All posts tagged: good food

Mulled Rich Fruit Tea, 31p [Jack Monroe’s Advent Recipes]

I have tried many times to recreate a decent mulled ‘wine’ that is alcohol-free – because despite what legend may otherwise tell you, boiling alcohol doesn’t eliminate it completely, it just reduces it – and by how much is so comprehensively variable that I dare not even try to tackle it. Mulling alcohol-free red wine would seem like the obvious choice, but I’m yet to find one that stands up to the challenge. If you know of a good, jammy Shiraz in the alcohol-free section, do let me know! Until then, this experiment with my slow cooker has proved to be the favourite; the deep smoke from the slow-brewed Lapsang and the dark, juicy fruit flavours combine with the traditional mulling spices to make a hot, rich, grown-up drink, without the headache. Some of the ingredients may seem a little odd – so let me explain. The ginger and sultanas are to replace the traditional ginger wine that forms the base of mulled wine. Ginger wine is made from raisins and ginger, so I simply …

St Clement’s Chicken [A Year In 120 Recipes]

I named this one St Clements chicken after the old nursery rhyme, ‘Oranges and lemons, sang the bells of St Clements…’ Although I use mandarins in mine, a mere technicality… Serves 4, (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.) 1 x whole chicken Zest of 1 lemon 1 x 200g tin of mandarins 75g butter (softened) 2 sprigs fresh thyme or 1 teaspoon mixed dried herbs a fistful of flat-leaf parsley First, preheat your oven to 190C. Then weigh your whole chicken to calculate the cooking time. You need to cook it for 20 minutes per 450g, plus an extra 20 minutes at the end. For example, a 1.4kg bird will need just over an hour and 20 minutes in the oven. Grate the lemon zest into the bowl and combine it with the drained mandarins, using a fork to break up the …

Microwave Marmite Mac n Cheese, 34p [Cooking On A Bootstrap]

Friends will know that my Marmite obsession is almost as out of control as my peanut butter obsession. In leaner times, I would substitute Marmite, which was well out of my budget range, for a paste made from a crumbled Basics beef stock cube, mixed with boiling water, and allowed to cool. Smeared onto toast with butter, it delivered that tongue-warming tingle and salty kick I used to get from my yeast-extract friend. These days, my cupboard has a jar of Marmite in for toast and snacks, and today, it went in here, too. If you’re a hater, not a lover, just leave it out – or of course, you could always cook your pasta in a stock made from a crumbled Basics beef stock cube, and we’ll call it quits… Serves 1 from 34p per portion. 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 …

Spiced Vegan Banana Bread, 11p

I almost had the audacity to call this recipe ‘Christmas-spiced Banana Bread’ as I am currently testing some new recipes for a December project (more on that below) but I didn’t think I could cope with the outrage of the Internet if I dared use the C-word halfway through September. So instead, euphemistically, this is an Autumn-spiced banana bread, warming, comforting, and pull-your-jumper-around-you warming delicious bliss. Based on the vegan banana bread recipe from A Girl Called Jack, but better. For best results you will need a small powerful blender to grind the spices into the sugar; I have used this one for years and absolutely swear by it as a blender, smoothie maker, curry paste machine and spice grinder, so it’s worth a look. And a third of the price of it’s hifalutin equivalent… Serves 6 very generously at 11p 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 …

Mushroom Rogan Josh, 31p

Last night I fancied a curry, a nice hot curry to warm the very cockles of my draughty flat, but like so many evenings of the dreaded ‘cooking for one’, I just couldn’t decide what curry to have. I opened the fridge, glowered at a bunch of onions and a handful of mushrooms, and took to Twitter with a poll. It’s my new favourite way of, to coin a phrase, Making Your Mind Up. (I challenge you, Brits of a certain age, to not take that on as an earworm now. I make no apologies.) The poll returned me a mushroom rogan josh over a korma or vindaloo, and I set about making it. Recipes online vary wildly, from the eyebrow-raising ‘take a jar of madras paste’ on the BBC Good Food website, to paprika, to Jamie Oliver’s cloves and allsorts. I picked all the bits I liked from about seven different recipes, made it vegan, adjusted it to taste as I went along, and when done, carried the pan to bed and devoured the …

Peanut Butter & Banana Superpower Muffins, 10p

What do you do when you have a pile of black bananas sitting in the fruit bowl? I don’t even know how this happens – I generally work from home, bananas are my go-to snack because I can reach them and don’t have to do anything except peel them and shove them in. Sometimes they get sliced and flung in the oven to make dried bananas for the kids, sometimes I whizz them with yoghurt, milk and oats for a breakfast smoothie, but today I fancied neither of those things. It’s freezing. And raining a bit. And I’m a bit tired and gloomy. What I wanted, was to make those black and mushy bananas into Baked Goods. I started with these, as I’m a peanut butter fanatic…and as I started jotting down ideas, I thought, I wonder if I can make them flour less… And vegan… And thus, with a bit of science and substitution, the vegan oat peanut butter banana power muffin was born. So so so soft and subtly sweet and delicious that …

Banana Pancakes

What do you make for breakfast when you have bananas, eggs, milk and flour? Banana pancakes of course! Ingredients (made 6 good sized pancakes.) (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.) 100g flour 100ml milk 1 egg 1 banana, or 2 if you want to go wild 2 tbsp oil Handful of sultanas – I’d normally add these but I don’t have any 🙁 Finely slice the bananas and – depending on their ripeness – either mash them with a fork or chop chop chop them into pieces. Add to a large mixing bowl. Add the flour, and a teaspoon of bicarbonate or baking powder if using plain flour. Add the egg and milk (and sultanas if you have them, sulk…) and mix together with a fork to form a smooth batter. Heat the oil in a frying pan and add a …

Roasted Carrot, Chickpea & Garlic Soup, 20p

I first made this soup a couple of years ago, a bit snuffly around the edges, with a sore throat and generally feeling a bit sorry for myself, and limping around tragically on a broken left foot. This may be the most self-pitying recipe introduction to date. But basically, I fancied something warm, and sweet, and comforting, and easy to do. Something I could fling in the oven and forget about, and get something good inside. Carrot led to roast carrot, and garlic, and some chickpeas for protein and good measure – and the result is a subtly spiced, hearty, sweet and delicious soup. It’s like the soup equivalent of a cuddle, this one. And suitable for all my lovely vegan readers, too. (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 at 20p each: 300g carrots (approx 3 medium ones), 13p …

Quick ‘n’ Hot Banana Pot, 18p

It would be remiss of me not to include this ‘not really a recipe’, as I have eaten it almost every day since the microwave project began. It came around by accident, like so many of these things do – I was trying to make banana chips in the microwave and ended up with a hot banana mush… Undeterred, I scraped it up with a spoon and sighed to myself in a small blissful moment, at my accidental mid morning dessert hot, sweet, meltingly soft banana. The next day, I sliced the banana straight into a ramekin dish – all thought of banana chips banished now, I had to have this again. By day three, I was stirring in two squares of dark chocolate. It’s quick, simple, naughty, delicious, virtuously vegan and a dessert I definitely wouldn’t mind feeding to the kids…if only I can relinquish my sudden fierce ownership of Every Banana In The House… Serves 1: (This post is not sponsored; I provide links to the ingredients that I use so you can …

Not-Meatballs [A Girl Called Jack]

These ‘Not Meatballs’ are adapted from a recipe in The Abel & Cole Veg Box Companion cookbook. They are a great veggie alternative to meatballs, and a favourite in my household. Delicious served with spaghetti and tomato sauce – a simple can of chopped tomatoes heated through at the end with a pinch of salt would be a perfect accompaniment. (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 aubergine 1 onion, red or white a fat clove of garlic 1 red chilli or a pinch of the dried stuff 1 tablespoon finely chopped black olives (optional) 3 tablespoons oil zest and juice of half a lemon, or a tablespoon of bottled lemon juice a slice of bread, stale or fresh a fistful of herbs: parsley, mint, coriander or basil all work well Cut the stems off the ends of the …

Perfect Chocolate Chip Cookies, 3p

Last night I found myself with an urge for chocolate chip cookies. I was a bit miserable, the gas meter was running out (and even more so by the time I type this…), my tiny flat was cold and I was generally feeling a little bit grouchy and blue. Usual distractions don’t apply – I don’t own a television and nor do I have broadband to distract myself from the occasional bout of gloom (I run this blog from the internet on my mobile phone!) These are choices I have made for myself, because I am still fearful of long term financial contracts, especially as a freelance writer, especially in insecure rented accommodation in the first few months of my contract. So when it comes to mood-boosters, my options are somewhat limited. So, cookies. I put a rallying cry on Twitter, as the wonderful people who follow me are often so very generous at sharing their favourite recipes and ideas when I feel in need of inspiration – most recently inundated with over 100 recipes …

Peanut Butter Hot Chocolate [A Year In 120 Recipes]

Sometimes I make things that I love so much, I savour them slowly, wondering how I’ll ever bring myself to eat anything else again. This is one of those moments – one of those silent moments of appreciative bliss when I go all When Harry Met Sally about food. (Although this time, it’s a drink.) This time, it’s Peanut Butter Hot Chocolate. (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.) Ingredients (makes one mug, easily, dangerously doubled): 50ml water 3 squares of chocolate 1 heaped tablespoon of peanut butter 150ml milk (for vegans, almond milk is amazing in this, for an extra smooth nutty flavour…) This is really simple. Pop the water and peanut butter and chocolate together in a small saucepan on a medium heat. Stir well until the chocolate and peanut butter have melted and form a glossy, sticky paste. Add …

Perfect Roast Potatoes, 14p [from ‘Veganish’]

Perfect roast potatoes are simply one of life’s greatest pleasures – one of the soft and easy comforts that transports me straight back to a wicker chair in my elderly (and now devastatingly dearly departed) Aunty Helens conservatory in her house in Plymouth, where I spent the summers of my childhood being chased around the garden by a large and furious goose called Charlie. Aunty Helen – as any great Greek Cypriot woman is intuitively inclined to – would feed us from the moment we awoke beneath hand-crocheted heavy blankets, until the moment we crawled satiated and delighted back beneath the same. It was at Aunty Helens that I learned about the birds and the bees, aged 9, leafing open-mouthed through More! magazine’s ‘Position Of The Fortnight’ from a pile of women’s magazines carefully concealed beneath a Readers Digest in the downstairs bathroom. And it was at Aunty Helens that the first seeds of a love of cookery were planted, standing in her galley kitchen that was filled with light, peeling so many spuds we …

Creamy Salmon Pasta, 34p [A Girl Called Jack]

This speedy fish supper – really simply a tinkering with a cheap jar of fish paste – takes just a few lazy minutes to put together and tastes absolutely divine. The sharpness of the lemon complements the salmon flavour, and the yoghurt lends a creamy subtlety. When I first put this recipe on my blog, over 100 people tried it, admitting disbelief that such simple ingredients could make such a yummy meal – but it does! (For vegan and veggie readers, this recipe was published in A Girl Called Jack in 2014 – I have simply updated the prices for accuracy.) (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 from 34p each: 150g pasta, 9p (30p/500g) 1 large onion, 5p (54p/1kg) 1 red chilli or pinch of dried, <1p a fistful of parsley, optional 1 tablespoon oil, 2p (£1.20/1l) zest and …

Mushroom, Lentil & Ale Pie, 37p [Tin Can Cook]

This pie came about because firstly, I adore pie. It was my pregnancy craving, steak pie followed by cherry or apple pie. I would buy packets of Mr Kipling and polish them off by the half dozen. Something about the crumbling, yielding collapse of the pastry, the hot-or-cold, sweet-or-savoury, the lingering lubrication, satiation, of a layer of fat and gravy disappearing down my greedy gullet. I make a pie most weeks, more so since cooking vegan food than ever before. This particular pie came from a longing for something ‘meaty’, but not meat, of course. A hearty, wholesome, dark and brooding pie that would fool even the hardiest of carnivores. And so I rolled up my sleeves, and I got to work. (For the record, my friend Phil, the only ‘man’ I call when I need heavy stuff hulking about and my erstwhile recipe guinea pig, sat in my kitchen and scoffed half of it in one sitting. Phil is absolutely, definitely not a vegan, but I’m working on him.) Serves 6 comfortably, or 8 …