I went to Madrid last year in search of tapas, paella and Rioja and I was not disappointed. I think I ate more often each day I was there than anywhere else I can remember. If memory serves the meals were thus: breakfast, snack at lunch, late lunch, tapas then dinner. Amazing. It took some adjusting on the return home to get used to a mere three meals a day I can tell you. One of the most remarkable meals I had while there was at a roadside restaurant; the sun was going down, it was wonderfully warm and I was complemented on my excellent Spanish. I mean, I can’t be 100% sure the waiter said it was good but I like to think he did. The starter was translated on the menu as garlic and honey mushrooms and I thought I’d have a go at recreating it.
Broad Bean and Feta Smash with Cucumber, Lettuce and Dill Salad
Ingredients
You will need (for two):
- Large handful broad beans, podded
- 100g feta, cubed
- Extra virgin olive oil
- 1 small garlic clove, crushed
- Salt and pepper
- Small handful mint leaves, finely chopped
- 1 ciabatta
- 1 small cucumber, sliced
- 1 lettuce, shredded
- Small handful dill, finely chopped
- 2 tbsp extra virgin olive oil
- 2 tsp white wine vinegar
- 1/2 tsp sugar
- Salt and pepper
Method
Start by adding the broad beans to a pan of lightly salted boiling water and cooking them for 3-4 minutes. Drain the beans and rinse under cold water before peeling off the grey skins on the outside.
Put the broad beans into a bowl with the feta, a drizzle of olive oil, the garlic, salt, pepper and mint. Mash it all together so it is slightly combined but still chunky. Put to one side.
Bake the ciabatta according to packet instructions then cut into slices.
Put the cucumber and lettuce into a serving bowl.
Greek Salad, Hummus and Pitta Bread
Ingredients
You will need (for four):
- Pitta breads £0.50
For the hummus:
- 1 can chickpeas £0.65
- 1 garlic clove £0.03
- 2 tbsp extra virgin olive oil £0.10
- 1 tsp peanut butter £0.10
- Salt and pepper £0.10
For the Greek salad:
- 1/2 cucumber, sliced £0.30
- 3-4 tomatoes, sliced £0.50
- 1 small onion, sliced £0.10
- 1 small lettuce, chopped £0.40
- 1 pack mixed olives and feta £2.20
- 1-2 tbsp extra virgin olive oil £0.10
- 1 tsp dried oregano £0.05
Total £5.13
Method
Start by adding all the ingredients for the hummus to a food processor and blending until smooth. If the hummus is a little thick you can add a little extra oil or a small amount of hot water.
Mix all the ingredients for the salad together, except the olives, then top with the olive and feta mix.
Heat up the pitta breads according to packet instructions.
Pour a little extra virgin olive oil over the salad and sprinkle over the chopped oregano and a little salt and pepper.
Summer Vegetable Minestrone
Ingredients
You will need (for two big bowls or four smaller ones):
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 2 small carrots, peeled and chopped
- 1 small onion, finely diced
- 1 small courgette, diced
- 1 large tomato, diced
- 1 handful summer greens, shredded
- 1 handful broad beans, podded
- 1 handful fresh peas, podded
- 1 litre hot vegetable stock
- 90g small pasta
- Salt and pepper
Method
Prepare the broad beans by adding the beans to a pan of lightly salted boiling water. Cook for 3-4 minutes before removing, running under cold water and then squeezing the beans out of their grey skins. Set aside.
Put a large pan on a low heat and add the olive oil, garlic, carrot, onion and courgette. Put a lid on and leave to soften for around 10 minutes.
Remove the lid and add the tomato, summer greens and peas then pour in the hot stock.
Bring to the boil then add the pasta and a little salt and pepper.
Smörgåsbord with Swedish Salad
Scandinavian food interests me; cured salmon, pickles and dark rye are the things that immediately spring to mind. By coincidence I was sent two different crispbreads to try; some from Finn Crisp and some from Plain Tasty so it seemed the perfect opportunity to try and make a Smörgåsbord with a Swedish salad; Swedish style anyway! Something very different for dinner in the ATIE household.
Ingredients
You will need (make as many as you need):
- Pickles
- Cheese and cream cheese
- Crispbreads
For the salad:
- 1/2 cucumber, diced
- 1 small fennel, sliced
- 1 carrot, peeled into ribbons
- Handful fresh dill and parsley, chopped
- 3-4 spring onions, sliced
- 3 tbsp olive oil
- 1/2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper
Method
I took inspiration for the salad from the Jamie Does book. Put all the prepared salad vegetables into a bowl and mix it together. Whisk the olive oil, vinegar, mustard and salt and pepper together then dress the salad.
Spring Carrots with Crème Fraîche and Herbs
Ingredients
You will need (as a side dish for two):
- 1 small bunch spring carrots
- 3-4 spring onions
- Few sprigs fresh oregano, dill and parsley
- Olive oil for cooking
- Juice 1/2 lemon
- 100ml crème fraîche
- Salt and pepper
Method
Scrub the carrots. Bring a large pan of salted water to the boil and add the carrots. Boil for around 10 minutes or until soft but still with a little bite.
While the carrots are cooking, slice the spring onions finely and then gently fry in a small frying pan in a little olive oil until softened but not brown.
Drain the carrots and put to one side.
Add the lemon juice, herbs and salt and pepper to the spring onions, keeping it on a low heat, then mix in the crème fraîche. Allow it to warm through a little.
Pea, Carrot and Paneer Pilaf
I hadn’t done a vegetarian option for my Feed 4 for £6 series for a little while so I thought it was about time I did. I am a big fan of recipes which involve putting ingredients into a pan, putting a lid on and leaving it to its own devices and this is one of those. If you can’t find paneer for this recipe you can use halloumi but it’s saltier. All you need otherwise is onions, carrots, peas, curry powder and rice. Sorted.
Ingredients
| You will need (for 4): | |
| Rapeseed oil for frying | £0.02 |
| 1 medium onion, diced | £0.10 |
| 2 medium carrots, diced | £0.18 |
| 200g frozen peas | £0.25 |
| 250g basmati rice | £0.45 |
| 2 cloves garlic, finely chopped | £0.05 |
| 2 heaped tsp curry powder | £0.05 |
| 700ml hot vegetable stock | £0.10 |
| Salt and pepper | £0.02 |
| 225g paneer, cubed | £1.54 |
| Total | £2.76 |
Method
Heat around 1 tbsp of the oil in a large frying pan on a medium heat and add the onion, carrot and garlic. Fry for around 10 minutes or until softened. Add the curry powder and rice and cook for a further minute. Add the frozen peas and pour in the hot stock. Bring the pan to a boil then reduce the heat to a simmer, put on a loose fitting lid. Simmer the rice for 15-20 minutes or until the rice is tender and the stock has been absorbed. Check on the level of stock while it’s cooking and top up a little if needed. While the pilaf cooks heat a pan up on a medium heat and add a little bit of oil. Season the paneer all over with salt and plenty of pepper before adding it to the pan. Fry the paneer until golden brown. Check the seasoning before dishing up the pilaf and divide the cheese between the plates.Rice is always welcome on my table in whatever form it comes. In this it’s got a lovely curried flavour along with the sweet carrot, peas and onion and the peppery slightly salted cheese. My favourite bits are the golden edges of the paneer. I have to say that this has to be one of the most filling things I have ever made, I almost couldn’t eat it all (but I had just had some cake!). This costs less than £3 for four, is very satisfying and is easy to make. Ideal weeknight grub.
Wild Garlic Gnocchi with Mozzarella and Wild Garlic Oil
Ingredients
You will need (for two):
- 300g waxy potatoes
- Small handful (roughly 20-30 leaves) wild garlic, blended or very finely chopped
- 100g plain flour
- Salt and pepper
- 25g Parmesan, grated
- 125g mozzarella
- 2-3 tbsp extra virgin olive oil
If you’re not sure where to find some take a look at this to find places where wild garlic grows near you.
Method
Peel and dice the potatoes to roughly the same size then boil them in salted water until tender.
Drain the potatoes then leave them to cool (take the lid off the pan to allow steam to escape).
Mash the potatoes well then add the flour, most of the wild garlic, plenty of salt and pepper and the Parmesan. Mix together until you have a dough.
Knead the dough lightly then roll into sausage shapes and cut into roughly inch sized pieces. I pressed the top of each gnocchi with a fork, for looks more than anything.
Leek, Cheese and Potato Pie
Ingredients
|
You will need (for a pie for four):
|
|
|
1 medium potato, peeled and in small cubes
|
£0.20
|
|
1 large leek, finely sliced
|
£0.50
|
|
1 tbsp plain flour
|
£0.02
|
|
75ml milk
|
£0.05
|
|
125g strong cheddar cheese, grated
|
£1.00
|
|
Small handful chopped chives
|
£0.20
|
|
Salt and pepper
|
£0.02
|
|
Small knob of butter plus extra for greasing
|
£0.10
|
|
Milk for brushing
|
£0.02
|
|
Readymade and rolled shortcrust pastry
|
£1.50
|
|
Total
|
£3.61
|
Method
Boil the potatoes and cook for 7-10 minutes or until tender then drain and put to one side. Fry the leeks on a medium heat in a little butter for around 10 minutes, until softened, then add the flour. Cook for a minute then add the milk and stir well while heating to make a thick sauce. Add the potato, cheese, chives and salt and pepper to the cooked leeks. Preheat oven to 180C and lightly grease a pie dish with butter. Take two thirds of the pastry and line the pie dish. Trim any excess pastry, prick the base with a fork, line with greaseproof paper then fill with baking beans or rice and bake for 12-15 minutes then remove the beans and greaseproof and return to the oven for 2 more minutes. Pour the filling into the pastry case. Brush the edge of the pastry base with milk and roll out the remaining pastry. Top the pie with the pastry and press the pastry well onto the pastry base. Trim any excess and brush the top with milk.Cut a slit in the top of the pastry then put back into the oven for 25-30 minutes or until golden brown.
The leeks and chives in this give a brilliant green colour to the pie so it’s not all beige. I liked that the filling wasn’t too wet and stodgy but you could clearly see and feel the potato and leek. Comfort food is always welcome, particularly when it’s mostly carbohydrate based and this was my perfect dinner on a rainy evening this week. Not only exactly what I wanted but also a bargain for four people. You could of course make your own pastry but when I’m as busy as I am now, readymade and rolled is my best friend.
Luxury Leek and Potato Soup with Homemade Soda Bread
Ingredients
| You will need (for two big bowls of soup): | |
|
1 medium onion, sliced
|
£ 0.10
|
|
2 large leeks
|
£ 0.90
|
|
Large knob of butter
|
£ 0.15
|
|
2 large potatoes (around 500g)
|
£ 0.50
|
|
100ml double cream
|
£ 0.40
|
|
850ml vegetable stock
|
£ 0.10
|
|
Small handful chives
|
£ 0.25
|
|
Salt and pepper
|
£ 0.02
|
|
For the soda bread:
|
|
|
300g spelt flour
|
£ 0.66
|
|
10g baking powder
|
£ 0.06
|
|
5g salt
|
£ 0.01
|
|
230ml buttermilk
|
£ 0.75
|
|
Total
|
£ 3.90
|
method
Wash the leeks and then slice them thinly. Heat the butter in a saucepan on a low to medium heat and fry the onion and leeks for around 15 minutes until softened but not brown. Peel and dice the potato then add this to the leeks and put the lid on the pan. Leave the potatoes to soften for around 10 minutes.
Add the stock to the pan and bring to the boil. Boil with the lid on until the potatoes are tender then add the cream and some salt and pepper. Let the soup cool down before blending the soup until smooth. Return to the pan to warm through and then chop up the chives and use them to top the soup.
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