Since we started using dried pulses for cooking the tins of butterbeans and chickpeas that are stockpiled in our cupboards have been all but forgotten about. However, leaving them go to waste clearly is not an option, so I shall be trying my hardest over the next few weeks to make use of them. This is my own recipe, though it should be mentioned that the café at which I work has served up butterbean gratin on a number of occasions. Despite the fact that this wasn’t a tried and tested recipe it was absolutely delicious. The tomato sauce was deep and rich in flavour, the butterbeans were tender and the breadcrumbs were browned to perfection. If you are in search of a delicious, light and healthy meal, look no further.
My dad recently purchased a couple of second-hand copies of Jamie Oliver’s first two books. Although I haven’t followed any recipes to their exact specifications I will have to note, in a few of my future posts, that he has provided me with a little inspiration and culinary guidance. As you have probably guessed this is one such recipe. I get the feeling that there are a couple of fairly common mistakes people tend to make when cooking their own tomato sauce, mistakes I shall attempt to rectify. Firstly, one must remember that chopped tomatoes are entirely useless and that peeled plum tomatoes are simply the only way to go. Secondly, one must cook a tomato sauce for at least an hour in order to remove any bitterness from the seeds. In fact, some Italian chefs cook theirs for up to three hours!
Some of the simplest and cheapest dishes one can make are pasta dishes. One reason for this is because pasta is so amazingly versatile. One can throw it together with all manner of things, probably because alone it doesn’t have a particularly strong taste, or a particularly individual texture. It merely provides a good body of carbohydrates for a sauce, which makes it an ideal food for here. Yet there have been very few pasta recipes posted on this blog, and I’m not quite sure why. As such, over the coming weeks I’ll seek to rectify that – after all everyone has at least some form of pasta in their cupboards, and one can pick up a 500g pack of spaghetti for a mere 41p.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.