Day 2: The lowdown

17 Apr

Last Tuesday – brunch:

1 supermarket banana – 0.14

1 crumpet with butter – 0.16

2 slices toast – 0.14

Pâté & ham, total 30g of an average of £10.40/kg – 0.31

 

This Tuesday – breakfast: 

Instant coffee & milk – 0.12 + 0.09 = 0.21

1 Brick Lane banana – 0.07

 

This Tuesday – lunch:

1 Brick Lane apple – 0.08

1 bacon mixed veg fried rice – 0.00 (FREE! muahahaha. I feel like I’ve won something)

Tap water – 0.00

Same shit, different day. Literally. This is yesterday’s picture, recycled

 

Last Tuesday – pre-dinner:

2 packets Hula Hoops – 0.34

 

This Tuesday – pre-dinner:

Nothing. Zilch. Nada.

Well. Maybe a gulp of fresh air. No seasonings. – 0.00

Turkey, Oct 2012. 12 Lira (= EUR 5) for ‘AIR OF ISTANBUL’. Anyone purchasing this deserves to be parted with their money.

 

Last Tuesday – dinner: 

Assam (tamarind) prawns – 1.25 + 0.10 = 1.35

Rice – 0.15

Choy sum & mushrooms – 0.7 + 0.15 = 0.85

1 G&T – 0.58 (G) + 0.06 (T) = 0.64

1 glass of orange juice – 0.43

 

Last Tuesday – dessert: 

Homemade pandan soufflé – 0.30

‘An eggy pandan chiffon cloud’ (the one at the back is sodden with rain). Looks more expensive than 30p hey!

 

This Tuesday – dinner: 

Bacon & tomato ragu with fennel seed, oregano & orange zest (see recipe below) – 0.30

Rice – 0.04

Tap water – 0.00

 

This Tuesday – dessert (/attempt at making up for vegetable rationing… this Sainsbury’s basics frozen mixed veg is more ice than veg!)

Roasted banana – 0.07

Image

There is officially no humanly known way to make a roasted banana look photogenic, or non-vulgar. But we try.

 

Total cost last Tuesday = £4.84

Total cost this Tuesday = £0.77 (or £0.94 with the ‘free’ fried rice)

 

The surprise!

A monthiversary dinner (70th!) left ready in the fridge.

(Living with a chef = wholeheartedly recommended.)

 

Bacon & tomato ragu with fennel seed, oregano & orange zest

Image

 

Ingredients

  • 1 carton Sainsbury’s Basics Chopped Tomatoes – 31p
  • 1/2 tin Sainsbury’s Basics Beans – 11p
  • 200g Sainsbury’s Basics Bacon – diced, separate out fatty pieces to render – 30p
  • 1 shallot – 50% sliced, 50% diced for texture – 10p
  • 0.5g ground fennel seeds – £4.82/100g = 2.4p
  • 0.5g dried oregano – £4.25/100g = 2.1p
  • 1 teaspoon tomato paste – 24p/100g = 1.2p (“Sorry, the tomatoes were so sour, needed some livening”)
  • 1 teaspoon sugar – 1p (“Ditto”)
  • Zest of 1 orange – 0p (“that would otherwise have ended up in the bin”)

 

Recipe:
1. Render bacon fat on low heat to naturally grease the pan.
2. Fry rest of bacon on medium-high heat. I used the Le Creuset steel pan to get some caramelisation btw. 2 things were a bit disturbing: (i) How easily the bacon disintegrated despite me dicing it into nice squares. (ii) How much water came out towards the end of the cooking… at last the water naturally deglazed the pan of the brown bits LOL. (Never again…)
3. Add shallot and fennel seeds. Sauté with bacon for 2-3 minutes.
4. Add tomato paste, cook down for 2-3 minutes.
5. Add carton of tomatoes, reduce heat to low, simmer for 5-10 minutes to concentrate flavour, add sugar and 2/3 of the orange zest (reserve 1/3 for garnish).
6. Add beans. Cook for 2-3 minutes.
7. Serve and garnish with orange zest. Ta-daaa.”

 

Total cost of 3 portions – 90p.

 

If you would like to nick any menu ideas off this blog, make it this one. Yum!

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2 Responses to “Day 2: The lowdown”

  1. harri8here April 17, 2013 at 5:47 am #

    Ha ha Air of Istanbul! Eggy Pandan Chiffon Cloud looks yumm (chiffon cloud, poetic).
    Go, Le Creuset girl!

Trackbacks/Pingbacks

  1. Day 4: More Jammin’ with Bacon | Jo Lives Below The Line - April 21, 2013

    […] tbsps ragu from Tuesday – 0.00 (already factored into Tuesday’s […]

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