All posts tagged: leafy greens

Cabbage Griddle Scones, 14p [Cooking On A Bootstrap]

Although these are extraordinarily easy to make, when I taste the sweet crunch of fried greens with melted butter or see a mixing bowl and spoon in the washing-up pile I feel like I’ve achieved something, even if it’s as simple as this. I like to eat my griddle scones warm straight from the pan with butter, cheese or a squeeze of lemon juice. You can use any greens in place of cabbage, if you have them in, don’t rush out and buy it specially. Also great with grated cheese mixed into the dough, if you really fancy a treat! Makes 4 large scones 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. 100g finely shredded cabbage or other leafy greens, 8p 200g self-raising flour, plus extra to …

Pearl Barley, Mushroom & Lentil Risotto, 44p

I have a feeling I should be calling this a ‘barlotto’ rather than a risotto, as the ‘ris’ in risotto refers specifically to rice, and I take enough liberties with that particular medium as it is, with my use of long grain rice in place of arborio to keep the costs down. But risotto, barlotto, whateverotto, this combination of pearl barley and brown lentils is fast becoming my new favourite, having had it in various guises for dinner for the last three nights running. I was once quite intimidated by pearl barley, not being entirely sure what to do with it, how to cook it, if it needed soaking beforehand, and thinking it was more of a ‘waitrose type’ ingredient than something for me, but my Mum, who is a Northern Irish lass, scolded me for my preconceptions, telling me that it was one of the main ingredients in her Irish Soup that she would make for herself, her eight brothers and sisters, and her Mum and Dad. Chastened, I decided to investigate it for …

Shakshuka, 49p [Cooking On A Bootstrap]

I first had shakshuka the morning after a very heavy night before, with a friend who had come to rescue me from the vulgarities of my own hangover. He took me to a café, ordered me shakshuka, and watched, giggling to himself, as I slowly turned from a mumbling wreck into something that vaguely resembled a human being. I have made and loved it many times since, usually in varying degrees of unwellness, both self-inflicted and unfortunately less so. If you need any further convincing, it packs a vitamin C punch from the peppers and tomatoes, and the spices will wake you up and clear out any lurking nasties. As for the egg? Eggs are good for pretty much everything. (Vegans, replace the egg with a tin of chickpeas for the same protein hit but a completely different dish!) SERVES 2, IF YOU’RE IN A SHARING MOOD, from 49p 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 …