February 7, 2009 by missmegany
Breakfast: 18p Megan, Mac 13p toast with marmite and butter
Lunch: leftovers 8p
Tea: Megan 9p, Mac 13p (coffee is WICKED expensive!)
Dinner: 31p, excluding veg
Dessert: 1 flapjack + Megan had tea, 17p or 20p
TOTAL: 1.41 Megan, 1.40 Mac
Root Veg Winter Warming Hot Pot (Taken from Complete Vegetarian Cookbook)
2T olive oil (20p)
2 cloves garlic (15p)
1 onion (10p)
1 tsp chili powder (3p)
1 lb potatoes (25p)
1 lb swede/celeriac (RIVERFORD)
12 oz parsnips/carrots (RIVERFORD)
12 oz trimmed leeks (RIVERFORD)
4 tsp plain flour (2 p)
1 pint vegetable stock (4p)
1 tin tomatoes (49p)
1 T tomato puree (paste) (4p)
fresh thyme (from our garden!)
1 can kidney beans (52p)
salt & pepper (nil)
Heat oil. Saute onion and garlic in oil until browning.
Throw in all vegetables and saute for 4 min stirring
Add in flour, stir for 1 min.
Combine stock, tomatoes, tomato paste, thyme. Bring to a boil.
Boil 40 min. (OR cook 20 min, then add beans, cook 15-20, then put in oven for 30 min)
Add kidney beans. Continue cooking 15-20 min.
DONE! Serve with awesome bread or biscuits!
Add 2 c. flour and dry ingredients.
Cut in shortening (Crisco, but I bet butter would work too)
Stir in milk. I often top off the mixture to make it a bit dryer, which usually ends up being a 1/4 c. add it bit by bit to check the consistency.
Put on non-stick or greased baking sheet.
Bake 12-15min at 450F/230C. Delicious.
4p per biscuit
Mama D’s Italian Bread – 3 loaves!! GREAT recipe from allrecipes.com
3c water at 110F
1tsp sugar (nil)
1T yeast (11p)
1T salt (1p)
7c flour (77p)
Get water to right temperature–VERY important. Add sugar and yeast. Let proof about 10-15 min.
Add 3c flour and then add 1/2c at a time so it isn’t too much of a pain to work it in
Once it’s fully mixed in, you’ll want to knead it on a floury surface for 8-10 min. Put it in a greased bowl (I use the flour covered bowl I mixed it in with olive oil) for it’s first rising.
Punch it down and seperate it into three balls. Put them back in the bowl, cover and let rise a second time.
Separate them and punch them down a little bit and put them in a kinda football shape with the seam (if there is one) on the bottom onto a greased baking sheet (ideally with cornmeal on the bottom so they won’t stick, but make sure you don’t go crazy because the cornmeal will burn in the oven otherwise).
You can cut the top with a knife to make it look all fancy-pants. Cover them and rise a THIRD time!
COok at 450F/230C for about an hour, adding a bit of water to the top to help it get crispy. Check on them, add some more misty water. You’ll know they are done with they are kinda golden and you can tap the bottom and hear a hollow noise.
Makes three loaves – that’s 29p per loaf and 2p a slice, except one had some organic sundried tomatoes in it (30g for 15p. Each slice of that is a pricey 3p!)
Flapjacks – from http://duramecho.com/Food/Flapjack/
1. Put the 150 g of margarine, 75 g of sugar & 75 g of golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
2. Meanwhile line the baking tin with greaseproof paper.
3. Mix all the oats (125 g of chopped rolled & 125 g of rolled) into the liquid.
4. Put the mixture into the baking tin & press flat.
5. Bake at 175 °C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
6. Slice before it sets but leave in place in tin.
7. Leave to cool and set.
Golden Syrup (8p)
Oats 250g (60p)
Raisins 80g (20p)
17p for each flapjack. I was better off making cookies.