Budget or healthy, so often these two things don’t go hand in hand. Healthy fresh vegetables are for example are often more expensive than fast food.
This recipe combines the two by reducing the amount of red meat in your bolognese sauce and replacing it with puy lentils. Voila – healthier and more budget conscious!
For me perfect winter food is warming, rich and easy to make, there is less hovering over the stove, less stress. This “pie” is exactly that, instead of making a meat pie incased in pastry you make the meat filling then top with a square of puff pastry on the plate!
Ok so I wanna be up front. I didn’t make these meatballs myself.
So I cheated, but this turns what would have been a bit of a palaver into a 30 minute week night meal.
This is another idea from Nigella’s latest cook book “Kitchen”. You can win a copy by filling in this questionnaire.
This recipe caught my eye by being a little bit different but still firmly in the “safe” category. This is something I could make and know it would work out fine.
In my last post I was talking about simple comfort autumnal food like Spaghetti Bolognese. While it’s not very sexy to talk about as a foodie, Spag Bol is a dish that I always come back to and make over and over again. Chilli Con Carne is another such dish.
My version of Chilli Con Carne doesn’t really come from a recipe book or website, it’s just something that has evolved from the way my Dad made it. Like the Spaghetti Bolognese Recipe this starts with basic mince. The time consuming bit is slowly cooking the mince, but this can be made in huge quantities and frozen or refrigerated, meaning you can make quick week night meals.
While being Scottish and living my whole life in Scotland, I didn’t grow up on the traditional Scottish fare. My parents loved Indian curries, Italian Pizzas and Pastas and by the time I was getting into my teens Mexican. So it wasn’t until my all-to-brief holiday up north to Macduff that I truly appreciated the simplicity and satiating nature of a mince round.
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