As it’s an American blog, the recipe suggests using canned pumpkin which is a lot harder to come by in the UK, but my trusty butternut squash still did the trick! I’d bought a butternut squash on offer and didn’t really know what to do with it! A quick google brought up this risotto recipe from By Chef Chloe. Risotto sounds quite fancy, but it’s actually a really cheap and easy meal to make. Laura’s butternut squash risotto (15p per portion) If you want to add a new twist to this old classic you can add in dark chocolate, red wine or even instant coffee to make it extra tasty, but obviously you’ll then start pushing up the price. Prepare some rice and garlic bread and you’re done! Bring the entire mixture to the boil for 10 minutes until everything is cooked. Finally, add 2tbsp of tomato purée and stir the whole mixture together for 20 minutes.ĭrain and rinse 1 can of red kidney beans and stir them into the chilli. Add a can of chopped tomatoes and some some salt and pepper for flavour. Crumble a beef stock cube into 300ml of hot water and pour this into the pan. Now add the mince to the mixture and brown it off. Cook the onions for 5 minutes and add 2 chopped garlic cloves and the pepper, 1 tsp of chilli powder, 1tsp paprika and 1tsp of cumin and stir it all together for about 5 minutes. ![]() The main ingredients you’ll need are: 500g beef mince (£1.85), 1kg of long grain rice (40p), 1 large onion (15p), Beef stock cubes (36p), Tomato purée (37p), 1 tin of red kidney beans (23p), Garlic bread x 2 (60p), 1 tin of chopped tomatoes (35p), 2x Garlic cloves (40p), Chilli powder (10p per serving), Cumin (10p per serving).ĭice the onion and slice a red pepper. Once you’ve made this recipe once you should have plenty of leftover ingredients for the next batch. Rory’s chilli con carne and garlic bread (93p per portion)Ĭhilli con carne is such a quick and easy meal to make that I almost always have a spare portion tucked away in my freezer for those ‘cheap and cheerful’ days. Last month we tried to have as much fun as possible for five pounds, previous challenges have included: cooking with cheap cuts of meat, road-testing budgeting apps and DIY Christmas presents. This is the latest in a range of challenges the MoneyAware team have undertaken. Reading this challenge might give you some inspiration for tasty alternatives when you’re next planning a cheap meal. The winner is the person that manages to find the right balance between thrifty ingredients and a tasty meal.Ĭooking on a budget can be a challenge and it’s easy to fall back on beans on toast or ready meals if you’re skint. ![]() This month we’ve challenged ourselves to cook the tastiest meal for under a pound per portion. Serve the curry with steamed rice and garnish with coriander sprigs.Tasty meals for under a pound – the MoneyAware cheap meals challenge Remove from the heat and squeeze in the lemon juice.Lastly add in the quartered tomatoes and warm through.Simmer for a further 8 minutes or until the sauce has thickened slightly. Cook for 5-6 minutes then add in the coconut milk and season with a pinch of salt. Pour in the tinned tomatoes and chickpeas then bring up to a simmer.Mix in the dry spices and continue to cook for 1-2 minutes to release their oils. ![]() Add in the garlic, ginger and chili and cook for 1 minute, or until fragrant.Cook the onions for 4-5 minutes, or until starting to turn golden. Heat the oil in a large frying pan over a medium heat.1 teaspoon each ground cumin, coriander, turmeric, garam masala.1 long red chilli, finely chopped (optional).Serve with Parmesan grated over the top and scatter with basil leaves. Toss the pasta through the Bolognese sauce, adding a little of the reserved pasta water to loosen. Cook the pasta for 10-12 minutes an drain, reserving a little of the pasta water.Simmer for 10-12 minutes, or until the lentils are starting to split and the sauce has reduced and become rich. Pour in the tinned tomatoes, bay leaves, chicken stock and lentils along with a pinch of salt and pepper.Add in the carrots, dried oregano and tomato paste and cook for 2 minutes to cook out the tomato paste.Add the onion and garlic and cook for 2-3 minutes, or until softened. 1 cup (250ml) chicken or vegetable stock.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |