Cakes, Danish, Desert

Grandmas Apple cake – Traditional Danish cake

Some of you may wonder why I haven’t posted until this afternoon, main reason was that Toddler “Blip” hasn’t been feeling too well this weekend. A “lovely” tommy bug, which I’m praying that I’m not getting. Being 37 weeks pregnant I really do not need that. The husband also wasn’t feeling too well.

Anyhow, today, Monday and Toddler “Blip” seems much much better, but I decided it probably was better to keep him home from nursery today. So, he requested to bake a cake, this definitely indicates he is better. How proud he was when we finished baking that cake!

I have been looking through, some old recipes, I got from my dad, they belonged to my grandma and are mostly written on small random pieces of paper and very few instructions. Therefore, I had to use a bit of my baking knowledge and the memories I got of apple cake. I never met my paternal grandparent as they passed away before I was born. But this type of cake is very popular back home or at least it used to be. I have baked it a few times now and made sure to perfect the recipe.


Really, it’s more of an Autumn cake I would say but you can bake it at any time, served nicely on a lovely plate a cup of tea and with whipped cream, this is so cosy or as you would say in Denmark, it is proper Hyggeligt!

The recipe card said use down fall apples, I think this was meant to be in Autumn, when you collected the apples from the trees and they were a bit bruised etc. I just used some wrinkled apples we had in the fruit bowl, I always seems to end up with some that are a bit wrinkled.

By the way, as you can see the kitchen was a proper mess, why? because, I didn’t follow any of my own guidelines for cooking with a toddler… LoL.. yes, there is a reason I normally follow them. I think that pregnancy is making my brain a bit fuzzy!

Grandmas Apple cake

Serves: 9 pieces

Ingredients:

3 apples
1 ½ tbsp cinnamon
2 eggs
125 g unsalted butter
250 g granulated sugar
250 g plain flour
2.5 tsp baking powder
150 ml milk

Topping:

1 apple
1 tsp cinnamon
1 tbsp granulated sugar

Method:

Start by peeling and cutting 3 of the 4 apples into squares, add to a bowl, mix with the cinnamon and leave to the side. Peel and cut the remaining apple in to thin wedges, leave for the top of the cake.

Melt the butter in a pot, whilst melting combine the eggs and sugar in another bowl and mix with a hand mixer until it is a white and airy mixture.

Then mix in the flour (I don’t sieve it), baking powder, milk, and melted butter when all combined you should add the apple pieces. Make sure it is well combined.

Pour the mixture into a baking tray lined with baking paper 9”x9” (23cmx23cm) approximately.  Then add the reserved apple wedges to the top and sprinkle cinnamon and sugar over the top.

Bake for approximately 1 hour at 180C in fan oven or until a knife/skewer comes out clean.

This can be eaten straight away and warm, or you can serve it with whipped cream or I seem to remember it was served with Crème Fraise.  Alternatively, you could just eat it as it is.

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) – I would recommend for spices to look in your local Asian grocery stores, you can get it much cheaper.

Ingredients:

Apples 60p (6 in a packet for 89p)
Cinnamon 40p (if you buy it from an Asian Grocer it is much cheaper)
Eggs 16p
Sugar 17p
Butter 65p
Plain flour 9p
2.5 tsp baking powder 8p
Milk 7p

Total: £2.22, (per piece 25p)

 

Asian, cheap, Chicken, Chinese, Fakeaway, Freezer challange

Sweet and Sticky Chilli Chinese Chicken Fakeaway Stir fry (89p per portion) – The Freezer Challenge

Freezer challenge 

As I mentioned in my post yesterday, I’m doing a bit of a freezer challenge, as we got way too much random stuff in the freezer that needs using up. I would like to get as much of it used before the baby arrives. However, I do think I have started way too late to achieve this, but never mind.

My husband was away yesterday for a business meeting, so only needed to cook for myself and Toddler “Blip”, however, I still ended up cooking for 4. At least I can freeze the portions and I got some ready meals for when the baby arrives.

Now, you may ask what is a Fakeaway? In my opinion, it is exactly the same as a takeaway, except that it is made at home and it resembles a takeaway. I always, like to cook from scratch, one, it is cheap, two, I know what goes into the food and three I know how fresh it is.

In the freezer, I had quite a bit of chicken, 2 drumsticks and 4 chicken thighs. In general, I like to use chicken thighs instead of chicken breast for stir-fries, it got more taste and it is much cheaper. I must have been lazy when I froze the thighs, (or just pregnant) as I froze them with skin on and bones in. But never mind, I defrosted it and removed bones from thighs and drumsticks and there was almost 450g of meat. Which is a perfect amount for 4. But you can use more/less as it fits with your family, don’t forget you can always bulk it out with more vegetables.

Now, with the skin and bones, don’t throw it away, instead debone them and remove the skin then put it in a separate freezer bag and keep in the freezer, until you got quite a large portion. Why you may ask? Because it makes a fantastic stock (almost for free). I will post the recipe for that another day.

I served the Fakeaway with rice which Toddler “Blip” loves. He tried the chicken and vegetables but wasn’t keen, but at least he tried it.

Also, because I cook it wanting my son to eat it, I don’t add the chilli, but use my special chilli oil instead.

Sweet and Sticky Chilli Chicken Stir-fry

Serves 4

Ingredients

450g chicken thighs (bones and skin removed) cut in chunks
1 Tbsp vegetable oil
3 Cloves of Garlic (finely sliced)
2 Cm Ginger finely cut (finely sliced)
2 Hot Dried Chillies (or 2 teaspoons hot chilli flakes or to taste)
1 Medium onion (cut into wedges)
2 Medium carrots (cut into slices)
1-1/2 bell peppers cut into bite size pieces (I used a combination of red, yellow and green, but you could choose just one colour)
3-4 Medium Mushrooms (quartered)
Handful Sugar Snap Peas
2 Spring onions (diagonally sliced)
1/2 tin pineapple pieces (reserve juice for Marinade)
Handful Salted Cashew nuts (optional)

Marinade

All the juice from the Pineapple tin
3 tbsp ketchup
1 tbsp tomato puree
1 tbsp brown sugar
1 tbsp grated ginger
2 cloves garlic minced
2 tbsp Soy Sauce
½ tsp salt
1 tsp pepper
1 tbsp Corn flour
Served with rice for four, approx. 240g

Method:

This dish is really best if you can let the chicken marinate for a few hours or overnight. I marinated it for 6 hours. However, even if you just marinated it for half an hour it would still taste amazing.

Start by mixing all the ingredients for the marinate, leaving the corn flour out, this needs to be added at the last minute when cooking. Then cut the chicken into bite size pieces and combine with the marinate. Leave covered in the fridge until needed.

Because this is a quick cook, you need to prepare all your vegetables before starting to cook. You won’t have time to do it as you go along.

Slice the garlic and ginger and place in a bowl with the chilli. Then cut the onion and carrot, and bell peppers and place together with the mushrooms and place in a different bowl. Then wash the sugar snap peas and place it in a bowl with the spring onions.

Have the pineapple pieces ready and the cashews if using them.

The cooking

Cook rice as per packet, or your preferred method (I use a rice cooker)

In a none stick wok, add the oil, and bring it up to high heat, then add the garlic, chilli and ginger and fry it for around 30seconds to 1 minutes. Now, with a slotted spoon remove the chicken from the marinate and place in the wok (reserve the marinate, we need this later). Now stir-fry the chicken for around 2-3 minutes until its coloured all over. If you find that a lot of marinate came into the wok, then pour it off back into the reserved marinade.

Now add the onion and the carrot to the wok and cook for a further 2 minutes. Then add the bell peppers and mushrooms cook for another minute. Then add the pineapple pieces and pour in the reserved marinade (except for 2 tbsp worth), give the mixture a good mix and cook for around another 2 minutes, until it starts slightly reducing. Then mix the corn flour into the last bit of marinade and pour it into the wok give it a good stir. At this point add the Mangetout and spring onions. Cook until it got a sticky consistency, shouldn’t take long.

Serve, with the cashews on top, with steamed rice on the side. Prawn crackers goes well with 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)

Ingredients:

Chicken thighs 99p
Vegetable oil 3p
Garlic 9p
Ginger 10p
Dried Chillies 5p (bought at Asian Grocer)
Medium onion 10p
Medium carrots 5p
Bell Peppers 46p
Mushrooms 20p
Sugar Snap Peas 35p
Spring onions 10p
Pineapple pieces 30
Cashew nuts 20p

Marinade

Ketchup 5p
Tomato puree 5p
Brown sugar 5p
Ginger 10p
Garlic 6p
Soy Sauce 10p
½ tsp salt 1p
Pepper 1p
Corn flour 3p
Rice 11p

Total price: £3.59  (per portion 90p)  

 

 

cheap, Freezer challange, Meats, Pork

Cheats “Pulled pork” (84p per person) – The freezer challenge!

The freezer challenge!

As you know I’m expecting Baby “Flipper”, hopefully soon! I’m 37 weeks and finally I seem to have some better days, less sickness and I’m able to enjoy pregnancy a bit more (finally). However, this also means I suddenly realised that there are certain things I would like to have done before the baby is here. A lot of things I have left too late though.

But one of the things I would love to get done is sorting out my freezers a bit, I got lots of lovely bits and bobs in it, and some unmarked weird things. So, for the next couple of weeks I’m planning to do my freezer challenge, which means, using up whatever is in the freezer.

Now, when I was digging around the freezer yesterday I found a big gammon steak, but only enough for 1 person really. Now, normally I love gammon steaks with pineapple, but just for me, I couldn’t really be bothered to do that, especially as it would mean I would have to make 2 different dishes for me and husband (Toddler “Blip” would just have the same as me).

On the other hand, I love pulled pork and so does the husband, so I decided to do a cheats pulled pork in the slow cooker, it turned out lovely. Also, was nice that it was just enough for the two of us, normally, I make a huge portion, but then we need to freeze it again. I definitely would do this again. I had it in a burger bun (from the freezer), but forgot to take a picture – sorry being pregnant make me impatient at times. The husband had it in a low carb bun.


Toddler “Blip” tried it, but it was a bit on the spicy side for him.

Cheats “Pulled pork”

Serves 2

Ingredients

1 large Gammon Steak
1 Medium Onion
2 Garlic Cloves
Small bunch Coriander, incl. stalks
1 tbsp Vegetable Oil
2 tsp, Hot Chilli Sauce
1 tbsp, Tomato Ketchup
1 Teaspoon Cumin
1 tbsp. Smoked Paprika
50 ml Water

Method:

Put the gammon steak in the slow cooker, with enough water to cover it, cook for around 1 hour on high. Then take out the gammon steak, throw out the water and replace with new water, cook for another hour, but on medium.

Now, throw out the water again, check the gammon, it should be soft so you can easily shred it with two forks.

In another pan, add the oil, together with a thinly sliced onion, finely chopped coriander stalk and the finely chopped garlic until nice and soft, now add the chilli sauce, ketchup, water, cumin and smoked paprika, and cook it down to a sticky consistency.

Add the pulled gammon to the bbq sauce, and mix it well together, and add the remaining coriander to the mixture. Give the mixture a taste and add salt and pepper if needed, I like to add this at the end as gammon is very salty in itself.

The mixture is brilliant either in a burger bun, or in a big salad leaf…

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:

Gammon steak £1.00
Onion 10p
Garlic cloves 6p
Coriander 20p
Vegetable oil 1p
Hot Chilli Sauce 8p
Tomato Ketchup 2p
Cumin 10p
Smoked Paprika 10p
Total price: £1.67  (per portion 84p)

 

 

 

Sausages

Toad in the hole with onion gravy – (85p per portion with gravy, 75p without)

I’m pretty sure that all English people would know this dish and most people who have moved to England would have heard about it. However, I don’t think it’s a well known dish outside the country. At least being Danish I had never heard about it.

When I moved over here my English wasn’t brilliant a bit the opposite in fact and I had many funny experiences with the English language. Luckily with the years it has improved massively, I may make another post at one time in regards to the stupid things I have said or misunderstood… I can reveal that one which was about confusing the word prosecution and prostitution whilst working on a technical helpline (and no I never worked within the prostitution profession neither on the phone or in real life!).

I do, remember the first time I saw the dish Toad in the hole on a Pub menu, I think it was at a Weatherspoon and there was no way I was going to order a TOAD… LoL you learn and live.

Anyhow, being pregnant, I haven’t really fancied sausages, but hitting 37 weeks, there is one thing I have started to crave… you guessed it sausages. Now luckily Toddler “Blip” loves sausages and so does the husband. I didn’t just fancy sausages but the comfort of “Toad in the hole” which literally is sausages in a Yorkshire pudding batter (more or less).

However, the husband is still doing his Low Carb diet and actually doing very well, gone from 112kg to 101kg. So there was no way of me making him a traditional “Toad in the hole” dish. Therefore, I made the traditional one for me and Toddler “Blip” and a low carb option for the husband, which he said tasted amazing. The only critique he had of the dish was that I used too small sausages (I used what I had in the freezer) so bad luck. I will do a separate blog for the Low Carb option, to avoid doing two of everything I made one gravy that could go for both dishes and also served it with a delicious salad on the side.

Toddler “Blip” at a whole portion and cucumbers! Happy mummy!

Please note that I have written down the recipe for the full portion so for 4 people, and not half portion as I did today.


Toad in the hole

Serves 4

Ingredients

Toad in the hole
8 Large Good Quality Sausages (or 12 Smaller sausages such as Chipolatas)
1-2 tbsp veg oil
140g Plain Flour
2 eggs
175ml milk
½ teaspoon salt
1 teaspoon mustard powder
1 teaspoon thyme (fresh is best)

Onion Gravy

1 onion medium
2 cloves of garlic
1 sprig of thyme or one teaspoon dried
250 ml of chicken stock (I used a stock cube)
50 ml of double cream

Method

Heat the oven to 220C if traditional, 200C if Fan Oven

Put the sausages in a 20×30 cm Roasting tin, with 1 tbsp of Oil, then bake for around 15 minutes until the sausages are nice and brown.

Whilst your sausages are cooking, you should make the batter. Add all the dry ingredients in a bowl, stir it will then make a well in the middle and crack in the two eggs. Now mix it together, either with an electric whisk or with a normal standard mix. When the mixture has come together, slowly add the Milk a bit at a time. Keep whisking until the batter is nice and smooth. Now, leave the batter until your sausages are nice and brown.

Now, I like to remove the sausages from the roasting tin, put the tin on top of the stove and turn on the heat so the fat gets nice and hot, it has to be almost sizzling if very little fat in the roasting tin add the extra veg oil. Then slowly pour in the batter mixture, and place the sausages on top of the batter and transfer the roasting tin into the top shelf of the warm oven. It will now take around 25-30 minutes to cook.

If you want to make the onion gravy you can do this whilst the batter and sausages finish off in the oven.

Firstly, finely slice the onion and crush the garlic, then put in a medium frying pan with a tablespoon of oil. Fry them until they are nice and soft. Then add some fresh thyme to the mixture and sauté for another 30 seconds, before adding the chicken stock. Now, reduce the stock to about half then add the cream and let it nicely reduce to a consistency you like. Serve with the toad in the hole.

It’s best served straight away. As you can see from my picture, I had to serve it a bit later as I had to collect Toddler “Blip” from nursery. Unfortunately, this meant it slightly collapsed.

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:

Toad in the Hole:
Sausages £2.50
Veg oil   3p
Plain Flour 5p
Eggs 16p
Milk 8p
Salt 1p
Mustard powder 10p
Thyme 5p

Total price: for Toad in the Hole = £2.98, per portion 75p  with onion gravy 85p)

Onion Gravy
Onion 10p
Garlic 6p
Thyme 5p
Chicken stock 5p
Double cream 14p

Total price: 40p, 10p per portion

 

 

cheap, Cooking with a toddler

Cooking With Toddler “Blip” – Pancakes (3p per pancake)

Toddler “Blip” and I have been cooking together since he was very small, initially I did all the cooking, he would just sit in his Ikea High chair and look at me. Then it progressed to him sitting in his highchair and playing with some vegetables whilst I cooked. Now, he happily will stand next to me or the husband on a small kids stool.. In fact, neither I or the husband can be in the kitchen without him saying, “I want to help mummy/daddy”.

His favourite thing to help with though is cakes and especially pancakes and by now he has finally managed to crack an egg without squashing it or putting eggshell in the mixture.


Now, my advice for baking and cooking with a toddler is to prepare everything. Before, we start I find the flour, egg, milk and sugar. I also put ready the frying pan, bowl to make the mixture in, the spoons and the wooden spoons. That way, I don’t get distracted and we have fun.

On top of this, pancakes are one of the cheapest easiest things to make with a toddler. It is fun and takes no time. Don’t buy the pancake mixtures you find in supermarkets, they are so expensive compared to making it yourself.

Toddler “Blip” loves the flipping of the pancakes, as he is too small to do it at the warm stow he got a small frying pan and he pretends to flip pancakes in his Ikea kitchen 😊

Serving suggestions, well if it is for breakfast, I would say syrup, Nutella and bananas, or brown sugar with lemon. If for desert or later in the day, I would say ice-cream. But lots of different options.

I have added the same recipe, underneath, but without toddler instructions

Pancakes

Makes 6

Ingredients

50g plain flour
1 egg
150 ml milk
1 tsp sugar (you could leave this out)
Butter or veg oil for frying the pancakes in.

Method:

Explain to your toddler that he/she is going to break the egg into the bowl you have provided (if it is the first time, you may want to have a spare egg!). Hold your toddlers hand with the egg and gently tap the side of the bowl, when broken, sepearte the egg and put it in the bowl. The adult should check for egg shells at this point!

Now use a scale and a measuring cup and get the toddler to put 50g of plain flour in the cup. The adult again, stops the toddler, a bit more/less is ok. Get the toddler to pour the flour into the bowl with the egg.

Now in the same measuring cup you used for the flour, get the toddler to measure out 150ml of milk (you can use skimmed, full fat or semi skimmed). Again, get the toddler to pour it into the bowl with the egg and flour. Add the teaspoon of sugar if using.

With a big wooden spoon, get the toddler to mix it all together, make sure it is not lumpy. Then either transfer the mixture to a jug or use the bowl to pour the mixture from.

Now, depending on the age of your toddler, this may be better done by the adult, I definitely know that my son is not quite ready to use the stow yet.

Heat up a none stick frying pan, with a knob of butter, and pour out any excess butter, add a portion of the batter and swirl it around the pan (it needs to be a thin layer) then flip the pancakes make them bake on the other side. Transfer to a big plate.

Repeat until you have baked all 6

Basic recipe  

Makes 6

Ingredients

50g plain flour
1 egg
150 ml milk
1 tsp sugar (you could leave this out)
Butter or veg oil for frying the pancakes in. 

Method

In a bowl combine all the ingredients, give it a proper stir, make sure there is not too many lumps.

In a non-stick frying pan, heat it up and add some butter then add a knob of butter, and pour off the excess butter.

Add the batter and swirl it around in the pan to nice and thin, when cooked on one side, then flip over the pancake.

 

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).

Milk 6p
Flour 2p
Egg 8p
Sugar 1p

Total price: 17p for 6 pancakes – 3p  per pancake

 

 

 

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 

 

 

 

Fish, Tinned fish

Store cupboard fish cakes, super easy and cheap (15p per fish cake)

One thing I always stock up on is tinned potatoes and tinned fish, I also know these are some of the stables that you often find in the foodbank donations. It doesn’t need to be plain tinned fish and you can combine different types. If you got a spicy Mackerel, it will just change the taste slightly.

I like to have tinned fish like Mackerel, sardines, tuna etc. in my store cupboard mainly  because we always had that when I was a child on rye bread. Now a day its rarer I would eat it like that, because there is so many options for toppings you can put on your bread instead. Also, rye bread is a bit rarer to have here in the UK. Saying that tinned fish is a very good way of getting your weekly amount of recommended Omega-3.

The tinned potatoes, is perhaps a bit more of a strange thing to have as a back up. The reason I like to have them in my cupboard is because back home in Denmark we use them to make caramelised potatoes for our roast pork at Christmas time. But I will write about that another time.

The good thing about both tinned potatoes and tinned fish is that they are already cooked, so in theory you could just open the tins and eat it straight out of the tin. But to be honest that’s not the most exciting thing to do in life. So instead, I like to Jazz it up a bit and make fish cakes.

You could also use fresh potatoes for this which is also cheap, takes slightly longer if boiling them from scratch or alternative use the leftovers from the day before. I hate waste and always try and use any leftovers we got, that is better for the environment and also for my wallet.

With fish cakes there is so many different ways you can make them, but this recipe is for the simplest way really. Then you can jazz it up however way you want. I have used a ratio of 50/50 so the equivalent amount of fish to potatoes, however, if you need to bulk them out a bit, you could easily do more potatoes than fish.

Fishcakes – the simple recipe

Makes 12

Ingredients:

2 x 125g Tinned Mackerel (boneless preferred)
250g tinned Potatoes
Handful fresh Parsley (or a tablespoon of dried parsley)
2 teaspoons lemon juice from bottle (or the zest and juice from ½ a lemon)
pinch of Salt and Pepper
100g plain flour or 100g breadcrumbs to coat the fish cakes in
2 tbsp veg oil for cooking the cakes in

Method:

  1. Firstly add the tinned tomatoes into a bowl and mash them up with a potato masher, then add the mackerel (without any liquid) to the bowl. And mix it together, but don’t over mix, you still want some nice pieces of fish in it.
  2. Then add the Parsley, Lemon juice (and zest if using) together with salt and pepper. Have a taste and adjust the flavours.
  3. Now form them into fish cakes and if you got time place them on a plate and let them rest in the fridge for at least 30 min. Take out the fish cakes and coat them either in the bread crumbs or the flour.
  4. Pour the oil into a pan and on a medium heat cook the fishcakes on both sides. Remember, the inside is already cooked so you don’t need to be over cautious with cooking them through. They should have a nice colour on the outside though.

I like to serve it with salad, homemade Tartare sauce and a wedge of lemon. But even just with some mayo and lemon juice from a can it is delicious.

Cooks tip: I tend to only cook, however, many we need. When I cooked it on Friday it was just for the toddler and me and I made 3 small cakes for me and 1 for the toddler and froze the rest. You can either cook them from frozen or defrost them and cook. It’s a really nice standby meal to have in the fridge.

Surprisingly, the tinned potatoes fries quite nicely in a bit of oil and is nice to have on the side with the fish cakes. Alternatively, decant them, put them in a bowl in the fridge and use it for another meal. If using fresh potatoes, just make sure to only cook the amount you need!

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). I grow my own parsley and I always make bread crumbs from the odd end of bread we don’t finish. This brings down the price a lot. However, to make it fair for everyone all the prices are based on Tesco prices.

Tinned Mackerel £1.32
Tinned Potatoes 16p
Handful fresh Parsley 25p
Bottled lemon juice 2p
Salt and Pepper 2p
Plain flour 4p
Veg oil 3p

Total cost: £1.84 for 12 or 15p per fish cake