Thrifty & Organic October:
Pork & Apples with French Style Lentils
and
Salted Chocolate Brownies
Meat Free “Garbure” Soup with Cabbage and Pumpkin
Core Ingredients for October:
Pork, Pumpkin, Apples, Lentils, Cabbage and Chocolate
Menu Plan and Recipes for October:
Meat Free “Garbure” Soup with Cabbage and Pumpkin
Pork Steaks with Apples, Sage and Cider Apple Vinegar
French style Braised Lentils
Sea Salt Chocolate Fudge Brownies with Walnuts
Sea Salt Chocolate Fudge Brownies with Walnuts
Welcome to October’s Thrifty and Organic meal plan! We are well and truly into Autumn now and I am turning to comfort food recipes more and more each day. This month sees me cooking with pork, which is wonderful right now, as well as seasonal apples, pumpkin and cabbage. To compliment these core ingredients I am also using lentils and chocolate in my recipes and menu. It may be a meaty main course – Pork Steaks with Apples, Sage and Cider Apple Vinegar – but I have also shared a meat-free version of a classic SW French peasant style soup called Garbure, which is packed with vegetables and beans and makes a perfect main meal in its own right…….along with crusty bread. The main course accompaniment is another traditional “Paysanne” French recipe for Braised Lentils, which are packed with vegetables and bacon and make a very tasty side dish for all manner of meats and poultry, but especially sausages, duck, pork and ham.
French style Braised Lentils
To round off my October feast, I have decided to share a very indulgent recipe for Sea Salt Chocolate Fudge Brownies with Walnuts – this is such a simple recipe to make and the sea salt chocolate and walnuts are the definite stars of the show here…..if you are not a lover of salted cakes and desserts, then you can omit the sea salt chocolate of course. So, I hope you all enjoy my October menu and recipes, and PLEASE do let me know if you are inspired enough to cook any of the recipes this month……..my shopping bill and meals costs now follow, and as always, I aim to be as thrifty as possible with my meal plan and recipe ideas. Please Note: I have only listed the main ingredients in each recipe; “pantry staples” such as flour, oil, sugar, seasoning, spices and herbs have not been added, unless they are a large part of the recipe or are a core ingredient for the month. See you later and enjoy! Karen
Disclaimer: Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.
Pork Steaks with Apples, Sage and Cider Apple Vinegar
Shopping List for October:
(I shopped at Waitrose, Morrisons & Sainsbury’s using the So Organic Range and the local Farm Shop. Prices correct at time of publishing)
Meat Free “Garbure” Soup with Cabbage and Pumpkin:
(Serves 6)
Beans: £1:20
Cabbage: £0:70
Pumpkin: £0:50
Onions: £0:25
Potatoes: £0:90
Carrots: £0:20
Total: £3:75
Price per serving per person: £0:62 pence
Pork Steaks with Apples, Sage and Cider Apple Vinegar:
(Serves 6)
Pork steaks: £6:90
Apples: £0:80
Cider apple vinegar: £0:20
Total: £7:90
Price per serving per person: £1:31
French style Braised Lentils:
(Serves 8)
Puy lentils: £2:50
Celery: £0:20
Carrot: £0:10
Onion: £0:10
Lardons (bacon): £1:10
Total: £4:00
Price per serving per person: £0:50 pence
Sea Salt Chocolate Fudge Brownies with Walnuts:
(Makes 16 squares)
Chocolate: £8:00
Butter: £1:20
Eggs: £0:75
Sugar: £0:50
Walnuts: £0:45
Flour: £0:10
Total: £11:00
Price per serving per person: £0:68 pence
TOTAL SHOPPING BILL: £26:65
RECIPES:
Meat Free “Garbure” Soup with Cabbage and Pumpkin
Print recipe
| Serves | 6 |
| Prep time | 24 hours, 15 minutes |
| Cook time | 2 hours |
| Total time | 26 hours, 15 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Soup, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Halloween, Thanksgiving |
| Region | French |
| By author | Karen S Burns-Booth |
Ingredients
- 450g dried white beans (such as haricot, navy or cannelliini beans)
- 2 onions (peeled with 2 cloves stuck in each onion)
- bouquet garni
- salt and pepper to taste
- 1/2 small pumpkin (peeled, seeds removed and cut into small dice)
- 4 large potatoes (peeled and cut into small dice)
- 4 cloves garlic (peeled and finely diced)
- 2 small carrots (peeled and finely diced)
- 1/2 small savoy cabbage (trimmed and finely shredded)
Note
This is my vegetarian take in a classic French "Garbure" - a meat laden soup with beans and vegetables that originates from South West France. It is usually cooked in a "Toupin", which is a tall earthenware casserole pot with a distinctive wide body, however, any pot that holds all the ingredients will do. This is a meal in itself, and even without the meat, it makes a nutritious and delicious meal. French country cooking at its best and ideal for the winter months.
Directions
| Step 1 | Soak the beans in water overnight. The next day, put the drained beans in a large pot with 2 litres of fresh water and then add the onions and the bouquet garni. Bring to the boil and then simmer for 1 1/2 hours, or until the beans are cooked and tender. |
| Step 2 | Season the bean stock to taste with salt and pepper, remove the onions and cloves, and then roughly chop the onions and put them back into to bean stock. |
| Step 3 | Add all the prepared vegetables excepting the cabbage, and simmer them gently for about 20 minutes, or until they are cooked and soft. Add the shredded the cabbage for the last 5 to 8 minutes. |
| Step 4 | Adjust seasoning again and serve in warm bowls with crusty bread. |
| Step 5 | Note: Tinned beans can be used, just follow the recipe above from step 3, adding the onions with cloves and the bouquet garni - remove the onions at the end of the cooking time and chop them as before, before adding them back into the soup. Discard the cloves and season to taste. Cooked meat such as ham can be added to the soup if you wish. |
Pork Steaks with Apples, Sage and Cider Apple Vinegar
| Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Total time | 30 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 6 pork steaks (or thin cut pork chops)
- salt and pepper
- a little butter for frying
- 3 eating apples (cut into thick wedges and cores removed)
- 2 to 3 tablespoons cider apple vinegar
- fresh sage leaves (finely cut)
Note
This hearty pork and apple dish is in the table in just over half an hour and takes full advantage of seasonal organic pork and apples, as well as making a delicious family mid-week (or weekend) meal. If you cannot source pork steaks then use pork escalopes or thin cur pork chops.
Directions
| Step 1 | Season the pork steaks or chops with salt and pepper on both sides and gently heat the butter in a large frying pan. Add the pork steaks and apple wedges when the butter is hot and frothy and fry over a medium heat for 5 to 6 minutes until they have taken on some colour before turning the steaks and apple wedges over. |
| Step 2 | Add the cider apple vinegar and chopped sage, turn the heat down and cook over a gentle heat for a further 8 to 10 minutes, or until the pork is cooked and the apples are soft but still retain their shape. |
| Step 3 | Serve immediately with mashed potatoes, cabbage and braised lentils for a hearty and simple family meal. |
French style Braised Lentils
| Serves | 8 |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 5 minutes |
| Meal type | Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Halloween, Thanksgiving |
| Region | French |
| By author | Karen S Burns-Booth |
Ingredients
- 1 tablespoon duck fat (or oil of your choice)
- 1 carrot (peeled and finely diced)
- 1 celery rib (stick) (trimmed and finely diced)
- 1 onion (peeled and finely diced)
- 2 cloves garlic (peeled and finely diced)
- 125g smoked lardons (or smoked streaky bacon finely diced)
- 450g Puy lentils
- sprig of fresh thyme
- 1 tablespoon cider apple vinegar
- 2 teaspoons Dijon mustard
- 1 litre water
- salt and pepper to taste
Note
A tasty way to serve lentils and perfect for the winter months, these lentils are traditionally served with sausages, duck or ham in SW France and make a wonderful accompaniment to any meat, game or poultry dishes.
Directions
| Step 1 | Heat the duck fat in a saucepan or large sauté pan and add the carrots, celery, onion, garlic and lardons (or steaky bacon) and fry them over a gentle heat for about 10 minutes, or until they are all cooked and soft. |
| Step 2 | Add the lentils to the pan, stir well and then add the rest of the ingredients including the water, stir well once again, put a lid on the pan and simmer gently for about 25 to 30 minutes or until the lentils are just tender. |
| Step 3 | Adjust the seasoning to taste and then serve them warm with sausages, pork, duck, guinea fowl or any other meat or poultry of your choice. |
| Step 4 | These can be made in advance and are easily reheated in a pan or the microwave. |
Sea Salt Chocolate Fudge Brownies with Walnuts
| Serves | 12 to 16 sqauares |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 2 x 100g bars of Sea Salt Milk Chocolate (I used Green and Blacks organic sea salt milk chocolate)
- 2 x 100g bars of 70% dark chocolate (I used Green and Blacks 70% dark chocolate)
- 175g unsalted butter
- 3 free-range eggs
- 225g light muscovado sugar
- 75g self raising flour
- 1/2 teaspoon baking powder
- 125g shelled walnut halves (roughly chopped)
Note
These luxury chocolate brownies have a hint of sea salt in them as well as crunchy walnuts, and they are simplicity itself to make. If you are not a fan of salted chocolate, use normal chocolate instead. Other nuts can be used, such as almonds, pecans and hazelnuts.
Directions
| Step 1 | Pre-heat oven to 190C/375F/Gas mark 5. Grease and line a baking tray - I used a 11" x 8" tray (27cm x 18cm) |
| Step 2 | Melt the chocolate and butter together in a pan, making sure the heat is very low and the mixture does not boil - they need to be melted and heated together gently. Set to one side to cool slightly. |
| Step 3 | In a separate bowl whisk the eggs and sugar together and then add the cooled chocolate and butter mixture. Add the flour and baking powder and mix together well. |
| Step 4 | Fold in the chopped walnuts and then pour the brownie mixture into the prepared tin and bake in the pre-heated oven for 25 to 30 minutes. You are looking for a glossy crust, but the brownies should still feel soft to touch. |
| Step 5 | Remove them from the oven and allow to cool completely before cutting into squares. The will firm up on cooling, but you want them to be soft and fudge-like in the middle. |
| Step 6 | Makes between 12 and 16 squares. |
Links to my other ORGANIC posts:
Janie says
Brilliant menu as always Karen, I especially like the look of those brownies – YUM!
Janie x
Karen Burns-Booth says
Thanks Janie! I was particularly pleased with this menu for October, and love the SW French influence too! Karen
Glamorous Glutton says
Great menu. I have to try your soup, it looks so hearty and as It’s pouring with rain here and now quite cold it’ll be perfect. I’m looking out for the sea salt chocolate too, I bet those brownies are fab. GG
Karen Burns-Booth says
Thanks GG! I love Garbure, and I am a meat eater, but it’s also just as tasty with no meat too! It is very cold and wet here too, so don’t feel too bad! Karen
Bintu @ Recipes From A Pantry says
Although I am drooling over everything – OI have seriously lost my heart to those brownies.
Karen Burns-Booth says
They WERE amazing! All gone now Bintu!
Dominic says
oooh, Pork and Apples… oooh, braised lentils…. oooOOOHHH salted chocolate brownies… yes don’t know where to look.. must lie down in dark room!
Karen Burns-Booth says
Thanks Dom! I am rather pleased with this menu this month and it was all so delicious when we ate it all!
Janice says
Lovely recipes Karen, all very french looking and I love that wooden wine crate as a styling prop!
Karen Burns-Booth says
Thanks Janice, it was a spur of the moment food styling prop, and it seems to have worked! Karen
Liz Thomas says
Lovely menu! There’s a new pork butcher opened in the village since we were last back here — he speaks excellent English too and seems to understand the European cuts — yet to try him but this is the perfect opportunity. Will definitely be cooking this at the weekend — perfect too with not having an oven here. And I’ve got a ton of dried sage I bought back from our garden in France.
Thanks, I think this will be very tasty.
Those brownies sound great too!
Cheers!
Liz
Karen Burns-Booth says
Thanks Liz!
I love devising these menus and creating the recipes, and this one is a particular favourite of mine too.
The pork and apple dish is so easy and as a variation, you can also add a spoonful of mustard to the pan as you fry them too.
Let me know if you cook any of the recipes,
Bye for now from a cold and wet SW France!
Karen
Tina @ The Spicy Pear says
So many lovely recipes on this post. Pork and apple is such a classic recipe and I love your french style lentils, perfect for me to prepare over the weekend and eat during the week. I’ll have to make an extra effort at the gym though, in order to treat myself to these salted chocccy brownies. Heavenly!
Karen Burns-Booth says
Thanks Tina!
The Brownies were an indulgence and the sea salt chocolate really adds such a wonderful flavour to them too!
Karen
Cherry Mischievous says
Shared your post here: https://www.facebook.com/cherrymischievous/posts/833398470046253
Karen Burns-Booth says
Thanks so much Cherry!
Nicola says
Those brownies look amazing! I need to make them ASAP 🙂