Sunday, 24 February 2013

Seven suppers and two lunches cakes and sushi

This week I got my shopping at Asda and  Wing Yip. I spent £58 but lots of ingredients carry over. It was half term this week so my son had lunch at home and as usual my husband and I had packed lunches. 
As well as seven suppers and weekend lunches I have made carrot cake. flapjack.lemon semolina and rosemary cake. coffee cupcakes and preserved lemons. Here are  some of my recipes with my costs

Pork chorizo spinach paella
250g paella rice 45p
Leftover pork
2 small chorizo  £1.25p
Handful spinach 25p
1ltr homemade stock
Green and red peppers 40p
Large onion 10p
Smoked paprika salt pepper
Wild garlic
Olive oil 10p                                                               Serves 4 Total £2.55
Saute chopped chorizo for 15 mins in olive oil. Add green and red pepper garlic and onion for a further 5 mins. Stir in rice and coat with lovely flavoured oil. Season with salt pepper and parika. Add stock and bring to boil now turn down and cook for approx 20 mins. Check stock levels during this time. When rice is cooked the paella should be moist not sloppy. Add spinach and cooked pork at this stage. Check seasonings and serve with
lemon wedges if you have some

Ians spicy cauliflower and almond soup with garlic croutons
Large cauliflower 50p
1/2 packet flaked almonds £1
1ltr Homemade stock
2 tbsp homemade harissa paste 10p
Cumin cinnamon coriander
Salt pepper
4 slices bread 15p
2 tbsp olive oil 20p
Wild garlic                                                                    Serves 4 Total £1.95
Break up cauliflower in small pieces. Heat most of the oil in a large pan and stir in harissa and spices for a few minutes.then add cauliflower toss around to coat it in spices then add almonds stock and bring to the boil. Simmer
about 15-20 mins. Blend to a smooth consistency and check seasoning

Dice bread chop wild garlic toss about in remaining olive oil and heat on a baking tray for 5-10 mins

Linguine with bacon and wild garlic pesto 
Linguine 50p
Homemade pesto
leftover pinenuts
olive and sunflower oil
Salt lemon juice
Wild garlic (or any herbs or spinach just add garlic too) 20p
Cooking bacon 20p
Wild garlic grows like weeds at this time of year in my garden.
I freeze lots too                                    Serves 4 Total 90p

Tomato pepper onion Tarte Tatin 
Box small tomatoes 60p
1 red pepper 20p
1 onion 10p
Half pack puff pastry 50p
Breadcrumbs 2 slices bread 5p
Olive oil  10p                                         Serves 3 with salad Total £1.55
Saute onion and pepper in a frying pan you can put in the oven. Sprinkle 2tsp sugar stir. Remove from heat .Cut tomatoes in half and place cut side down in pan try to space evenly. Sprinkle in breadcrumbs. Roll out pastry and lay over everything in pan tuck down the sides. Put in oven approx 25 mins or when pastry nice and golden brown. WITH THE GREATEST OF CARE as handle is very hot remove from oven an tip out pastry side down on a cooling rack. Scatter with basil or oregano if you have. Serve hot or cold

Thai chicken curry and rice
4 chicken breasts £1.99
Green curry paste 10p
Coconut cream 30p
Peppers spring onions carrots courgettes £1.35
Rice 25p                                                                  Serves 3/4 Total £3.99

Meat balls in tomato sauce 
Beef mince £1.65
Breadcrumbs 5p
Chilli flakes tomato paste paprika
Diced onion 10p
Tin tomatoes 35p
Olive oil 10p
Wild garlic                                  
Potato onion rosemary tortilla
5 eggs 82p
1 potato 10p
Onion 10p
Beetroot blue cheese and walnut
Beetroot 50p
Blue cheese £1
Walnuts 50p                                                                 Serves 4 Total £5.27
Make tomato sauce and save some for pizza topping. Make meatballs by combining mince onions breadcrumbs tomato paste paprika chillis seasoning. Form into walnut size balls and fry.
Make tortilla by sauteing finely sliced potates and onions in olive oil until tender. Add beaten and seasoned eggs to frying pan. Cook on medium heat until mostly set. Turn onto a plate and put back in pan uncooked side down for further 5 mins
Mix beetroot crumbled blue cheese and walnuts dress and season

No comments:

Post a Comment