Tag Archives: frugal cooking

Potato and Rosemary Sourdough- Frugal Friday

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19

There always seems to be one more loaf of bread to make. If I had the time, and sizeable pants. I would happily be making a different type of bread 7 days a week. Unfortunately (or fortunately) I don’t have that sort of time and my pants aren’t that stretchy. So if I have a bready idea I usually have to sit on it until we are out of bread again or a suitable meal comes up that we can accompany the bread with it.

Frugal Friday seemed like a good accompaniment. A simple salad and a wedge of bread.

Potato and Rosemary Sourdough

sourdough

3 partially roasted roughly diced potatoes

3 rosemary stems

This little number was a normal white sourdough. The potatoes I had cooked half way through while I had one tray of biscuits in the oven and the second tray being free. Sourdough folded once before popping into the fridge, for an overnight ferment. During the fold,  2/3 of the cooked potato were folded through, leaving aside the remainder 1/3 for the next day. Also adding 1/2 the rosemary roughly chopped again. When it came to shaping time the next morning, rolling out  a short fat snake shape and loosely spiralling round. Lightly pressing in the remaining potato and roughly chopped fresh rosemary. Allow for another prove, approximately 1 hour, a good grind of sea salt all over the top of the dough. Then popping it into the oven at 250C, with steam. Bake until golden and hollow sounding when tapped on the bottom.

Morroccan Pumpkin with Cous Cous- Frugal Friday

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15

a good slurp of olive oil

some finely diced garlic

sliced onion

knob of diced ginger

good sprinkle of cumin

another good sprinkle of coriander

make it a dash of cinnamon

pop in some cut up pumpkin

cook it all until the pumpkin is soft

now add some english spinach roughly chopped

season it

now wilt it down

slap it on a mound of cous cous

add a dollop of natural greek style yoghurt

be generous with some dried chilli* (or fresh)

and serve it up

Frugal Friday dinner made in a very short space of time

 

* chilli gives your dinner some attitude… I like my meal with attitude

 

Sourdough Flat bread

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27

Sometimes I don’t feel like thinking “what am I going to cook for dinner”.  I really love cooking, but sometimes I get tired of trying to hide vegetables, mixing tasty and healthy together, and generally being in the kitchen…. Sometimes the call of the outside is just too strong and the The Monkeys are just begging for rumbles in a park, rather than watching me cook another dinner in the kitchen.

Times like that I cook Bolognese. Whats so exciting about that? It will last 3 days and no one will ever realise that just ate the same meal that got upcycled…huh?

Follow if you will…

Day One– Cook up a lovely BIG batch of Bolognese Sauce. Finely dice those all those vegetables so the kids/partners don’t actually suspect there might be a whole garden in there.

DINNER- Spaghetti Bolognese… Buon Apettito!

Day Two- Now in another pot add oil, lots of lovely cumin, coriander, red kidney beans and perhaps a little chilli. Now add it to your bolognese. Bolognese just turned into Mexican flavours. Cook up some rice and spoon your mexican beans on top. A dollop of sourcream on the side, and a wedge of lime.

DINNER- Mexican Beans and Rice… Pass the Corona please.

Day Three– Now you still have a bit of the Bolognese/Mexican Beans in a pot but it surely isn’t enough to feed every one again. However if you add, a fried egg on top of the beans, some chopped up fresh tomato, spanish onion, coriander, a little avocado and a dollop of the sour cream, and serve with some lovely flat bread, your away.

DINNER- Huevos Rancheros… Would please any Mariachi band member.

I didn’t ‘pretty’ this one up at all. But you get the picture.

Sourdough Flatbreads

1 cup of sourdough starter

1 1/2 cups flour

1/2 tps salt

1/2 tps bicarb soda

1 1/2 tbs olive oil

water (I’m not sure how much I put in, go slowly until the right consistancy)

Let it rise in a lovely warm spot until double in size. A quick knead, and then divide into equal balls. Rolling dough out until quite flat, then cook under the grill and turning once. Should cook in just a couple of minutes. Serve straight away or freeze them for a rainy day.