Here are some cheap and easy winter recipes for you to try over the Christmas holidays with your family. If they turn out well then you can even show your flatmates when you get back to uni!
Ingredients (serves 4-6):
- Olive oil
- 1 Onion, finely chopped
- 1 grated carrot
- 2 garlic cloves, finely chopped
- 500g beef mince
- 1 tbsp tomato puree
- 2 cans of chopped tomatoes
- 500g pack of lasagne sheets
- 175g cheddar cheese
- 400 ml creme fraiche
- Heat the oil in a pan and add the onion and carrot. Fry until soft.
- Add in the garlic and fry for an extra 1 minute and then add in the mince whilst breaking it up. Cook until the mince is brown.
- Stir in the chopped tomatoes and tomato puree.
- Mix the creme fraiche and cheddar cheese in a bowl with 2 tbsp of water to make a cheese sauce.
- Heat oven to 200C/180C fan/gas 6. Spread the mince and sauce in the bottom of a roasting tin, followed by layers of lasagne sheets to fit across the whole of the tin and then the cheese sauce. Repeat this sequence until the tin is full, making sure that the last layer on the top is cheese sauce. Sprinkle the top with more cheese if you wish.
- Bake for 25-30 minutes until golden brown and bubbling. Serve.
Cheese, leek and bacon pasta
Ingredients (serves 4):
- Olive oil
- 300g leek, finely sliced
- 8 rashers smoked bacon, chopped
- 400g pasta
- 100g herb and garlic soft cheese
- Heat the oil, add the leeks and 2 tbsp of water. Cook until the leeks are soft. Add the bacon and fry until cooked.
- Cook the pasta following the instructions on the pasta packet. When you drain the pasta keep some of the water aside in a mug.
- Add the cream cheese in to the leek and bacon mix, adding some of the saved pasta water.
- Over the heat stir in the cooked pasta and add more water if needed, until the pasta is covered.
Sausages and mash
Ingredients (serves 4):
- 8 sausages
- Bisto gravy granules
- 900g potatoes
- 50g butter
- 100ml milk
- Vegetables of your choice
- Place the sausages in a roasting tin and cook to the temperature instructed to on the packaging. Keep turning them to make sure they are browning all around.
- Peel and then slice the potatoes. Put them in a pan of boiling water and boil until very soft, then drain.
- Put the butter and milk in a pan and heat until melted. Pour this over the potatoes and mash until smooth, using salt and pepper to season if you wish.
- Boil the vegetables of your choice until soft and then drain.
- Mix the gravy granules with boiling water and stir until smooth and to the consistency that you wish.
- Add everything to a plate, pour over the gravy and serve.
Ingredients (serves 18):
- 225 diced cold butter
- 350g plain flour
- 100g golden caster sugar
- 280g mincemeat
- 1 small egg
- Icing sugar to dust
- Mix the butter, flour and caster sugar together to make the pastry and add in a pinch of salt. Create a ball and then knead it without adding any liquid. This can be used straight away or it can be chilled and saved to use later.
- Preheat the oven to 200C/gas 6/fan 180C and line 18 holes of the tins with pastry. If you do not have cutters to cut the pastry in to circles, you can roll it in to walnut sized balls and spread it out across the base of the tin hole.
- Spoon the mincemeat equally across the pies.
- Next, either use a smaller circle cutter or take smaller balls of pastry than before and spread it out in to a circle, large enough to cover the top of the pies as a lid. Make sure that the lid is on securely and is attached to the base of the pie.
- Beat the egg and brush the top of the pies. Then bake for 20 minutes until golden.
- Once cooked and cooled, then place on a wire rack and sprinkle with icing sugar.