All posts tagged: mint leaves

Oh My God Dinner, 28p [A Girl Called Jack]

Oh My God Dinner (or, ‘I Was Going To Make Pasta Alla Genovese And Then I Remembered That Sodding Courgette Rolling Around In My Fridge…’) 55p for 2 portions, or just under 28p 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.) 70g bacon, 11p (£1.09/670g) 1 chilli (free, grows on my window ledge) 80g spaghetti, 6p (39p/500g) Fistful each parsley, mint, basil (free, grows on my window ledge) 10ml lemon juice, 2p (60p/250ml) 50g green beans, 7p (£1.40/kg, frozen) 20g Brie, 11p (£1.09/200g) 1 garlic clove, 3p (46p for 2 bulbs with average 8 cloves each) 1/2 courgette, 15p (£1.80/kg, 6 in my bag) Chop the bacon into small pieces and add to the sauté pan with the lemon juice (10ml is 2 teaspoons), diced courgette and chopped chilli. Cook on a low heat, stirring occasionally to turn. In the meantime, break …

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. …

Pasta Alla Genovese, 19p [A Girl Called Jack]

Pasta Alla Genovese: Serves 2 adults at 19p per portion (or in my case, 1 adult, 1 small boy, and 1 next day lunchtime snack portion!) <; 100g spaghetti (8p: 40p for 500g) 50g fine green beans, trimmed and chopped into 1cm pieces (7p: £1.40/kg, frozen) 200g potatoes, cut into 2cm chunks (8p: 15p for 540g can) Handful of basil leaves (Free, growing on my window ledge!) Handful of mint leaves (Free, also growing on my window ledge!) Pinch of grated parmesan cheese to serve, 10g approx (9p, £2.30/200g) 1 small garlic clove, peeled and crushed (3p: 46p for 2 bulbs, average 8 cloves per bulb) Splash of vegetable or sunflower oil, 20ml approx (3p: £1.69/1l) Break the long spaghetti in half for ease of cooking, serving, and eating, especially if you are intending to feed your children with it. It’s personal preference, but I prefer that I can just throw my spaghetti in the pan and let it do its thing. Cover with water, bring to the boil, back down to a simmer, and …

Moroccan Not-A-Tagine [A Girl Called Jack]

This tagine uses my three staple spices – turmeric, cumin and paprika – to deliver a gorgeous sweet and spicy dinner. I made it for Xanthe Clay from the Daily Telegraph when she visited for an article called ‘My 49p Lunch With A Girl Called Jack’. In her words: ‘the food is very fine, and it’s also healthy’ – so what are you waiting for? I like to serve mine with couscous and rice, and green vegetables. 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 large onion 2 fat cloves of garlic 1 red chilli a splash of oil zest and juice of half a lemon, or 1 tbsp bottled lemon juice 1 heaped tsp turmeric 1 heaped tsp cumin (ground or seeds) 1 heaped tsp paprika 1 x 400g carton or tin of chopped tomatoes 1 tsp sugar a …