longer shop at that particular supermarket). I want comfort, soft and creamy, …

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 …