Condiments, Salad, Side dishes, vegetarien

Minty Cucumber and Leftover Fridge Veg Pickle (25p per person)

Being Danish I absolutely adore pickles… we always have something pickled with our food! However, most of these pickles takes forever to make.. and many people back home simply buy it ready made. When it becomes autumn and if Baby “Flipper” and Toddler “Blip” allows me, I’m going to post some traditional Danish pickled recipes here. 

However, I thought I would still post my quick Minty Cucumber Pickle recipe which I mentioned yesterday. It goes so well with Asian flavours, and it’s a brilliant way of using up those sad looking vegetables from the fridge.. 

We had it with the Firecracker prawn, tofu and Chinese leaves stir-fry I made yesterday. Now, this is a very quick and more or less instant pickle, so it will only last a few days in the fridge. Also, you can use more or less what vegetables you got in the fridge or even just with cucumber and mint. Depending on what I’m serving it with, I sometimes, add some chilli flakes, but as my dish from yesterday was rather spicy in itself it wasn’t needed. 

I had some radishes and daikon that also needed using up, you could make it and it will be ready after 30 minutes. I would recommend to put the mint in at the last minute, however, if you put it in at the beginning it still tastes yummy!.

Minty cucumber pickle

Serving size – approximately 6 people

Ingredients:

1 Tbsp. Rice Vinegar
2 Tsp Toasted Sesame Oil
1 Tsp Sea Salt
1 Tsp Black Pepper
1/4 cucumber finely sliced
1/4 Daikon finely sliced
Handful Radishes, finely sliced
Small bunch of fresh mint leaves, chopped
1/2 Tbsp. Sesame Seeds (optional)
1/2 Tbsp. Chilli Flakes (optional)

Method:

  1. In a bowl, add the rice vine vinegar, sesame oil, salt and pepper together and give it a good stir. 
  2. Then finely slice the cucumber, daikon and radishes and put them in the bowl with the marinate and make sure it is proper mixed together. 
    You can use a knife if your knife skills are good enough, I used my mandolin, but be careful with your fingers!
  3. If you got the time, leave the marinate/mixture up to 30 minutes to get a nice pickle taste to it. – you can leave out this step. 
  4. Now add the chopped mint and the sesame seeds (and Chilli if using) to the pickle and mix well and it is ready to be eating. 

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Rice Vinegar 20p
Toasted Sesame Oil 20p
Sea Salt 10p
Black Pepper 3p
Cucumber 13p
Daikon 18p
Radishes 10p
Mint leaves 18p 
Sesame Seeds 10p
Chilli Flakes 5p

Total cost £1.47 – This serves around 6 people so 25p per person. 

 

Condiments, New Recipes

Using up Leftover Cream – To Make Homemade Garlic Butter (£1.79 for 250g of Garlic butter)

Lately, because the husband is doing this low carb diet, we seem to always be buying double cream. Apparently, on Atkins and Keto diets, cream is good for you? Help you lose weight… problem is that we quite often end up with some we can’t use before it runs out of date.

The other week, I needed 200 ml of double cream for a quiche, when I went to the local Co-op shop 600ml was reduced to £1.19 but 300ml was £1.39. Now, I know that we may just about have got through the 300 ml, but I wasn’t sure. Therefore, I purchased the 600ml cream to the lower price. But what to do with the remaining 400ml, I really didn’t want to waste it.

Looking in our fridge I had parsley that needed to be used up and I also had garlic in my cupboard, so I thought why not try and make homemade garlic butter? You could just make normal butter, but that wasn’t what I fancied. So therefore I decided to try this new adventure. homemade butter… And it turned out lovely, even though, it was a bit messy as I used a tiny bowl and my hand mixer started to throw butter everywhere in the end… so word of advice… use a bigger bowl!!


When the garlic butter was made I froze it and before totally set I cut it into slices, so whenever we need it we can take a slice out.


I’m always looking for ways of cutting out food waste as I think it’s a bit of a crime, there are people out there who can’t afford food for themselves or their kids.

I also think making butter would be a good project for kids when they are around 4-5 so they understand where food comes from and how it’s made. It’s such an interesting process to watch!

I must admit though that I can’t see myself making butter if it wasn’t because I had leftover double cream or found some really reduced in the super market. But to buy a full 600ml just for this, I probably wouldn’t, then I would just buy a basic butter and mix it with garlic and herbs and make that into the garlic butter.

If you purchased all the ingredients, just with the goal of making the butter then it would cost you £1.79 for 250gram.. However, because I grow my own parsley and the cream I was using was reduced, I only paid £1.03 for the garlic butter. But this would be an unfair price to put up.. as someone else may not find the reduced cream or grow their own parsley etc..

Homemade garlic butter

Now you absolutely do not need to stick to these measurements as if you have more/less cream use that.. just remember that the volume of cream becomes much less as you lose a lot of liquid making it into butter.

Ingredients:

400ml double cream
Pinch of Sea Salt
4 large garlic cloves
A bunch of parsley

Method:

  1. Place the cream in a large bowl, use a hand mixer and mix on high and keep mixing until the cream starts splitting. You will now see a lot of liquid coming out of the cream. Poor the excess liquid out of the bowl. Now you continue mixing for a bit longer, then when you don’t think more liquid is coming out of the mixture, put the butter into a colander and squeeze it, either with your CLEAN washed hands or put it in a muslin cloth and squeeze excess liquid out.
  2. Finely chop the garlic and the parsley, then add it to the butter together with a good pinch of Sea salt. Make sure it is very well mixed together.
  3. Taste the mixture, does it need more salt, parsley or garlic. If not put the mixture in baking paper or cling film and form to a sausage/square and freeze.
  4. Before the mixture is fully set take it out of the freezer and slice it. That way you can take out slices of garlic butter as you need it. It is delicious.


For this recipe, you could choose and change it as you like, really, it could be plain unsalted butter, salted butter, or you could have garlic and chilli butter. Whatever your imagination says would be nice.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Double cream £1.07
Sea Salt 10p
Garlic 12p
A bunch of parsley 50p

Total price: £1.79 for 250g.

In Tesco if you bought ready made garlic butter you would pay £2.50 for 250g so still a saving 

 

 

 

Condiments

Homemade Satay Sauce

Satay sauce, is one thing I absolutely have started to adore the last few weeks throughout my pregnancy.


It seems that the Hyperemesis Gravidarum, I have suffered so badly with until week 35 has started to lift… I can actually eat again! Amazing feeling.

I still do wake up in the night and feel sick, like last night where I had to get up at 01:00 to eat an Ice-cream, just praying that I wasn’t going to be sick. Again, this morning I felt really sick, however, I haven’t actually been sick today or yesterday… what a relief.

On the other hand, my blood pressure has gone up… so now we are watching out for sign of Pre-Eclampsia… You just can win.. but not long to go now.

Strangely enough, with my Hyperemesis Gravidarum settling down, my big craving has been all food Asian and especially anything with peanuts.

In my first pregnancy with Toddler Blip, I didn’t touch peanuts at all, due to the fact that my mum suffers badly from peanut allergy. But having spoken to midwifes, doctors, and done lots of research on the internet, there is no evidence that eating peanuts in pregnancy causes allergy in the baby. In fact, both my doctor and midwife has advised me to eat nuts/peanuts as it’s a good source of protein for me as I have been so sick…

Hence,  I decided to make my Satay Sauce, I always used to have some in the fridge/freezer as its such a good standby for an easy meal… Also, I love that it uses up the coriander stalks… I normally end up throwing them away!

Only time I normally don’t have any type of peanuts in my house is when my mum comes over, peanuts are banned up to a month before… still a risk as peanuts spores does sit in everything. But (touch wood) we have never had a problem with this yet.

This recipe, is for a basic Satay Sauce. I should add that it’s probably not authentic, however, it tastes amazing (definitely better than the one I can buy finished made from Tesco).

I will add another recipe one of the next few day as to what I use it for.. but there is so many uses… Satay chicken, Satay noodles, etc…..  

Satay sauce
Makes 140g

Ingredients:
130g crunchy peanut butter
15 g coriander stalks (or leaves)
2 tbsp toasted sesame oil
1 tbsp hot chilli oil (if you don’t want it hot, use vegetable oil)
2 tbsp soy sauce
3 garlic cloves
2 cm ginger
1 spring onion
3 tbsp water

Method:

  1. In a liquidiser or small food processer add all the ingredients together, reserving around 30g of peanut butter and blend to a paste. You could leave the hot chilli oil out, especially if you make it for kids.
  2. Now add the mixture to a small pan, adding the 30g reserved peanuts and gently warm up the mixture.. don’t let it burn.. it just need to be warmed through, you may want to add a bit extra water if it becomes too thick.
  3. Take it off the heat and put in a bowl – transferring it into a jar when cold

You can store it a few days in the fridge or freeze it.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Peanut butter 25p
Coriander stalks (or leaves) 10p
Toasted sesame oil 19p
Hot chilli oil (if you don’t want it hot, use vegetable oil) 12p
Soy sauce 11p
Garlic cloves 9p
Ginger 5p
Spring onion 10p

Total: £1.01 makes around 140g of Satay Sauce. To buy Tesco’s own jar sauce isn’t much more expensive. But I promise you this is much more delicious.
If you wonder why that glass looks so small, it’s because I already used some for a dish!

Condiments

Really hot chilli oil – homemade and cheap (83p for a bottle)

As a kid I was an extremely fussy eater, I really disliked food. I rarely ate a lot and lots of my teachers thought I had an eating disorder. I was seriously underweight throughout my childhood. But as I became Oder and especially as I started on “boarding school” it turned out that I wasn’t picky and didn’t dislike food, I just hated tasteless food.

Me as a teenager.

We had cooking lessons at the school and one of my teachers Ida loved spices. She introduced me to garlic and chilli but also really tasty Danish food and how I loved it.

I later realised that one of the reasons I probably didn’t like food was that my mum really can not cook (sorry mum), or at least only a few tasty dishes. Most of her dishes even today are some kind of stew, that consist of a horrible glue like sauce..

My family over here though are not always as enthusiastic about spicy food as me. Especially toddler Blip, who doesn’t appreciate it. So, I have compromised and now got my super cheap very spicy homemade chilli oil and also chilli sauce. Strangely enough toddler Blip always insist on trying my chilli oil every time we got pizza, and everytime spits it out.. lol

I never ad garlic to the oil due to the risk of boutalism when storing garlic in oil. The chilli oil is also brilliant to spice things up like tomato soup and last forever in the cupboard.


Chilli oil – super cheap and easy recipe

Ingredients:

250 ml vegetable oil (or a bit less than what fits into the storage jar you have chosen)

2tbsp very hot chilli flakes

Method: 

  1. Heat up the oil to approximately 130C. Turn off the heat and add the chilli flakes. They shouldn’t be frying so the start colouring, but oilmshoukd be warm enough so the chilli release the spiciness from them.
  2. Leave to cool until you can decant it into the jar.
  3. It’s now ready to be used.

Bon appetite – as my grandad would have said.

Costings:

These has been based on Tescos prices (June 2017), the chilli flakes are much cheaper though if bought at your Asian corner stores! 

Vegetable Oil (I buy 5 litres for £4.50 in Tesco every few years). 250 ml =23p

Chilli flakes = 60p

Total cost 83p