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A baked potato is full of goodness, ready for the topping of your choice |
Hot tips to beat financial gloom
Clare Latimer predicts tough times ahead and gives her winter warmer recipes to help us survive the frosty economic climate
WELL, here we are again at the start of a new year, with all those “fresh start” feelings.
One thing I’m sure about is I’m glad Gordon Brown doesn’t run my company as we would have gone bust many years ago. Borrow and spend is his command and that will bring taxes to the government and short-term money to retailers. But what of this year? All the sales were bringing money into last year’s accounts and to hell with next year’s figures. We can borrow more, get into more debt, and then go bust.
Well, that’s not my philosophy. I have saved all my life and only spent when I have earned the money.
Hopefully, now I will be able to survive the current hard times as I have squirrelled funds away to ride out the storm that will for certain hit us this year.
Sorry to be so grumpy and gloomy, but for a few weeks I will give recipes that save pennies in your pocket and will hopefully keep the coughs and colds away.
At this point I would like to thank all my very loyal customers who buy in my shop and keep us going and all my readers who send kind messages and letters about this page. Happy days, even if we have to be frugal this year, and remember to look out for your neighbours in these hard times.
Chilli jackets
Baked potatoes are full of goodness and the added fillings can suit anyone. I am overdosing on garlic as it keeps the bugs at bay! The chilli can be made in advance and, in fact, is better reheated the next day as it allows the flavours to get together in a good way.
Ingredients
4 large baking potatoes, washed
1 tbsp olive oil
1 onion, peeled and chopped finely
2 garlic cloves, peeled and crushed
500g lean minced beef
1 desp flour
Splash red wine
1 x 400g can chopped tomatoes
1 tbsp tomato purée
1 fresh red chilli, seeds removed and very thinly sliced
1 teasp Worcestershire sauce
Salt and freshly ground black pepper
1 x 400g can red kidney beans, drained
1 small tub soured cream
Method
Preheat the oven to 200C/400F/gas 6). Rub oil and salt over the potatoes and prick them with a knife or fork. Bake in the oven for one to one and a half hours, depending on their size.
Meanwhile, heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
Add the flour and stir well. Splash in the red wine and stir over the heat for one minute.
Stir in the tinned tomatoes, tomato purée, fresh chilli and Worcestershire sauce. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about half an hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans. Gently cook for a further five minutes, uncovered, and taste for seasoning.
To serve, cut open the potatoes and spoon in the hot chilli mixture and then dollop a spoonful of soured cream on the top and serve with a salad.
Cheese soufflé potatoes
This is a smarter way to serve jacket potatoes and is always a great success. They need to be eaten as soon as they are cooked as they will flop down if left.
Ingredients
4 large baking potatoes, washed
Little oil,
Salt
25g butter,
100ml milk
1 teasp Dijon mustard
1 tbsp chopped fresh chives
2 eggs, separated
150g cheddar cheese, grated
Freshly ground black pepper
Method
Preheat the oven to 200C /400F/gas 6). Rub the potatoes with oil and salt. Bake in the oven for one to one and a half hours depending on their size. When cooked, leaving the oven on, cut the potatoes in half and scoop out the middles into a saucepan or flat-bottomed bowl, leaving the crispy skins empty.
Mash the flesh with the butter, milk, mustard, chives and egg yolks until smooth. Stir in the cheese and season the mixture well with salt and freshly ground black pepper. Whisk the egg whites until firm in a clean dry bowl, then gently fold them into the potato mixture using a large metal spoon.
Spoon the mixture back into the potato shells. Place on a baking tray, return to the oven and bake for a further 20 minutes or until risen and golden.
Serve with a salad. |
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