Greek Salad & Dressing
Greek Salad & Dressing
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Sounds really good, on my to make list.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Greek Salad & Dressing
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Sounds really good, on my to make list.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. In a large mixing bowl, whisk together the vinegar, juice, and oregano. When combined, slowly whisk in the olive. Taste and season with salt and pepper as desired.
  2. To the large mixing bowl, add the tomatoes, cucumber, olives, and red onion and toss to coat well.
  3. Fold in the Feta cheese, cover and refrigerate for 1-2 hours before serving.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Basic Salmon Patties
Basic Salmon Patties
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When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Basic Salmon Patties
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When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together in a large bowl, the salmon, spring onion, dill, breadcrumbs, mayo, juice, mustard, egg and season with salt and pepper as desired. Form into 4-5 patties.
  2. Heat a large skillet with a splash of oil, when the oil is hot, cook the patties (in batches if needed) about 3-4 minutes per side or until nice and golden brown on each side.
  3. Serve with mashed potatoes, pasta, or rice and a vegetable for a nice meal.
Recipe Notes

I will price this when I steam some salmon, for now I will say fair priced.

Adapted from an internet recipe.

Egg Salad with Capers & Dill
Egg Salad with Capers & Dill
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Sounds very good and uses capers and dills so this should have a wonderful flavor. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Egg Salad with Capers & Dill
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Sounds very good and uses capers and dills so this should have a wonderful flavor. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, whisk together the mayo, zest, juice, salt, and pepper.
  2. Mix in the onion, eggs, capers, and dill.
  3. Serve on toast.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.

Adapted from an internet recipe.

Fish with Lemon, Butter & Caper Sauce
Fish with Lemon, Butter & Caper Sauce
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Sounds really good, use any whitefish you like as well as other fish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Fish with Lemon, Butter & Caper Sauce
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Sounds really good, use any whitefish you like as well as other fish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a shallow dish mix together the flour, salt, and pepper. Coat the fillets in flour and shake off the excess.
  2. Melt half the butter in a large non stick pan on medium high heat. Cook the fillets in batches, to your liking. Just brown, flip, brown the other side, remove to serving plates.
  3. When the fillets are all done, same hot pan, add the remaining butter, lemon or lime juice, zest, capers, and parsley. Stir and heat for one minute then spoon over the fish.
  4. Serve with sides of your choice.
Recipe Notes

I will be using Pangasius fillets when I make this, 4 fillets should be 1 kilo or under so I will go with the 1 kilo rate of 123 Baht. For 4 servings, this is about 90 cents per serving.

Variants: 1. In place of whitefish fillets, this would be good on salmon or tuna. 2. In place of the capers use fresh chopped dill.

Adapted from an internet recipe. 

Mayo Variations
Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Ingredients
Fresh Herb Mayo
Caper Dijon Mayo
Horseradish Mayo
Chili Lime Mayo
Bacon Chive Mayo
  • 3 1/2 cups mayo
  • 3 slices bacon cooked crispy and finely chopped
  • 1 1/2 tablespoon chives chopped
Servings:
Instructions
  1. For each variation, just stir in the ingredients, cover and store in the fridge until use.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pantry Pasta
Pantry Pasta
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Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Pantry Pasta
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Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your oven to 180 C. Line a baking sheet with foil or parchment paper. Cut the bread into 1/3 to 1/2 inch cubes. Toss the cubes with 1 tablespoon of olive oil. Spread the bread cubes in a single layer on the baking sheet. Bake until golden brown, 2 to 3 minutes but keep an eye on them. Remove from the oven and set aside. There, you just made croutons which will be used for a topping at the end.
  2. Heat 4 tablespoons of olive oil in a large non stick pan, when hot, add the onion, garlic, salt, and red pepper, cook until the onion is golden brown.
  3. Remove the pan from heat and mix in the parsley, capers, and 1 to 2 teaspoons of lemon or lime juice. Set aside.
  4. Cook the pasta in a pot of boiling salted water until tender. Reserve 3 tablespoons of the pasta water and drain the rest.
  5. In a medium bowl, add the egg yolks, slowly whisk in the reserved pasta water, then whisk in the remaining 1 tablespoon of olive oil.
  6. Place the pan back on low heat and add the well drained pasta to the pan, pour the egg mixture over the pasta and toss to combine the pasta with the egg mixture and the contents in the pan. Cook for 2-3 minutes to warm everything through.
  7. Divide among 4 bowls and top with the croutons you made and a sprinkle of Parmesan cheese.
Recipe Notes

Low cost. When I make this, I will also cook up some Italian sausage to go with this.

Adapted from an internet recipe.