Week Four: Falafel with salsa

Pictures to follow.
Cost: approx. £1.50 per person
Serves 4
Ingredients
For the falafel
2 cans of chickpeas
2 onions, finely chopped
2 garlic cloves, finely chopped
5 large handfuls of parsley
1 dsp of rosemary
2 tsp ground coriander
1 tsp ground cumin

For the sauce
2 peppers, one red, one yellow
Sundried tomato paste
3 tsp brown sugar
1 tsp caster sugar
White wine vinegar
1 carton creamed tomatoes

Method
Drain the chickpeas then blitz in a food processor (if you have one) until coarsely ground. If you don't have a food processor, mash the chickpeas with a fork.
Add the rest of the falafel ingredients and blitz again until smooth. Put to one side while you make the sauce.

Chop the peppers into 1 - 1.5 cm squares. Chop the onions roughly and add with the peppers to a pan with a tablespoon of oil and fry. Add the sugar and continue to fry until softened. Add the remainder of the ingredients (sundried tomato to taste) and cook until hot and completely mixed.

Heat 2 tbs of oil in a frying pan. Shape egg sized amounts of falafel mixture into flattened rounds. Place them carefully into the pan and fry until golden underneath. Flip and repeat. *Warning! They are fragile!*. Continue until all cooked then serve with the sauce, bread rolls and salad.

Week Three Part 2: Chicken with potato rosti

Sorry this is so late! Keeping up with blogs and A levels is pretty hard work... Anyway, here's my version of chicken with potato rosti.
 
Serves 4
Ingredients
4 chicken breasts
500g all purpose potatoes such as desiree, peeled
1 onion
1 tbs rosemary, chopped
4 sprigs of rosemary
2 tbs oil / 30g melted butter     (I don't really like butter...)



 A warning: Grating onions is hard on the eyes. This week, I discovered the wonders of a food processor, so where it says to grate the onions, feel free to blitz away! (Don't do this to the potatoes. You will end up with paste.)

Method
Preheat the oven to 220 degrees C (425F / GM7).
Grease a 12 hole muffin tin with either the butter or the oil - this is what will hold your rosti.
Boil the potatoes for about 7 minutes or until they're just tender (if they're too well cooked, this next part may get a bit messy!) Drain.
Grate the potatoes and onion into a bowl and add the rest of the fat and chopped rosemary. Mix well. Put forkfuls of the mixture into the holes in the tin and push down gently. Bake for approx. 45 minutes or until golden all over.
While the rosti are cooking, cut each chicken breast in two and shallow fry. When nearly cooked (going crisp golden brown), add in the sprigs of rosemary and cook for a further 2 minutes.
Run a pallete knife around the rosti and serve with the chicken and either salad or vegetables.

Week Three: Quick and easy pasta

Sorry for the lateness! Approx. £1.75 per person

Serves 2

Ingredients:                    

1 carton of creamed tomatoes  (You can also put in any leftover tomato sauce that you've made on a previous day)

1 red pepper, diced

2 cloves of garlic, finely chopped                               

200g bacon lardons                                                      

1 onion, chopped

150-200g of pasta

Tomato puree to taste

Mixed herbs*(see picture)

Method:

Fry the lardons and garlic in oil and add the onions a couple of minuted before the bacon's done.

Put the pasta on to boil. This takes on average about 8 minutes but check the packet.

Add the creamed tomatoes to the lardons and stir constantly over a medium heat.

Add in the herbs and tomato puree, tasting and adding more as you wish.

Drain the pasta and pour the sauce over the top. Enjoy!

*I used basil, thyme, rosemary and sage and about twice what's on this plate.

Any type of pasta's fine - I used penne because it happened to be in the house.

Serve with salad and bread

This week, I'll be posting two recipes as my parents are out for tea tomorrow, so I'm cooking! It will, however, be a fairly basic pasta dish that nevertheless tastes pretty good. Sunday will be chicken with rosti potatoes, so stay tuned.

Week Two: Squashkin Risotto

Sorry it's a bit late! This recipe has been based on 'Sweet potato and sage risotto' from Vegetarian Cooking: A Commonsense Guide published by Sandcastle Books and costs approximately £1.25 per person.


Serves 4 generously
Ingredients
1.25 litres of stock (if using ham stock, use 0.5l stock then top up with water)
45ml olive oil
1 large onion
600g squashkin (You could also use butternut squash or sweet potato)
330g risotto rice
A handful of green beans
70g parmesan or other hard Italian cheese
3 tbs chopped herbs*



Method
Pour the stock into a saucepan and bring to the boil. Cover and reduce the heat, keeping it at a gentle simmer.

Peel and cube the squashkin (you want bitesize pieces) and chop the onion. Also grate the cheese at this point - on the finest part of your grater. Chop the beans diagonally into short slices.

Heat the olive oil in a large pan and add the onions. Cook until softened over a medium heat. Add the rice and squashkin and stir until mixed thoroughly.

Add a ladleful of hot stock and stir the mixture constantly as the liquid is absorbed. When it's all been absorbed, repeat until all of the stock has been used. Note that near the end of this, the squashkin will become a little fragile, so stir carefully, trying not to break the pieces. Add the beans and continue to stir. After a couple of minutes, the rice should be just about cooked (tender but with a little 'bite'). Add the parmesan and herbs and stir through on a low heat. Once completely combined, serve!

*These can be any combination you want, but take into account the stock that you are using. With ham stock, sage and thyme go nicely; rosemary and thyme go well with chicken stock; any will be perfect with vegetable stock!

Right, one down...

This weekend, I'm hopefully going to be cooking squashkin risotto. For those of you who don't know, a squashkin is a cross between a butternut squash (for flavour) and a pumpkin (for texture and storability). Squashkins look like small, flat pumpkins and taste really nice in soups, stews and (I hope) risottos.

Keep checking back! Recipe and pictures should be up by Monday

Week One: Potsticker Dumplings

(Fed 4)
I was looking around the internet for cheapish meals and found this wonderful recipe for traditional Chinese dumplings called 'potstickers'. They didn't stick to my pot, thankfully, as I'm not the world's biggest fan of washing up. Anyway, I won't retype the recipe for the dumplings as it's done so beautifully on the blog of userealbutter and I don't want to claim any credit for it.
However, I will tell you that the quantity of filling that I made (half of the pork mix) filled my dumplings adequately and left enough for a rather nice burger a day or two later. Also, make sure that you make your wrappers thin enough - my first few ended up a bit doughy.
Be warned: the ginger flavour is quite strong.

I added a stirfry to mine, and although the vegetables used weren't exactly the cheapest and I did use a packet sauce when a homemade one would have been less than half the price, the overall cost was only £1.28 per person.

For the stirfry, I used broccoli, asparagus, red pepper and onion, as well as any leftovers from making the dumpling filling. Heat a couple of tablespoons of oil in a large, round bottomed pan (like a wok), then add the vegetables that are going to take the longest to cook - the onions and broccoli for me and fry until just changing colour. Then add the more delicate vegetables (asparagus and red pepper) and cook until nearly done. Add any sauce that you're planning on using then, just before serving and once the pan is off the heat, add things like spinach and put the lid on. Serve!

Just keep chopping... chopping...chopping

Chopped stuff

Lovely (if rather gingery!)

Alright, I know I didn't pleat them properly...

The finished article