A world of fresh delicious thrifty food

Tag Archives: pesto

Image

I have been wondering whether to put these tarts on my blog as they are not the thriftiest meal to make. That said, this recipe can be made cheaper by buying the supermarket’s own brand ingredients. I have done a quick search around the main supermarket’s websites and this recipe can be made for under £6, which isn’t bad as it serves six. If you shop in Waitrose, you can expect to add about 30% on that!

Anyway, if you like quite strong flavours, these are for you. What is great about these tarts is that they are so easy.

Serves 6

Freezing – These can be frozen but before you add the camembert. Defrost and then add the camembert.

Ingredients

Red Pepper x 2

A little olive oil

You can also replace the above two ingredients with jarred roasted peppers

Rolled Puff Pastry Sheet- 1 x 320g (or make your own – I am too lazy busy)

1/2 jar of red pesto

Prociutto Crudo 100g (also known as parma ham)

Camembert x 1 box 250G

1 Egg

2 sheets of baking paper

Flour for dusting surface

Method

  • Preheat the oven to the highest temperature
  • Wash and de-seed the peppers, cut them into quarters
  • Place peppers on a baking tray and drizzle with oil making sure they get a good coating
  • Roast for 20 minutes until they start to char and are completely soft
  • You can skip the above steps if you are using jarred peppers, just drain and pat with kitchen roll to dry
  • Line two baking trays with baking paper, if you prefer, grease the and flour them instead. Either way is fine, you just want them to be non-stick
  • Dust a clean surface with flour and cut your tarts in 12 equal rectangles
  • Put six on each tray
  • Whisk the egg and brush the edges of each rectangle with a pastry brush (about 1.5 cm in)
  • Take the pesto and divide between the tarts spread it on each one with the back of a teaspoon ensuring that you leave a 1.5cm border round the edge (where you have spread the egg).
  • Remove the  white fat or leave it if you prefer and divide the prociutto between the tarts ensuring it is distributed over the part of the tart where you have spread the pesto
  • Take the roasted peppers, remove the skin, and slice, then distribute between the tarts, once again ensuring you leave a border.
  • Slice your camembert and divide between the parts
  • Reduce the oven heat to Gas mark 6, 200c, 400f, Fan oven 180
  • Cook for 20 minutes on a medium shelf, you may need to swap the trays half way through if you don’t have a fan oven. This will mean they both get time on the top.

.DSCF6944

  • When they are done they should look like this and be crispy on the bottom
  • If they don’t but the topping is burning, cover with foil and cook for a little longer.
  • Once cooked remove from the oven and cool on wire racks
  • Ensure warm or cold. These are great for parties, picnic or just for supper with a salad
Advertisements

Image

These chicken nuggets are an amazing home made alternative to processed shop bought ones and they taste delicious. Whether they are thrifty or not is a matter of opinion, they work out at about £3.00 for 20, which is probably more than processed nuggets, but these are healthier and far better.

If you are not keen on chilli pesto, you can substitute it with green or red pesto. These are a family favourite, I think you will really like them.

Serves

Makes 20 nuggets

Freezing

Can be frozen before cooking. Defrost before cooking

Ingredients

Chicken breasts x 2

Chilli Pesto – 3 tablespoons

Panko Breadcrumbs – 100g

Olive oil x 2 tablespoons

Method

  • Pre heat oven to 230C, 210C fan, 450F, Gas mark 8 and add two tablespoons olive oil to a small baking tray. Place in oven for oil to heat (on a shelf about a quarter down from the top)
  • Cut each chicken breast into about 10 pieces
  • Place in a bowl and mix with the pesto until completely coated
  • Put Panko breadcrumbs into a freezer bag, add the chicken, seal bag and shake until the chicken is coated. Alternatively place bread crumbs in a bowl and then add the chicken a few bits at a time until coated
  • Remove the baking tray from the oven and check the oil is bubbling hot. You can tell by putting a breadcrumb in, if it sizzles it means it is hot enough, if not return the tray to the oven until very hot. This is important to ensure nuggets are not soggy
  • When the oil is hot, place chicken nuggets on the baking tray and return to the oven.
  • Cook for 10-15 minutes turning once. The nuggets should be crispy and slightly golden
  • Serve with salad or chips or both!