February 17, 2009 by missmegany
Breakfast: Porridge – I had raisins 13p, Mac had jam 17p (but had to take it to work) I had tea 4p
At work: We both had two cups of tea– 8p for me, 6p for Mac
Lunch: 29p leftover parsnip cakes and pumpkin. Still a serving left in the fridge.
Dinner: 31p Celeriac and apple bake (meh), grated cabbage with mace, and homemade chips (AWESOME!) for a very beige-y dinner.
Megan: £1.60, Mac: £1.58
We then realised that we had a bunch of money left over and decided to have some “dessert”. I had an apple and 25g of pistachios (13p + 19p) and Mac had 50g of pistachios for 38p
FINAL total: Megan: £1.92, Mac: £1.96
Celeriac and Apple Bake
serves 4 – 13p per serving
This recipe uses a delicious combination of celeriac with apple, to create a sweet, warming winter bake. It’s a great way of introducing celeriac to fussy eaters or just those who fancy a change.
1 celeriac (RIVERFORD)
2 apples (39p)
2 tablespoons olive oil (10p)
1 tablespoon honey (optional) (3p)
1. Pre-heat the oven to 190 C.
2. Chop the celeriac into 4 and use a sharp knife to peel the rough outside.
3. Slice the quarters into 1 cm slices and boil for 10 minutes, until starting to soften.
4. Wash the apples and chop them in half. Remove the cores. It’s up to you whether you peel them – you know your audience! Slice the halves into ½ cm slices.
5. Drain the celeriac.
6. While the pan is still warm, use it to mix the olive oil and the honey. This will help melt the honey. Add the celeriac and stir well, to coat all the slices. [Or, you could do what I did, layer the whole thing and then drizzle the oil and honey on it, and make sure the honey drizzles into the cracks between the layers as well. I didn’t want to get the pan sticky]
7. Arrange a row of celeriac in an oven-proof dish. Then add a row of apple slices. Then continue to alternate, until all the celeriac and apple has been used.
8. Bake for 30 minutes, until the celeriac is soft and the apples are starting to brown.
Time From Cupboard-To-Table
Notes & Variations on Celeriac and Apple Bake
For a more indulgent version, sprinkle the top of the bake with a few teaspoons of brown sugar, before baking.
Buttered cabbage with toasted sesame seeds
serves 4 (we only had half a cabbage…so it only served 2) – 5p per serving…. I would have traded the extra 2p for some more butter.
Preparation Time: 10 mins, Cooking Time: 20 mins
500g green cabbage (RIVERFORD)
50g butter (I used a sliver of butter… maybe that’s why it was a little dry. Oops. 5p)
1 tbsp toasted sesame seeds (3p)
salt and pepper (nil)
This recipe is adapted from Green Cuisine by Anna Ross and makes a perfect accompaniment to mashed potatoes.
1. Finely shred the cabbage, wash and drain. In a large pan, heat the butter and sauté the cabbage for 15 minutes until softened but still crisp.
2. Stir in the toasted sesame seeds. Season with freshly grated nutmeg and salt and pepper
Ingredients (not a whole lot)
440g of potatoes (11p per person)
used veg oil
a bit of salt
some cider vinegar once we served them (2p).
I sliced about 6 potatoes in thin slices, parboiled them for about 10 minutes (and then left them in the hot water while I waited for the oil to heat up… and then cool down…and then heat up again when I realised I was reading the thermometer in Fahrenheit instead of Celsius…)
Put them in the used oil from last night (about 1/2″ deep) and fried them for about 10 minutes, turning occasionally and did them in two batches so there wouldn’t be too much.