Tag Archives: storecupboard

Chicken Fritters

Tonight I needed to cook dinner, I really couldn’t be bothered and I had next to nothing in the cupboard.
But I did have half a cooked chicken and some dry goods.

I thunk and thunk and wondered what the outcome would be of making a crispy batter and shallow frying the chicken.
This is what I did and jolly nice it was too with a nice spicy aftertaste.
This serves 4 as usual.


Dinner from bugger all

1 x medium mixing bowl
1 x whisk
1 x large frying pan
1 x fish slice
1 x slotted spoon
Kitchen roll / paper towel

4 small chicken breasts or the equivalent cooked chicken
If using raw chicken – ¼ pint chicken stock
4oz self raising flour
½ teaspoon parsley
¼ teaspoon paprika
½ teaspoon garam masala
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ pint milk
vegetable oil for shallow frying

If using raw chicken, poach lightly in the chicken stock until cooked through and drain
Cut the chicken into chunks or strips
Put all the dry ingredients together into the bowl and blend well
Gradually whisk in the milk until it forms a thick paste
Put the chicken into the paste
Heat the oil in the frying pan until it is very hot
Fish the chicken bits out of the batter with a slotted spoon
Fry quickly in batches in the hot oil turning until the chicken is golden brown on both sides
Drain on the kitchen paper and blot to get rid of any excess oil
Serve immediately


Filed under Food, Leftovers, Regional, Storecupboard

Thrilled to the Marrow

Just as Sue at The Quince Tree has been awash with quinces, so I am awash with marrows.  I bought one from a garden gate stall and Ms Rozzer gave me three more.  Now, I like a marrow and the Aged Parent, she likes a marrow ‘n’ all, but I’m not sure about the chaps.  Boy the Elder will try anything but Boy the Younger shows unfamilial suspicion of anything he doesn’t recognise.

I decided to stuff one – a marrow, not a boy (although…) as even if it they didn’t like it, they could still eat the filling.  My ingredients are only a guideline because that is what I had in the larder and fridge.  If you don’t have these things, use something else.  One could easily leave out the mince and add more mushrooms, or use peas instead of sweetcorn – you get the picture.

I have not decided what to do with the other three.

STUFFED MARROW – serves 4 or 6 depending on the size of your marrow.  Missus.

1 x medium saucepan with a lid
1 x chopping board
1 x baking tray

1 medium marrow – sliced in half and the seeds scooped out
1 tablespoon oil
1 medium onion – chopped
2 cloves garlic – finely chopped
1 small or ½ large red pepper – chopped
½ lb / 240g minced beef
2 handfuls of long grain rice
1 small tin sweetcorn
1 tin kidney beans
4oz / 120g mushrooms – chopped
1 heaped tablespoon tomato puree
½ pint 300ml beef stock
1 tsp mixed herbs
1 tsp paprika
1 splash Worcester sauce
4oz Cheddar cheese – grated

Pre-heat the oven to 200 / 425 / 7
Lay each marrow half on enough foil to be able to wrap it round the filling and seal it up and place on the baking tray
Heat the oil in the saucepan and add the onions, pepper and garlic.  Cook until soft.
Add the mince and cook until browned
Add everything else and stir well
Put the lid on and leave to cook through on a medium heat for about 20 minutes or until the rice is soft
If there is too much liquid, turn up the heat and cook rapidly for a few minutes, stirring frequently, until it has reduced
Divide the mixture equally between the marrows
Wrap in the foil, sealing off the edges and cook for 40 minutes


Filed under Food, Recipes, Seasonal, Storecupboard

Chestnut and Bacon Soup

This is a luxurious, warming and filling winter soup that I often serve when I have friends round for lunch.  If you keep a can of chestnut puree in the larder, it can be produced, with or without bacon, at the drop of a hat.  If you are feeding Vegefriends, leave out the bacon and substitute vegetable stock for the chicken stock.

I know I give you quite a few soup recipes but they are just such good food.  They can operate as warming, energy giving fast food and you can hide all manner of things in a soup that a child or fussy person might sneer at if presented in recognisable form.

1 x chopping board
1 x large saucepan
1 x measuring jug

2oz / 60g butter
1 medium onion – finely chopped
4 rashers of bacon – chopped
1 tblspn dried sage or 2 tblspn fresh chopped sage
1 x 436 tin of chestnut puree
1 pint of chicken stock
¼ pint / 150ml double cream

Saute the onion, bacon and sage in the butter until the onion is translucent
Add the chestnut puree and stir well
Gradually add the stock, stirring briskly to break down the puree
Simmer for 15 minutes
Add half the cream
Serve immediately using the remaining cream to put a generous swirl on each bowlful
Serve with tasty bread


Filed under Food, Recipes, Seasonal, Storecupboard

Chocolate Brownies (and tomorrow how to caramelise a Boy Scout)

These are so quick and so very, very good.  Very, very good. 
God they’re good…
And guess what?  Storecupboard Ingredients!

1 x large mixing bowl
1 x12″ x 9″x 1″  baking tray
1 x food mixer
1 x wire cooling rack

10oz / 250g butter
13oz / 380g sugar
4 eggs
3oz / 90g cocoa
4oz / 120g self raising flour
4oz / 120g plain chocolate chips

Pre-heat the oven to 180 / 360 / 4
Grease and flour the baking tin
Mix all the ingredients together in a bowl
Bake for 40-45 minutes
Remove from the oven and cut into square in the tin.
Place the tin on a wire rack and leave to cool slightly before removing.

And that’s it!

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Filed under Food, Recipes, Storecupboard

A Red Winter Soup to keep out the chills

This soup is full of vegetables and herbs that are blood cleansing, immune system boosting, low fat  and full of vitamin C.  Like most soups, it is quick and easy to make and it uses predominantly storecupboard ingredients.  I would not recommend that people with arthritis eat too much of this, as it is quite acidic; tomatoes and peppers are well known to exacerbate arthritis.

Red Winter Soup 19.10.091 x large saucepan
1 x medium saucepan
1 x stick blender
1 x chopping board
1 x wooden spoon

1 oz / 30g butter
1 medium red onion – finely chopped
1 red pepper – finely chopped
2 large carrots – sliced
1 tin chopped tomatoes
8oz / 240g  red lentils – cooked according to the instructions on the pack
1 pint / 600ml chicken stock (vegetable stock if you prefer)
1 tspn paprika
1 tspn turmeric
½ tspn cumin
A little cream to swirl on top if you like

Melt the butter in the large pan on a medium heat
Add the onion and pepper and cook until soft but not browned
Add all the other ingredients and bring to the boil
Turn down the heat and simmer until the carrots are soft.
Puree with the blender.
Serve with a swirl of cream and nice bread

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Filed under Food, Nutrition & Sensible Eating, Recipes, Seasonal, Storecupboard

What you should have in your drawers (and cupboards)

It’s very tempting to fill your kitchen with unnecessary gadgets  but all that happens is that one ends up with a kitchen full of stuff, half of which you never use.  I am assuming that you understand your own needs regarding crockery, cutlery, mugs and glasses, a kettle and a toaster and I will therefore concentrate on essential everyday equipment if you are planning to cook properly at least some of the time, plus a few things which would useful when entertaining or if you regularly make certain things.

This article goes nicely with my earlier post on Storecupboard Ingredients.  It may sound like rather basic information, but if you are only just starting to get interested in cooking, it’s very easy to go over the top.  A large and expensive food processor sounds like a great idea, but unless you have a large kitchen where it can be out on the worktop all the time, you may find that you simply can’t be bothered to get it out of the cupboard and £200 of kit will languish, sobbing to itself, in the deepest darkest cupboard, with naught but the silverfish for company, dreaming of making coleslaw for 50 people.  Resist.  Keep it simple.  

I’m sure you have your own favourites, or can point out some glaring omission, so do please share them with us.

Essential Equipment
1 set of three different sized mixing bowls (if you get ovenproof they are more versatile still)
1 set saucepans e.g. 2 large, 1 medium, 1 small
2 casserole dishes – 1 large, 1 medium or small suitable for oven or hob
2 frying pans – 1 large and deep, 1 omelette type
1 pie dish – medium
1 lasagne dish
2 heatproof jugs for gravy, custard etc
1 colander
1 sieve
2 chopping boards – 1 large, 1 small
Several wooden spoons
1 fish slice
1 soup ladle
1 potato masher
1 large spoon
1 slotted spoon
1 whisk
1 pastry brush
1 flexible scraper
1 vegetable peeler
1 rolling pin
1 tin opener
1 corkscrew
1 measuring jug
1 set of scales
1 stick blender – vital
1 electric mini chopper – marvelous for breadcrumbs, nuts or any smaller quantities
1 electric hand mixer
1 large baking sheet
1 roasting tin
1 x 12 hole bun tin
1 x 7×10 baking tin
2 x 7″ cake tins – pref. loose bottomed
1 cooling rack
1 set of pastry cutters
1 grater which does coarse, fine, slices etc
1 lemon squeezer
Knives – it is better to have 1 large and 1 small really good quality, sharp knives than loads of thin, bendy blunt ones (with which you are more likely to injure yourself)
1 set of tupperwares – assorted sizes inc a large one for cakes etc
Several odd saucers – as spoon rests, for pre-weighed ingredients, to put mugs on; they are very useful
Large sharp kitchen scissors
1 radio – more entertaining and less distracting than a television
Freezerproof containers – washed out takeaway boxes are perfect for this

Additional useful items:
1 slow cooker – very useful if you’re out at work
1 ice cream maker
1 cafetiere
Storage jars – not necessary but make it much easier to see what you’ve got, esp if you label them clearly, which you would need to for flour
1 large flan dish
2 x 1lb loaf tins
1 garlic crusher
1 flour / sugar shaker
1 kitchen blow torch – for quick browning and sugar melting

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Filed under Food, Household Hints, Storecupboard

Super Quick Banoffee Ice Cream

Ice cream is a firm favourite in our house and can be a great way of using up slightly over-ripe fruit, or taking advantage of a special offer at the shops.  Personally, I’m quite happy to eat a black banana, but many people are not and this is a great way to use them up.  Yet again, this is made from storecupboard ingredients.

Remember that home-made ice cream will freeze much harder then shop bought, so take it out of the freezer a little before you plan to eat it, to let it soften.

If you are fond of ice-cream, I do recommend you think about buying an ice cream maker.  You can get a perfectly decent one for about £30, which has a gel-filled bowl which you keep in the freezer and a separate motor driven paddle which fits on the top.  The recipe below could be on the table in just over half an hour – very handy for feeding an unexpected guest.

1 x ice cream maker * see below if you don’t have one
1 x stick blender
1 x large mixing bowl
1 x medium bowl – microwaveable
1 x scraper
1 x freezer-proof container with a lid

1 397g tin of sweetened condensed milk
3 large ripe bananas
1oz / 30g butter
1 heaped tblspn dark brown sugar
2 tblspn golden syrup
2 tblspn double cream (optional)

Puree the bananas
Whisk in the condensed milk and consign to the ice cream maker until it has turned into ice cream
Scoop it out into the lidded contained and put in the freezer.

You can of course leave it here and tuck in with gusto (or a wafer, whichever) but I like a rich vein of toffee in mine.  So…
Put the butter, sugar and golden syrup into a bowl and microwave for about 1 ½ minutes.  It should be bubbling furiously.
Leave to cool, stirring occasionally.  If you add cream at this point, it gives it a more fudge like consistency
Take the ice cream out of the freezer and pour the toffee on the top
Swirl the toffee through the ice cream with a fork to create a ripple effect
Put the lid back on and return the tub to the freezer until your tummy gets the better of you

* If you don’t have an ice cream maker:
Pour the banana and condensed milk mixture into the lidded container, put the lid on firmly and put in the freezer.  Leave for an hour then take it out and give it a good whisk.  Repeat the process about every 30 minutes until it has frozen properly.


Forget the toffee and whisk in ¼ pint of Baileys Irish Cream with the bananas and condensed milk for a slightly more grown-up variation.

Stir through some chocolate drops and pour into lolly moulds for a healthy treat


Filed under Food, Recipes, Storecupboard