Bacon and sweetcorn chowder.

Continuing with my cheap meals theme, yesterday I decided to make a chowder. I don't really like clams so I was quite happy when I came across a clam-less version in an old copy of Sainsbury's magazine. A similar version can be found here. I didn't have any bacon but had half a pack of ready diced pancetta in the fridge so used that instead. Also I added 250g of fresh white fish (on offer in the supermarket) to add a bit of bul and flavour. Beacuse of this i didn't add any stock though. I was worried that it might taste a bit too milky but it was quite a savoury flavour. I used semi-skimmed milk; I think skimmed might be a bit too watery.
I felt that it was enough as a meal on its own but my boyfriend had a mini baguette with his. He also added a bit of Tabasco, but then he does like his food spicy!!!

Here is the final result , I know  it doesn't look that appetising but trust me it is lovely.

Pasta bake

So, recently I have been trying to come up with cheaper meals as I have noticed that my weekly shopping bill is creeping up and up. Yesterday I decided to cook the student favourite pasta bake. Admittedly I also love it and think it's easy and can be jazzed up if needs be. This served the two of us pretty generously and there is a bit leftover for my lunch today.

Pasta Bake
(serves 2-4 depending upon how hungry you are)
Ingredients:
250gr dry pasta shapes
1/2 pack pancetta or 4 rashers smoked, streaky bacon
100gr strong Cheddar cheese
1 large leek
1 pack of white sauce mix
1 tsp wholegrain mustard.
1 tbs veg oil


Method

Pre- heat the oven to 200C
Heat the oil in a large frying pan.
Slice the leek finely and add tho the frying pan, add the pancetta or sliced streaky bacon. Fry gently until cooked but not coloured.
Meanwhile boil some water in a large pan and cook the pasta according to pack instructions. (usually around 10 mins)
Make up the white sauce as well.
Drain the pasta and add to the leeks and bacon, add the white sauce and mustard and mix thoroughly.
Tip the whole mixture into an oven proof dish and top with the grated cheddar. Bake in the oven for 20 mins or until bubbling and golden on top.
Serve with green salad.

Any leftovers should be refrigerated when cooled and reheated until piping hot the next day.