Bubble & Squeak
Bubble & Squeak
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Bubble & Squeak
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Ingredients
Leftover Veggies and Meat you can use
Servings:
Instructions
For a Whole Pan
  1. Heat a large heavy pan on medium heat and add some vegetable oil.
  2. Mix the leftover veggies into the mashed potatoes or crushed roast potatoes, add to the heated pan and spread out to an even layer. Allow to cook until crispy on the bottom, then flip or just mix it up with a spatula to get more crispy parts to it.
  3. Serve as a side or a main, depending on how much you have. Main with a fried egg or two on top sounds very good.
For Patties
  1. Heat a large heavy pan on medium heat and add some vegetable oil.
  2. Mix the leftover veggies into the mashed potatoes or crushed roast potatoes and shape into patties, fry on both sides to crisp them up golden brown.
  3. I would serve these as a side at breakfast or with pasta for a dinner.
Recipe Notes

Low cost since you are using leftovers.

Inspired by Hans Schmidt.
United States.

Crawfish Etoufé
Crawfish Etoufé
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Crawfish Etoufé
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Ingredients
Servings: servings
Instructions
  1. This can be made with shrimp or crawfish. For shrimp just peel, remove heads, tails, and de-vein. For crawfish use the tails only, peeled. For those of you new to making stock, save either the shrimp heads and peels or for using crawfish retain the rest of the crawfish, freeze for latter use to make a stock or to make your stock for this recipe.
  2. Heat the oil in a large pot, then add the onion, spring onion, and carrot. Cook until the onion is soft.
  3. Add the soup and mix, let the soup heat up to bubbly for a few seconds then reduce to a simmer and stir in the stock, then mix in the tomato paste. Add the Thai chili powder and salt to taste, stir to combine. Bring to a near boil then reduce to a simmer.
  4. Add the crawfish or shrimp, simmer until the sauce is to your desired consistency.
  5. Serve over rice or in a bread bowl, enjoy.
Recipe Notes

The shrimp, large whites from Tesco would cost about 140 Baht/500 grams. Local in a village would be about the same cost for larger prawn. For 4 servings, this is about $1.05 per serving.

Shortcut: Condensed Cream of Mushroom Soup.

Recipe and photo provided courtesy of good friend, Jerry Collins.
United States.

Cheesy Chicken Fritters
Cheesy Chicken Fritters
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This sounds not only tasty and easy to prepare, they are! I made these on 3 Sep 2017, exactly as written, perfect.
Servings Prep Time
16-18 fritters 10 minutes
Cook Time
20 minutes
Servings Prep Time
16-18 fritters 10 minutes
Cook Time
20 minutes
Cheesy Chicken Fritters
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This sounds not only tasty and easy to prepare, they are! I made these on 3 Sep 2017, exactly as written, perfect.
Servings Prep Time
16-18 fritters 10 minutes
Cook Time
20 minutes
Servings Prep Time
16-18 fritters 10 minutes
Cook Time
20 minutes
Ingredients
For the Fritters
For the Garlic Aioli Dip
Servings: fritters
Instructions
  1. Place the cubed (or coarse ground) chicken in a large bowl, add the rest of the Fritter ingredients except the oil.
  2. Mix well, cover and refrigerate for at least 2 hours or even overnight.
  3. When you are ready to cook, heat the cooking oil in a large non stick pan over medium heat. Add heaping tablespoons of the meat to the hot pan, use the back of the spoon to slightly flatten each fritter. Cook for 3-4 minutes or until the bottom and edges are golden brown, flip and cook the other side until golden brown and chicken is cooked through.
  4. To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Feel free to use any dipping sauce you prefer, toum would be a good choice, and for a Thai flair, use chili garlic sauce for dipping.
  5. Serve with the dipping sauce.
Recipe Notes

The chicken would cost about 60 Baht 750 grams. I will estimate about 4 servings, that works out to about 44 cents per serving.

Variants: Change the dill to parsley or rosemary. Add minced spring onion, shallots, or garlic. For dipping sauces, try just mayo, sour cream, toum, chili garlic sauce, etc. You could make this a different fritter each time you prepare this dish.

This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.

Challah or Egg Bread (Bread Machine)
Challah or Egg Bread (Bread Machine)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Easy enough sounding recipe, let the bread machine work for you.
Servings Prep Time
1 loaf 5 minutes
Cook Time
3 hours
Servings Prep Time
1 loaf 5 minutes
Cook Time
3 hours
Challah or Egg Bread (Bread Machine)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Easy enough sounding recipe, let the bread machine work for you.
Servings Prep Time
1 loaf 5 minutes
Cook Time
3 hours
Servings Prep Time
1 loaf 5 minutes
Cook Time
3 hours
Ingredients
Servings: loaf
Instructions
  1. Add ingredients to your bread machine in the order suggested by the manufacturer.
  2. Select Basic Bread setting and Light Crust setting, start.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Slow Cooker Cottage Pie
Slow Cooker Cottage Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like an easy way to make Cottage Pie, looking forward to making this.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
7-9 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
7-9 hours
Slow Cooker Cottage Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like an easy way to make Cottage Pie, looking forward to making this.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
7-9 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
7-9 hours
Ingredients
For the Mashed Potatoes
Servings: servings
Instructions
  1. Place the beef cubes in a large slow cooker. Top with the garlic, carrots, mushrooms and corn.
  2. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and oregano. Pour this into the the slow cooker and stir to combine.
  3. Cover the slow cooker and cook on Low setting for 7 to 9 hours, until the beef is tender.
  4. To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
  5. When the beef is tender, use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
  6. In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.
  7. In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker. Then add the peas and adjust the seasonings with salt and pepper to taste.
  8. Spread the mashed in an even layer over the top of the beef and vegetables. Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.
  9. Serve and enjoy.
Recipe Notes

Pork shoulder runs about 100 Baht/kilo, for this recipe this would be 75 Baht for 750 grams. For 6 servings, this is about 40 cents per serving, great value.

Provided courtesy of good friend, Stephen Connell.
United States.

Potato Collops
Potato Collops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a traditional Irish dish and sounds like a great side dish. A collop is small portion of any food or a slice of meat. I am planning to make this with small 1 serving baking dishes I have my eye on.
Servings Prep Time
1 serving 10 minutes
Cook Time
1 hour
Servings Prep Time
1 serving 10 minutes
Cook Time
1 hour
Potato Collops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a traditional Irish dish and sounds like a great side dish. A collop is small portion of any food or a slice of meat. I am planning to make this with small 1 serving baking dishes I have my eye on.
Servings Prep Time
1 serving 10 minutes
Cook Time
1 hour
Servings Prep Time
1 serving 10 minutes
Cook Time
1 hour
Ingredients
Servings: serving
Instructions
  1. Preheat your oven to 180 C. Lightly grease a small baking dish with butter.
  2. Place a layer of potatoes and onions in the baking dish, vegetables on a greased baking dish, sprinkle with parsley, salt and pepper, and some diced bacon.
  3. Repeat with more layers until all are in the dish. Sprinkle cheese over the top, then pour the hot scalded milk over the cheese.
  4. Cover with foil and bake for 45 minutes, then uncover and continue baking until the potatoes are cooked through and the top is nicely browned. Serve as a side.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Pork Ragout with Fettuccine Pasta
Pork Ragout with Fettuccine Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Pork Ragout with Fettuccine Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
  2. Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes.
  3. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 cup of water and 1/2 cup tomato juice from the can. Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours.
  4. Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions, drain, reserving about 1 cup of the cooking water.
  5. Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir some of the basil.
  6. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
Recipe Notes

Overall, the only costly item here is the pork shoulder but that is 50 Baht/500 grams, so for 4 servings, this is about 37 cents per serving. Excellent value.

Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.

Chicken Kiev
Chicken Kiev
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have always heard of this dish, never had it, so here is a recipe, and I will try it, sounds good! There is a number of steps involved in this but it sounds worth it. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Chicken Kiev
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have always heard of this dish, never had it, so here is a recipe, and I will try it, sounds good! There is a number of steps involved in this but it sounds worth it. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. In a medium bowl or mixer, beat together butter, parsley, garlic, and lemon juice, and season generously with salt and pepper. Roll butter into a log, then wrap tightly in plastic wrap and refrigerate until chilled.
  3. Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re 1/4-inch thick. Using the chilled butter, place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. (Optional: use a toothpick or three to seal.)
  4. Heat 2-3 inches vegetable oil in a large pot or Dutch oven over medium high heat until water sizzles when water droplets are sprinkled on it.
  5. While the oil is heating, set up an assembly line by your stove with flour in one shallow bowl, beaten eggs in a second, and panko and Parmesan mixed together in a third shallow bowl.
  6. Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash. Shake off excess and press chicken firmly (on all sides) in panko cheese mixture. Transfer coated chicken carefully to hot oil and cook on all sides until coating is golden brown. Then remove to a paper towel lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.
  7. Place the baking dish in your oven and bake for 15-18 minutes or until the chicken is cooked through. Serve with mashed potatoes and vegetable of your choice.
Recipe Notes

Chicken breasts run about 60 Baht/kilo, boneless, you have to pull the skin off and trim some fat, but that is easy. I will say 100 Baht for 6 good size breasts. For 6 servings, this is about 49 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Basic Spinach Quiche
Basic Spinach Quiche
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the basic quiche recipe. A quiche (French) is essentially a custard made with milk and eggs in a pie dish, what you add to the quiche is up to you to tailor the quiche to your preference. If you make this without adding any of the fillings, then you will be making a giant egg tart. This is a basic spinach quiche. What you can add is listed in Step 1 as options. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-8 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
4-8 servings 5 minutes
Cook Time
1 hour
Basic Spinach Quiche
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the basic quiche recipe. A quiche (French) is essentially a custard made with milk and eggs in a pie dish, what you add to the quiche is up to you to tailor the quiche to your preference. If you make this without adding any of the fillings, then you will be making a giant egg tart. This is a basic spinach quiche. What you can add is listed in Step 1 as options. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-8 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
4-8 servings 5 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Options for fillings, there is no measurements here, but it is safe to assume 1/2 to 1 cup of each. The goal is layer in the fillings then pour the milk and egg mixture over that to fill up the pie crust, if feeding a crowd, use two pie crusts and different fillings for each: Spinach, chopped Onion, sliced Mushrooms, Broccoli, cubed and cooked Ham, Bacon, chopped Bell Pepper, chopped Tomatoes, other types of Cheese, you get the idea.
  2. Preheat your oven to 200 C. Line a cookie sheet with foil. If using a frozen ready made pie crust, thaw that before you preheat the oven. Place the pie crust in a pie pan and set aside.
  3. Whisk together the milk and mayo until smooth, then whisk in the eggs.
  4. In a skillet with just a splash olive oil, heat up the spinach and onion until the onion is just soft. If using other items, cook those as well until almost cooked through.
  5. Add the spinach and cheese in layers in the pie crust, making several layers of each. Pour the milk mixture over the filling until the pie crust is not quite full to the top. Place the pie dish on the cookie sheet, cover the pie dish with foil and bake for 45 minutes, remove the foil and bake for another 10-15 minutes or until the top is golden brown. Remove from oven and let rest for a few minutes, serve.
Recipe Notes

I cannot price this until I prepare it once. Basically it will be a fair price meal based on the cheese.

Shortcut: Basic Buttery Pie Crust.

Inspired by and photo courtesy of good friend, Mark Bowen.
Guinea.

Rye Sourdough Starter
Rye Sourdough Starter
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Provide from a good friend in Phuket. This makes a pure rye sourdough starter, no yeast involved, this will start with the yeast in the flour and natural airborne yeast. You can make this in any quantity but the ratio is 1:1 for flour and water, even when feeding.
Rye Sourdough Starter
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Provide from a good friend in Phuket. This makes a pure rye sourdough starter, no yeast involved, this will start with the yeast in the flour and natural airborne yeast. You can make this in any quantity but the ratio is 1:1 for flour and water, even when feeding.
Ingredients
  • 1/2 cup rye flour to start with, you will need more
  • 1/2 cup water to start with, you will need more
Servings:
Instructions
  1. Day 1, using a sterile glass or ceramic bowl, mix the flour and water and put a loose lid on top, like a plate. Leave this sit on the counter in the kitchen. Remember, do not use a metal bowl or lid, and only stir with a wooden spoon.
  2. Day 2, mix in another 1/2 cup of rye flour and 1/2 cup of water, put the loose lid back on and leave on the counter.
  3. Day 3, mix in another 1/2 cup of rye flour and 1/2 cup of water, put the loose lid back on and leave on the counter. Photo shows the bubbles already forming.
  4. Day 4, the starter should have bubbles forming and have a pleasant sour smell to it, at this point it is ready to use in a recipe, then feed and store in the fridge or you can feed it again with a lower amount but same 1:1 ratio (1/4 cup of each water and flour) and then store the dough pet in the fridge. (Name 'dough pet' is from the author of this recipe.)
Recipe Notes

Dough Pet, I love the name, and that is essentially what a sourdough starter is.

Recipe and photo provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.