Meal ideas under £1

Nottoobadyet

OK I've got another one:

the Butternut squash soup I make is a bit time consuming but sooo worth it:

Olive oil
1 Onion, chopped
2 cloves garlic, crushed and chopped
dried sage
2 medium butternut squash, roasted in the oven for about 30 minutes until knife soft, then peeled (much easier once they're cooked!) and chopped into cubes
1 can cannellini or haricot beans
1 litre veg stock

Heat oil, add onion garlic and sage and cook over a low heat for 5 min. Add squash and beans, stir, then add the stock. Season with plenty of S and P, then bring to the boil. Reduce heat, and simmer for about 15-20 minutes. Let it cool a bit to reduce chances of burning yourself, then blend until very smooth with a stick blender.

I find this makes too much for my biggest saucepan (which, granted isnt that big ) so I'll often end up making it in two. Its simple but so yummy and filling it can be a full meal if served with some crusty bread, and makes enough for 6-8.

I'm sure someones put up lentil soup before, but thats even cheaper and easier though slightly less lush!

amberene

Thought of something else that I make a lot and it's a wonderfully, cheap, healthy and vegetarian option.

Falafels

a couple of cans of chickpeas (rinsed)
a spring onion or so
chillis (none if you don't like them, lots if you do! Remember chickpeas are a teensy bit dull)
garlic clove
optional - I put a small handful of pumpkin seeds, sunflower seeds and linseeds in, they are so good for you and add a bit of texture
egg

Bung it all in a food processor, whir whir. Shape into balls, or flat rounds, then either deep fry (they do taste nicer) or bake (not as good, but quicker and healthier). I worked out that one deep fried falafel was 44 calories, which is not bad at all. Makes about 24 and they freeze wonderfully.

Serve in a pitta bread, or, my favourite, in a tortilla wrap with strips of green pepper, bit of tabasco, bit of grated cheese, bit of sour cream or natural yoghurt. Difficult to cost up as you can decide what fillings you want, but it isn't going to be more than £1.

Enjoy!

Alison_Funnell

CARROT POTAGE (Soup)

Ingredients
4 large carrots, peeled
1 medium sized potato, peeled
1 medium sized onion, peeled
2 tablespoons butter
1/2 teaspoon each of dried sage and thyme
2 pints stock


Method
- Chop the vegetables.
- Melt the butter in a saucepan.
- Add the onion and saut! until it becomes transparent.
- Add the remaining ingredients and bring to the boil.
- Reduce the heat and cover.
- Simmer for 20 mins.
- Allow to cool slightly, then blend with a hand blender.

MummyClaire_3

wow there is some really good idea's on here .... i do a lot of batch buying and freezing as there is only me an my daughter will cost up some of my recipes and post them, as i am going to be seriously looking at what i'm spending next month .... once all the xmas chocolates are gone .. and start properly eating cheaply and healthily ..... was gonna start at the beginning of the year but eating up a lot of junk food first and with the snow haven't really been able to get out much to get a lot of shopping

foxy-tigger

Excellent Thread peeps!:j Love some of the recipies. Especially the Falafel one most recent! I have never thought about doing it myself!:D
Thanks Again!
Tigger

[Deleted User]

My recipe for classic Indian Tarka Dal (lentil curry) plus raita - and add in a whole 1kg bag of value basmati rice would still come in at under a fiver - and should feed at least 5-6 people! (if you buy stuff like coriander at the Indian shop/market rather than Tesco)

http://indianindiarecipes.blogspot.com

Tarka Dal

This is a good basic recipe for the the classic pulse dish served in many varieties all over the sub-continent.

For the Dal:
1 x 500g (1llb) pack split red lentils (‘Masoor dal’) or Chana dal, Moong dal or Toor dal
2 tsp turmeric (‘haldi’)
½ tsp ground red chilli
Salt to taste
2 tsp crushed garlic, or garlic paste
2 tsp grated ginger, or ginger paste
1 small onion, finely chopped
One thick slice of lemon, de-seeded.
A handful of chopped coriander stalks (save the leaves for later)
For the Tarka:
1 tbsp ghee or mustard oil, or a light vegetable oil
½ tsp ground asafoetida (‘Hing’)
1 or more green chillies, sliced into fine rings
3 cloves garlic, finely sliced & chopped lengthways
1 tsp cumin seeds (‘Jeera’)

Check the lentils for stones and wash them in several changes of water

Put the lentils into a large saucepan or stockpot and cover with plenty of water. Leave to soak for a couple of hours.

Add all the other dal ingredients, stir, cover and bring to the boil.

Turn the heat down and simmer, covered. Make sure lentils do not burn and add extra water if necessary.

Cook for around 40 minutes (red masoor lentils) or up to 1 ½ hours for the other types of yellow dal.

At the end of the simmering time you should have a deep yellow soup-like mixture.

Remove the lemon slice.

Chop a good handful of the coriander leaves and add to the cooked dal.

Adding the tarka:

Heat the ghee or oil in a small omelette pan or similar.

Add the asafoetida, then the cumin seeds, chilli, garlic. Fry, stirring constantly for until the spices splutter and everything turns a deep golden brown -but make sure they do not burn.

Immediately tip all the tarka into the dal, it will sizzle a little. Use a little of the dal to swirl around the tarka pan to make sure all the tarka flavours go into the dal.

Stir everything well and check the level of salt

Serve with rice, raita or roti and enjoy!

Raita

Yogurt and mint salad that can be served with any Indian food

Red or normal white onion
Cucumber
Tomato
A few sprigs of coriander (‘Dhania’)
Chopped mint or mint sauce
Low fat plain yogurt (value 48p brand is fine)
Raita/chutney masala
½ tsp cumin seeds

Finely chop your onion, cucumber, tomato & coriander.

Add to yogurt, add chopped mint or mint sauce (2 tsp per 500g yogurt)

Add raita/chutney masala, if wanted.

In a dry pan, toast the cumin seeds then scatter these over your raita.

Put in the fridge for a couple of hours, then stir and eat!

ejbg2001

One of my faves, especially as a Sunday roast, is stuffed lamb heart.

Mr M's sells 3 lamb hearts for about £1.20-1.50 (so 40-50p each).
A packet of value stuffing is 35p and you only need 1/2 pack (or less, I baked the leftover made-up stuffing and added it on the plate at the end).

Cut out the tubes, cos they are very chewy and if you are cooking for squeamish people they will probably reject it.

Make up the stuffing and allow it to go cold (or cool at least, or you burn fingers in the stuffing lol), then stuff the openings in the heart. Wrap the stuffed package in tinfoil (if you have to improvise with greaseproof paper, make sure you grease it first lol) and bake in a medium oven (about 200C) for about 20 mins.

Serve with roasted veg, yummy!

psychopathbabble

Just wanted to say thanks for this thread. I only cook for myself and have been eating terribly recently as well as wasting money. Have written down lots of ideas from this thread to hopefully cut my budget and make my meals more interesting.

Fire_Fox

Thought I'd add the cheapest way to get omega-3 essential fats into the family. Important for kids developing brains, weight management, repair of all cells including skin and hormones, anti-inflammatory properties. :j Quick and easy recipes for a weeknight, as frozen veg doesn't need pre-cooking if it is defrosted and the fish is already cooked. Recipes would be cheaper if you used Value rice or pasta.


Spicy Pilchards with Rice (four portions @ 40p each)
Glenryk pilchards in tomato sauce 64p
Half tin plum tomatoes, no juice 16p
Smartprice onion, 200g 8p
Frozen petit pois, 200g 32p
Garam masala, 1dsp
Red chilli or hot sauce to taste
Brown basmati rice, 250g 40p

Leave the peas out to defrost for a few hours: steam rice as normal. Chop your onions and fry over a low heat until softened, add the pilchards and break into halves lengthwise so you still have chunks not a mush. Add the tomatoes, spices and chilli to taste, pop a lid on and heat through. Stir the rice and peas together and serve the fish mixture over the rice!


Pilchard & Vegetable Pasta (four portions @ 40p each)

Napolina wholemeal pasta, 250g 35p (B&M)
Glenryk pilchards in tomato sauce 64p
Tin plum tomatoes, chopped 33p
Frozen fine green beans, 160g 16p
Smartprice onion, 200g 8p
Frozen garlic, 1 block 4p
Black pepper to taste.

Leave the green beans out to defrost for a few hours: cook pasta as normal. Chop your onions and garlic and fry over a low heat until softened, add the pilchards and break into halves lengthwise so you still have chunks not a mush. Add the tomatoes and pepper to taste, pop a lid on and heat through. Gently stir in the cooked pasta and green beans and serve!

elf06

Fire_Fox wrote: »

Thought I'd add the cheapest way to get omega-3 essential fats into the family. Important for kids developing brains, weight management, repair of all cells including skin and hormones, anti-inflammatory properties. :j Quick and easy recipes for a weeknight, as frozen veg doesn't need pre-cooking if it is defrosted and the fish is already cooked. Recipes would be cheaper if you used Value rice or pasta.


Spicy Pilchards with Rice (four portions @ 40p each)
Glenryk pilchards in tomato sauce 64p
Half tin plum tomatoes, no juice 16p
Smartprice onion, 200g 8p
Frozen petit pois, 200g 32p
Garam masala, 1dsp
Red chilli or hot sauce to taste
Brown basmati rice, 250g 40p

Leave the peas out to defrost for a few hours: steam rice as normal. Chop your onions and fry over a low heat until softened, add the pilchards and break into halves lengthwise so you still have chunks not a mush. Add the tomatoes, spices and chilli to taste, pop a lid on and heat through. Stir the rice and peas together and serve the fish mixture over the rice!


Pilchard & Vegetable Pasta (four portions @ 40p each)

Napolina wholemeal pasta, 250g 35p (B&M)
Glenryk pilchards in tomato sauce 64p
Tin plum tomatoes, chopped 33p
Frozen fine green beans, 160g 16p
Smartprice onion, 200g 8p
Frozen garlic, 1 block 4p
Black pepper to taste.

Leave the green beans out to defrost for a few hours: cook pasta as normal. Chop your onions and garlic and fry over a low heat until softened, add the pilchards and break into halves lengthwise so you still have chunks not a mush. Add the tomatoes and pepper to taste, pop a lid on and heat through. Gently stir in the cooked pasta and green beans and serve!

Both of these sound delish!! Never heard of frozen garlic b4 though - can you tell me where you get it frm please........