Good Housekeeping Institute (Great Britain) - Cheap eats: fabulous food for every budget

Copyright The National Magazine Company Limited and Collins & Brown 2013 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder. The expression Good Housekeeping as used in the title of the book is the trademark of The National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited. The Good Housekeeping website is www.goodhousekeeping.co.uk first eBook publication 2013
ISBN: 978-1-90939-746-0 Also available in paperback ISBN: 978-1-908449-96-2 This book can be ordered direct from the publisher
at www.anovabooks.com, or try your local bookshop. NOTES Both metric and imperial measures are given for the recipes.

Follow either set of measures, not a mixture of both, as they are not interchangeable. All spoon measures are level. 1 tsp = 5ml spoon; 1 tbsp = 15ml spoon. Ovens and grills must be preheated to the specified temperature. Medium eggs should be used except where otherwise specified. Free-range eggs are recommended.

Note that some recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella. Bites and Sides
for Loose Change Keep it Seasonal Why? Because not only will the produce you buy taste fantastic, it will also cost less. Look out for good deals at supermarkets, farm shops, markets and greengrocers, where you can sometimes buy larger, cheaper quantities for freezing or batch cooking. Pick Your Own farms often charge half the price of the supermarkets. You can pick fruit and vegetables at their ripest and enjoy a fun day out with the family too.


Spanish Omelette

Hands-on time: 15 minutes Cooking time: about 35 minutes 900g (2lb) potatoes, peeled and left whole 34 tbsp vegetable oil 1 onion, finely sliced 8 medium eggs 3 tbsp freshly chopped flat-leafed parsley 3 streaky bacon rashers salt and freshly ground black pepper green salad to serve Serves 4 Add the potatoes to a pan of cold salted water and bring to the boil, then reduce the heat and simmer for 1520 minutes until almost cooked.

Drain and leave until cool enough to handle, then slice thickly. Meanwhile, preheat the grill. Heat 1 tbsp of the oil in an 18cm (7in) non-stick frying pan (suitable for use under the grill). Add the onion and fry gently for 710 minutes until softened. Take off the heat and put to one side. Lightly beat the eggs in a bowl and season well with salt and ground black pepper.

Heat the remaining oil in the frying pan, then layer the potato slices, onion and 2 tbsp of the chopped parsley in the pan. Pour in the beaten eggs and cook for 510 minutes until the omelette is firm underneath. Meanwhile, grill the bacon until golden and crisp, then break into pieces. Put the omelette in its pan under the grill for 23 minutes until the top is just set. Scatter the bacon and remaining chopped parsley over the surface. Serve cut into wedges, with a green salad.

Welsh Rarebit