Show Jamie How To Cook On A Budget Champagne Contest

Batty_3

Pink-winged wrote: »

Hi Batty,

Some good ideas there. I've added your post to the current Show Jamie how to cook thread to keep all the replies together.

Pink

Thanks. I was SURE there was a thread, but being on dial-up I lose the will to live searching

I was thinking FIVER???? Where does he shop! :rotfl:

tylersbabe

Hi there

Just wanted to say thanks to all who have posted recipies here. I have been busy cutting and pasting lots of them and now have a binder full of lovely recipies to try out :j

:T:TCONGRATULATIONS:T:T to both winners.

You are all an inspertation to a budding OSer thank you

Tylersbabe

chelsea.housewife

Batty wrote: »

NO

Not with a big stick! :rotfl:

Is anyone else sick of Jamie telling us how to eat for a fiver? (a night)

This thread is just a bit of fun, but surprising how little you can spend IF you have to economise

At the end of the month (like as now as I get paid on the 20th) we sometimes have to eat for around a tenner a week (family of three - MAIN meal of the day)

This is a weeks typical Shopping list. Obviously it doesn't include Milk or Bread, but then neither do his ideas.....

Large Pack of mince £1.65
Pasta 40p
Pasta Sauce 39p
3 pack of Garlic bread £1 = £ 3.44 and lasts TWO nights

Potatoes £1.65
Mince (half the pack mentioned before) 0.0p
Cottage Pie Mix 74p = £2.39 again lasts TWO nights

Chicken £2.00 lasts TWO nights one night as a roast and then in a curry on a second night.

Korma Sauce 74p
Rice £1
Naan Bread £1 £ 2.74

I get my veg from the Market. If you hang around just before they close they pile it into carrier bags and I get a big bag of mixed veg for a quid.

I serve the veg with the Roast and the Cottage Pie and then make soup with the rest, by adding a tin of chopped tomatoes to eek it out, and serve with the last Garlic bread from the pack

That's 7 nights food = £11.57

I also make the 'reduced food' section my first stop in the shops. Sometimes I can get Family Sized pies for 9p! Sometimes I splash out on a pudding, but if I have store cupboard ingredients I knock up a cake or sponge pudding

I learned this thriftyness from my Mum. Here's what we used to have back in the 60's

We had a Roast on a Sunday
Leftover Roast Monday
Rissoles Tuesday (leftover meat minced and shaped)
Chops Wednesday
Liver and Bacon Thursdays
Fish Fridays
Saturday Meat and Potato Pie.......

Good Food costs less at LIDL, ALDI and NETTO!!!!!

This might be a thread Students could join in?

Hi Batty,

Thankyou for your tips. It's enjoyable learning the tricks of good housekeeping. Your 60's menus was nostalgic. Back in the day, fish was cheap and most people cooked and made delicious meals from leftovers.

It's interesting, though, because even middle-class households (in the 20's) had maids who were not only expert shoppers, but were also expert at cooking and baking within budget and nothing went to waste.

Downsizing__for_sanity

Takes about 10 mins tops. Serves as many or as few as you like, depending how hungry you are! Add peas, sweetcorn, parmesan if feeling flush...


Cooking bacon (70p)
Pasta shapes eg twists, spaghetti (23p)
1 tub low fat cream cheese (or small pot cream if no cheese) (65p)
1 tsp italian /mixed dried herbs (or use chopped fresh basil if free from garden!)(58p)
1 tbsp olive oil (£1.04)
2 cloves garlic, crushed (35p)
2 tbsp tomato puree (17p)
Grated cheese for topping, optional.


Garlic bread

Tesco value plain flour (36p)
Olive oil (included above)
Italian Herbs (above)
Crushed garlic (above)
Water to mix to a dough

Cook the pasta in boiling water. Snip the bacon into lardons and fry with the garlic in the olive oil. Add the dried herbs and fry until the bacon is cooked. Squeeeze in the tomato puree and add the cream cheese, stir to mix.

Drain the pasta when al dente, retaining a little cooking water to loosen the sauce. Stir the pasta into the sauce and serve with HM garlic or crusty bread. Alternatively put in a lasagne dish and cover with grated cheese if you need it to wait for a while before serving.

This comes out at £4.08 from tesco, but includes a whole bottle of olive oil, 1.5kg flour, herbs etc, so you could make this meal 3 times I suspect for the full cost above.

Most of us have many of these ingredients already and we often have this as a quick standby meal. Cost to me... free if I already have a pack of bacon to hand.

blue_monkey_2

I noticed everyone talking about big soggy jaffa cakes and I posted it on another board but thought I may as well add it here too.

I wanted to say that if you set the jelly on a deepish plate that is slightly greased and a tad smaller than the flan case, once it is set tip the jelly onto the top of the flan case and then put the chocolate over the top. It stops the flan case getting soggy. You can also make a sponge mix for the base which is a bit cheaper than a flan case too.

Make the jelly up with less water than it usually says to make it firmer and use 'normal jelly' in it to make it taste better too (not sugar free, it will not taste to orangy). You can even eat it with your hands if you are feeling brave, LOL!!

HTH and that no-one minded me adding

Batty_3

chelsea.housewife wrote: »

Hi Batty,

Thankyou for your tips. It's enjoyable learning the tricks of good housekeeping. Your 60's menus was nostalgic. Back in the day, fish was cheap and most people cooked and made delicious meals from leftovers.

It's interesting, though, because even middle-class households (in the 20's) had maids who were not only expert shoppers, but were also expert at cooking and baking within budget and nothing went to waste.

So True

In case anyone was thinking my meals were a bit err 'bland' I get home at 7pm have 30 mins to get a meal for two teenagers (faddy eaters) before going to my fella's (I'm his 'carer') and preparing him a meal.

So whereas my choice may not seem very exciting or nutritious, it IS what they will eat without protest and lick the plates clean.

I love the other recipes, I only wish I had time to shop and/or the kids would eat them, but I'm a great believer in that if I find something they like, I'll stick to it, that way no food is wasted!

Edinburghlass_2

Nice to see Jeni featured on IPTW tonight with her now famous recipe and didn't those chocolate muffins look delicious!

http://www.itpaystowatch.co.uk/extraordinary-moneysaving/fiver-feast

westwardbymanier

I am totally gobsmacked when i happened to read that chelsea housewife was Bernadine lawrence.You have been such an inspireration to me.I managed to buy a copy of feed your family for 5 a day in 1998 having just returned from the west Indies,hubby lost his job after 8 mths of being back so iwas feeding 5 of us on £132.00 Child Benefitfor the month which included toiletries and household goods but you kept me going. Please could you let me know the recipe you have posted for potato cheesecake incl s.r flour and sugar for the base was this a printing error in my book as quite alot of the recipes in this book isbn 07225 2571 0 updated copy 1995 57910864 the quantaties seem wrong. I cant wait to buy your new book any chance that Martin couldn,t help you to make an appearance on GMTV good morning programme
or on his own It Pays to Watch? This would help you as so many people could do with your help .

traciekan

chelsea.housewife wrote: »

Hi traciekan, it's me Bernadine Lawrence and I still live on the estate and I'm still creating inexpensive, nutritious meals. Sorry someone pinched your copy, they're very hard to find now and I keep tight hold of mine.
I'm trying to find a publisher for a follow up cook-book I've just completed and am having to do publicity for it myself. Not that easy as I do not have a profile like Jamie Oliver, who's bringing out his book on the subject in the Autumn. If you see me, traciekan, say hello.

Potato Cheesecakes (it's a dessert)
Ingredients:
Pastry Base:
225g/8 oz plain flour
112g/4 oz butter or margarine
3–4 tablespoons cold water
Filling:
112g/4 oz butter or margarine
112g/4 oz sugar
4 eggs, beaten,
112g/4 oz currants or sultanas
450g/1 1b mashed potato
squirt of lemon juice
Method:
Pastry Base:
Rub the butter into the flour - till bread-crumb like. Sprinkle with a little water to make dough. Knead lightly for a few seconds till smooth.
To roll out - sprinkle a little flour on the surface and onto the rolling pin and roll out the dough evenly, turning occasionally. Use to line a flan tin or smaller tins.
Filling:
For the filling – beat the butter and sugar together until creamy. Stir in the eggs and fold in the sultanas, mashed potato and lemon juice.
Spread the mixture onto the pastry base and bake for about 1hour, gas mark 4 (180c) until set and golden brown. Serve hot or cold, with or without cream or ice cream.

well fan me with a kipper!!!
your cheese bread and butter pudding has got us through many a hard week! and guests love it! i add other veggies too and its delish!
we ve moved to the north of the borough now but im always around i will grab you and say hi next time
huge luck with the book!
xx

doelani

some great ideas here, will have to take copies and make up myown cookbook of things to try.:j