All posts tagged: tinned sweetcorn

Vegan Rainbow Dhansak, 31p

Authentic dhansak recipes that I’ve found sometimes include tamarind sauce or fresh tamarind, which I didn’t have to hand, so I replicated the slightly sour note with a dash of lemon juice instead. I am aware that I am extremely lucky to have found this particular bag of stir fry veg so cheaply, but I am often asked by readers what to do with them that isn’t a stir fry, so when I swagged this one from the markdown chiller today I thought it an ideal opportunity to address this particular conundrum. If you don’t have a similar bargain to hand, you can make similar by adding roughly equal amounts of red and green cabbage, thinly sliced or thickly grated carrot, and some sweetcorn. Or use whatever veg you have to hand, of course. If serving between four, this recipe contains four of your five a day. It keeps in the fridge forum to three days, or in the freezer for three months. Reheat to piping hot before serving – it is not advised to …

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 …

Cheeky Corn Fritters, 20p [Tin Can Cook]

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here. A good corn fritter recipe is an excellent thing to have up your sleeve, for breakfast, brunch, or making a meal out of a tin of corn. This is as good a recipe as any, and once you know how to do it, you’ll never be short of a speedy, filling brunch recipe. Serves 2–4, depending on appetite, from 20p 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.) 1 small onion, finely chopped, 9p 75g self-raising flour, 2p ⅛ tsp cayenne pepper or ¼ tsp chilli powder, 1p a little salt and pepper 300g tinned sweetcorn, drained, 35p 2 eggs, 28p 2 tbsp milk or water 2 tbsp cooking …

Corn Muffins, 8p [Cooking On A Bootstrap]

Not quite cornbread in the traditional sense, these joyous little bursts of bready sweetness are ideal for mopping up a chilli, topping with an egg and some greens for a speedy brunch, or packing in a picnic or lunchbox. I like to double the batch and pop some in the freezer for a lazy day. MAKES 8 GENEROUS MUFFINS from 8p 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. 50g softened butter or baking block, diced, or 50ml oil (if you’re totally brassic), plus extra for greasing, 11p (55p/250g) 250g plain flour, plus extra for dusting, 8p (45p/1.5kg) ½ tsp salt, 1p (27p/750g) 2 tsp baking powder, 4p (£1.40/170g) 50g granulated sugar, 3p (69p/1kg) ¼ tsp chilli flakes or 2 pinches of cayenne pepper, <1p 70g tinned or …

Corn Bread Muffins, 10p

I’ve made corn bread about nine times this year and every time I do I think to myself “I must blog this recipe” as it’s one of my favourites. But the kitchen needs cleaning and the children need entertaining and there’s a wash to put on and a week goes by and I forget all about it. So this time, beating together corn and eggs and milk and forensically slicing an onion, I was absolutely determined to finally share this with you, my lovely readers. I know it’s been a while since I’ve posted any recipes – I don’t know where my time is going at the moment, I’ve been up til 3am some mornings working and up at 7am sneaking forty minutes of admin in before the children wake up and there still don’t seem to be enough hours in the day to sit at my table and write any more. And it makes me sad, because my little chats with my readers make me feel happy, and useful, and part of a great …

Penny Pizzas [A Girl Called Jack]

I make penny pizzas as way of using up leftovers such as Mamma Jack’s Best Ever Chilli or Lentil Bolognese – but they are just as good topped with a dollop of tomato purée and some grated cheese. Or they are a good way to use up sliced mushy tomatoes that have passed their best and the dry ends of cheese. I have collected novelty cookie cutters over the years, so Small Boy often asks for ‘duckie pizza’ or ‘lorry pizza’ – resulting in a frantic delve through my kitchen to find the right one. (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.) Makes 14 mini-pizzas (using an 8cm cookie cutter) 250g plain flour, plus extra to knead the dough a 7g sachet of fast-acting dried yeast optional: a pinch of salt 1 tablespoon oil, plus extra to oil the baking tray 200ml warm …