All posts tagged: Greek cheese

Gigantes Plaki, 65p [A Girl Called Jack]

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 – or use a tin of ready-prepared butter beans, which is more expensive but more convenient. If cooking with dried butter beans, use only 150g. Serves 2 from 65p 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 and make a purchase. All prices correct at the time of printing and are subject to change. 1 onion, 5p (54p/1kg) 2 …

Courgette & Mint Fritters [A Girl Called Jack]

The humble courgette – you either love it or you hate it! However, courgettes are cheap and abundant in the summer months, and extremely versatile. These fritters are great as a standalone snack with a home made raita dip, or served with sausages and ketchup. Makes 4 chunky or 6 thin fritters: 1 large courgette a fistful of fresh mint a fistful of fresh coriander a fistful of fresh parsley 1 egg, beaten 2 heaped tablespoons plain flour 2 tablespoons oil 50g natural yoghurt Finely grate the courgette into a large mixing bowl. Chop the herbs and add around three-quarters to the courgette in the bowl, and set the rest aside for the yoghurt dip. Mix the beaten egg into the courgette and the herbs with a fork. Add a tablespoon of flour and mix until it has formed a batter. You may need to add a little more flour to make the batter thicker than a pancake batter. Ideally it will stick to the prongs of your fork but come loose with a shake. …