So Monday was a success all round, coming in well under £1 – 77p. Unfortunately, I estimate it also being about 600 calories. NOT sustainable.
So as well as the broccoli, celeriac and potato soup for lunch, I had a banana, a coffee (technically free, at work, but I costed it at 9p to be good!) and a portion of porridge to see me through the day at work. I had enough pennies left for 2 “petit” biscuits (the most bog standard biscuits ever, like cheap Rich Teas, which come in at 2p each).
Dinner was a happy occasion – some necessary calories! I used the bulgur wheat I bought reduced ages ago (it was 55p for the whole pack), and made a tomato and courgette veg stew/ragu sort of thing, which will do for tomorrow lunch and on top of some pasta later in the week. I also got a pack of purple sprouting broccoli at Waitrose reduced to 16p! Had half on Sunday, and half for Monday tea. Yum.
Live Below the Line Recipes: Vegetable Ragu on bulgur wheat with purple sprouting broccoli
1 onion – 7p
1 clove garlic – 2p
1 tbsp oil – 1p
4 small courgettes – 40p
3 tomatoes – 15p
handful of pinto beans – 5p
1 can of tomatoes (33p – 0.99p for 3 cans at the 99p store)
any herbs from a garden (oregano/marjoram from mum & dads – free)
1/2 stock cube (4p)
(bulgur wheat – 5p per portion)
(purple sprouting broccoli – 5p per portion)
=£1.10 for 6 portions. = 18p per portion.
I got the pinto beans in a pan in boiling water asap, becasue they take a while. I lilke that chestnutty crunch but not that brittle nutty crack, so I cook them on a rolling boil for an hour. I then cooked the bulgur wheat per pack instructions (cover with water and leave for 35mins, pretty much-more prep than cook) whilst I got on with the vegetable ragu.
I fried a chopped onion in 1tbsp oil with 1 clove of garlic until translucent. Then I added my 4 small courgettes from the market and fried them off too, for about 10 mins.
I added a handful of oregano from mum and dad’s garden (free – wish I’d collected more herbs though, I’m done now!) and then added my 3 tomatoes, roughly chopped.
After cooking the toms for a few minutes, I added the tin of toms plus 1/2 stock cube and 1/2 the tomato tin of water. As soon as the pintos were cooked, I stirred them through. Then I boiled my purple sprouting broccoli for a few minutes and served! Voila!
I’ve not got my notations of prices on me, but I will add costings to this post asap x
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