Monthly Archives: September 2014

Lentil pate

140927-lentil-pate-cover-photo-1000x639Once again I’ve struggled to update lately – I really need to get some kind of routine back in because I’m really missing updating this blog!

Don’t worry though, I’ve still been saving money, keeping grocery costs low and cooking as much as I can from scratch. This month I’ve split my grocery budget into separate amounts for food and toiletries so I can better track what’s going where, but I’ll do a proper round-up at the end of the month and set a target on here for October too.

I’m really looking forward to sharing some new recipes on here. Since I started my new job three months ago, I’ve gotten into a slightly different cooking and meal routine. This is partly because I’ve been exercising a lot more and trying to eat really healthily, and it means I’ve been really experimenting, especially with lunch and breakfast foods. These new recipes aren’t always the cheapest though (I don’t eat soup as much now and given my usual soup recipe was about 12p a portion I can’t get salad anywhere near as cheap!) so my next challenge is to ‘frugalise’ some of these new recipes up a bit more 🙂

Today I’ve got a quick and easy recipe for a vegetarian lentil pate, perfect for an easy lunch with crackers or pitta bread, or even used as a sandwich spread. You could also serve it for a vegetarian starter or (as I did today) as part of a mezze platter for a main course. We had it along with hummous, garlic mayo, pittas, a bulghar wheat salad and roasted veg – SO tasty.

The recipe was kindly shared on the MSE forums by another user a few years ago, though I’ve very slightly adapted it below. It doesn’t look the prettiest but it’s tasty and incredibly cheap – mostly because it has no expensive ingredients in it. However, to get it so cheap I’ve been really embracing buying in bulk lately – the 2kg bag of red lentils for £2 is the one I actually have and I bought a similar 4kg bag of onions from Morrisons a few weeks ago. Even if you don’t want to invest in giant bags of these of these it’ll still be fairly cheap though.

Lentil pate (makes 4-6 lunch portions at 7-11p per portion)

  • 150g red lentils 15p (TRS, £2 for 2kg)
  • 1 pint water, just boiled
  • 1 tbsp olive oil 4p (Asda, £2.89 for 1ltr)
  • 2 medium onions, about 250g, finely chopped or grated 11p (£1.67 for 4 kilos)
  • 2-3 cloves garlic, crushed 6p (90p for 4 bulbs)
  • 2-3 tbsp dried mixed herbs (you can either use a generic mixed herbs or mix in whichever dried herbs you like – I used some mixed herbs then added extra basil, oregano and thyme) 5p (Smartprice, 25p for 18g)

Add the red lentils and water to a large saucepan, bring to the boil then turn the heat down to the lowest setting and put the lid on the pan. Leave to cook for around 12-15 minutes, checking on it and stirring occasionally: you’ll need to take it off the heat when it starts catching on the bottom, but you want most of the liquid to have gone. Stir well with a wooden spoon to mash slightly.

Meanwhile, heat the oil in a large frying pan and cook the onions gently for several minutes until starting to colour. Add the garlic and fry for a further minute or two. Remove from the heat and add to the lentils, along with the dried herbs.

At this point, you’ll need to season quite well with salt and pepper – lentils can be really bland unless you salt them well, so I used about half a teaspoon here. Leave to cool and serve with crackers, pittas or toast.

Variations – try swapping the mixed herbs for curry powder or other spices. Or use different lentils or beans, though they’ll be a little more expensive. The original recipe also suggested adding a spoonful of vinegar at the end to season, which I think would be la nice touch but I totally forgot about when I made mine.

Prices checked using Asda online delivery service.

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Chocolate, banana and nut butter milkshake

photo (54)I had this milkshake for breakfast at 7.45 this morning and, no joke, I was full enough to last until I had my lunch just after 1pm. Not bad for a liquid breakfast. And despite the fact that it sounds like a dessert, this shake isn’t actually too bad for you. You can always half the quantities if you just want it as a snack. I also find milkshakes handy because if I’m running late I can chuck them in my water bottle and drink them on the bus 🙂

The oats help fill you up and thicken the milkshake, but you can’t taste them. They do add a slightly different texture than an all fruit smoothie, but I liked it – use an extra banana if you’d prefer to skip it. Oats do contain lots of fibre and slowly release their energy, preventing blood sugar spikes, plus they add a little extra protein to the shake compared with using another banana.

Cocoa powder gives the shake a nice chocolately flavour and you can vary the amount – I used two tablespoons but if you don’t want it to be quite so intensely chocolatey, one or one and a half might work better. My one complaint would be that the nut flavour is quite subtly, so up this to two tablespoons if you like.

The shake benefits from a tiny bit of forward prep the night before, but nothing too time-consuming. Just think how organised you’ll feel the next day having your breakfast part-prepped 😉

photo (56)

Chocolate, banana and nut butter milkshake

30g porridge oats
1/2 pint milk (I used whole, but you can use whatever you like, including non-dairy milks if you prefer)
1 banana
1-2 tbsp cocoa powder
1-2 tbsp nut butter (I used homemade cashew & peanut butter, but normally peanut butter works too)

The night before:

Peel and cut your banana into chunks. Chuck in a food bag or tub and put in the freezer. Add your oats to your milk in another tub and stick in the fridge overnight.

The next morning:

Put the oaty milk into your blender and whizz briefly until the oats are blended in. Add the other ingredients and blend until well mixed. You may want to add the cocoa powder a spoonful at a time, to taste.