Disaster! I gave hubby the last of the oats for his breakfast so no porridge for me this morning. I was planning egg for lunch, so egg for breakfast did not sound like a good idea. What about beans on toast? No beans! So I had to resort to two small slices of toast from the bread that was reduced at Coop, working out at 4p a slice, with a slither of peanut butter. I’m told that a teaspoon of peanut butter is approximately 5g. So guess I had 10g costing 13p (£1.34 for 100g). So my tiny portion of peanut butter on toast cost a whopping 21p.
And what is more Buddy looked up at me with longing eyes when I was eating it so I had to sacrifice some!
Bad planning meant the most expensive breakfast so far this week and the least substantial. Oats are on the shopping list today! Lunch was better planned. With a delicious Egg Bhujia with chapatti (29p) on the menu…..
2 eggs, beaten (12p)
1/2 a tomato, chopped (6p)
1/2 an onion, chopped (3p)
1 chilli, chopped (1p)
Mustard oil (3p)
Salt to taste
Head the oil, add the chopped chilli and onion, fry for two minutes then add the tomato and salt, then cook until soft.
Add the beaten eggs and cook (as you would scrambled eggs) until eggs are firm.
Serve with 2 warm chapatti (2p each) (See Day 1 blog for recipe)
That left me 50p for dinner. Hubby was on dinner duty and made a cheaper adaptation of our normal Rajma Curry with Rice/chapatti (45p) (well rice was the plan but we only had one portion in the house so we had to share the rice and add a few chapattis). Rice is also on the shopping list for tomorrow! I’ll be off to the Asian shops where it is cheaper! We had to reduce the normal number of onions and tomatoes we would used in the recipe, normally we would use three times the amount with the same amount of beans. So here is the adapted ‘below the line’ recipe.
50g dried Kidney beans (dried but soaked overnight) (500g for 99p, so 10p) – much cheaper than the tinned!
1 tsp of mustard oil (3p)
1 cm of ginger (5p)
1 clove of garlic (2p)
1/2 an onion (3p)
1/2 of a tomato (6p)
1 chilli (1p)
1 tsp cumin seeds, pinch of turmeric, 1 tsp coriander powder, 1 tsp of red chilli powder, 1 tsp gram masala and salt to taste (5p)
Soak the dried kidney beans overnight.
Make a paste of ginger, garlic, onion, tomato and chill (in the liquidiser/grinder)
Heat the oil, add one tsp of cumin seed until it crackles and then add the ginger, garlic, onion, tomato and chill paste.
Fry it for 2 minutes, stirring to stop it sticking.
Add a pinch of turmeric, 1tsp of chill powder, 1 tsp coriander powder, 1 tsp gram masala and salt to taste.
Cook for at least 2 mins (add a little water if it is sticking).
Add the kidney beans and add 2 cups of water.
Cook in a pressure cooker for 15 whistles (approximately 40 mins) so the kidney beans are soft.
Serve with boiled rice (11p) or chapatti (2p each) – we actually had half a portion of rice (6p) and 2 chapatti (4p) due to lack of rice!