June 10, 2009 by missmegany
Right. The hummus recipe I started using on Monday evening was terrible, so the recipe below is kinda made up. I’m sure there are better ones elsewhere online, so find another one. The hummus I ended up had a good texture and consistency but was just a bit bland.
The lentil stew, on the other hand, started out as a recipe from the Wartime recipe cookbook that I bought while at a secondhand/antique book sale in Sherborne, Dorset because it has a whole section devoted to “protein dishes” (as an aside, wartime recipes seem to be ALL the rage with the frugal/credit crunch crowd AND the self-sufficiency gren crowd. For example, look here.) The recipe ended up becoming one of those “a little bit of what’s in the fridge” dishes.
1 head cabbage (we used pointed cabbage from RIVERFORD)
15g butter – 7p
3-5 carrots (RIVERFORD)
3-4 small onions (we used a bunch of salad onions with the scallion-like stalks cut off–RIVERFORD)
500g potatoes (50p)
1 1/2c lentils (74p)
1Tbsp veg bouillon (5p)
2tsp marmite (or cheap ASDA fake marmite like we use!) (4p)
10g of yeast flakes (14p)
Chop up the cabbage into 2″x2″ pieces. Cook it on medium heat with half of the butter. Keep turning the leaves so that they are all covered in butter and cook evenly.
Meanwhile, cut the carrots and potatoes (both unpeeled) into fairly large chunks. Boil a kettle and add the lentil, carrots, potatoes, veg bouillon and marmite. Allow water to boil and then reduce to simmer for 35 min. Alternative is to cook until potatoes are tender-ish and then put into a casserole dish and bake for 20min.
If adding yeast flakes (add a bit of thickness and some vitamins/protein), add just before serving and stir in.
Cost: £1.51 It ended up making a whole marge tub FULL of hummus. Plus I’d already eaten some… I’m going to guess that it will make 12 servings. 13p per serving.
110g chickpeas (ended up having to add another 110g–how ridiculous is that?!?) 42p total
2 cloves garlic – 15p
5 Tbsp lemon juice – 16p (ended up adding another tsp once I’d made it to add a bit more flavour)
4 Tbsp olive oil – 45p
5oz tahini paste – (I added all I had left–about 3oz) about 31p
(added a dash of paprika at the end because it was so bland – 2p
Turned out okay, but no thanks for this horrible recipe from Delia. The proportions were ALL wrong. She suggested keeping 5oz of the cooking liquid which was FAR too much and having 5oz of tahini… I didn’t have 5oz of tahini, but I can’t imagine that would have stopped it fro being so runny.
Breakfast: porridge, 13p
Lunch for Mac: leftover beans and pasta 44p, Megan: leftover bean salad 27p, two tortillas 20p and homemade hummus 13p.
Dinner: Lentil and vegetable stew, 26p per serving plus the end of the sourdough bread with a bit of butter – 16p
Total: Mac £1.77, Megan £1.93