This soup is perfect if you’re on Ann extremely tight budget since you can use any veggies that are cheap or free, as long as you have vegetable stock and some cheap herbs like parsley and dill.
- Vegetable stock cubes
- Dill & parsley
- Swedish turnip
- Cut all of the vegetables, except for the peas, into cubes and put all of the veggies into a large saucepan.
- Add the parsley, dill and cubes of stock.
- Cover with water and bring it to a boil quickly, before lowering the temperature.
- Let the soup simmer until all of the ingredients are cooked through.
- Adjust the stock flavour, it should be strong tasting to be extra filling and tasty.
- Serve with freshly baked bread.
Notice that I haven’t put any measurements or amounts – this is because you will have different amounts available to you at different times. This is what determines what amounts of what vegetables you use and how much you can/want/need to make of the soup. The point is that however much you make this soup is as cheap and simple as it gets, the highest cost is for the stock, parsley and dill.
This is literally one of the easiest ways to make baguettes at home, that won’t cost a small fortune (and is superhard to make). You only need a few basic ingredients to make this tasty bread.
2tbsp olive oil
1 pack dry yeast
(1 egg) optional
- Heat the olive oil and water to 37 degrees Celsius on the stove
- Mix the hot water with the yeast to start up the yeast. Mix it in a large bowl or a kitchen aid.
- Mix in the rest of the ingredients well for at least 5 minutes in the kitchen aid. It shouldn’t stick to your fingers when you handle it.
- Take it out of the kitchen aid and put the dough on a table, sprinkled with a little flour.
- Knead the dough for a few minutes more and add some more flour if needed.
- Put it back in the bowl, cover it with a baking towel and set it to rise for 60min. Don’t leave it too cold, or the yeast will die. The same thing applies if the opposite happens!
- Heave the dough back on a floured table and cut it into 4 equally big pieces and form them into breads/baguettes. Do NOT knead the dough at this stage!
- Put them on two baking trays, layered with oven paper. Sprinkle some flour on the bread and put baking towels over. Let rise for 30min
- Preheat the oven to 275 degrees Celsius while the bread is rising.
- If you want you can brush the bread with the whisked egg, and then grind over some sea salt. It’s optional but adds some flavour.
- Bake the bread in the middle of the oven, one tray at the time, for 15 minutes.
- Let them cool on a cutting board, or something else – but not the baking tray.
- Eat fresh and freeze the bread that won’t be used right away.
This is a basic, tasty recipe that I use all the time for different chicken dishes. It makes a lot of sauce, but you can easily freeze the sauce in small containers and use later. To make the sauce even tastier – put in the chicken fat that comes off the chicken, if you grill it in the oven. It really adds flavour!
To make this recipe vegan: use vegan butter, vegan milk and vegetable stock instead! (for vegetarian, use vegetable stock)
To make it gluten free: use corn starch instead of thickening/flour.
3-4tbsp curry powder
2 cubes of chicken stock
1 litre of cream
2tsp paprika powder
- Mix the curry powder, turmeric and the paprika powder together in a small glass or a little bowl.
- Melt the butter in a sauce pan and whisk in the flour. Make sure there are no lumps, it should be smooth.
- Whisk in the stock cubes and the spices in to the mix.
- Add the cream little by little and let the sauce thicken a bit before adding more.
- Season with salt & pepper, if you want.
- Let it simmer on low heat for a few minutes and make sure that it doesn’t stick to the bottom.
8 dl milk
4 dl flour
1 tsp salt
Butter to fry in
Jam, sugar, ice cream, maple syrup
- Whisk the eggs, the flour, the salt and half of the milk together to a smooth batter. Make sure that there are no lumps.
- Mix in the rest of the milk and whisk until well combined.
- Set it aside to swell while you put a frying pan on to heat. Heat the frying pan until hot
- Put some butter in the hot pan and wait until it’s stopped sizzling – that’s how you know the pan is hot enough.
- Whisk the pancake mix a couple of times before using it.
- Put 1dl of pancake mix in the pan and swirl it around to make an even pancake.
- Fry it a couple of minutes on each side and plate it.
- Repeat with the rest of the mix.
- Serve with jam, sugar, ice cream or maple syrup and a nice glass of milk
I’ve just come up with a new recipe that I want to share with you guys. It’s a risotto made with minced meat, but you can easily make it vegetarian or vegan by swapping out the meat with Quorn or tofu. Also, use vegetable stock instead of meat stock and olive oil instead of butter.
This recipe is really easy to make, it becomes a good many portions, is cheap and tasty.
450gr minced meat
1 red bell pepper
1 medium onion
2-3 cloves of garlic
1 cube of meat stock
Salt and pepper
Butter to fry in
1. Put the water in a pot, along with the meat stock cube, and bring to a boil.
2. Cook the rice according to the package.
3. Meanwhile, dice the onion and bell pepper finely. Put them in separate bowls.
4. Heat up a frying pam, melt some butter and put in the onion. Also press in the cloves of garlic. Fry until golden brown.
5. Put in the meat and brown it. Be sure to chop it up into fine pieces.
6. Mix in the rice, parsley, and red bell pepper and att a couple of tablespoons of water. Let it cook/simmer for a couple of minutes.
7. Salt and pepper to taste.