Tag: Cheap as chips

Broccoli, red pepper and cheese frittata

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Eggs may be the most versatile ingredient ever. They fit perfectly into breakfast, lunch, dinner and even dessert. This broccoli, red pepper and cheese frittata recipe is a great way of using up a box of eggs and even better for making use of those little odd ends of ingredients we always seem to have lurking in the back of the fridge. Ideal as a hot breakfast but a leftover cold slice is wonderful for lunch too. When chilled, it holds it shape so well that it’s ideal for taking to a picnic as an alternate to sandwiches.

Serves: 6 slices
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

This recipe can be used with a multitude of filling combinations. Try bacon and cheese, broad bean and feta, or perhaps salmon and asparagus.

Ingredients

6 eggs
2tbsp milk
Salt and freshly cracked black pepper
1 head of broccoli
1tsp olive oil
1 red pepper, deseeded and diced
100g cheddar cheese, grated

Method

Take the broccoli and snap off tiny florets before popping them into a saucepan of boiling water. Cook for 5mins.
Meanwhile, in a large bowl whisk together the eggs, adding the milk, 50g of the cheese and season.
In a deep frying pan, fry the pepper in the oil until softened. Drain the broccoli and add to the pan with the pepper. Pour over the egg mixture and cook for 3mins so that the bottom layer and sides begin to cook.
Pop the frying pan under the grill to cook the top half of the frittata. This should take another 5mins. When it starts to look golden, remove and scatter the remaining 50g of cheese on top and return to under the grill to melt. Allow to cool before cutting into slices.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Low-fat sweet & sour pork

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Chinese takeaways are a real treat but this tasty low-fat version of an old favourite makes a great dinner any day of the week. Try Woman’s Weekly’s healthier sweet and sour pork.

Serves: 4
Costs: Cheap as chips

That’s goodtoknow

Woman’s Weekly cookery editor Sue McMahon suggests cutting the tendons and trimming the fat from the pork before using it. If you want a hotter sauce, add garlic and chillies

Ingredients

2tsp vegetable oil
350g (12oz) piece of pork fillet, cut into chunks
1 onion, peeled and cut into wedges, leaves pulled apart
1 red or green pepper, deseeded and cut into chunks
Thumb-sized piece of fresh root ginger, peeled and finely sliced
1 cinnamon stick or 1tsp ground cinnamon
227g can pineapple rings in natural syrup (140g drained weight – reserve the syrup), each ring cut into 8 pieces
230g can plum tomatoes
1tbsp tomato ketchup
1tbsp vinegar, or more, to taste
½ chicken stock cube
1tsp flour or cornflour
About 2tbsp soy sauce, to taste

To serve:

200g (7oz) dried egg noodles
2 small heads pak choi, leaves separated and large ones chopped

Method

Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside.
Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple’s syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken.
Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste.
Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

By Feature: Kate Moseley. Photos: Chris Alack. Stylist: Sue Radcliffe

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Nutritional information per portion

Calories 381(kcal)
Fat 9.5g
Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Victoria sandwich

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Isabella Beeton is one of the most famous cookery writers in British history and this is the ultimate Victoria sponge cake recipe.

Serves: 5-6
Prep time: 35 mins

(including decorating time)
Cooking time: 20 mins

(plus cooling time)
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

Child friendly
Editor’s pick
Make in advance

That’s goodtoknow

Top tip: ‘A properly cooked sponge cake should be firm in the middle and have slightly shrunk away from the sides of the tin. It should also spring back when you touch it.’

Cake expert, Eric Lanlard

Ingredients

4 eggs
Their weight in pounded sugar, butter and flour
¼ tsp salt
A layer of any kind of jam or marmalade

Method

Beat the butter to a cream and dredge in the flour and pounded sugar. Stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked.
When the mixture has been well beaten for about 10 mins, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 mins.
Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces. Pile them in cross bars on a glass dish, and serve.

Recipe taken from Mrs. Beeton’s Cookery and Household Management, Isabella Beeton [1874] London.

Mrs Beeton’s Cookery and Household Management is now published by Weidenfeld and Nicolson, a division of the Orion Publishing Group.

Mrs Beeton is a registered trademark.

www.britegg.co.uk

By British Lion Eggs

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.