Recession Savy Budgeting Tips

Budgeting tips

Here are a number of ways of cutting down potentially pocket pinching dinners.

·         Use less expensive cuts of meat a great website explaining this is : http://www.netmums.com/family-food/guide-to-cooking-on-a-budget/cheaper-cuts-of-meat

·         Don’t go to the Supermarket too often try going once a week with a list.

·         Don’t buy bottled water just fill up from the tap!

·         Grow your own herbs, you may not be a gardener or even have a garden but everyone can grow a pot plant!

·         Buy chicken with bones and skin and take it off yourself, go even cheaper and buy thighs instead of breasts.

·         Make stews and use left overs, great for a cosy winter dinner party.

·         Make a shopping list before you go to the supermarket it will stop you being tempted by ‘bargain deals’ or buying things you simply don’t need.

·         Take advantage of discounts and try buying long life food or food you can freeze.

·         Try supermarkets own brands instead of pricey branded foods.

·         Cook large portions you can always freeze leftovers and have them the next week.

·         Cut down on buying junk foods and ready meals you’re paying extra for the preparation, the packaging and all those chemicals. It’s healthier and cheaper to make it from scratch!

·         Buy fruits and vegetables that are in season, they are always cheaper.

·         Don’t go shopping when you’re hungry it will only cause you to impulse buy.

·         Links to more budgeting advice:

·         http://recipes.howstuffworks.com/fresh-ideas/easy-dinner-ideas/budget-grocery-shopping-tips.htm

·         http://www.budgetingincome.com/living-on-a-budget/34-how-to-save/46-food-on-a-budget

·         http://helpguide.org/life/healthy_eating_on_budget.htm

·         http://www.medicinenet.com/script/main/art.asp?articlekey=145601

·         http://moneybasics.gemoney.co.uk/en/budget_and_banking/budgeting/reducing_spending.html

·         http://recipes.howstuffworks.com/fresh-ideas/easy-dinner-ideas/budget-grocery-shopping-tips.htm

Pre dinner nibbles

Cheesy spinach dip by Martha Stewart

 (http://www.marthastewart.com/338357/hot-spinach-dip)

Ingredients:

•     2 teaspoons olive oil, plus more for baking dish

•     1 medium onion, diced

•     2 garlic cloves, minced

•     900g frozen spinach

•     1/2 cup milk

•     170g cream cheese

•     3 dashes Worcestershire sauce

•     3 dashes Tabasco

•     3/4 cup mozzarella, shredded

•     Season with salt and pepper

Baguette slices, breadsticks, or crackers, for serving

Instructions:

•     Preheat oven to 220°c degrees. In a large pot, heat oil over medium temperature. Add the onion and garlic and cook until lightly browned, 5 to 8 minutes.

•     Add half the spinach, letting the first half wilt before adding the leftover half; cook until completely wilted, 5 to 8 minutes. Then transfer to a colander; drain, pressing to release all excess liquid.

•     In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2cm deep baking dish; sprinkle with remaining 1/2 cup mozzarella.

•     Bake until bubbly and golden brown, 20 to 25 minutes.

Pre dinner nibbles

Instructions to Mum’s Red lentil dip:

•     2 cups water

•     1 cup dried red lentils

•     2 medium garlic cloves, finely chopped

•     1/3 cup tablespoons olive oil

•     1/4 cup freshly squeezed lemon juice

•      Season with salt and pepper

·        Boil kettle. Place 2 cups boiling water and 1 cup lentils in pan. Bring to boil and simmer for 2 mins. Take off heat and cover for 12mins, blend with remaining ingredients and serve. Decorate with paprika and dash of oil.

Menu 2

Menu 2

Bruschetta by Maggie Pannell via Allrecipes (http://allrecipes.co.uk/recipe/3380/asparagus-and-parma-ham-bruschetta.aspx):

Rocket and coriander pesto by show cook

(http://www.showcook.com/2009/books-for-cooks/argus-posh-pasta/)

Lemon Berry Pudding by Woman’s Day Magazine (http://womansday.ninemsn.com.au/food/everydayrecipes/994348/lemon-and-blueberry-pudding)

Bruschetta by Maggie Pannell (http://allrecipes.co.uk/recipe/3380/asparagus-and-parma-ham-bruschetta.aspx):

Ingredients:

•     200g asparagus tips, halved lengthways

•     3 tbsp olive oil

•     250g cherry tomatoes

•     1 ciabatta loaf, diagonally sliced into 12

•     1 garlic clove, halved

•     50g wild rocket

•     75g Parma ham, torn into small pieces

•     25g fresh Parmesan, peeled into shavings

Instructions:

·        Preheat a cast-iron, ridged griddle. Brush the asparagus spears with 1 tbsp of the olive oil and season with freshly ground black pepper, then place on the griddle with the cherry tomatoes. Cook for about 8 minutes, turning a few times, until tender and lightly charred. Remove and keep warm. (If you don't have a ridged griddle, cook the vegetables on a rack under a preheated moderately hot grill in the grill pan.)

·        Place the ciabatta slices on the griddle and brown lightly on both sides. Rub the cut sides of the garlic over one side of each slice of toast, then arrange on a large serving plate.

·        Divide the rocket among the toasts and top with the asparagus spears and Parma ham. Drizzle with the remaining olive oil, scatter over the Parmesan shavings and top with the cherry tomatoes.

Rocket and coriander pesto by show cook

(http://www.showcook.com/2009/books-for-cooks/argus-posh-pasta/)

Ingredients:

·        400 g spaghettini or spaghetti


·        sea salt and milled black pepper


·        olive oil


·        grated parmesan cheese

Rocket and Coriander Pesto:

·        60 g rocket leaves

·        60 g coriander (stalks and leaves)


·        2 garlic cloves, peeled


·        100 g salted and roasted peanuts


·        125 ml (½ cup) olive oil (or half olive, half vegetable oil)

·        25 g grated parmesan cheese

·        Rocket and Coriander Pesto: Pound the rocket, coriander, garlic and nuts together with a pestle and mortar (or in a food processor) to form a paste. Mix in the oil, then add the cheese. If using a food processor, take care that you don’t over-mix or you’ll spoil the slightly rough texture. Check the flavor and season with salt and pepper. 

·        Shortly before serving, cook the pasta in a large saucepan of salted boiling water. Drain well in a colander, then tip into a bowl. Season with salt and pepper, and toss with olive oil and the pesto. Use your hands; it’s far easier that way.

·        To Serve: Lift the pasta into wide-brimmed plates and garnish generously with shaved parmesan.

·        Make Ahead: Pesto keeps well in the fridge for a couple of days and may be frozen quite successfully. In this case omit the cheese, salt and pepper and add just before serving.

Lemon Berry Pudding by Woman’s Day Magazine (http://womansday.ninemsn.com.au/food/everydayrecipes/994348/lemon-and-blueberry-pudding)

Ingredients:

·        3 eggs, separated

·        1 cup caster sugar

·        1 cup milk

·        ½ cup self-raising flour, sifted

·        ¼ cup lemon juice

·        30g butter, melted

·        2 teaspoons grated lemon rind

·        150g punnet blueberries

·        Icing sugar, for dusting

·        Pure thick cream, to serve

Instructions:

•     Preheat oven to moderate, 180C. Lightly grease four 1-cup gratin dishes.


•     In a small bowl, using an electric mixer, beat egg-yolks and half the sugar until thick and creamy. Transfer to a large bowl. Stir in milk, flour, lemon juice, butter and rind.


•     In a small, clean bowl, using an electric mixer, beat eggwhites until soft peaks form. Gradually add remaining sugar, beating well until thick and glossy. Lightly fold through the lemon mixture.


•     Sprinkle blueberries evenly between dishes. Pour an equal amount of lemon mixture on top. Place dishes in a large baking pan.


•     Add enough just-boiled water to come halfway up sides of the dishes. Bake for 35-40 minutes until puddings are lightly browned and firm to touch. Dust the puddings with icing sugar and serve with cream.

Top tip: don't add sugar to eggwhites until foam tips bend slightly (soft peaks) when beaters are removed.

Serves 6

Approximate cost of ingredients: 50chf

Recommended cost per head: 20chf

Money for charity: 180chf

Recommended charity: Eat So They Can

Menu 3

Menu 3

Italian Deli Salad by for the love of cooking blog
(http://www.fortheloveofcooking.net/2011/10/chopped-italian-deli-salad.html)

Bucatini with Oregano by Il Vipore via independent newspaper
(http://www.independent.co.uk/arts-entertainment/prize-polenta-pasta-perfect-1615006.html)

Berry Crumble by Angie Ketterman via foodnetwork.com
(http://www.foodnetwork.com/recipes/berry-crumble-recipe/index.html)

Italian Deli Salad: (http://www.fortheloveofcooking.net/2011/10/chopped-italian-deli-salad.html)

Ingredients:

• 1/4 cup of extra virgin olive oil
• 2 tbsp red or white vinegar
• 2 tbsp basil, chopped (divided)
• 2 tbsp parsley, chopped (divided)
• 2 tsp chives, chopped (divided)
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup of extra mini mozzarella balls
• 1 cup thick cut salami, cut into cubes
• 1/2 cup of garbanzo beans
• 1/4 cup black olives, sliced
• 1/4 cup of pepperocini peppers
• 1/4 cup of grape tomatoes, sliced in quarters
• 1/2 small yellow bell pepper, diced
• 1/4 cup marinated artichoke hearts, chopped
• 3 cups of romaine, chopped finely

Instructions:

·        Whisk together the olive oil, vinegar, 1 tbsp basil, 1 tbsp parsley, 1 tsp chives, minced garlic, sea salt and freshly cracked pepper, to taste. Taste, if it’s too tart for your tastes, add a bit of white sugar. Set aside to let flavors mingle.

·        In another bowl combine the remaining basil, parsley, and chives together with the mozzarella balls, salami, garbanzo beans, black olives, pepperocini peppers, grape tomatoes, bell pepper, artichoke hearts, and shredded romaine lettuce.

·        Drizzle the vinaigrette over the top then toss to coat the salad evenly. Serve immediately.

Bucatini with Oregano by Il Vipore via Independent (http://www.independent.co.uk/arts-entertainment/prize-polenta-pasta-perfect-1615006.html)

Ingredients:

·        2 large handfuls fresh oregano, very finely chopped

·        2oz/50g dried oregano, crumbled

·        8 red cherry tomatoes, seeded and finely chopped

·        8 yellow cherry tomatoes, seeded and finely chopped

·        3fl oz/85ml extra virgin olive oil

·        sea salt and freshly ground black pepper

·        9oz/250g bucatini

Instructions:

·        Mix the fresh and dried oregano together.

·        Marinate the tomatoes in half of the olive oil and some salt and pepper.

·        Cook the bucatini (a pasta like a thin spaghetti) in a generous amount of boiling salted water, then drain thoroughly and return to the pan.

·        Toss with the oregano mixture and the remaining olive oil. Place a small amount of the tomato on the top of each serving.

Berry crumble by Angie Ketterman via foodnetwork.com (http://www.foodnetwork.com/recipes/berry-crumble-recipe/index.html)

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/2 cup oats
• 6 tablespoons cold butter, cut into small pieces
• 4 cups mixed berries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• Equipment: 6 (6-ounce) ramekins

Instructions

·        Preheat oven to 180° degrees.

·        In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter.

·        Keep cold until ready to use.

·        In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins.

·        Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.

Serves 6

Approximate cost of ingredients: 60chf shopping at Aldi

Recommended cost per head: 20chf

Money for charity: 60chf

Recommended charity: Eat So They Can