We have come to the end of another week.
I won’t attempt to do two weeks together again, I totally messed up a lot of that and mixed some days and ingredients 🙁
At the end of the first part of the $50 fortnight, if you followed the actual menu.
We should have….
1/2 bag of pasta
1/2 bag of rice
1/2 of our block of cheese ( 250 g)
Most of a loaf of bread
1/2 box of frozen spinach
1/2 packet of Taco Seasoning
A couple of carrots
A couple of onions
Please follow along next week and see how we go 🙂
Comments I have had recently have asked for recipes for some dishes.
I will start to compile a cookbook that I will put into the downloads section.
I am very much a “throw it all in and hope for the best” cook, but I will do my best to write out some legible instructions. 🙂
Quite a few times over the past couple of weeks I have served the budget menu dishes to the “Man of the House” as well as myself. He has often said “That is not your $25 menu” when it actually has been. Some of tricks to making a dish not so “budget” are (I think) ; in no particular order.
- Presentation.. We do eat with our eyes first, so a clean plate and food arranged nicely makes a good start. A pop of colour even in the form of a few grated carrot strips or a couple of salad leaves can lift an otherwise boring looking meal into something that resembles a more expensive dish.
- Size. Now on a budget we are watching portion sizes purely from the fact that a large serve costs more. Some sneaky size stretching can be spreading a layer of mashed potato out over the plate instead of serving a small compact mound. Grate or finely slice vegetables rather than large chunks. Try to add air.. My souffle omelette for instance uses just ONE egg but fills the plate ( and the belly) possibly even more than 2 eggs on toast.
- Heat. Have ever noticed how a hot meal fills you more than a cold one? That is one reason why I will often toast a sandwich or have a hot lunch rather than meat a salad.
Same ingredients, just add heat.