A somewhat beleted start to week 2 of my attempt to feed my family for around £36 a week on everyday basics. On the whole last week was a success but the trick, I think, is to do this week in week out and keep it interesting. I found there were some ingredients that I didn't use and wished I had more of other things. In reality last weeks shopping kept us for about 9 days, with a little repitition of dishes, particularly pasta, but to my mind that is better than giving your kids rubbish or having takeaways.
OK my list has changed a little as I have certain ingredients left from last week. Items like chorizo, rice, curry powder, peppers, basil and dried mushrooms I still have. I have replaced some of these items as you will see below.
Staples
4 types of flour - plain, self raising, gram and bread
caster sugar
milk
salt and pepper
sunflower oil for frying
marigold vegetable stock
All of the above I bought a while ago and still have plenty of them
Storecupboard items
Pasta (1kg) x 2 - £1.00
Chopped tinned tomatoes (400g) x 2 - 31p for basics, 59p for own brand and 98p for Napolina
Bread, unsliced (800g) - £1.20
Cashew nuts (90g) - £1.44
Arborio risotto rice - 96p
Tortilla wraps - £1.00
Soy sauce - £1.14
Dried egg noodles (4) - £1.04
Total: £9.04 (basics)
Fruit and veg items
Herbs (coriander) £1.44
Onions - 31p (2)
Garlic - 30p (clove)
Potatoes (baking) - 70p (4)
Carrots - 65p (1kg)
Lemon - 30p
Tomatoes - 72p (450g)
Spinach - £1.50
Beetroot (cooked) - 56p
Courgettes (4) - £1.60
Rocket (salad leaves) x 2 - £1.00
Cabbage - 69p
Ginger - 60p
Total: £11.37
Fridge items
Cheese
- Parmesan - £2.30 (250g)
Cream - 95p (300ml)
Natural yogurt - 54p (basics) or £1.00 (own brand)
Ham - 85p (basics, 200g) or £3.00 (breaded, own brand)
Parma ham - £2.00 (70g) or £2.69 (85g)
Eggs (dozen) - £1.40 (barn) or £2.50 (free range)
Whole chicken (medium) - £4.00 (standard), £6.00 (free range), £8.00 (organic)
Minced beef (500g) - 96p (standard mince) or £2.96 (minced steak)
Bacon (thick cut, streaky) - £1.79
Total: £14.79 (basics)
Basket Total: £35.20 (basics)
Summer Vegetable Risotto
A lovely cheap and healthy meal.
2 courgettes, diced
Handful frozen peas (defrosted)1 carrot peeled and finely diced
75g butter
½ onion, finely chopped
250g risotto rice
50g grated parmesan
1 ½ ltr veg stock
- In a large pan melt half of the butter and then add the onion. This needs to be cooked for about 5 minutes but with no colour. Then add the carrots and courgettes and cook for a couple of minutes longer.
- Now add the rice and stir
- Now add the stock 2 ladles at a time until it has almost evaporated and so on until rice is cooked(add the peas 1 minute from the end as the don't need much cooking). Ensure it is not too sloppy as you now need to add more butter and parmesan to finish the dish. Turn the heat off.
- Season as you wish, spoon the risotto into 2 large bowls and serve with a little more grated parmesan.
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