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Ricky Murray

Cooking good food on a budget and full flavours

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budgetmeal

Creamy Vegetable Mascarpone Pasta

This is a real comfort food dish! It will make you go back for more. A fave in my family and im sure once you make it then it will be in yours. Its a no fuss recipe and so easy but so tasty.

1 pack of mediterranean vegetables

Handfull of mushrooms, halved

Handfull of fresh basil, chopped

Handful of cherry tomatoes

3 garlic gloves, chopped

1 tub of mascarpone cheese

3oz  dried fusilli pasta

Pack of feta cheese

Pinch of paprika

Pre-heat oven to 200c (gar mark 6).

This meal really is no fuss and doesn’t take much time at all so get the pasta into salted boiling water straight away.

Next add a glug of oil to a pan over a medium heat along with the garlic and fry for 2-3 minutes, next add the mascarpone, and 2-3 ladles of the starchy pasta water, stir well until the mascarpone has melted and you have a nice sauce then finish off with a pinch of paprika (optional), stir in the basil and never forget to check the seasoning as you might need quite a bit of salt to bring the flavours of the veg out.

In a large mixing bowl mix together the veg, cooked drained pasta, sauce and crumble in half the feta, pour all this into a large baking tray and top with the rest of the feta.

Cover with foil and into the oven for 30 minutes, then remove the foil and cook for a further 10 minutes to brown the cheese.

Enjoy this with a nice slice of garlic bread or i like a nice chunk of bread and butter.

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Garlic & Herb Tear And Share Bread

Everyone loves a treat now and then and this is perfect for that day! Also perfect for a get together or just, friends or for that film night with the partner. Quick, easy and again cheap!

14.1oz (400g) strong bread flour (plus extra for dusting)

1x7g sachet of dried yeast

2 Tbsp dried mixed herbs

1 1/2 Tbsp garlic powder

9.2 Floz (275ml) tepid water

2oz (56g) butter

2 garlic cloves, crushed and minced

Pre-heat oven to 190c (gas 5)

To start, place the flour, herbs, garlic and yeast in a large mixing bowl, add the water little at a time while mixing until you have a nice soft sticky dough (you might not need all the water).

Empty this out onto a floured work surface and knead for 10 minutes until smooth and springy, place in a slightly oiled bowl covered with a damp dish cloth and place in a warm place for about an hour or until doubled in size.

Grease a large baking tin or cake tin, tip the dough out onto the work surface and knead lightly for a minute, divide into equal pieces and roll into balls, place these into he baking tin and don’t be afraid if they’re cramped as this is better, cover with the damp dish cloth and leave to prove again for 1 and a half hours in a warm place.

While they’re proving, mix together the butter and garlic, leave to one side.

Cooking time, sprinkle over a little salt and dot the garlic butter around the bread, into the oven for 30 minutes or until golden brown.

Perfect for sharing (if you want to).

New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.

FOR NEW VIDEOS CLICK HERE

choco filo

Instagram

Spicy Crab Cakes With Brown Meat Mayo

Another dish from the Anglesey visit, ‘the crab shop’ has fresh dressed crab daily so I couldn’t let that pass without having some and it was DELISH!!! you must visit this place.

14.1oz (400g) cooked white crab meat

3 spring onions, chopped

handful fresh flat-leaf parsley, chopped

1 free-range egg, beaten

5.6oz (160g) mashed potatoes

1 chilli, diced

flour for dusting

2tbsp brown crab meat

3 tbsp mayo

pinch of ‘spicenutrition’ metabolic blend

In a large mixing bowl, combine the white crab meat, potatoes, spring onions, parsley, egg, chilli and a little salt, shape into about 5-6 little cakes and refrigerate for 30 minutes.

Dust with flour and shallow fry for about 5-6 minutes either side until golden brown.

While these are cooking, mix the brown meat, pinch of ‘spicenutrition’ and mayo in a little bowl and season with pepper.

Enjoy

Spicy crabcakes

 

 

 

 

 

 

 

 

Chinese Sticky beef

Oriental sticky beef with soya noodles

12oz beef, cut thin
Thumb size piece of ginger, grated
2 garlic cloves, chopped
1/2 chilli, chopped
5 spring onions, chopped
2oz edamame beans
1 red pepper, cut thin
2tbsp cornflour
2tbsp Chinese fivespice
3tbsp sweet chilli sauce
2tbsp tomato sauce
1tbsp white wine vinegar
2tbsp soy sauce
3tbsp oil
Salt and pepper

In a bowl mix together the sweet chilli sauce, tomato sauce, vinegar and one 1tbsp soy sauce then set aside.
Place the beef in a large mixing bowl and dust with the cornflour and fivespice, make sure all the beef is covered.
Next in a large frying pan, add the oil and over a medium heat fry for 5/6 minutes. Next add the sauce mix from the bowl along with the chilli, half the ginger and garlic and continue to fry for 6/7 minutes, stirring occasionally.
While this is going, in a separate pan over a medium heat, add the soy, noodles, ginger, pepper and half the beans, mix well and heat through.
When the beef thickens up and becomes stick add the beans and spring onions.
Serve.

Sticky Beef

 

Courgette and Mint soup

I was asked for a fresh and light soup so I thought mint and courgette, not something I’ve ever thought about using in a soup before but I knew it would be fresh and light. I fell in love with this soup the second I tasted it! Give it a go.

3 medium courgettes, chopped

3 7inch sticks of celery, chopped

1 small onion, chopped

24floz (700ml) vegetable stock (made with 2 stock cubes)

Good handful of mint

salt and pepper

1.7oz (50g) butter

In a large pan over a medium heat, add the butter, onion and celery, cook for 3-4 minutes just to soften the onions and celery a little.

Add the courgettes, stir well and cook for a further 3-4 minutes, pour in the stock and season well with salt and pepper (this soup needs quite a lot of seasoning), turn the heat down to a simmer and cook for 25-30 minutes.

Add the mint then blend until smooth in a food processor or with a stick blender.

Cooking this is well worth it! Its so tasty and fresh!

Enjoy

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CourgetteSoup

 

Parsnip soup seasoned with spicenutrition

With the weather just not playing ball and the rain setting in, I wanted something a little warming and I had some parsnips that needed using so this was perfect!

1 medium onion, chopped

1 glove of garlic, minced

1tbsp ‘spicenutrition immune supremacy’ blend of herbs & spices*

24floz (700ml) vegetable stock (made from 2 stock cubes)

26.4oz (750g) parsnips, chopped

1.7oz (50g) butter

In a large pan over a medium heat, add the butter and onions, cook for 3-4 minutes until starting to soften but not colour, add the garlic and ‘spicenutrition’ spice blend and stir well, cook for a further 2 minutes.

Add the parsnips and stir well no cover them in the seasonings, pour in the stock and bring to the boil, turn the heat down to a simmer for 25-30 minutes.

Blend the soup until smooth in a food processor or with a stick blender and serve up with a chunk of bread.

The smells around the house are fantastic while this is cooking!

*If you don’t have the spicenutrition blends then you can substitute with 1/2tsp cayenne powder & 1/2tsp roasted & crushed coriander seeds, although if you check the link below you will see the spicenutrition are a fantastic product and built to help your body naturally, I have to give big thanks to these guys for sending me their products.

Link here Spicenutrition

ParsnipSoup

 

 

Creamy bacon & asparagus fettuccine

3 packs of fresh lasagne sheets, cut into ribbons

13-15 small asparagus spears, blanched and cut into 1cm pieces

1 pack of smoked bacon, cut into batons

handful of fresh parsley, chopped

3 eggs, beaten

5oz parmesan plus a little extra for sprinkling, finely grated

1tbsp vegetable oil

salt & pepper

Add the pasta to a pan of salted boiling water, over a high heat and leave to cook for 4-5 minutes.

In a separate frying pan over a medium heat, add the oil and bacon, fry for 3-4 minutes, add the asparagus for 1 minute just to warm through and set aside.

By this time the pasta should be cooked so drain but save a little of the cooking water in the pan (only half a cup).

Put the pasta back into the pan, add the bacon & asparagus mixture, eggs, parmesan and parsley, season with salt and pepper.

Give everything a huge stir while cooking for only 30 seconds to just cook the eggs a little and serve up with the extra parmesan sprinkled on top.

Enjoy.

Fett&Bacon

Come check out my Instagram or YouTube  Thanks.

 

Moules Marinière

I’m a huge lover of seafood and it was my dad that got me tasting seafoods when I was younger so I have him to thank for my love of this dish really! The mussels are the only thing that cost but even those are pretty cheap for a treat! the flavours are amazing. Sometimes I just want something to make the dish a little more filling so I went with linguine.

3lb mussels

1 Onion, diced

a bouquet garni of parsley, thyme and bay leaves (you can buy them in little teabag type things now)

1oz (30g) butter

2 1/2fl oz (73ml) fish stock

1 garlic clove, chopped

5fl oz (147ml) double cream

handful of parsley leaves, chopped

12oz (340g) linguine

Add the linguine to a large pan of salted boiling water over a high heat and leave to cook.

Wash the mussels under plenty of cold running water and discard any open ones that don’t close when lightly tapped on the side. Remove and fibrous beard coming from the shells and knock and large barnacles of with a knife, rinse again and remove any little pieces of shells.

Add the onion, garlic, bouquet garni and butter to a large high sided pan over a medium heat and soften, next crank the heat up, add the mussels and fish stock and cover to steam for 2-3 minutes, giving the pan a shake every now and then.

Remove the bouquet garni, drain the pasta and add to the mussels along with the cream and parsley.

Give everything a good stir and leave it cooking just for a further 1-2 minutes.

Enjoy

Mussels

 

 

 

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