frugalfeeding | Low Budget Family Recipes, UK Food Blog http://frugalfeeding.com n. frugality; the quality of being economical with money or food. Mon, 23 Nov 2015 10:00:10 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.5 Courgette and Chickpea Fritters http://frugalfeeding.com/2015/11/23/courgette-and-chickpea-fritters/ http://frugalfeeding.com/2015/11/23/courgette-and-chickpea-fritters/#comments Mon, 23 Nov 2015 10:00:10 +0000 http://frugalfeeding.com/?p=8988 Courgette and Chickpea Fritters; hardly the most raucously popular Indian snack. Though there’s little doubt the combination has been explored before this point – and it seems one or two recipes do exist – its status must progress. Flavoured correctly, courgette and chickpea fritters have the potential to mount a serious challenge to the kinglyContinue reading

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Recipe-for-Courgette-Fritters

Courgette and Chickpea Fritters; hardly the most raucously popular Indian snack. Though there’s little doubt the combination has been explored before this point – and it seems one or two recipes do exist – its status must progress. Flavoured correctly, courgette and chickpea fritters have the potential to mount a serious challenge to the kingly onion bhaji. Talk about a constitutional crisis…

I’m a firm believer that with curry should come variety. There’s every chance that if we’ve planned to have curry then something far more expansive will be served up; a curry or two, dal, homemade naan and a few snacks or sides. Simplicity is, therefore, key and this recipe for courgette and chickpea fritters is as easy as it comes.

There’s little more to these robustly flavoured, Indian-inspired treats than mixing the requisites together and giving them a jolly good shallow fry. Ready in under 30 minutes, could you ask for any more?

Recipe-for-Courgette-and-Chickpea-Fritters

And if you’re not sold already, there’s another string to their bow; tucked generously into a homemade pitta or naan, along with pickle, chutney and yoghurt, these fritters make a rather fine lunch. After all, you’re unlikely to gobble down 12 in one sitting.

Courgette and Chickpea Fritters

Makes 10-14

Ingredients:

  • ½ a large courgette, roughly grated
  • 2 cloves of garlic, mashed
  • a handful of fresh coriander, finely chopped
  • the juice of a lemon
  • 1 400g tin of chickpeas
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp hot chilli powder
  • 1 tsp salt
  • 3-4 tbsp gram flour
  • a dash of water, if necessary
  • oil for frying

Method:

  1. Grate the courgette into a large mixing bowl, before adding the mashed garlic, fresh coriander and the lemon juice. Mix thoroughly.
  2. Mash the chickpeas roughly with a fork, or give them a very quick blitz in a food processor. Add them to the bowl and incorporate.
  3. Gently toast the whole spices and grind to a powder. Add them, along with the garam masala, turmeric, chilli powder and salt to the courgette mixture.
  4. Fold 3-4 tbsp of gram flour through the mixture, beating until smooth. The consistency should be wet, but dry enough to keep its shape; reminiscent of a thick hummus.
  5. Heat 1 tbsp of sunflower oil – or similar – in a pan on a medium heat. Add around 1 tbsp of mixture to the pan for each fritter. Fry 3 at a time.
  6. Once cooked, transfer the fritters to paper towel to drain before serving. You can keep them warm in the oven, but be sure to cover.

Recipe-for-Chickpea-Fritters Courgette-and-Chickpea-Fritter-Recipe

Cost: It’ll come as no surprise for you to learn that these fritters are extraordinarily frugal. And there’s little reason to go into why. Just know that the entire batch should set you back no more than £1.25.

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Baked Fresh Sardines http://frugalfeeding.com/2015/11/08/baked-fresh-sardines/ http://frugalfeeding.com/2015/11/08/baked-fresh-sardines/#comments Sun, 08 Nov 2015 08:00:46 +0000 http://frugalfeeding.com/?p=8979 Take a peek into our cupboards and you’ll almost always find one or two tins of sardines on stock. It’s a very versatile fish and particularly frugal from a tin. However, a certain something is lost in translation; fresh sardines are among my favourite fish. Oily and packed with flavour, they may not be everyone’sContinue reading

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Baked Fresh Sardines

Take a peek into our cupboards and you’ll almost always find one or two tins of sardines on stock. It’s a very versatile fish and particularly frugal from a tin. However, a certain something is lost in translation; fresh sardines are among my favourite fish. Oily and packed with flavour, they may not be everyone’s cup of tea, but Baked Fresh Sardines are a treat.

But I do fresh sardines a disservice by making them sound expensive; they’re certainly not. Our local fishmongers was selling them off at 40p each! And these weren’t any old sardines; they weren’t to be faulted.

Recipes for Sardines

As far as I’m concerned, when dealing with fish there’s one rule that must be adhered to; simplicity. It’s a shame to drown out the flavour of fish with complex flavours. A bit of garlic here, a glug of oil there and a sprinkling of lemon juice is about as fancy as a recipe like this needs to get. Have you tasted sardines? Flavour will never be lacking.

Don’t feel obliged to bake your fish either. It isn’t the time of year, but sardines are delicious straight off the barbecue or even grilled. Just be careful not to overcook your fish; sardines should never be dry!

Recipe for Fresh Baked Sardines

And if tinned sardines are all you have or want to buy, don’t miss my recipes for sardine fritters and sardine fish cakes; they’re both equally simple and excellent.

Baked Fresh Sardines

Serves 3-4

Ingredients:

  • 10 fresh sardines, gutted
  • 3 tbsp extra virgin olive oil
  • 2 cloves of garlic, mashed
  • juice of 1 lemon
  • 1 tsp salt
  • a twist of black pepper
  • parsley to serve, finely chopped

Method:

  1. Lay the sardines in a large oven-proof dish. Cover with the olive oil, garlic, lemon juice, salt and pepper.
  2. Turn each fish and cover the dish with foil. Allow to marinate in the fridge for at least an hour.
  3. When ready to cook, preheat the oven to 200C/180C(fan). Remove the foil and bake until cooked through and starting to brown.
  4. Eat immediately with fresh, crusty bread and a little parsley.

Fresh Sardines Recipe Recipe for Sardines

Cost: 10 fresh sardines are plenty for 3-4 people, especially with a hunk of bread. And at 40p per fish, this recipe shouldn’t set you back much more than £4.60.

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Garlic Prawns with Chilli http://frugalfeeding.com/2015/10/19/garlic-prawns-with-chilli/ http://frugalfeeding.com/2015/10/19/garlic-prawns-with-chilli/#comments Mon, 19 Oct 2015 10:00:55 +0000 http://frugalfeeding.com/?p=8964 Prawns and frugal. Not two words you’ll often hear bungled into the same sentence. But there they are. And while this recipe may exist at the very edge of what I’d consider frugal, it is nonetheless a fantastic way to enjoy these tasty crustaceans without overspending. The key? As with any expensive ingredient, don’t consumeContinue reading

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Prawn Recipes

Prawns and frugal. Not two words you’ll often hear bungled into the same sentence. But there they are. And while this recipe may exist at the very edge of what I’d consider frugal, it is nonetheless a fantastic way to enjoy these tasty crustaceans without overspending. The key? As with any expensive ingredient, don’t consume too much. Savour the flavour of just a few.

Living in Bristol, I’m lucky enough to have access to some truly wonderful produce, with a number of bakeries, grocers and butchers within walking distance. However, what has been lacking – and I think this is the case across the UK – is the presence of a fishmongers. Happily, a few months ago a fishmongers set up shop not 5 minutes away. We’ve been visiting ever since.

Fresh Prawn Recipes

Your opinion on the price of prawns will likely vary based on your location. We don’t often buy them as they are expensive, but when you see 10 advertised for £3.99 it’s hard to say no. Even more so when an 11th is thrown in free of charge.

Having said that if you can’t find reasonably priced prawns, you could also attempt this recipe with pre-shelled and cooked prawns from the freezer section. But be careful not to cook these for very long; you wouldn’t want a chewy starter!

But what of the recipe itself? Well, there’s not much to say other than it’s my favourite way to cook prawns. Simple, exquisite brilliance on a plate.

Garlic Prawns with Chilli

Serves 3-4

Ingredients:

  • 1 tbsp olive oil
  • 1 garlic clove, mashed
  • 10-12 large, fresh prawns
  • 1 red chilli, finely sliced
  • 1 tbsp fresh parsley, finely chopped
  • juice of ½ a lemon
  • a pinch of salt

Method:

  1. Heat the oil in a large pan and quickly fry the garlic before throwing in the prawns. Cook the prawns until just done. They should be opaque and firm.
  2. Add the chilli, parsley lemon and salt to the pan and toss a few times. Serve immediately with a little bread to mop up the juices.

How to Cook Prawns Garlic Prawns with Chilli Recipe

Cost: Ok, so prawns aren’t frugal. But if you enjoy them simply and for what they are, then you shouldn’t have to spend much more on turning them into a fantastic starter or lunchtime treat – £4.20.

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Halloumi Cheese Saganaki http://frugalfeeding.com/2015/09/30/halloumi-cheese-saganaki/ http://frugalfeeding.com/2015/09/30/halloumi-cheese-saganaki/#comments Wed, 30 Sep 2015 10:00:41 +0000 http://frugalfeeding.com/?p=8953 Fried cheese. It almost sounds too much, but your mouth can’t help but water. And perhaps I’m doing Cheese Saganaki a disservice by reducing it to such simplicity. But that’s what cheese saganaki is; a simple Greek dish, prepared quickly and eaten even faster. Here I’ve called it halloumi cheese saganaki, but it’s a dishContinue reading

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Recipe-For-Cheese-Saganaki

Fried cheese. It almost sounds too much, but your mouth can’t help but water. And perhaps I’m doing Cheese Saganaki a disservice by reducing it to such simplicity. But that’s what cheese saganaki is; a simple Greek dish, prepared quickly and eaten even faster.

Here I’ve called it halloumi cheese saganaki, but it’s a dish that can be made with any of a number of cheeses. Graviera, kefalograviera, kasseri, kefalotyri or even feta cheese will do the trick. Halloumi, however, is by far the most common of these – excepting feta – and has a texture that lends itself well to pan frying.

How-To-Make-Cheese-Saganaki

Interestingly – and I’ve only just learned this – saganaki is Greek for ‘little frying pan’ and is a term used to describe a plethora of Greek dishes cooked in just such an implement. Cute, I’m sure you’ll agree.

As with my traditional Greek salad recipe, I was compelled to make cheese saganaki after watching Rick Stein’s latest programme.

His recipe is a little more complex, using semolina and sesame seeds. But it is delicious simply coated in plain flour before cooking and topped with a generous dollop of honey and scattering of dried oregano. The sweet honey contrasts the saltiness of the cheese wonderfully. What a dish.

Halloumi Cheese Saganaki

Serves 3-4

Ingredients:

  • 200g halloumi cheese, thickly sliced
  • 2 tbsp plain flour
  • 3 tbsp olive oil
  • 1 tbsp honey
  • ½ tsp dried oregano

Method:

  1. Slice your block of cheese into rounds of around 1cm in thickness. Coat in plain flour.
  2. Bring the olive oil up to temperature over a medium flame in a non-stick frying pan.
  3. Gently fry each side of the prepared halloumi until golden brown and crispy.
  4. Set aside to drain on a paper towel, before serving with a generous dollop of honey and a little dried oregano.

Cheese-Saganaki-Recipe Halloumi-Saganaki-Recipe

Cost: Clearly, cheese saganaki isn’t a dish you’d have alone. However, being so simple means it can easily be included as part of a frugal meal. It works wonders beside a Greek salad. And for only £1.75.

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Traditional Greek Salad (Horiatiki) http://frugalfeeding.com/2015/09/22/traditional-greek-salad-horiatiki/ http://frugalfeeding.com/2015/09/22/traditional-greek-salad-horiatiki/#comments Tue, 22 Sep 2015 10:00:02 +0000 http://frugalfeeding.com/?p=8945 Forget the warmth, sunshine and shorts. If there’s one thing I’m made jealous of by visiting a Mediterranean country, it’s the beauty and flavour of its vegetables. Peppers, aubergines, cucumbers, tomatoes, onions; you name it – it’s bigger and better. The tomatoes alone in countries like Greece and Spain almost force me to up roots.Continue reading

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Traditional-Greek-Salad-Recipe

Forget the warmth, sunshine and shorts. If there’s one thing I’m made jealous of by visiting a Mediterranean country, it’s the beauty and flavour of its vegetables. Peppers, aubergines, cucumbers, tomatoes, onions; you name it – it’s bigger and better.

The tomatoes alone in countries like Greece and Spain almost force me to up roots. And it’s those ingredients that make the Traditional Greek Salad a dish best eaten abroad. Still, get your hands on some good quality native veggies and you’ll emerge from dinner happier than you went in.

Known as Horiatiki, a truly classic Greek salad should be a rustic as a well-loved kitchen garden, backing onto the Aegean Sea. Only the onions should be finely chopped, with everything else – the tomatoes especially – hacked at in a less than delicate manner.

No peeling should be done and you can even forego the crumbling of the cheese; though I prefer it a little beaten up. Naturally, don’t go easy on the salt and – good quality – olive oil. If I’ve learnt anything from Rick Stein’s latest – excellent – programme, it’s that no amount of olive oil is enough.

Classic-Greek-Salad-Recipe

The one area of advised delicacy, as alluded to, is the onion. The process is optional, but soaking your onions in cider, or red wine, vinegar takes the edge off their often harsh flavour. If you’re making your Greek salad a few hours ahead then don’t worry. But if it’s for immediate consumption you’d best take precaution.

Greek salad is a truly refreshing one, and certainly frugal. But if you’re going to make it a success, then the ingredients you use must be top notch. It’s such a simple dish, that if any of its component parts aren’t up to scratch then you risk ruining it. Good olive oil is an expense, but if you use it selectively then it’s certainly a worthwhile investment. Fab.

Traditional Greek Salad (Horiatiki)

Serves 4

Ingredients:

  • ½ red onion, finely sliced
  • 1 tbsp cider vinegar
  • 250g ripe tomatoes, roughly chopped
  • 100g cucumber, roughly chopped
  • 75g kalamata olives, halved
  • ½ tsp salt
  • 100g feta cheese, crumbled
  • 1 tsp dried oregano
  • a twist of black pepper
  • 2 tbsp olive oil

Method:

  1. Using a bowl, soak the onion in the cider vinegar for 10-20 minutes. Meanwhile, add the tomatoes, cucumber, olives and salt to a large bowl and toss.
  2. Transfer the fresh ingredients to a serving dish, along with the onion. Crumble the feta cheese over the top.
  3. Scatter with the oregano and black pepper, and finish generously with olive oil. The more the merrier.

How-To-Make-Greek-Salad Authentic-Greek-Salad-Ingredients

Cost: The component ingredients here may be of superb quality, but Greek salad is so simple it easily retains its frugality. Indeed, the entire salad shouldn’t set you back more than £2.30 and, served with a few other bits, will happily feed four.

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Braised Lamb Neck Ragu http://frugalfeeding.com/2015/09/03/braised-lamb-neck-ragu/ http://frugalfeeding.com/2015/09/03/braised-lamb-neck-ragu/#comments Thu, 03 Sep 2015 10:00:59 +0000 http://frugalfeeding.com/?p=8926 It’s difficult to judge the general impression people will have of a recipe with the words ‘lamb neck’ in the title. Neck. It shouldn’t sound appetising. But to me, it does. Brought up on traditional Welsh cawl, lamb neck (or scrag end) evokes memories of simple, warming stew lovingly made by either one of myContinue reading

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Slow Cook Lamb Ragu Pappardelle

It’s difficult to judge the general impression people will have of a recipe with the words ‘lamb neck’ in the title. Neck. It shouldn’t sound appetising. But to me, it does. Brought up on traditional Welsh cawl, lamb neck (or scrag end) evokes memories of simple, warming stew lovingly made by either one of my parents. This recipe for Braised Lamb Neck Ragu, though vastly different in flavour, retains that basic feeling. It’s a joy to consume.

The internet describes scrag end as ‘the inferior end of a neck of mutton’. And while there is a difference as you progress up – or down – the neck, scrag end is anything but inferior. Middle neck is delicious, succulent even, but what it doesn’t have is that high bone to meat ratio.

Naturally, you might not think much of a high bone to meat ratio, but when you’re braising a piece of meat the rich marrow that bone brings is a great advantage. Happily, scrag end is just about the cheapest cut of lamb available. A kilo of the finest quality scrag end shouldn’t cost you much more than £6.

Neck of Lamb Recipes

Braised for at least 2 hours, ideally 4, once your lamb neck ragu is ready the meat should be falling off the bone. Succulent doesn’t seem a strong enough word to describe perfectly cooked lamb neck. The sauce, thickened by the marrow, clings willingly to the pasta and flavouring the dish uniformly throughout.

If you’re looking for a real comfort meal as we move into autumn, one that’s frugal to boot, then this braised lamb neck ragu should be firmly on your radar. And don’t be scared to pick out that chunk of scrag end from your local butcher. Regret will not be felt – my thanks, as usual, to Source (Bristol).

Of course, you may prefer your ragu with beef…

Braised Lamb Neck Ragu

Serves 6

Ingredients:

  • 2 tbsp olive oil
  • 2 onions, roughly chopped
  • 1 carrot, finely diced
  • 1 stick of celery, finely sliced
  • 3 cloves of garlic, mashed
  • 1kg lamb neck (scrag end)
  • 250ml red wine
  • 1 tin of chopped tomatoes
  • 3 bay leaves
  • 1 tsp salt
  • 600g tagliatelle/pappardelle
  • parmesan to serve

Method:

  1. Preheat the oven to 170C/150C(fan). Using a large pan or deep tray suitable for the oven, sweat the onions, carrot, celery and garlic in the olive oil.
  2. Add the lamb and colour well all over. Pour over the wine and tomatoes, add the bay leaves and season generously.
  3. Cover with a lid or layer of foil and cook for at least 2 hours (4 is best). The meat is ready when falling off the bone.
  4. Once cooked, strip the meat from the bone and mix through the thickened sauce. Return to the oven.
  5. Meanwhile, bring the pasta to a boil in plenty of well-salted water. Undercook the pasta by a minute or two, drain and mix through the ragu. Serve immediately, with a little parmesan.

Braised Lamb Ragu Pasta Braised Lamb Neck Ragu Recipe

Cost: Lamb, red wine… parmesan. Lamb neck ragu doesn’t sound frugal does it? Yet, it is. Choose your wine carefully, for instance, and you can pick up a genuinely enjoyable bottle for just a few pounds.

All ingredients considered, this ragu shouldn’t set you back much more than £9, and will easily serve 6 generously. That fits within my laws of frugal.

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Orange and Rosemary Biscotti http://frugalfeeding.com/2015/08/28/orange-and-rosemary-biscotti/ http://frugalfeeding.com/2015/08/28/orange-and-rosemary-biscotti/#comments Fri, 28 Aug 2015 10:00:11 +0000 http://frugalfeeding.com/?p=8906 There’s this little Italian coffee shop in my hometown. The coffee is superb. The food perhaps even better. But look more closely and you find a jar labelled ‘biscotti – 12p’. They’re only small. You might even want to order 4 or 5. But in biscotti lies the ability to bring forth the best fromContinue reading

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Orange Biscotti Recipe

There’s this little Italian coffee shop in my hometown. The coffee is superb. The food perhaps even better. But look more closely and you find a jar labelled ‘biscotti – 12p’. They’re only small. You might even want to order 4 or 5. But in biscotti lies the ability to bring forth the best from a strong black coffee. Orange and Rosemary Biscotti? Perhaps even more so.

Classic biscotti, imbued with almond; they are one of my favourite “biscuits”. Twice baked for crunch and best soaked in a dark roast americano. Beautiful. But open up the possibility of changing the flavour of biscotti around and what you’re left with is a blank canvas with which to play.

Essentially flour, sugar and egg, biscotti doesn’t possess an element destructive to an flavour combination. There’s so much you can do. Be inventive. The Italian pantry is your oyster. Orange and rosemary is something of a classic combination; fragrance and citrus.

Recipe for Rosemary and Orange Biscotti

As you bite into your freshly made, particularly crisp biscotti the first flavour that reaches you is a subtle citrus orange taste. Nothing overwhelming, but just right. And as consistently as the orange fades, so comes through the fragrant rosemary, leaving its scent in your nostrils until washed away unceremoniously by a cup of filthy java. Bliss.

Making biscotti isn’t a difficult process. But it’s important not to over-bake the dough at the first stage. It wants to colour slightly and form a shell, but it needs to be soft enough to slice through without crumbling.

The second tricky part is knowing when your biscotti is done. Your little twice baked Italian biscuits needn’t be hard when they come out of the oven. But they jolly well should go hard – and hard throughout – once cool. We don’t want to break any dentures.

Orange and Rosemary Biscotti

Makes 10-12

Ingredients:

  • 100g plain flour
  • 60g golden caster sugar
  • ¼ tsp baking powder
  • a pinch of salt
  • a sprig of rosemary, finely chopped
  • the zest of 1 orange
  • 1 medium egg
  • 1 tbsp milk

Method:

  1. Grease and line a baking tray. Preheat your oven to 180C/160C(fan).
  2. Sieve the plain flour into a large mixing bowl. Add the sugar, baking powder, salt, rosemary and orange zest – mix thoroughly. Form a well in the middle.
  3. Whisk together the milk and egg and pour into the well. Using a fork, work the mixture into a soft dough.
  4. Turn the dough out onto a lightly floured surface, it should be very sticky. Knead it a little and form into a ball.
  5. Place your dough onto the prepared tray and form into a log roughly 9 inches in length – pat down slightly. Bake for 20-25 minutes, until hard and golden brown.
  6. Set the log aside to cool for a few minutes, before slicing diagonally into 1cm sections with a bread knife.
  7. Place the biscotti back on the tray and bake at 150C until hard and brown, remembering to turn them halfway through. This should take 15 minutes.
  8. Set aside to cool fully before eating. Best served with a strong, black coffee.

Rosemary Biscotti Recipe How to make biscotti

Cost: Perhaps the simplest of Italian desserts – If you can call biscotti a dessert – these little bites of heaven shouldn’t set you back much more than 80p.

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Salted Chocolate Chunk Cookies http://frugalfeeding.com/2015/08/20/salted-chocolate-chunk-cookies/ http://frugalfeeding.com/2015/08/20/salted-chocolate-chunk-cookies/#comments Thu, 20 Aug 2015 10:00:53 +0000 http://frugalfeeding.com/?p=8865 Cookies come but once a year in our house. They’re oh-so-wrong, yet oh-so-right, in the sense that they’re worse for you than pretty much anything, but consequently also taste better. Of course, scarcity demands indulgence and my Salted Chocolate Chunk Cookies are the culinary manifestation of such necessity. Everyone has a favourite approach to cookies.Continue reading

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How to Make Chocolate Chunk Cookies
Cookies come but once a year in our house. They’re oh-so-wrong, yet oh-so-right, in the sense that they’re worse for you than pretty much anything, but consequently also taste better. Of course, scarcity demands indulgence and my Salted Chocolate Chunk Cookies are the culinary manifestation of such necessity.

Everyone has a favourite approach to cookies. Unlike biscuits – in the British sense – there isn’t a one size fits all approach to cookies. And perhaps that’s part of their appeal. You can, within reason, do anything you like with a cookie. Salt? No problem. Chocolate? The more the merrier.

Adding salt to ingredients like caramel and chocolate has been in vogue for a few years now. It’s strange, then, that this is the first recipe I’ve written/tried that uses the combination. But it isn’t hard to see why the saline addition is so popular.

The inclusion of those few extra crystals of high-quality salt add a dimension far beyond their worth. Drawing out an even more intense flavour – as you might expect – the salt helps to elevate these salted chocolate chunk cookies over their esteemed rivals.

Salted Chocolate Chunk Cookies

You can easily make these cookies your own too. Perhaps try substituting half the chocolate for a similar quantity of walnuts. I know that would go down very well around these parts.

To be honest, cookies have never come easily to me. These are the best I’ve ever made. But if you’d like to try something a little different, my recipes for cardamom cookies and golden oat and raisin cookies are worth a try.

Salted Chocolate Chunk Cookies

Makes 10-12

Ingredients:

  • 120g caster sugar
  • 100g light brown sugar
  • 120g butter
  • 1 egg
  • ½ tsp bicarbonate of soda
  • 175g plain flour
  • 200g dark chocolate, roughly chopped
  • a pinch of salt, plus extra for sprinkling

Method:

  1. Preheat your oven to 190C/170C(fan). In a large mixing bowl, cream together the butter and sugars.
  2. Whisk the egg into the creamed ingredients, before folding through soda, plain flour, chocolate and salt.
  3. Bring the ingredients together into a large ball. Lay a sheet of baking parchment on a tray and arrange the dough into 10-12 dollops, leaving several inches between each.
  4. Bake the cookies for 8-10 minutes until golden brown. Set aside to cool before transferring to a cooling rack. Scatter with good-quality salt crystals and enjoy while still slightly warm.

Recipe for Salted Cookies Recipe for Salted Chocolate Cookies

Cost: Despite containing an exciting amount of chocolate, these chunky cookies aren’t adorned with enough expensive ingredients to set you back an eye-watering amount.

Naturally, the more expensive the chocolate you use, the dearer your cookies will be. Personally, I see little point in using irresponsibly priced chocolate in cookies; neither too cheap, nor too expensive.

Plump for something in between and you’ll have a fine batch of delicious, pain-numbingly good salted chocolate chunk cookies sitting in front of you for as little as £2.50.

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Madeira Cake http://frugalfeeding.com/2015/08/16/madeira-cake/ http://frugalfeeding.com/2015/08/16/madeira-cake/#comments Sun, 16 Aug 2015 10:00:37 +0000 http://frugalfeeding.com/?p=8846 Despite its name, Madeira Cake is a traditional British sponge cake. It has no connection with Portugal, except in name. In fact, it’s only gently flavoured with citrus – usually lemon – making it one of the simplest pound cakes in the repertoire. The reason I’m finally getting round to a recipe for Madeira cake?Continue reading

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British Madeira Cake Recipe

Despite its name, Madeira Cake is a traditional British sponge cake. It has no connection with Portugal, except in name. In fact, it’s only gently flavoured with citrus – usually lemon – making it one of the simplest pound cakes in the repertoire.

The reason I’m finally getting round to a recipe for Madeira cake? The Great British Bake Off. For those of you not in the UK, this is a baking competition held in a tent in the middle of an undisclosed British field. The cake this week? You guessed it. Madeira cake. If you’ve ever made a sponge cake, learning how to make Madeira cake couldn’t be easier. The only real difference is the addition of lemon zest, a slightly higher proportion of flour and a longer cooking time.

How To Make Madeira Cake

These differences, however small, give rise to a closer texture and the cake’s signature crack along the top. Without a crack, it’s not a Madeira cake. But follow the recipe and the crack will come.

Personally, I wouldn’t try and do anything fancy with a Madeira cake. It’s simplicity is what makes it great. Having said that, feel free to flavour it with whatever citrus fruit takes your fancy. The addition of ground almonds also works well, yielding a more complex flavour and lighter texture.

For more easy cake ideas, see my recipes for Honey Cake, Caraway Seed Cake and Blackcurrant and Mascarpone Victoria Sponge.

Madeira Cake

Makes a 2lb loaf cake

Ingredients:

  • 175g butter, softened
  • 175g caster sugar
  • 3 eggs
  • zest of 1 lemon
  • 225g self-raising flour
  • extra lemon rind for decoration

Method:

  1. Preheat your oven 170C/150C(fan). Grease and line a 2lb loaf tin.
  2. Cream together the butter and sugar in a large bowl. Beat in the eggs one by one, until you have a uniform batter.
  3. Gently fold through the lemon zest and flour. Once everything has just about come together, pour the mixture into the prepared loaf tin.
  4. Bake for 55-60 minutes, or until golden brown and cooked through. Leave to stand for 10 minutes before turning out.
  5. Set aside to cool completely before decorating and serving.

Traditional Madeira Cake Recipe Recipe for Madeira Cake

Cost: As a simple sponge cake, Madeira cake is one of the most frugal bakes. It’s delicious, without requiring anything fancy. No icing. Nothing. Consequently, you can easily bake this traditional British cake yourself for a mere £2.

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Bircher Muesli http://frugalfeeding.com/2015/07/21/bircher-muesli/ http://frugalfeeding.com/2015/07/21/bircher-muesli/#comments Tue, 21 Jul 2015 10:00:44 +0000 http://frugalfeeding.com/?p=8820 Bircher muesli this; Bircher muesli that. It seems that if you neglect to start each day with a bowl of overnight oats, then something’s awry – such is the popularity of Bircher muesli. But with breakfast preeminence comes a hefty price tag. The solution? A recipe for Homemade Bircher Muesli. Despite its current status asContinue reading

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What Is Bircher Muesli

Bircher muesli this; Bircher muesli that. It seems that if you neglect to start each day with a bowl of overnight oats, then something’s awry – such is the popularity of Bircher muesli. But with breakfast preeminence comes a hefty price tag. The solution? A recipe for Homemade Bircher Muesli.

Despite its current status as the in-vogue breakfast of the masses, the roots of Bircher muesli first began to take hold at the very beginning of the 20th Century. Invented by Swiss nutritionist, Maximilian Oskar Bircher-Brennar, this was the original rendition of the iconic cereal.

It seems strange that a breakfast designed for use in a Swiss sanitorium should become so popular over a century later. But Bircher’s faith in raw vegetables and fruits certainly rings true, now more than ever.

Bircher Muesli Recipe

That Bircher muesli is so ineffably popular in supermarkets is somewhat surprising. It’s a breakfast that demands being made the evening before consumption. You’d assume more people would be willing to spend the required 10 minutes cobbling it together. The result of homemade Bircher muesli is cheaper and more delicious; the power of convenience never ceases to amaze me.

But what is Bircher muesli if, as claimed, it is different from what we’d now define as “standard” muesli? The original recipe is far simpler than the one found below. And a little less appetising, at least in appearance.

It was essentially a mush of grated apple accompanied by a respectable ratio of oats, condensed milk, lemon juice and nuts. The creation of a physician obsessed with the restorative powers of raw vegetables and fruits. But on to the making!

Bircher Muesli

Serves 4

Ingredients:

  • 50g porridge oats
  • 10g each of jumbo oats, barley flakes & rye flakes
  • 20g plump raisins
  • 5g each of pumpkin seeds & sunflower seeds
  • 5ml lemon juice
  • 200ml whole milk
  • 40ml apple juice
  • 2 tbsp Greek yoghurt
  • 30g chopped walnuts
  • 1 large apple, grated
  • 40g dried mixed fruit, whatever you like
  • 50g raspberries

Method:

  1. In a large bowl mix together the oats, flakes, raisins, seeds, lemon juice, milk and apple juice. Cover and leave overnight in the fridge.
  2. Before serving, stir through the yoghurt, walnuts, grated apple, dried mixed fruit and 40g of the raspberries. Serve with the remaining raspberries.

Recipe for Bircher Muesli How To Make Bircher Muesli

Cost: This isn’t a basic Bircher muesli recipe – things can get a lot more bare bones than what you see before you. Despite that, four portions shouldn’t set you back much more than £1.65. Quite possibly less.

To give that some context, pots of Bircher muesli can often retail for upwards of £1.75. That means you can make your own for less than a quarter of the price. And yours will have beautifully ripe British raspberries.

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