Day two – lunchPosted: April 28, 2015 Filed under: Uncategorized | Tags: budget, dandelion, foraging, frugal, Live Below the Line, pickled onions, potatoes, red cabbage, split peas, Vegan, vegetarian Leave a comment
Yesterday I opened my little tin of tomato purée. You can’t keep food in the tin once it’s open (not sure why, but I know it’s a bad idea!) so I set about decanting the rest of it after I’d used a spoonful for my soup. I thought it would fit into a handy small glass jar I’d saved from something else but it turned out there was about a tablespoon left over in the can that wouldn’t fit, so I thought I’d see if it made a difference to some quick-bread.
I filled the purée can almost to the top with water and stirred so the leftover tomato paste reconstituted nicely and then added that to 100g SR flour and about 1/8 teaspoon salt. Turns out there was too much liquid so had to add another 50g or so of flour to make a rollable dough. I rolled it out to a couple of cm thick and baked it in a hottish oven (around 200 degrees) for about 18 minutes. I had a chunk for breakfast but about 2/3 went towards my lunch:
I was quite pleased with this, it reminded me of a ploughman’s lunch. The tomato flavour is quite subtle, but it makes the bread a lot tastier, and to go with the bread I have red-cabbage slaw, dandelion leaves, a mustardy split-pea dip/spread (cooked split peas with pickle liquid, mustard, pinch of salt and water to thin, smushed with a hand-blender), a cold baked potato and a pickled onion.
I know I said I wouldn’t break down the cost of each meal, but just for the sake of curiosity I did it this time:
100g slaw – 5.6p
200g cooked split peas 9.4p
15g mustard (would reduce to 10g next time, it was just a bit too hot!) 2p
30g pickle liquid/an onion 2p
baked potato approx 200g – 11.6p
approx 100g flour’s worth of bread 3p
approx 15g tomato puree 2.11p
Day 1 – breakfast and lunchPosted: April 27, 2015 Filed under: Uncategorized | Tags: cleavers, dandelion, foraging, frugal, Live Below the Line, pickled onions, red cabbage, soup, split peas 2 Comments
Maybe it helps that I’ve got hayfever at the moment so I’m not tasting things as much as I could be, but I don’t think the 20p-for-40-teabags tea is as bad as people have been making out! It’s certainly a huge improvement on having to go through caffeine withdrawal! I had four cups this morning.
Having said I’m not a breakfast person, I woke up peckish so I had 25g dry cornflakes in the privacy of my own home.
I ate the 6 snack crackers I took to work throughout the morning along with my cups of tea, then went into town on the never-ending quest for affordable potatoes. Nothing doing in Leicester Market, they had 1kg potatoes for £1.10 (I’ve got £1.17 left from the fiver, I could spend it all on potatoes, but I was hoping to get something else for flavouring as well, like a bulb of garlic), or some people were selling bowlfuls for £1 but lesser quantities did not seem to be on offer. Marks & Spencer didn’t have any for less than £1.75 a kilo. There’s an ‘International Supermarket’ (smallish grocery shop selling some fresh produce) on Granby Street, and they had 2 kilo bags of potatoes for £1, but they were outside in the full sun in an orange-toned plastic bag and I didn’t trust them not to be green once the bag was opened.
Empty handed I started for home, but on my walk back I saw some cleavers peeking through a hedge on New Walk so I gathered a small handful of those, they’re supposed to be a good spring tonic.
When I got home I made a very simple bannock from 100g self-raising flour, a pinch of salt and enough water to make a soft dough, rolled out a bit into a circle and baked in a hot oven until it had puffed up and just picked up a tinge of brown on top. I ate half of this with soup made from 150g split peas, 15g tomato purée, 25g chopped carrot, the cleavers and 2 dandelion leaves finely chopped, salt, and water to cover, simmered until the carrot was tender. I topped this with a couple of spoonfuls of the cabbage cooked with pickled onions that I made last night.
The soup was… functional? It wasn’t bad, and the dandelions stopped it from tasting too boring by making it very slightly bitter, but it would have benefited from some spices and a squirt of lemon.
The other half of the bannock I had as a sandwich with 50g coleslaw and 5g mustard. This was good, I will make something similar again.
I calculate I’ve had around 885 calories and 32g protein so far, which isn’t too shabby. I’m about to take a walk to Morrisons now to see what I can come up with for that final £1.17.
Last of the advance prepPosted: April 26, 2015 Filed under: Uncategorized | Tags: budget, dandelion, food, Live Below the Line, red cabbage, split peas, Vegan, vegetarian Leave a comment
I have now made the crackers for the actual challenge, using 200g flour and 100g peanut butter. It came out to 40 crackers this time (I must have rolled them slightly thinner) so I can have 8 crackers a day which I reckon totals about 280 calories and 9 g protein per day. I’ve packed up 6 to take to work, so I can have 2 as an after-work snack as well. I also bagged up 8 teabags from the packet of 40 bought for 20p. I don’t know what they’ll taste like, but they smelled like tea!
Before I made the coleslaw I peeled the outer leaves off the cabbage, but apart from a couple of spots they were perfectly fine, so I thought it’d be a shame to compost them, and instead I chopped then cooked them up with some of the onions, pickling liquid and some salt. I added a bit extra to make it up to 340g cabbage (12p) to which I added 45g pickled onions & 15g pickling juice (4p) and 3g salt (I’m not even going to bother costing this), plus about 3 tablespoons of water. Brought it up to a simmer in a pan then turned the heat down and left to slowly cook with the lid on for about 15 minutes. The leaves were beginning to tenderise but still had plenty of crunch, and I’ve put that away in a 700ml container in the fridge. The amount almost filled the container – I’ll be able to have a good 2-3 spoonfuls per day for a total of 16p or just over 3p a day.
I drained and weighed the split peas. 500g dried made 1128g cooked, so I can eat 225g peas a day if I wish. I’m beginning to think it’s a good thing I won’t be sharing a bedroom with anyone during the week, I fear this amount of pulses, cabbage and onions may lead to some pungency! 225g cooked split peas provides 256cal, 18g protein, 2.9mg iron, 31.5mg calcium and 18g dietary fibre (according to Google’s nutrition data. I have no idea how accurate that is, but I guess it’s some idea). I decided against making a big pot of soup after all, instead I’ve refrigerated the cooked peas and will see what I feel like eating for lunch tomorrow. I spotted some nice big dandelions in the garden so thinking about using those somehow (I think weeds are fair game since I could gather these from common ground and nobody would object). I believe they’re full of calcium and other good stuff.