Posted by: weezl74 | July 27, 2011

CFR menu prices

we know that food price inflation has hit lots of us at the moment. We just wanted to let you know that we are currently working on getting you the cheapest ways to still do the planners, and will be publishing it shortly.

A couple of relevant tips: Do check out 2kg bags of red lentils at Tesco for half price- £1.99 and also 5litres of oil for £4.80.

Every little helps as they say!

edited to add megan’s tip: ‘And don’t forget buy-one-get-TWO-free 400g blocks of cheddar, too!!’

Posted by: weezl74 | July 27, 2011

pancake lasagne

A lovely frugal way of making your favourite Italian dinner. A firm favourite with husbands and toddlers, at 18p per adult portion it definitely goes down a treat!

140g self-raising flour
1 tsp salt
2 eggs
110ml milk
110ml water
15g vegetable oil

Mix the ingredients to form a smooth batter. Heat a large frying pan, pour in some batter and swirl around. When the top looks set, flip the pancake and cook so both sides look golden. These are basically English-style pancakes, so make them your usual way if you have one!

Note: pancakes can be pre-made either earlier that day or maybe as a bigger batch and frozen. Try making a double batch and having the other half as snacks!

Red sauce:
1 onion, chopped
1sp garlic powder (or 2ish cloves of garlic, to taste)
400g tinned tomatoes
refill the tomatoes tin full with water and add as well
handful red lentils
2-3 tsp herbs (oregano/basil/thyme or similar)
salt & pepper to taste

Soften the onions first, then simmer all these ingredients together until the lentils are soft (30 minutes). If mix looks dry, add more water.

White sauce:
Heat 1 tablespoon oil then toss in 1 tablespoon flour. Stir together and flour will go a golden colour. Gradually add roughly 2/3 – 1 pint water, stirring to integrate after every addition. Sauce should be custard level of thickness, so amount of water need will vary. Season with 1 tsp mustard powder and salt & pepper.

Now time to assemble your gorgeous lasagna! Heat oven to 180 C.
Spread a thin layer of red sauce in the bottom of your dish. Layer a pancake (torn to fit), then keep layering pancakes and red sauce until you run out of room. Leave enough room for the top layer to contain the white sauce and thin scattering of grated cheese (approx. 50g). If at any point you look like you’re going to run out of sauce, watery the remaining down a bit to stretch it further.

Cook until the cheese goes golden and bubbling – possibly 20-30 minutes, depending on your oven.

Makes 6 adult portions, serve with homemade garlic bread and/or vegetables like peas & carrots.

Posted by: weezl74 | July 26, 2011

cottage pie- an enormous batch

a very useful recipe if you are a fan of ‘once a month cooking’

800g tesco value fresh beef mince

1 kg smartprice onions, chopped

5 tins plum tomatoes, chopped

250g red lentils (now half price for 2 kilos at tesco!)

garlic powder, salt, pepper to taste and a generous teaspoon of marmite.

The above batch made enough for the base of 19 adult portions of cottage pie, so if you top it with a 1/4 of a pack of instant mash per person (20p a pack in tesco), then it is 27p per person. A bargain!

Posted by: weezl74 | July 26, 2011

chick pea crumble recipe

Chickpea Crumble

Serves 4 – ample portions

1tbslp oil
100g onion, chopped
225g potatoes, scrubbed and sliced
400g tin tomatoes
425g tin chickpeas or equivalent dried ones, soaked and cooked
black pepper
1 tsp garam masala
half a tsp mustard, any type

75g plain white flour

25g rolled oats
50g spread/butter/veg oil
25g grated cheese
25g salted peanuts

Saute the onion, and potatoes for 2 minutes in the oil. Stir in the tomatoes. Add the garam masala and mustard. Simmer gently with lid on for 20 minutes until potatoes are soft.

Crumble – rub fat into flour and oats and stir in the grated cheese and peanuts.
Stir the chickpeas into the tomato sauce, season with black pepper and salt to taste. The mixture needs to be quite wet, like a very thick soup, so add a little water if necessary. Put into a greased ovenproof dish and top with the crumble.

Bake at 190C/375F/Gas 5 for about 30 minutes

delicious with green veg and mash

Posted by: weezl74 | July 24, 2011

Pasta Sauce

Tesco’s Value tomato pasta sauce is just 18p for 440g – so cheaper than either tomatoes or passata!

Posted by: weezl74 | July 24, 2011

a new CFR recipe adaption

received from CFR reader L.W, Southampton, a great tip:

‘I just made a cheesy version of the CFR pancakes for tea and they were delicious. I left out the sugar, raisins and garam massala and added in a Tsp of mustard powder and 75g of grated cheddar. I also added an extra 50ml of water as the batter was looking a bit too thick. I will be making them again- they’d be great with a fry up!’

Posted by: weezl74 | July 24, 2011

(no subject)

Morrisons value curry sauce is only 9p and tastes very good. Great for the little ones or pouring over chips as its very mild.

Posted by: weezl74 | July 24, 2011

rose petal jam, like summer in a jar

Rose petal jam –  a great gift ready for Christmas hampers

(18p per jar)

rose petals from 10 large rose heads or 15-20 small ones, washed, and trimmed of the yellow/white base part
1 litre water
two tbspns lemon juice
1 kilo sugar

one sachet of pectin

Put the petals in a stainless steel saucepan with a litre of water, bring to the boil and simmer for 15 minutes. Turn off the heat and rest the liquid for 10-20 minutes.

Add the lemon juice, sugar and pectin. Put the pan on a low heat. When the sugar has disappeared, turn up the heat a little and bring to the boil. It will take 10 minutes to reach setting point, or you can use a sugar thermometer.

Leave it to cool before bottling.

Bottle into sterilised jars.

3 sterilising methods:

1) put them in the sink and pour boiling water on them

2) run them through a hot dishwasher cycle

3) put them in a low oven for half an hour

Posted by: weezl74 | July 23, 2011

penne pasta with sage butter

If you have access to any homegrown or foraged sage, this recipe works out as 16p per generous adult portion…

Serves 4.

Cook 400g Smartprice pasta
Chop one large onion, and fry in 75g of real butter, with 15-20 leaves of fresh sage, finely chopped, until the onion is translucent and the butter is gently nut brown. Stir through the drained pasta. Season with a little salt, and freshly ground black pepper.

Delight yourself in the greasy chin and ease of making this delicious dish.

CFR would like to thank reader LLG for the inspiration.

Posted by: weezl74 | July 21, 2011

Pass the passata

With the price of some foods rising steeply, try saving a few pence on your shopping list by using Asda’s SmartPrice passata instead of tinned tomatoes. Just use a carton of passata instead of a tin of toms in a recipe – and the added bonus for lump-haters is that it’s already been sieved into smoothness, so no chopping or blitzing required !

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