Ricky Murray

Cooking good food on a budget and full flavours


October 2015

Spiced pumpkin soup with sweet potato crisp

ingredssweetcrisp pumksoup

Pumpkins are cheap anyway but only 50p and easy to get hold of with Halloween only been tomorrow so give this a try!!

12oz pumpkin, peeled and cubed

1 medium onion, diced

2 garlic cloves, diced or 2tbsp garlic oil

1ltr stock, i used chicken, you can make it with 2 stock cubes

2tsp cumin seeds

2tsp coriander seeds

1tsp chilli flakes

100g butter

1 sweet potato

salt & pepper

Toast the seeds in a dry frying pan over a high heat for 2 minutes. Grind them to a powder in a pestle and mortar or coffee grinder, set aside. In a high sided pan (that has a lid) over a medium add half the butter, onions and garlic. Fry for 5-6 minutes until translucent, remove and set aside. Add the pumpkin along with the rest of the butter then turn the heat up a little. Fry for 10-15 minutes stirring occasionally until the pumpkin starts to break down. Next add the ground spices, chilli flakes and onions then stir well. Pour in the stock, season then cover and simmer for 15-20 minutes. Turn the deep fat fryer to 190c. Peel the sweet potato with a speed peeler then just keep peeling the flesh to create lots of sweet potato ribbons. Fry a handful in the fryer for 2-3 minutes then remove onto kitchen towel and repeat with the rest. While hot sprinkle with a little salt and some paprika then allow to cool. By this time the pumpkin will be nice and soft ready to make the soup. Blitz in a processor or hand blender until smooth. Taste to see if the seasoning  is right and adjust to your taste. Bring back to the boil and serve topped with a little cream and  sweet potato crisps.


The best Salmon and fennel fishcakes with parsley sauce

fishsal salmonfish

For the fish cakes.

1 1/2lb maris potatoes

3 spring onions, chopped

1/2 small fennel bulb, chopped

2 salmon fillets

1 bay leaf

1/2 onion

1 pint of milk

2tbsp fresh chopped parsley

salt and fresh ground pepper

2 eggs, beaten

4oz plain flour

6oz breadcrumbs

For the parsley sauce.

1oz flour

1oz butter

handful of chopped parsley

Pre-heat oven to 200c (gas 6).

Peel, cube and boil the potatoes in salted water for 10-12 minutes. Pour the milk into a large high sided pan big enough to place both the salmon fillets in. Add the bay leaf, salt and pepper, onion and salmon fillets (skin side up)and simmer for 8-9 minutes. Remove and set aside to cool. When the potatoes and soft drain, add a drop of milk and a knob of butter then mash. Flake the salmon into nice size chunks and add this to the mash along with the spring onions, fennel, parsley, and salt and pepper to taste then fold everything together but take care not to break the fish up. Shape into nice size patties. Take one fishcake, dip it into the flour then shake off any excess then into the egg and lastly the breadcrumbs. Push the fishcakes into the breadcrumbs to make sure you get a really good coating. Cook in the oven for 18-20 minutes until golden brown. While these are cooking make the parsley sauce. Add the butter to a pan over a medium heat until melted then add the flour and mix it all together. Cook for 1-2 minutes for the flour to cook out. Sieve the milk a glug at a time into the pan and mix in between until all the milk has gone and you have a nice white sauce the thickness of double cream. Its already seasoned so just add the parsley 2 minutes before the end of cooking then serve.

These salmon fillets were on the reduced section which is a good place to look for very good deals to make cheap meals with all the flavour! All together it made 6 fishcakes so freeze the rest.

Crispy onion rings


2 eggs and a drop of milk, beaten in a good size bowl

4oz plain flour

2tsp paprika

1tsp salt

2 medium onions

Pre-heat deep fat fryer to 190c.

First off place the flour into a bowl then mix in the salt and paprika. Slice the onions into thin rings then separate them. The next step you are best doing in batches so dip some of the onion rings into the flour with your left hand then shake off the excess, place these into the egg then use the other hand to coat in the egg. Place them into the deep fat fryer for 4-5 minutes or until golden brown. Remove with a slotted spoon onto kitchen paper to drain, repeat until you are finished.

*You are best using one hand for flouring and the other hand for dipping into the eggs. This way you don’t get your hands covered in the mix and have to wash your hands every time you do a batch*

Oreo fudge


18oz milk chocolate

1 pack of Oreos

2tsp vanilla extract

1 tin of condensed milk

Break the chocolate into the slow cooker. Add condensed milk and vanilla extract. Put on high for an hour stirring every 10-15 minutes. When ready break the Oreos up then stir them in. Pour into a square cake tin then into the fridge to set for 2 hours.

Or you can do it on the gas hob but this is the only way I have ever done fudge on a gas hob.

Extra ingredient needed is:

3 1/2oz icing sugar

Just place the chocolate, milk and vanilla into a large non-stick pan. Melt over a low to medium heat, stirring occasionally until nice and smooth. Sieve in the icing sugar and mix thoroughly. Mix in the broken Oreos then pour into a square cake tin and cool in the fridge for 2 hours.

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