cheap, Danish, Side dishes, vegetarien

Warm Potato Salad – a Great Side Dish (45p per person)

I think I have mentioned a few times that I wasn’t the greatest fan of my mums cooking, however, one thing I remember that she did make exceptionally well, was warm potato salad. I loved the sourness off it, it almost gave another dimension to the dish. It felt lighter than a traditional potato salad.

Therefore, I called her a few weeks ago and got her to email me the recipe she used. However, it was not very precise so, a bit of this and a bit of that. However, this gave me enough to work on. So, for a few weeks, I have been perfecting my warm potato salad and finally found it good enough to give you all the recipe. This is the way I made them for our keyboarder last week.

The boys weren’t convinced about it, but then I assume it is quite an unusual flavour. They both gave them a very good try though. I will be serving them again for the boys as I believe the more times, they get to taste something the more likely they are to get to like it in the end.

Blipper has come such a long way since his little brother was born. When I was pregnant with Flipper, I was so poorly due to Hyperemesis gravidarum that the first 7-8 months I allowed him to live on cereal, pizza and ice-cream. This meant that he really started to dislike trying things. But now 18 months on, and he is amazing at trying new flavours.

The main difference is that I changed the way we serve the food. Instead of serving the food on individual plates I changed it, so all the food is served on big serving platters at the middle of the table, and no alternatives, so what we serve is what there to eat. I believe that when food is served up attractively both adults and kids are more likely to try the food. Since we changed the way food is served Blipper and Flipper seem so much happier at meal times since they don’t have any alternatives. Obviously, there will be times where I serve something different for them both, mainly when I cook something extremely spicy.

Another change I have done, is that Blipper get one day a week where he can choose what we eat, normally Fridays. This week he got to choose on a Thursday as tomorrow is Bank Holiday Friday and Bank Holidays, I like to choose, as it needs to fit in to the rest of our plans.

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Warm Potato Salad

Serves 4

Ingredients:

800g Small potatoes
6 Spring onions, white and green parts
50g Butter, unsalted
150ml water
2 tbsp Apple cider vinegar (or normal vinegar)
1 tbsp Dijon Mustard
1 tbsp Sugar
2 tsp Salt (1 is for boiling the potatoes)
Salt and Pepper to taste.

Method:

  1. Peel the potatoes and halve any that are too big.
  2. Fill up a pot with water and add the Salt then boil the potatoes until just cooked through.
  3. Cut the potatoes into 1 cm thick discs, leave them to cool down whilst preparing the rest of the ingredients.
  4. Now rinse the spring onions and cut them into fine slices. Keep the Green parts aside.
  5. Pour 150ml of water into a pot, then add the vinegar, sugar, salt and the white part of the spring onions. Boil it for 2-3 minutes or until the spring onions are soft. Then add the mustard and butter to the pot and wait for the butter to melt.
  6. Add the Potatoes to the mixture and gently mix the potatoes into the mixture, be careful to not over mix as you don’t want the potatoes to break up. Slowly bring the mixture back up to a gentle boil, before turning it off. The potatoes should be warmed through before turning the mixture off.
  7. Before serving, taste and season with extra salt and pepper if needed then add the green part of the spring onion to the mixture and gentle mix it through.
  8. Serve warm or lukewarm as a side dish to any meat such as Meatballs (frikadelle), Karbonader, pork steaks etc.

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Bon Appetite as my grandad would have said.

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per April 2019).

Ingredients:

Potatoes (£1.00/1000g)x800g = 80p
Spring onions (6 in a bunch)= 55p
Butter (£1.50/250g)x50g = 30p
Tesco Cider Vinegar (£0.80/350ml)x30ml = 7p
Dijon Mustard (£0.55/185g) x 15g = 5p
Sugar (0.69/1000g)x10g= 1p
Cooking salt (£1.10/3000g)x10g= 1p
Salt and Pepper to taste. 2p

Total cost = £1.81
Per portion (£1.81/4) = £0.45 per portion

 

Beef, cheap, Danish, Meats, Pork

Danish Breaded Meatballs – Karbonader, (57p per meatball)

Not sure we got an expression for it here in the UK, but in Denmark there is certain types of food we call for Grandma Food (Mormor Mad). This is typically traditional Danish dishes that our grandparents used to make or food that the younger generation got a lovely memory of being served as a child.

It’s not a specific meal but loads of different meals and everyone got their own favourites. For me, one of the dishes I remember with great fondness is Karbonader or Danish Breaded Meatballs. It wasn’t my grandma who I remember cooking it, but my lovely Aunt Sonja and my Dads Sister Ingrid. I still can remember visiting my Uncle and Aunt and stepping into the kitchen where a frying pan with Karbonader being cooked and an amazing aroma that came from it. I used to long for the food Sonja cooked and it was always a pleasure to visit, not only for the food obviously but also for the company.

Often when I visited, I would go with my uncle to the farm and see the cows coming in and being milked, it was lots of fun. I remember tasting the fresh milk straight from the cow, it was still warm and delicious! we would be allowed to feed the animals and see how they went from calves to full grown cows; it was an amazing experience. When we were finished being outside, we were starving and ready for dinner time!

I seem to remember that my Aunties Karbonader was served with new boiled potatoes and a delicious brown sauce. However, I also loved when it was served with a warm sweet and sour potato salad. Which is what I served it with for my boys, together with sweet corns, peas and carrots and some pickled beetroots and a lemon wedge.

Most of my meals seems to have sweetcorn, peas and carrots in fairness. Just because I know both boys like those vegetables and therefore will eat them quite happily. I like to ensure that they get enough vegetables as its full of vitamins.

Now, I must add this is probably not the healthiest recipe as its breaded and fried in oil and butter… but please try it as its yummy. I know there is quite a few different recipes for karbonader, however, this is mine. Both Flipper and Blip ate the meat and vegetables, but neither was keen on the potato salad. Luckily, I had a leftover Yorkshire pudding and some garlic bread for them on the side. But at least they tried it.

I make mine a bit smaller than they normally should be, as neither of my boys could eat that much meat and I would struggle as well. Normally its 300g of meat to two kabonader. So Instead of getting five Karbonader out of my 750g meat, I made 7.

Danish Breaded Meatballs (Karbonader)

Feeds 4 -6 adults

Ingredients:

750g Mixed Beef and Pork Mince
3 Tbsp flour
2 Eggs
2 Tbsp Oil
2 Tbsp Salted Butter
300 Ml Breadcrumbs (preferable coarse breadcrumbs)
Salt and pepper

Method:

  1. Crack the eggs and whisk them in a bowl.
  2. Form the meatballs (if you have bought the beef and pork mince separately, you should mix it together before forming the meatballs).
  3. Season the meatball generously with salt and pepper on both sides.
  4. Then dip the meatballs first in flour then into the egg mixture and lastly into the breadcrumbs. Put on a plate until you have formed them all.
  5. Now heat the butter and oil on a large frying pan, and when warm brown each of the Karbonader for about 1 minute on each side. Then turn the heat down to medium heat and finish cooking them for about 5-7 minutes on each side or until finished. (this depends on the size of the meatballs).
  6. Best enjoyed straight away.

Bon Appetite as my grandad would have said.

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per April 2019).

I used Aldi’s Mince as they had a combination off both and was reduced. I also use my own breadcrumbs, simply made with any stale bread I got and then kept in my freezer until needed.

Ingredients:

Pork mince (£1.99/500g)x375g= £1.50
Beef Mince (£1.49/500g)x375g = £1.12
Flour (0.45/1500g)x10g= 1p
Eggs = 16p
Oil (£3.50/5000)x30ml =3p
Butter = £1.50/250g)x30g =18p
Breadcrumbs (preferable coarse breadcrumbs) (0.80/2)= 40p
Salt and pepper 2p

Total cost = £3.42
Per portion (£3.42/6) = £0.57 per portion

 

Beef, middle eastern

Lazy Beef Tagine (£1.17 per portion)

I used to have a Tagine years ago, however, we broke the lid by mistake. I never got around to replace it as I always seemed to have other things to use my money on. The other day I went into a small charity shop on my way back from a friend’s house and there I found a brand-new Tagine!! It even had the sticker on it with original price £20.00 and the care instructions of how to care for it. I snapped it up for a few pounds.

When I got home, I immediately started to think, what can I cook in my tagine, and I went through my freezers. Two recipes came in mind, my Moroccan inspired chicken recipe or the Lazy beef tagine which I used to cook a lot. I had both chicken and stewing beef in the freezer. In the end I decided to use the reduced 95p Stewing Beef, I had picked up from The Co-op.

I was going to serve this for Blip and Flipper as dinner, but plans changed, and I was getting a friend over for lunch the next day. I thought this would be much more appreciated by her, than by my two wonderful boys.. Especially, as I wanted to serve it with a quinoa salad, Babaganoush and Tzaziki.

Don’t get me wrong I love serving healthy interesting food for my two boys, but occasionally it is nice to serve it to another adult who really appreciates it. Instead my two boys and I had reduced meatballs and pasta for dinner (£1.35 for 12 meatballs).

This tagine dish can be made in the slow cooker as well or as a casserole dish as well. What I like about the tagine is that it is very easy and the flavour seems to be much better than when you use a slow cooker. All you do is literally to put all the ingredients into the tagine and leave it to be. Make sure to cook it low and slow, to ensure tender meat. It could be served with couscous or as here with quinoa or even rice, depending how you like it.

Even a big bowl of salad with some flatbreads on the side. The dish taste even better the following day.

Lazy Beef Tagine

Serves 4-6

Ingredients

400g Stewing Beef, Diced
1 Can chopped tomatoes
5 medium potatoes
1 Can chick peas, including liquid
1 medium onion finely chopped
2 medium sized carrots, chopped
3 garlic cloves finely chopped
1 lemon
1 tbsp oil
2 tsp turmeric
2 tsp Cumin
½ tsp Ginger
Salt and pepper to taste.
Roughly chopped parsley for the top

Method:

  1. Turn the oven on to 160C (140C if fan assisted).
  2. Finely chop the onion, peel the garlic, peel the potatoes and quarter them, peel the carrots and slice them into 1 cm discs.
  3. Add the oil in a pan and fry the onions until they take a brown almost burnt colour on the edges. Then add all the spices to the mix and fry for another minute.
  4. Now add the tin of chickpeas including the liquid and the chopped tomatoes to the tagine, then add the fried onions, squeeze the garlic in and add potatoes and carrots, mix it together. Add the beef to the mixture and mix it all.
  5. Place two half lemons to it, then top up with water, about 200 (depending on the size of the tagine, be carefull to not overfill it). season with ½ teaspoon of salt and pepper.
  6. Put the lid on and place the tagine in the bottom of the oven cooking it for 1 hour 45 minutes.
  7. Be careful when you take it out as the steam builds up inside it. Now taste the tagine and season accordingly.
  8. Scatter the chopped parsley on top before serving.
  9. Serve with couscous or quinoa salad.

 

 

Bon Appetite as my grandad would have said.

 

 

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per March 2019).

Ingredients:

Stewing Beef £2.59
Chopped tomatoes 30p
Potatoes 50p
Chick peas 40p
Onion 18p
Carrots 12p
Garlic cloves 9p
Lemon 19p
Oil 1p
Turmeric 2p
Cumin 2p
Ginger 1p
Salt and pepper.2p
Parsley 23p

Total cost = £4.66,  Per portion (4.66/4) = £1.17 per portion

 

 

 

cheap, Chicken

Chicken, Leek and Mushroom Pie- (84p per portion)

My grandparents who I was very close to always used to say, waste not want not. They both experienced the shortage of food, under the war and also the shortage of other necessities in those years. My grandad especially hated food waste, he remembered the depression and people queuing for food. My grandma was more off a practical cook instead of an experimental cook. She often cooked the same things. But what she cooked, she cooked really well, especially her biscuits. 

However, it never occurred to me how much the things my grandparents used to say to me as a child has actually stuck with me. I hate waste, I hate throwing good food out. Also, I use my nose and my eyes to judge whether food is still ok to eat. I think a lot of people have become way too reliant on the best before and use by date. I rarely stick to that, except when it comes to mussels and other sea food like that. But only because I once became really ill eating sea food that was well out off date, a friend cooked it for me… and ohh we were sick…

It’s a good thing I’m not too bothered about the dates, as I now tend to pop to my local shop in the evenings. Often, I pick up amazing offers at either 7pm when it’s 75% off the price and 9pm where its 90% of the price or 10p each item. The Other day I picked up lots of reduced Chicken… Drumsticks and whole chickens for 10p each!! I made a roast chicken not long ago for friends, I kept the carcasses and stripped off any meat we didn’t eat. I also stripped some meat of drumsticks that we didn’t get through. I have been keeping it all in the freezer.

This week Flipper has been poorly with tonsillitis and double-sided ear-infection and as he was relaxing, I spend all of Tuesday cooking, he loves being around whilst I cook. I made a lovely chicken soup on the carcasses and with the leftover meat (see my previous blog) and I made this chicken pie containing reduced mushrooms, leek, bacon and the leftover chicken together with a bit of the soup to make a yummy filling. I also had puff pastry, just the basic ready-made stuff from the super market. That’s one thing I can’t be bothered to make from scratch I must admit.

Blip really enjoyed the food, Flipper tried it, but with his hurting throat and ears he really wasn’t too interested. Luckily, he finally seems to be recovering.

I served the pie with green trees (broccoli) and yellow tree trunks (baby corns) which I had found reduced as well. Blip won’t eat them if I call it broccoli and baby corns. We also had potatoes on the side.

Chicken Pie

Serves 4 – 6 people

Ingredients

1 packet puff pastry
Leftover meat from chicken (approximately 400g)
1 leek
4 rashers of streaky bacon (or cooking bacon)
250 g closed cup mushrooms
1 garlic clove, grated
½ teaspoon nutmeg
250ml chicken stock (or leftover soup)
100 g cream cheese
100 g Greek yoghurt
1tbsp plain flour
Salt and pepper
1 tbsp oil 

Method:

  1. Take the puff pastry out of the fridge and leave out for about 10 to 15 minutes before using. Clean the leeks thoroughly then cut them into 1 cm discs, set aside. 
  2. Clean and quarter the mushrooms and put aside. 
  3. Make sure the chicken is made into small pieces and all deboned. 
  4. Chop the bacon into small squares. 
  5.  Now line the pie tray with 2/3 of the puff pastry, reserving the rest for the lid, ( I use a non stick tray so its not necessary to grease it first).  Place thelined  pie tray in the fridge until it needs using. 
  6. If cooking the pie straight away, turn the oven on now to 180C (fan oven) or 200C traditional oven. 
  7. Add the oil to a frying pan and fry the bacon on a medium heat until crispy and then set the bacon aside. 
  8.   In the fat from the bacon add the mushrooms, garlic, leeks and saute until the leeks has softened. Then add the chicken and stir.
  9. Now add in the yoghurt, cream cheese, nutmeg and 200 ml of chicken stock mix it well and leave to simmer for about 5 minutes. 
  10. Whilst the mixture is simmering, add the flour to the remainder of the chicken stock and mix it until it forms a paste. 
  11. Now add the flour mixture to the filling, mix and simmer for another 1-2 minutes, the mixture should have thickened up. Taste the mixture and season accordingly with salt and pepper.
  12. Add the filling to the Pie tray and place the remaining pastry on top so it forms a lid. You can decorate it with any of cut pastry if you wish. Ensure you make 1 or 2 holes in the pastry so steam can escape. 
  13. Place in the warm oven and bake for about 20 minutes or until the pastry is nice golden and flaky. 
  14. Serve with vegetables of your choice and potato bits.

 

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Bon Appetite as my grandad would have said.

 

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per March 2019).

 

–      This time costings are harder as I’m using a leftover chicken. However, I have calculated it on ½ a leftover medium chicken from Tesco 1.3-1.5 kg.


Puff pastry £1.30
Chicken £1.50
Leek (£1.50/3)x1 =50p
Bacon (£1.25/14)x4 = 36p
Mushrooms (95p/300g)x250g=80p
Garlic clove 3p
Nutmeg 2p
Chicken stock (or leftover soup) (50p/10)x1 =5p
Cream cheese (49p/200g)x100g = 25p
Greek yoghurt (85p/500g)x100g =17p
Plain flour (45p/1500g)x 10g = 3p
Salt and pepper 2p
Oil (£3.50/5000ml)x15ml =1p

 Total cost £5.04  – Per Portion (£5.04/6)= 84p

 

 

cheap, Chicken, Meats, Soup

Waste Not Want Not – Chicken Soup – (94p per portion)

When I was about 9, my parents got divorced. The best thing they ever did in my opinion. They are as different as the sun and the moon and neither me or my brother have ever had any doubt that it was the best thing, they did for us. However, it brought a lot off changes into our lives. Some of them were good changes, however, it also brought its challenges with them.

I had to stay with my mum whilst my brother stayed with my dad. My brother is 4 years older than me. We were very close and still are very close, even when we don’t see each other that often.  I was only allowed to see my dad every other weekend and it was hard, as I had always been very close to my dad. Anyone who knows us, says there is no doubt I’m his daughter. Both with looks and the ways we are. I got a lot of positive traits from my dad.

One of the things I really enjoyed when I used to visit my dad and brother in the weekends, was the food he used to cook for us. My dad is a really good cook, he loves cooking and puts a lot of care into it.  Whereabout my mums cooking is rather horrendous (sorry mum) and more, let’s put this in a pot and cook it as quickly as possible. My mum’s food is either really plain or very hot and unbalanced.  There are only one or two meals she really cooks to perfection.

One of the things my dad often cooked for us was soup, not always chicken soup but often and ohh my days how I loved it! To this day when I visit my dad in Denmark, I always ask him if he can make me soup. He normally does it as he knows it makes me very happy!

I have recreated the recipe he used, however, changed it slightly as I wanted to make it from leftover chicken from Sunday roast, instead of from a whole chicken.  It almost tastes the same, but it will never be as delicious as the one my dad makes. Even if I use his recipe, it’s just not quite right.

Also, I haven’t made the traditional Danish meatballs and flour balls (melboller) we normally add to the soup back in Denmark, mainly as I still haven’t mastered the technique and they therefor don’t taste quite right.

The good thing is, that if you got enough leftover chicken meat and about 250ml soup you can turn all of this into a gorgeous chicken pie. If you are planning to make a pie, then you need about an extra 400g of chicken and 250 ml of soup.

Blip enjoyed the soup, Flipper didn’t but then he does have tonsillitis and an ear infection.

I served the soup as a starter before the chicken pie and I also have had it a few more times since.

I added a bit of pasta in for the kids, however, you can leave this out if you wish.  I would recommend Anellini or Filini pasta, as they take very little time to heat up. You would only need a small handful of this.

The soup freezes perfectly as well

Chicken soup

Serves

At least,  4 as a main course.

Ingredients

For the soup:

1 carcase
1 onion
2 Carrots
1 leek (green and white part)
1 thumb sized piece of fresh ginger
2 celery sticks
2 whole garlic cloves.
2 litters of water
Salt and pepper

Filling for the soup:

400 g chicken
2 leeks
2 carrots
50g Anellini or Filini Pasta (optional)
Salt and pepper

Method:

  1. Clean the leek and chop into 1 cm discs, also cut the carrots into 1 cm pieces, cut the onion into quarters, unpeel the garlic and slice the ginger into 5 match sticks.
  2. Add the carcase to the pot, and all the vegetables for the soup, (remember to reserve the vegetables that are for the filling of the soup). Now add the 2 litters of water and a teaspoon of salt and pepper. Put the lid on and gentle boil the soup for 1 hour and 15 minutes.
  3. If any white forms on the soup whilst simmering, gently remove with a spoon and continue to cook. You may have to do this several times during the cooking time. This ensures that the soup stay nice and clear.
  4. Now prepare the filling for the soup, ensuring the leftover chicken is cut into bite size pieces, peel the carrot and cut into 1 cm round disks. Also ensure to clean the leeks thoroughly and cut into 1 cm disks.
  5. After the 1hour and 15 minutes is up, sieve the soup and discard all the vegetables and the carcase of the chicken.
  6. Place the now clear soup back on the stove, season with salt and pepper and add all the filling for the soup. Including the pasta if you are planning to use it. Let it simmer for another 15 minutes or until the carrots are nice and soft.

 

Bon Appetite as my grandad would have said.

 

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per March 2019).

–          This time costings are harder as I’m using a leftover chicken. However, I have calculated it on ½ a leftover medium chicken from Tesco 1.3-1.5 kg.

 

Ingredients:

Chicken +(carcase) £1.50

Onion 10p

Carrots 18p

Leek £1.50

Ginger 15p

Celery sticks 10p

Garlic cloves. 6p

Pasta 99p/400g) x50g = 13p (https://www.tesco.com/groceries/en-GB/products/259347043)

Salt and pepper 2p

Total cost = £3.74 Per portion (3.74/4) = 94p per portion

 

cheap, vegetarien

Baked Eggs Also Known as Turkish Eggs.. (85p per portion)

Now, you may be wondering why I haven’t been updating my blog for a while, but since my last post I have had contractions on and off, and my midwife has said that I’m in beginning stages of labour. Well, this has gone on for a week now (I’m 39 weeks) and I’m getting increasingly impatient and moody. This has meant that looking at my blog or even writing or cooking has been the last thing on my mind… Instead, I have tried to keep my head nice and calm and not lose it (too often) with Toddler “Blip” and the Husband.

But, as nothing seems to be happening, I have decided I better try and get this labour on its way. Let’s just say I have tried walking, up and down stairs and all the other tricks in the book, but spicy food I haven’t really done yet. So therefore, this dish is perfect, especially with the extra chilli (you can leave this out).  Also, I have been craving baked eggs for a while. Now if you are purist and like your recipes to be authentic please look away, as this recipe is not authentic, I have added my own spin to the Turkish baked eggs also known as Shakshuka. To stretch it further I have occasionally (not this time) added a can of chickpeas to it.

I’m a huge fan of aubergines, and often got 1 laying around in my fridge, and I find it especially good in this dish. It’s not in the traditional recipes I normally have seen, but trust me its nice. I have also added extra chilli, well to be exact a full chilli instead of the half I would normally add (well I did say I wanted this labour to progress!). But please feel free to leave it out or use as much as you like.

There are loads of different versions of this dish, also with chorizo which is wonderful.

One of the things I find really important when you cook is to amend the dishes to fit in with you and your families taste. No point in making something that you already know the family don’t like, so if a dish calls for coriander and you really dislike it, CHANGE it…. It’s your food and your dish!.

As this dish is spicy, I’m not expecting Toddler “Blip” to eat it, he will have a taste, but got him a portion of his favourite n food at the moment, Macaroni Pasta.. If you got kids and you still want it to be spicy, you could just do as I sometimes do with dishes, and add chilli oil to your finished dish.

Normally, I would serve this dish in the big frying pan, or cast iron pan, with all 4 eggs baked at the same time. But as the Husband was coming home later, and he wanted one portion for lunch, and I want a portion tomorrow as well, I ended up making the tomato base first, then reheating it all with the individual eggs. You also, put this in individual ramekins and then bake, perfect for lunch.

The tomato sauce before the eggs are added. 

I do apologies, it may be a while before I add another blog post, depending on when Baby “Flipper” actually decides to do his appearance, I will update you when we know more. 😊

Baked eggs

Serves 4

Ingredients:

2 tbsp veg oil
1 Red or green bell pepper, cut into thin strips
1 Medium white onion finely chopped
½ Medium aubergine, cut into 1cm matchsticks (optional)
3 Garlic cloves minced
½-1 Red hot chilli finely chopped (optional, or to taste)
1 Tsp cumin
1 Tsp smoked paprika
1 Can chopped tomatoes
125g Roughly chopped spinach
1/2 Tsp salt
1 tsp Pepper
4 Eggs
Parsley – Small bunch,  (roughly chopped) to serve  

Method:

  • Firstly, add the oil to a pan, then add the chopped onion and peppers to the pan, cook for 4 minutes on a medium heat until starting to soften. Now add the Aubergine, and cook for a further 4 minutes, until the onions are translucent and the pepper and aubergine has become soft.
  • Now, add the garlic, chilli, paprika and cumin and cook for a further minute.
  • Add the chopped tomatoes to the mixture, fill up the tin again and add the same amount of water to the pan, then add the salt and pepper. Leave the pan to simmer for 15-20 minutes on a medium heat or until the sauce is thickened.
  • Now add the chopped spinach and stir it through until wilted, adjust the seasoning.
  • Make 4 wells (holes) in the sauce and add the eggs, you can now either put a lid on top of the pan and let it set, or place it under the grill for a few minutes. But keep a good eye on it, you don’t want it totally set, the yolk should still be runny.
  • Serve it with the chopped parsley on top, and just a pinch of smoked paprika.
  • It taste really good with a nice piece of bread on the side as well. But there are lots of different options for toppings though, avocado, feta cheese etc. Let your imagination go wild.  

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 August 2017)

Ingredients:

Vegetable oil 6p
Bell Pepper 52p
Medium onion 10p
Aubergine 35p
Tinned tomato 31p
Spinach 95p
Garlic 9p
Chilli 30p
Cumin 5p
Smoked paprika 5p
Eggs 32p
½ tsp salt 1p
Pepper 1p
Parsley 25p

Total price: £3.37  (per portion 85p) 

 

cheap, Fish, Frozen fish, Low carb, Savoury

Low Carb Fish – 12 fish cakes £1.84 or 16p per cake.

 

Now, I cooked and wrote down this recipe a few weeks ago, but never got around to post it to my blog. Being busy with Toddler “Blip” and having a few rough days again with Hyperemisis Gravidarum.

Now, why I though, making fish cakes for my husband was a good idea when feeling rubbish.. (it must be love).. At least I’m much better than in the beginning of the pregnancy, and managed to survive it, with only a couple of times having to lay down on the sofa… Ohh.. I can’t wait to see Baby “Flipper”.. until week 30 of my pregnancy, I couldn’t even open a cookbook, I was feeling so badly.. but now I can actually manage. I’m still on 3 different types of medication, and the one day I forget even one pill I’m in big big trouble. But then the family still needs to be fed.

What surprised me mostly, was that when I served this for Toddler “Blip” he happily ate a whole fish cake and asked for seconds. I served it with potatoes for him (he needs the carbs) and some salad. I ended up having a rice cracker. Which is totally against my house rules, which states that everyone eats the same or go hungry, no I don’t actually starve Toddler “Blip” but he has to try the food. If not, I’ll end up cooking 3 different types of dinners, which I can’t be bothered to do. But having Hyperemisis Gravidarum, whatever, gets you through is allowed.

My husband had it with a huge portion of salad with homemade Tartare sauce. The following day he took it with him for lunch, with salad and some fried Halloumi on the side.

I should add that I felt so horrible when I cooked this that I never managed to take a picture of the fishcakes on its own. The picture was taken by the husband when he put together his lunch in the morning!.

The husband did ask me to make it again for him, and for me, that is always a good indicator to if he likes the food or not. I must admit that I won’t be making anything with fish again for a whilst… not until I’m well over this pregnancy!!

Low Carb Fish cakes

Serves 4 – Makes 12 small cakes.

Ingredients:

200g white fish deboned
50 g of either Rocket, Spinach or Watercress (I used a mixture of all 3)
1 small onion
2 garlic cloves (optional)
1 large egg (or 2 small eggs)
1 tsp salt
1 tsp pepper
1 tsp turmeric
½ tbsp lemon juice (optional)
Zest of a lemon (optional)
2 tbsp veg oil for frying

Method:

If the fish is frozen, ensure to fully defrost the fish before preparing the fish cakes. In a food processor, coarsely chop the fish, (make sure it doesn’t become mushy). Then put the mixture into a bowl, (if the fish was frozen beforehand, you may want to put it in a colander to ensure any excess liquid drips off).

In the same food processor, add the onion, garlic, and rocket/spinach and mix until it has become finely chopped. This could be done by hand as well.

Mix it all together, adding, salt pepper, turmeric, lemon juice and the zest of a lemon.

Form the fish cakes into 12 small fish cakes or 8 larger ones. Then fry until golden in vegetable oil in a frying pan, make sure to not flip them too early, as this will make them break up.

These fish cakes can be enjoyed either cold or hot.

Carb count

I used the Fitness Pall App to calculate this.

Because there is no potato, or flour in this recipe, 12 fishcakes, comes in at 11 Carbs in total, which about 2.75 per person. – It does however, mean that the texture is different compared to normal fish cakes, and they break up more easily when cooking them.

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)

Ingredients:

Tesco Everyday Value white fish fillets (£2.00 /520g)x200g =77p
Rocket/spinach/watercress (£1.00/80g)x50g =63p
Onion 5p
Garlic 6p
Egg 8p
Salt 1p
Pepper 1p
Turmeric 2p
Lemon juice – 18p (approximately ½ lemon).
Zest of a lemon – Free, as you are using the lemon for juice.
Veg oil  (£2.95/3000ml)x30 ml = 3p

Total cost = £1.84 for 12. Per fish cake 15p