This is another cheap recipe that I posted on the Netmums thread, with the challenge of making a meal for under £2 for 4 people. The prices are from mysupermarket.co.uk and are accurate at time of pressing 'publish'. I used Sainsbury's as my example since the items ended up cheapest there.
This ends up costing £2.13. I'm allowing myself the 13p because the Onion might not be that big and the yeast is cheaper if you use a can of the Allinson stuff from Tesco and use a teaspoon and a half instead. You could cut it down even more by using other sweet veg for the soup - like parsnips, or a swede.
Many of you may remember the above recipe from an earlier post. The only difference is the state of the chick-peas, so to speak. In the previous recipe write-up, I used canned and to be honest, I think canned make a nicer bread. They just cost a lot, lot more. Anyway, to make, I throw the bread ingredients in the bread machine on the white loaf setting. While that's cooking, I boil the squash, onion and whole cloves of garlic in the milk and water with the stock cube. When the squash is soft, blend the lot.
With 4 people, you end up eating the whole loaf of bread, and to be honest, we usually use about half a pack of butter on it too... :S If you can show restraint with your spreading, or sub the squash for a cheaper veg then this comes in on cost.
- 100g of dried chick peas, soaked and mashed (19p)
- 250mls water
- 2 tbsp mild curry paste (I used 2 tsp tikka masala powder)
- 3 tsp black onion seeds (I used 3 tbsps because I read this wrong)
- 1 tsp coriander seeds (which I omitted)
- 1 tsp cumin seeds (for which I used powdered cumin)
- 1.5 tsp salt
- 425g white flour (17p)
- 2 tsp sugar
- 1 sachet fast action yeast (8p)
- 1 pint whole milk (from a 6 pint bottle - 29p)
- 1 butternut squash (£1.10)
- Half a garlic bulb (12p, Basics)
- Vegetable stock cube (1p, Basics)
- Water
- Onion (17.1p)
This ends up costing £2.13. I'm allowing myself the 13p because the Onion might not be that big and the yeast is cheaper if you use a can of the Allinson stuff from Tesco and use a teaspoon and a half instead. You could cut it down even more by using other sweet veg for the soup - like parsnips, or a swede.
Many of you may remember the above recipe from an earlier post. The only difference is the state of the chick-peas, so to speak. In the previous recipe write-up, I used canned and to be honest, I think canned make a nicer bread. They just cost a lot, lot more. Anyway, to make, I throw the bread ingredients in the bread machine on the white loaf setting. While that's cooking, I boil the squash, onion and whole cloves of garlic in the milk and water with the stock cube. When the squash is soft, blend the lot.
With 4 people, you end up eating the whole loaf of bread, and to be honest, we usually use about half a pack of butter on it too... :S If you can show restraint with your spreading, or sub the squash for a cheaper veg then this comes in on cost.
I love the sound of this, perfect for Autumn.
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