OH has left me with naff all shopping money, eek!!

chardonnay_2

Bogof_Babe wrote:

If I was incredibly broke, I would get a loaf of Sainsburys ('cos that's where I shop) economy bread for 27p, a tub of their economy spread for 24p, and six packets of their 8p chicken curry flavour noodles. 99p the lot! Feeds one person six times or six people one time.

a recipe idea super noodles have is to put noodles on toast cover with grated cheese and grill till melted - very filling. using the value products like bogof-babe suggested would make a very cheap and filling meal / lunch

sophistica

Hi - what I do on a daily or 2-3 times a week basis is to do my "exercise" round Waitrose. They have unbelievable bargains most days. Yesterday, I bought pate at 12p per 100 grams and a kilo of best minced beef for £2.50. Today they had made a mistake on their reductions for some French cheese - it was £13.99 per kilo reduced to 89p per kilo. I then put all of my "finds" in the freezer, in useful portion sizes. Then when I am broke I only need vegetables and fruit from the market. This may not help you this week but it is worth bearing in mind for the future.

bigmuffins

Don't buy cheese sauce - is easy to make your own. Just basic white sauce and add grated cheese - whatever you have! Use for macaroni cheese or lasagne etc.
Here is St Delia's recipe that I use all the time - just use whatever cheese I have to hand, cheddar, mozzarella whatever! can use semi/skimmed milk if liked too.

Any Cheese Sauce:

[font=verdana, arial, helvetica, sans-serif][size=-2]Preparation time[/size][/font][font=verdana, arial, helvetica, sans-serif][size=-2]less than 30 mins [/size][/font][font=verdana, arial, helvetica, sans-serif][size=-2]Cooking time[/size][/font][font=verdana, arial, helvetica, sans-serif][size=-2]10 to 30 mins[/size][/font]Ingredients


Yes, it's true - any kind of cheese can be used. If you want a mild lactic flavour use a Lancashire, or for something more assertive, how about a sharp Gorgonzola? Or, instead of Cheddar and Parmesan, try Gruyère and Parmesan.

2oz/50g mature Cheddar, grated
1oz/25g Parmesan (Parmigiano Reggiano), finely grated
1 pint/570ml milk
1½oz/40g plain flour
1½oz/40g butter
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper


Method

All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 5 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg



Do you have any spices? If so and if you like indian food this is a very cheap nutritious dish: serve with either bread/naan/pitta or plain boiled rice and natural yoghurt and/or salad & pickles if liked. Goes down well with young children as is not obviously spicy!
Creamed coconut can be bought in a block or a box with about 4 sachets in. so will last a few meals.

CREAMED RED LENTIL AND COCONUT SAUCE

Creamed coconut has a marvellous velvet-like quality and it certainly lifts the otherwise earthy flavour of the lentils. Store creamed coconut in the refrigerator, as it has a high fat content and may go rancid in warm temperatures. This recipe is a cross between a sauce and a dip or a dhal. You can adjust the liquid content to complement the rest of the meal.

SERVES 4
1 tablespoon sunflower oil
1 onion, peeled and finely chopped
1 clove garlic, crushed
½ teaspoon turmeric
1 teaspoon garam masala
8 oz (225 g)red lentils
1 pint (600 ml) boiling vegetable stock or water
1-2 oz (25–50 g) creamed coconut, grated
Salt and black pepper


Heat the oil and gently fry the onion for 3 minutes.
Mix the spices with a little water, stir in to the onion, add the garlic and cook for 2 minutes.
Then stir in the lentils, fry for 1 minute and pour over the boiling stock or water.
Bring to the boil, then cover the pan and cook the lentils over a gentle heat for 20 minutes or until quite soft.
Dissolve the grated coconut in a little boiling water and stir it into the cooked lentils.
The resulting mixture should be quite soft but not sloppy.
Season to taste.
Serve this dish warm with rice or bread.

Reference: Sarah Brown’s “Quick & Easy Vegetarian Cookery” BBC Books 1992


I have a more spicy lentil recipe, that I will dig up and post

With 1 onion, 1 tomato and some spices can rustle up a veg curry in no time!
Carrots, peas and potato is a favourite. Again will find recipe and post if u like.

We don't ever buy pilau rice - always make our own. All you need is a bit of onion, ginger, garlic, ground coriander, ground cumin and whatever veg you like - takes about 30 mins from start to finish. Cost is pennies. Recipe:
http://forums.moneysavingexpert.com/showthread.html?p=712086&highlight=chicken#post712086

All the best