All posts tagged: recipe book

Cream Of Mushroom Soup, 48p [VEGAN]

I love mushroom soup and have made many of them over the years, but think this one is my best so far. If you don’t have celery to hand, or don’t like it, you can use extra onion. Mushrooms soup traditionally has a splash of wine in it, but I try not to keep it in the house at the moment – if you wanted to add some and it’s the kind of thing you have kicking about, do feel free, but I think it’s perfectly luxurious and delicious without. This cream is a delicate golden colour – or it was when I made it – which is a relief from the minky greys of mushroom soups gone by! I use full fat coconut milk here as you get more bang for your buck, but if you only have the reduced fat version available, double the quantity and reduce the water accordingly. Serves two, from 48p each, (This post contains affiliate links – I may earn a small commission if you click the links or purchase …

Instant Moonshine Mash, Tiny Veg, & Sausages, 58p

Moonshine Mash first appeared in Cooking On A Bootstrap, a bootleg riff on polenta made with potatoes and corn. I so named it because ‘hooch’, or moonshine, is typically made from potatoes or corn, and the idea of my own sneaky irreverent take on something usually considered quite special rather tickled me. This version takes the idea even further into the depths of culinary depravity, firstly by blending canned corn with its brine, with milk, to create a ‘corn milk’ – not dissimilar to the ‘carrot milk’ theory in the carrot cake oats in Tin Can Cook that equally delighted and horrified viewers of Daily Kitchen Live when I demonstrated it in lockdown. I then add instant mash, and the cheapest available variety, to this corn milk abomination, and you know what? It works really well. My son, who can be a frustratingly fussy eater at times, absolutely loved it. The corn gives an underlying sweetness, the skins that get stuck in our teeth are blitzed away to a much more manageable nothing, and the …

Sausage, Bacon & Many-Veg Casserole, 39p

For many reasons, I am returning to a very strict groceries budget for the foreseeable future. Yesterday I went to the supermarket – in two separate trips, as I was on foot with a backpack – with a budget of twenty pounds. I uploaded my receipts on Twitter, but for those of you not on Twitter, I will post them as a separate post here later on. I will try my best – other work and commitments permitting – to write up as many of the new recipes I make from that list of ingredients as possible. This one was made both with the sausages and bacon for my son, and without, for me. Although I am no longer vegan, I do eat more plant based meals than not these days, and as I tighten my budget again, that will continue to be the case. This recipe was originally designed to fulfil five out of five of our five a day, making three portions, but it made such a large pan that I easily got …

Tomato, Bread & Butter Pasta, 24p

This pasta sauce started off as a pappa al pomodoro, but quickly veered towards a tomato butter sauce as I craved comfort on an increasingly blue day. I don’t know about you, but lockdown is playing havoc with my already unreliable emotional weather vane, clattering it all over the place, and I am learning to take things hour by hour, meal by meal, and take pleasure in moments of simple comfort in this strange new world of unknowns. I am grateful that all members of my household are healthy and well, and that we are able to do most of our day jobs under lockdown, even with the challenges that presents, and that my young son seems to have adapted well to the changes. He Facetimes and Zoom calls his friends and family every day, keeps a diary of his thoughts, feelings and experiences, does some educational work each day, and seems to be faring the best of all of us. Anyway, back to the pasta sauce. I have a recipe for a three ingredient …

JACKANOSHY, The Recipe Reading Corner by Jack Monroe. Episode 1: Cannelini Beurre Blanc, from Tin Can Cook

Dear readers – it’s been a busy week for me! And I have a few things to share with you all – so buckle up, because there’s a lot to take in. Last week I was invited onto ITV’s This Morning programme to cook three family dinners for four people for a fiver – and viewers at home LOVED it! And what’s more, I really, really enjoyed myself. I’ve been very awkward and nervous about cooking on television or in front of any kind of camera for the last six years, but it was like something snapped very gently inside me that day, and I came home and threw my self doubts and gremlins in the bin. I knew that I had to seize this good feeling and run with it, but, television being fickle and schedules being unpredictable, I didn’t have any idea if I was ever going to be asked back again. (I was, but that’s another story!) So I came home, and decided to record my first ever proper video for YouTube. …

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 …