Feed a family of four for £20 a week challenge

Butterfly_Brain

The new super six for the next two weeks

4/5 pack peaches
pack of 2 little gem lettuce
galia melon
320g apricots
500g large vine tomatoes
250g runner beans

All at 49p

Iceberg lettuce however is only 39p
cucumber is also 39p

I will let you know of anything else after I have been shopping when DH gets home from work.

tessie_bear

thanks bb quite excited about the apricots...plan to buy a few boxes cook and freeze for crumbles and to serve with yogurt for pud...love them

Butterfly_Brain

They have reduced iceberg lettuce to 34p this afternoon and celery was 34p as well and spring onions were 35p

I am very fond of their malt loaf at 49p, it is so much softer and nicer than soreen which is like eating cardboard
Butter has gone down to 82p
They do baking marge and lard at 39p each, but I much prefer proper butter.

Butterfly_Brain

The celery that I bought yesterday has been turned into 4 big pots of soup and I have chopped and frozen some to add to casseroles. Not bad for £1.36 :cool:
The apricots have been turned into apricot ice-cream, and apricot jam. Need to get some more and dehydrate them, the price of dried apricots in the shops are ridiculous, and I love them in flapjacks, in cakes or added to porridge.

Nargleblast

There I was, just about to come on here and ask Butterfly Brain for some ideas for interesting things to do with apricots, and lo and behold.....

Butterfly_Brain

Butterfly_Brain

Nargle here are a few more ideas:

Apricot tart ............pastry case (I use sc baked blind) fill with custard and top with halves of apricots. You can serve it like this, bake in the oven until golden 15-20mins or sprinkle with demerara sugar and grill until caramelised.

Apricot chicken curry
http://pataks.co.uk/recipes/apricot-chicken-indian-style-%28khubani-murgh%29.aspx

Apricot glazed chicken, stew apricots with a little sugar or honey and brush over chicken pieces 10 minutes before the end of cooking

[FONT=&quot]Apricot [FONT=&quot]Streusel[/FONT] Shortbread[/FONT]

[FONT=&quot]275g butter, (200g at room temperature for the base and 75g, cubed, for the topping)[/FONT]
[FONT=&quot]175g caster sugar, (100g for the base and 75g for the topping)[/FONT]
[FONT=&quot]350g plain flour, (200g for the base and 150g for the topping)[/FONT]
[FONT=&quot]100g cornflour[/FONT]
[FONT=&quot]400g apricots chopped (Or use canned if fresh are not available)[/FONT]
[FONT=&quot]Cream the butter and sugar together in a bowl with an electric hand whisk until pale and creamy.
Sift in the flour and cornflour and combine so that the mix comes together to form a dough.
(You’ll probably need to use your hands to bring it together at the end.)
Knead the dough lightly until smooth, then push evenly into the base of the tin, lined with baking parchment, and [FONT=&quot]level[/FONT] the top.
[/FONT]
[FONT=&quot]Chill in the refrigerator for at least an hour or until firm. [/FONT]
[FONT=&quot]Preheat the oven to 180°C (160 fan/Gas 4).

Make the topping by rubbing the butter into the flour in a bowl with your fingertips until the mixture resembles breadcrumbs.
Stir in the sugar.
Scatter the apricots evenly over the chilled base, then top with the buttery crumb mixture, pressing down quite firmly.
Bake for [FONT=&quot]1 hr 15 mins[/FONT], or until a skewer inserted into the centre comes out clean with no uncooked mixture on it (it might be a bit damp from the fruit, though). Leave to cool in the tin. When cold, remove from the tin and cut into 10 bars or 20 squares. [/FONT]
[FONT=&quot]
[/FONT][FONT=&quot]You can use plums, peaches, apples, pineapple or nec[FONT=&quot]tarines[/FONT] instead of apricots[FONT=&quot], in fact most fruits would [FONT=&quot]go well [/FONT][/FONT]

[FONT=&quot]Make a plain swiss roll and fill with cream and chopped apricots

[FONT=&quot]Apricot[FONT=&quot] E[/FONT]aton mess...........divine!:D

[FONT=&quot]Apricot[FONT=&quot] and Almond tarts

[FONT=&quot]Apricot and al[FONT=&quot]mond cake

[FONT=&quot]Apricot cheesecake

[FONT=&quot]Apricot brulee

[FONT=&quot]Apricot sausage [FONT=&quot]plait[FONT=&quot] just [/FONT]add a few chopped apricots to the sausage meat [/FONT][/FONT][/FONT]
[/FONT][/FONT][/FONT][/FONT][/FONT]
[FONT=&quot]Instead of using raspberries in a Cranachan use[FONT=&quot] chopped apricots instead or have a mix of raspberries and apricots

[FONT=&quot]Chicken and apricot tagine
[FONT=&quot]http://www.goodhousekeeping.co.uk/food/recipes/chicken-and-apricot-tagine

[FONT=&quot]Add to homemade granola or museli

[FONT=&quot]Add to yo[FONT=&quot]ghurt with some museli or granola
[FONT=&quot]
[/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][/FONT] [FONT=&quot]Apricot Curd
[/FONT]
[FONT=&quot]Makes 2 lb (900 g) [/FONT]



[FONT=&quot]1½ lbs (675 g) fresh apricots or 1 lb (450 g) dried[/FONT]
[FONT=&quot]Juice of 2 lemons[/FONT]
[FONT=&quot]4 eggs[/FONT]
[FONT=&quot]1 lb (450 g) sugar[/FONT]
[FONT=&quot]4 oz (112 g) unsalted butter[/FONT]

[FONT=&quot]Wash fresh apricots in hot water. Soak dried apricots for 24 hours in water.[/FONT]
[FONT=&quot]Cook the apricots in a pan with just enough water to prevent them burning. When soft, push through a strainer into a medium-sized mixing bowl, pressing down on the fruit with a wooden spoon. Throw away the skins left in the strainer.[/FONT]
[FONT=&quot]Put another heatproof bowl over a pan of simmering water and melt the butter. Beat the eggs lightly and stir into the bowl with the sugar, apricot puree and the juice of the lemons.[/FONT]
[FONT=&quot]Cook the mixture, stirring frequently, for 25 to 30 minutes or until it thickens.[/FONT]
[FONT=&quot]Remove the bowl from the heat and pour the curd into clean, dry, warm, sterilized jars.[/FONT]
[FONT=&quot]Seal and cover.[/FONT]
[FONT=&quot]Label with date and contents when fully cooled.[/FONT]
[FONT=&quot]Keep in a cool, dry place or refrigerate.[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot]
[/FONT]

MandM90

Thought I'd post my creamy pasta as it could fit into £1 a day...I used the other half pack of pepperoni for HM pizza which of course wasn't dear at all (especially as I used YS cheese!)

30p per portion, serves 4

Creamy Courgette Pasta



Glug olive oil - 5p
1 large courgette/squash, cubed - 20p
1/2 pack Sainsburys Basic Pepperoni, cubed - 50p
About 1/6th pack Basic cream cheese -12p
1 chicken/veg stock cube - 2.5p
Good shake of dried sage (or use fresh if you have it!) - 5p
Salt and pepper

1/3rd pack Basics pasta shapes- 23p

Total: £1.18, 30p per serving!

Fry the veg and pepperoni in the olive oil until the squash/courgette is starting to soften and the pepperoni has crisped up and released it's lovely fat into the pan.

Meanwhile cook off the pasta in boiling water.

Sprinkle sage over the veg mix and season well. Add a stock cube and a ladle of hot water from the cooking pasta to dissolve the stock in and simmer the veg.

When the pasta is nearly done stir in the cream cheese. Then stir in the pasta to coat. If it needs a little more sauce, add some more used pasta water to "loosen" the mixture a little. Crack open that black pepper then, er, crack it...the more the better; this pasta cries out to be drowned in the stuff!!

Nargleblast

Thank you Butterfly Brainfor all the apricot ideas! I am thinking of a sponge cake filled with whipped cream and apricot puree.....And your apricot and almond tart got me thinking of a pastry case, apricot puree filling with an almondy frangipane on top, bit like a Bakewell tart.....possibilities are endless.

barneydee_2

I don't always post but I do follow your thread butterfly brain I love the sound of your creamy courgette pasta I have some baby courgettes that need using up so I'll do this for tea tommorow .
I have a little black book that I write down all the recipes I like from here & other sites I go on
Deex