All posts tagged: yoghurt

Creamy Salmon Pasta, 34p [A Girl Called Jack]

This speedy fish supper – really simply a tinkering with a cheap jar of fish paste – takes just a few lazy minutes to put together and tastes absolutely divine. The sharpness of the lemon complements the salmon flavour, and the yoghurt lends a creamy subtlety. When I first put this recipe on my blog, over 100 people tried it, admitting disbelief that such simple ingredients could make such a yummy meal – but it does! (For vegan and veggie readers, this recipe was published in A Girl Called Jack in 2014 – I have simply updated the prices for accuracy.) (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.) Serves 2 from 34p each: 150g pasta, 9p (30p/500g) 1 large onion, 5p (54p/1kg) 1 red chilli or pinch of dried, <1p a fistful of parsley, optional 1 tablespoon oil, 2p (£1.20/1l) zest and …

Keralan Aubergine Curry

One of my favourite restaurants in Southend specialises in Keralan cuisine – and when I couldn’t afford it but really wanted a rich, spicy curry, I decided to make my own version. Aubergines are comparitively expensive to buy individually, so look out for the bags of three or four, and eat them all week! (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.) Serves 2: 2 aubergines a pinch of salt 1 onion a fat clove of garlic 2 tablespoons oil 1 red chilli or a pinch of the dried stuff 1/2 teaspoon turmeric 1 tsp cumin (ground or seeds) 1/4 tsp English mustard zest and juice of half a lemon, or a tablespoon of bottled lemon juice 1 x 400g carton of chopped tomatoes a fistful of coriander, to serve Cut the stems from the ends of the aubergines, and pierce the skin …

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 …

Peanut Butter Frozen Yoghurt, 20p [A Girl Called Jack]

This simple recipe is a must for any peanut butter lovers. Its first incarnation was as peanut butter-flavoured yoghurt – made by mixing two of my staple food items together for a sweet treat – and it went from there. I don’t add sugar or syrup to sweeten this recipe when I make it as I like the slight tang of the peanut butter, but feel free to add a tablespoon or two if you wish. It is probably possible to make this vegan – I am going to experiment with it and report back. Serves 6 at 20p each 500g natural yoghurt, 45p (45p/500g, Smart Price at Asda) 200g crunchy peanut butter, 38p (65p/340g, Smart Price at Asda) 100ml milk, 7p (67p/1l, Long life skimmed milk, Smart Price at Asda) 2 tablespoons sugar, 1p (64p/1kg, Silver Spoon at Asda) 100g chocolate, 30p (Smart Price at Asda) Pour the yoghurt into a mixing bowl and stir in the peanut butter and milk until well combined. Add the sugar, if using. Finely chop or grate the …

Whirlybuns, 11p [Cooking On A Bootstrap]

These little weighty wistful whirls of whimsy came about entirely by accident. I was going to stay with friends in Manchester for the weekend, to all fling our small boys at one another for a raucous time, and I never like to accept hospitality empty handed. So, I set about making a hulking great fruit bread big enough to energise 3 grown men, 3 grown women, and 3 small and boisterous boys. I mixed it, kneaded it, left it to rise…and promptly forgot all about it until I was halfway across the country. Silly me. I came home to find it fermenting beautifully, tickling the top of the teatowel flung over the top of it. I gave it a ginger sniff, it smelled a lot like sourdough. Vaguely remembering a yoghurt based bread I had made a few years ago, I figured it would be fine, and whipped it into these whirlybuns. J and A, here’s what you coulda had… Sorry! Makes a dozen pleasingly enormous buns at 11p each 750g plain flour, 28p (55p/1.5kg/Basics) …

Berry Bircher Pot, 24p [A Year In 120 Recipes]

I made this imitation of a breakfast pot I saw in a high-street coffee shop, then worked out that it had cost me a sixth of the price it was selling for on the high street! I included a seeds-and-fruit adornment in homage to the original, and it works well with any mixture of dried fruit and nuts you have at your disposal, but if you don’t have any, that’s fine too, it’s just for show really. You can defrost the mixed berries by giving them a quick spritz under the cold tap. Serves 2 from 24p each – they look small but they’re incredibly filling! 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. 60g porridge oats, 5p (75p/1kg) 200g natural yoghurt, 16p (80p/1kg) 200ml milk, 11p (55p/1l) 50g frozen …

Lentil & Spinach Daal, 37p

So, if you’ve made the Beetroot, Feta and Lentil salad that I kicked off my Guardian recipe column with – or you have some lentils and spinach still kicking about, here’s a recipe for a quick warming winter dinner. It’s easy and filling – I love mine with pitta breads dunked in… Serves two at 37p 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 onion, 5p (54p/1kg) 1 red chilli or pinch of dried flakes, 1p (£1.15/100g) 1 tbsp oil, 2p (£1.10/1l) 2 tsp cumin or turmeric, or a tsp each if you have them, 3p (£1.15/100g) 100g red split lentils, 18p (£1.80/kg) 1 stock cube, 3p  200ml water 200ml natural yoghurt, 16p (80p/1kg) 130g spinach, 22p (£1.50/900g) 1 tbsp lemon juice, 3p First, peel and finely slice the onion, and finely chop the chilli, and add to a large frying pan …

Stop Throwing Food Away! Your Guide To #ZeroWasteWeek and Better Budgeting (Part 1)

Every week, the UK throws away tonnes of food – the Guardian reports that the average family throws out twenty four meals a week. Twenty four meals! Now I know some of my readers definitely *aren’t* in that statistic, but we do all sometimes find a rogue bag of salad in the fridge, bread going slightly stale around the edges, yoghurt turning sour, so here are my handy hints and favourite ways to use them up, to help reduce food waste, and your food bills, even just a little bit. Salad. Salad is one of the most wasted foods out there, because it seems to start going bad as soon as you get the bag open and let some air into it. One day it’s a bag of fresh crispy goodness, the next, a sodden mush. But don’t throw it away! Smash it up into a Salad Bag Pesto, or toss it through pasta with a little cheese, or make it into bubble and squeak, or an omelette or frittata, use it in a curry …

Caramel Banana Cake, 16p [A Year In 120 Recipes]

This cake is a cheap but luxurious twist on my original banana bread, slightly more moist and gooey than the first iteration, with a home made sticky syrup sauce to drizzle over the top, ideally warm from a jug. I have made this as a loaf cake and also as a round, Victoria sponge type cake, split in the middle with a buttercream style icing and extra syrup sandwiching it together. It can be as simple or as showstopper as you want it to be. If you keep frozen berries kicking about, scatter a few on top of the cake mixture as it goes into the oven; as it cooks, they will gently sink to suspend in the finished delicacy; if you stir them in, there is a risk they will all sink and give you a soggy bottom. If this happens, I generally allow the cake to cook completely before removing from the tin, level off the risen top so it is completely flat (a bread knife is best) and carefully turn it over …

Tw*tbreads, 4p

I joke that ninety-seven percent of the spontaneous conversations that my friends start with me – especially mid afternoon or early in the evening – are panicked cookery conundrums, photographs of burned pans, musings about what to have for dinner based on photographs of their kitchen cupboards, or emergency cake queries. This afternoon was no exception. It started off innocently enough, as a dear friend sent a photograph of my tomatoey baba ghanoush recipe, announcing she was going to attempt to make it. This, you understand, is code for ‘please put your phone notifications on LOUD, because I’m going to need you’. I know how this goes by now. Four minutes passed before she was hinting for some kind of easy bread recipe to go with it. I hunted through my archives and found a flatbread recipe I had written for the Cook For Syria cookbook last year. ‘I’ll simplify it for you,’ I said. ‘Flatbread for tw*ts.’ (Yes, this is how we speak to one another. No, you were never supposed to know.) ‘TW*TBREAD!’. And so, the …

Don’t Throw That Away! An A-Z of leftovers, tired veg, etc and what to do with them.

This piece started after an article in the Independent about the top 10 foods that we apparently throw away in the UK. I took to Twitter to ask people what usually ended up in their bin, and then spent a whole day and night answering hundreds of queries – some of them came up a lot, like bread and mushrooms, and some were rather more surprising, like ‘half a jar of caviar’ (not a problem I can say I have ever had, but I am here to help, and inverse snobbery is as ghastly as the original kind so please, resist the urge.) I have compiled them all here as an A-Z, and will keep this list going, and add to it regularly, as a handy reference point – so keep checking back! And add your own tips at the bottom, our ‘hive mind’ is a much better thing than my admittedly limited experience!! Also remember you can always use the search bar on the blog to find recipe ideas too, for that stray carrot, …

Creamy Mustard Chicken & Winter Veg, £1.06

This hearty, saucy dish is delicious in the winter, served with root vegetables and rice or mashed potatoes, or in the summer, with green vegetables and tossed over pasta. Any mustard will do for this – I keep English in the fridge, but wholegrain or any other sort will work fine. Use this recipe as a base, and adapt as you wish. Serves 2-4 depending on appetite (eg serves 2 adults and 2 toddlers in my house, with rice on the side) 4 tablespoons oil (vegetable or sunflower will do), 8p 4 chicken thigh fillets, £3.60 for free range (personal choice, I know not everyone can afford it so there are cheaper options available, but I’m honest about what I use) 1 large onion (approx 150g), 9p 1 large carrot (approx 100g), 8p 1 teaspoon English mustard, 2p 500ml chicken or vegetable stock, 3p a handful of fresh parsley, 8p 1 tsp mixed dried herbs, 6p. 200ml natural yoghurt, 20p or double cream if you prefer Heat the oil in a medium-sized non-stick saucepan and …

Majorly Curried Eggs, 56p [A Year In 120 Recipes]

Early on in my career as a political commentator and food writer, I appeared on Channel 5’s ‘Big Benefits Row‘ programme, hosted by Matthew Wright, and featuring Katie Hopkins, White Dee from Benefits Street, and Edwina Currie. During the program, Edwina made some atrocious remarks about my (recently deceased) grandfather, and – I am not an easily upset person – I burst into tears on live television, to be comforted by Boris Johnson’s sister. It was an odd night, all in, and I went home at the end of it, bashed out an excoriating letter to Edwina, and made myself a Major pan of Curried eggs to console myself with. It was petty, but, it’s become a favourite recipe in my household, and not just for the wry grin it gives me every time. Rich, simple, cheap and easy…and not a bad dinner, either. Ingredients: (Serves 2) (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 …

Mandarin Breakfast Bircher

Ingredients: (makes one portion) 40g rolled oats 100g natural yoghurt 100ml milk (10g milk powder and 100ml water) 100g broken mandarin segments Mix the oats, yoghurt and milk together in a small bowl, and chill in the fridge overnight to soften the oats. In the morning, serve with the mandarins on top, and enjoy! A drizzle of honey, if you have it, would be a delicious addition to this one… All text copyright Jack Monroe. My new book, Tin Can Cook, is now available to pre-order. ‘Cooking On A Bootstrap’ can be purchased here.

Simple Spiced Potato Soup [A Girl Called Jack]

This is one of my go-to recipes, a whatever-happens-to-be-in-the-cupboard special. I sometimes add a chopped chilli to the onion, and some coriander from my window ledge herb box, but I have given the basic recipe below – feel free to customize it as you wish. when it comes to my lunch, I can be an impatient oik so I tend to chop the tinned potatoes into small cubes. It makes no difference to the final product, just means that they cook quicker. I like to serve this soup with pitta bread. Serves 2 (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 onion a splash of oil a few generous pinches of ground cumin or turmeric (whichever you have available) 1 x 500g tin of potatoes (approximate drained weight) 1 chicken stock cube, dissolved in 200ml boiling water 150ml natural yoghurt Peel and …