Posts Tagged ‘recession recipes’

Leek and Potato soup

Posted on: March 4th, 2009 by admin 1 Comment

The old staple, it is a really tasty soup, perfect chunky or creamed. It’s a good recession recipe- although we eat it all the time. You can make enough servings for 4-6 for about $8. There are lots of ways to make this soup, we prefer it pretty simple with the leeks fried a little beforehand for a more flavorful end result. This recipe serves 3 or 4, takes about 40 min with some alternatives below.

Ingredients:

  • 2 leeks, chopped roughly
  • 4 large potatoes, peeled and cut
  • 1 clove garlic
  • 100g (3.5oz) bacon (optional)
  • 2 celery stalks, chopped
  • 1/2 tsp fresh thyme (a little less dried)
  • 1 L (2 pts) chicken or vegetable stock
  • 2 tbsp olive oil
  • salt and pepper to taste

In a saucepan (mid-large) heat oil, add the garlic and bacon and cook for a minute. Then add the leeks and stir continuously for about 10 minutes. The leeks shouldn’t really brown, so they’ll need to move a lot to saute properly. Once the leeks are soft, add the remaining ingredients and bring to the boil. Turn down the saucepan and pop a lid on it, let it simmer until the potatoes are cooked through (about 15 min)

At this point your soup is ready to serve, however if you’d like a creamy leek and potato soup, this is where you blend the mix and serve immediately. Crusty bread with this makes possibly our favorite soup meal ever.

If you’re feeling the pinch financially, this soup is still wonderful with just the base ingredients. Just use leeks, potato and stock, salt and pepper, you’ll still be happy with the results. Or use leftover potatoes from another meal (including mash for creamed soup) just add the potato later and only cook for about 5 min, easy!

Recipe from my Mum.

Rhubarb and Apple Crumble

Posted on: February 8th, 2009 by admin 3 Comments

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This dessert is by far the best winter treat imaginable. The good thing about crumbles is that you can use pretty much any fruit and any size pan. It’s pretty quick and easy, but the results are delicious. Also you can eat it cold with ice-cream for all you summer friends, it’s (almost) just as good. For those who don’t know, rhubarb leaves are poisonous, so it’s only the stalks you want, also the redder the rhubarb the sweeter.

Total time: 1 hour

Difficulty: Easy

  • 1 bunch rhubarb (about 4-6 stalks) washed and cut into chunks
  • 4 granny smith apples (or other tart apples will do) peeled, cored and cut
  • 1/2 c sugar (any kind, but brown will be the best)
  • 60 g butter (2 ounces)
  • 1 1/2 c flour
  • 1 tsp cinnamon
  • a pinch of baking powder
  • additional ingredients for crumble (use about 1/4 c only if you want) rolled oats, almond meal, shredded coconut, chopped nuts (hazelnuts are great), grated ginger, crushed biscuits (macaroons, anzacs, arrowroots etc)

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For the filling

On the stove place cut apples and rhubarb in a saucepan, about 1/4 c of water in the bottom of the pan and about 1/4 c of the sugar and half the cinnamon. Cook on low to medium heat until apple is just soft (should only take around 7 minutes). Rhubarb is notorious for boiling over (and making a huge mess on the stove), so keep an eye on it. Place this mix in a lightly greased souffle type dish, or divide into individual ramekins, or you can just use a normal cake tin (not a springform though- that’ll leak).

For the crumble

Sift the flour and mix in the remaining dry ingredients (sugar, cinnamon, baking powder). You can rub in the butter with your hands, or use a food processor, until the mixture resembles breadcrumbs. Spread evenly over the top of the apple and rhubarb mix. Sprinkle with a little more sugar and pop in the oven. Cook for around 40 minutes- or until the crumble is golden and the rhubarb is bubbling up the sides of the dish.

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Serve warm with ice-cream, cream or old fashioned custard.

This recipe comes from wartime England and is very handy when the dollars are scarce, you can use older or excess fruit (plums, berries, peaches, apricots etc), just make sure to adjust your sugar levels, some fruits are much sweeter than others, especially once they’re cooked.

Recession recipes

Posted on: February 5th, 2009 by admin No Comments

We’re jumping on the media band-wagon and thought that providing some penny-pinching recipes would be a good idea for these fiscal times… The perfect thing for winter (besides roast veggies!) is soup. So many different soups, but an eatpess fav is pumpkin soup. Or for Notherners squash soup. Which ever you call it- for this recipe we want the butternut variety. It is sweet and creamy and perfect for soup- however if you can’t get a butternut- you can use japs, acorns, cinderella any sweet pumpkin will do.

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Pumpkin Soup

Time: 25 min

Difficulty: Easy

  • 1 kg peeled and cut butternut pumpkin/squash
  • 1 cup vegetable stock
  • 1 c milk
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp brown sugar or maple syrup
  • 1 pinch cloves
  • salt and a good dash of pepper
  • coconut milk to serve

Now there’s a few ways to make this squash/pumpkin soup. I prefer it pretty simple, thick and a hint sweet. But a lot of people like it much more savory so we’ll let you know how to variate the recipe!

First cook the pumpkin either on the stove in a half pot of water, or roast the chunks in the oven. Roasted tastes great, but it’s a timing thing for some. Cook until soft. About 15 min on the stove or 20 min in the oven.

Place half the stock in a blender, add the milk (for lactose int, you can use soy or coconut milk) and then the pumpkin and the spices and sugar. Blend together and check the consistency- thick or thin- it’s very personal, so just keep adding the stock until you get it right. Serve right away if it’ still warm enough, otherwise pop it back on the stove for a quick heat. Tasting this is really important because the pumpkins are different sweetness’ so you may not need to add any sugar. Blend and try, blend and try…

It is really delicious served with coconut milk swirled in- it’s a new combination for us here at eatpress, but once you try it you’ll be hooked! You can also add a sprinkle of nutmeg.

Now for the more savory soup lovers- add a clove of garlic and half a brown onion to the roasting pan (or cook them on the stove) and add these to the blender. Leave out the sugar and add 1 tsp of cumin, 1 tsp garam masala and 1/2 tsp tumeric.

This will serve 4 people, cost roughly $3 per person and taste a million bucks…

For more about the many varieties of pumpkins go here.

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