Cassiefairy – My Thrifty Life

Cassiefairy's thrifty lifestyle blog – Saving money every day with DIY crafts, sewing projets, low-cost recipes & shppping tips


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Pieday Friday – Creamy corn soup recipe

I have to admit – this week’s Pieday Friday recipe isn’t my own. My friend Sophie, who has her own blog La Vie Sophie, shared this recipe back in 2015. It seemed almost too simple, but when I tried making it for myself I was amazed at just how easy it was to make a creamy corn soup that tasted great and contained no dairy at all. I’ve been making it ever since and now I just can’t keep it to myself anymore. So how did Sophie get the creaminess into the soup without adding dairy? It’s all down the three (yes, just three) ingredients in this recipe… Sweetcorn, stock and spaghetti. It’s the pasta that gives it the creaminess, that’s all there is to it. It’s healthy and tasty, and can be made with just a few ingredients that you probably already have at home. And if you pick up a pack of 25p spaghetti and a 40p tin of sweetcorn from the supermarket, this is a pretty low-cost lunch too! Of course, you could use fresh sweetcorn too – and you can experiment with veggie or chicken stock to vary the recipe a little – just give it a try and see what you prefer. If you’d like to make this meal for yourself here’s the link to the creamy corn soup recipe on Sophie’s blog, which gives you all the measurements, method and timings. And here are my pics of the process when I made this soup for lunch on Wednesday this week.

Sophie’s recipe calls for half of the soup to be blended and half to be left as it is. This gives you little noodles in the soup and less thick texture. But I’ve tried blending the whole pan of soup in the past and I really liked how creamy it turned out – plus, it soaked into the bread I was dipping into my bowl perfectly! I’m using the MX-ZX1800 Panasonic blender to whizz up my soup and it takes only seconds to blitz the whole batch of soup.

I used the pulse setting to start with, so that the sweetcorn and pasta would start to break down easily. When it started to look creamy, I turned up the blending function to whizz it into a really super-smooth texture. The thing is that I’m not actually much of a fan of tinned sweetcorn (love it fresh on the cob though!) so I like to make sure that all the sweetcorn kernels are completely blended before eating.

This blender can take hot or cold foods but some others can’t have hot liquids in them, so be sure to check and you might need to cook this in advance and let it cool down before you can blend it. Thankfully, the Panasonic blender is fine with hot liquids so I could cook, blend and dish up my lunch in a matter of minutes. When you’re as hungry as I am, speed is a bonus! Just a touch of salt and pepper is all that’s needed to finished off this dish – although I’ve found that a sprinkling of my favourite smoked paprika is a delicious addition too!

What do you think of Sophie’s recipe? Have you made any soups with pasta before? I hope you’ll have a look around Sophies blog and have a read of her fantastic posts and recipes. And I hope you enjoy your healthy yet creamy corn soup lunch!


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Pieday Friday recipe – Thrifty spaghetti & meatballs

I think that pasta is one of the cheapest and most filling meals you can eat – especially spaghetti and penne, which are usually priced around 40p in the ‘basics’ supermarket range. You can funk up these carbs with a yummy tomato sauce – again you can normally get a basic Bolognese sauce for around 30p or you can easily make your own with a tin of own-brand chopped tomatoes at around 20p, a squirt of garlic paste and tomato puree (50p for a whole tube), a tablespoon of dried mixed herbs (20p or less for a tub) and salt ‘n’ pepper to taste. I know it might be a bit more fiddly than opening a jar, but at least you know what’s going into your sauce and you can adjust the flavours to your preference. If you have an onion lying around you can finely dice it and fry it off before adding and you can load up the sauce with any yummy veg you like; peppers, mushrooms and fresh tomatoes.

pieday friday recipe for spaghetti bolognese and meatballs cooking pasta main meal

  1. Fry off the onion or veg in a little oil or fry-light for a couple of minutes before adding a squirt of garlic and tomato puree. Frying this off for a little longer then add the chopped tomatoes, herbs and seasoning. Let your sauce bubble and reduce down, ready for your pasta and meatballs. This sauce will probably be enough for 4 people, or 2 greedy folk, like myself!
  2. Take the skins off 2 sausages per person and add a sprinkling of herbs (and even a grating of cheese if you like!), mix together and shape into meatballs. Fry in a little Fry-Light until golden on the outside then pop in the oven to cook through.
  3. Pile the meatballs onto the spaghetti and pour over a nice helping of your homemade tasty sauce.

pieday friday recipe for spaghetti bolognese and meatballs cooking main meal


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Weeknight recipe – I’ve tried making Philly meatballs!

I saw this recipe in Heat magazine and it looked pretty nice, so I whipped some sausages out of the freezer, I already had some Philadelphia in the fridge (on offer at the Co-op at the moment only £1, so I got the original, chives and chocolate versions) and I boiled up some spaghetti that’d been sitting in the cupboard for ages.

I followed their official recipe (see it on the Philly website here) with a few extra twists that we personally enjoyed! Here’s the method I used: skin the sausages and add some grated cheese and mixed herbs then roll up into meatballs and fry off to brown and then lay on a baking tray and heat through in the oven until cooked thoroughly. I browned off the onions & garlic, then added the Philadelphia (I chose the chive variety for this recipe) and mustard, plus added little milk to thin the sauce out a bit. And here’s how it should look (I was too busy scoffing my dinner that I forgot to photograph it!):

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