February 11, 2009 by missmegany
Breakfast – Megan porridge and raisins – 18p, Mac had no breakfast but snacked on carrots
Lunch – dhal and a little cauliflower – 75p
At Work – Megan had 1 tea, 1 flapjack – 4p + 17p, Mac skipped the flapjack.
Dinner – hot pot with honey and cumin – 24p per portion (enough for tomorrow)
Riverford – 75p
Megan £2.13, Mac £1.78
PLUS Megan pigged out with free dates, cashews, peanuts, tea AND biscuits at her fair trade meeting this evening. She has no suitable defense for such behaviour…. ‘but they were all fair trade!’ was her only comment.
Are you beginning to see a pattern here? She would, however, like to point out that all this was provided by people who didn’t know she’s doing this challenge and was available for all attendees. In addition, she passed up an offer for tea/coffee at Costa coffee on Saturday while at (another) meeting.
I don’t know why I’m writing in the third person. It’s kinda weird.
Root Vegetable Hot Pot 2 – with honey, cumin and coriander – serves 4
I liked it. Mac thought it was a bit sweet, I think, but I thought it was a nice new way of cooking a hot pot. I’m leaning towards making a fake-curry hot pot. Although now I think I’ve been put off freaking spices for the duration of this challenge.
3 T olive oil (30p)
2 tsp cumin and coriander seed (12p and 12p)
1 clove garlic (8p)
1 onion (10p)
1 L veg stock (6p)
2 tsp honey (I’m guessing 2p)
300g carrots (we didn’t have any)
400g parsnip (RIVERFORD!)
300g Jerusalem artichokes (we didn’t have any)
half a small swede (we didn’t have any)
300g potatoes (17p)
half a green cabbage (we used 1/4 of a red cabbage – RIVERFORD)
Chop the vegetables (really you don’t need to peel ANY of them. Trust me!) into chunks
Finely chop onion and garlic, and roughly slice cabbage
Heat oil and fry spices, garlic and onion until soft.
Add stock, honey and vegetables and simmer about 20min until tender.
Stir in cabbage and simmer 5 min.
Serve with bread or dumplings.