Just moved into your own place or living in digs and need to cook for yourself? You need not rely on beans on toast. Here is a budget-friendly menu that does not take much skill in the kitchen.
STRETCH MINCE HOTPOT
Serves 4 to 6
30ml oil
1 onion, chopped
10ml chopped garlic
500g beef mince
2-3 medium potatoes, washed and cubed
2 carrots, peeled and roughly chopped
500ml beef stock
30-40ml Worcestershire sauce
400g tin of baked beans
salt and pepper
Heat a large, non-stick pan, add the oil and fry the onion and garlic for a few minutes.
Add the mince and fry, stirring all the time, until evenly browned.
Add the rest of the ingredients and simmer for 15 to 20 minutes, until potatoes and carrots are tender. Adjust the seasoning if necessary. Serve with fresh rolls.
TUNA MACARONI
Serves 4 to 6
200g macaroni
50g butter
60ml flour
600ml milk
5ml Dijon mustard
250ml grated cheddar cheese
250g packet of bacon, fried until crisp, and chopped
160g can of tuna in brine, drained
330g can of sweetcorn, drained
125ml chopped parsley
salt and pepper
Boil the pasta in salted water for 10 to 15 minutes, until al dente. Drain.
Melt the butter in a saucepan, whisk in the flour.
Cook for 1 minute, and then gradually stir in the milk to make a thick white sauce.
Remove from the heat and stir in mustard and cheese.
Mix in the cooked pasta, bacon, tuna, sweetcorn, parsley and salt and pepper.
Serve immediately.
CLEAN-THE-FRIDGE FRIED RICE
Serves 4 to 6
250ml basmati rice
15ml oil
1 onion, finely chopped
5ml chopped garlic
250g button mushrooms, halved
1 red and 1 yellow pepper, diced
250ml cooked, chopped leftover chicken
250ml frozen peas
30ml soy sauce
30ml sweet chilli sauce
60ml chopped coriander
Boil the rice in salted water for 10 to 12 minutes, until tender. Drain and set aside.
Meanwhile, heat the oil in a wok or non-stick frying pan. Add the onion and garlic and fry until soft.
Add the mushrooms and peppers and fry for a few minutes.
Add the cooked rice and the rest of the ingredients and cook until warmed through.
Serve immediately.
* This dish is ideal for making with leftover cold rice.
BUTTERNUT, SPINACH AND FETA FRITTATA
Serves 4 to 6
500g butternut, cut into cubes
60ml olive oil
salt and pepper
1 onion, finely chopped
200g packet of baby spinach
50g feta, cubed
8 eggs
60-80ml milk
250ml grated cheddar cheese
salt and pepper
Preheat the oven to 180ºC.
Place the butternut on a baking tray, drizzle with half the oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Remove and set aside.
Then turn the oven on to grill.
Meanwhile, heat the remaining oil in an ovenproof frying pan, fry the onion until soft.
Add the spinach and cook for 1 minute, until just wilted.
Remove pan from the heat and arrange the butternut and feta cheese on the spinach.
Whisk together the eggs, milk, grated cheese and seasoning. Pour over the butternut, spinach mixture.
Return pan to a medium heat and cook for 5 to 10 minutes, until the bottom of the frittata is cooked.
Then place pan under the grill and cook the top for a few minutes, until golden.
Remove and slice into wedges.
The frittata can be served hot or cold.
CURRY IN A HURRY
Serves 4 to 6
10ml salt
a pinch of ground cloves
5ml garam masala
2ml chilli powder
5ml turmeric
5ml ground coriander
10ml ground cumin
10ml paprika
1kg skinless chicken pieces
45ml oil
1 large onion, chopped
15ml grated fresh ginger
15ml chopped garlic
400g can of whole peeled tomatoes, chopped
1 bay leaf
1 stick cinnamon
1 green chilli, deseeded and sliced
400ml can of coconut milk
salt and pepper to taste
Combine salt, cloves, masala, chilli powder, turmeric, coriander, cumin and paprika. Rub into chicken. Set aside for at least 10 minutes or refrigerate overnight to improve flavour.
Heat the oil and fry the onion until soft. Add ginger, garlic, tomatoes, bay leaf and cinnamon. Sauté for a few minutes.
Add the chillies to the onion mixture and cook for a few minutes. Add the chicken and cook on high for 5 minutes.
Add coconut milk, cover and simmer on low heat for 30 minutes, stirring occasionally.
Check seasoning and serve with basmati rice and sambals.