Tag: Cheap as chips

Keema

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This is a really quick, tasty and economical mid week curry that all the family will love. Minced lamb cooks quickly, but try to use lean mince to keep the fat content down. Traditionally a mild curry, you can increase the heat if you like. It is quite a ‘dry’ curry without too much sauce so is best served with Naan bread, but you can serve it with boiled or steamed rice. Top with a dollop of yogurt or with mango chutney if liked.

Serves: 4
Prep time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste

Ingredients

1tbsp sunflower oil
2 onions, peeled and thinly sliced
2 cloves garlic, crushed
2cm piece root ginger, grated,
1tbsp ground cumin
2tsp ground coriander
1/4tsp chilli powder
1/4tsp turmeric
500g minced lamb
6 tomatoes, chopped
100g frozen peas
1tbsp fresh chopped coriander leaves
1tbsp fresh chopped mint
1tbsp lemon juice

Method

Heat the oil in a medium saucepan and fry the onions for about 10 mins until tender and just beginning to colour.
Add the garlic, ginger and spices and cook over a low heat for 1-2 mins to release their fragrance.
Add the lamb and fry until browned all over. Add the tomatoes, taste and season with salt and pepper if needed. Reduce the heat to low, cover and let the mince cook for 15 mins. Add the peas, coriander, mint and lemon juice and heat through. Serve with hot chapattis

By Nichola Palmer

Cooked this? Upload a picture to our Facebook page

Nutritional information

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

Loved this recipe? Try these too!

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Cherry and vanilla Victoria sponge

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This vanilla cream and cherry version of traditional Victoria sponge is a brilliant take on the family favourite and perfect for afternoon tea.

Serves: 10
Prep time: 20 mins
Cooking time: 20-25 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Top tip: How can you tell when your cake’s cooked? Touch it with your fingertips and the sponge should spring back lightly.

Ingredients

225g (8oz) butter, softened
225g (8oz) golden caster sugar
225g (8oz) self-raising flour
10ml (2tsp) baking powder
4 large eggs
1tsp vanilla essence

For the filling:

100g (4oz) butter, softened
1tsp vanilla essence
225g (8oz) icing sugar
90ml (6tbsp) cherry compote
Icing sugar, to dust

Method

Preheat the oven to 180°C (350°F, gas mark 4). Grease and line 2 x 20cm (8in) round sponge cake tins with baking parchment.
Place the butter, sugar, flour, baking powder, eggs and vanilla essence in a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide between the two cake tins and gently level the surface.
Bake for 20-25 mins until golden brown and the sponges spring back when lightly pressed with your fingertips. Leave in the tin for 2-3 mins, then turn out on to a cooling rack. Cool completely.
To make the filling, beat together the butter, vanilla essence and icing sugar until smooth. Sandwich the sponge cakes together with the buttercream and cherry compote and dust the top thickly with sifted icing sugar.

Cooked this? Upload a picture to our Facebook page

Nutritional information per portion

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.

Loved this recipe? Try these too!

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

Incoming search terms:

Spaghetti carbonara

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This classic Italian dish of spaghetti carbonara is quick to make with the eggs and cream combining to make the carbonara sauce for the pasta.

Serves: 6
Prep time: 5 mins
Cooking time: 20 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Cheap as chips

Child friendly
Editor’s pick

That’s goodtoknow

How do you tell if the eggs for your spaghetti carbonara are really fresh? Follow this tip from Delia Smith

Ingredients

600g (1lb 6oz) spaghetti
3tbsp olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
200g (6oz) streaky bacon, chopped
3 eggs
200ml double cream
75g (3oz) grated Parmesan cheese

Method

Cook the spaghetti according to the instructions on the packet. Meanwhile, heat the oil in a pan and fry the onion and garlic until they start to soften, usually about 5 mins.
Add the bacon and fry until the bacon starts to brown.
Place the eggs in a bowl and beat. Add the cream and Parmesan, beat and season with black pepper.
When the pasta is cooked, drain and and add the onions, garlic and bacon. Pour over the carbonara sauce and return to the heat for 1-2 mins, stirring all the time.
Serve your spaghetti carbonara immediately with a green salad and some garlic bread if you fancy it.

Cooked this? Upload a picture to our Facebook page

Nutritional information

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