Hiya folks, how are y’all?
Today I’m launching a new and exciting series all about how to make yummy meals AND save money at the same time. We live in a world where we simply ‘don’t have time’ to make home cooked meals, instead we let ourselves be ruled by ready-meals and convenience. I can understand WHY we do it, but that doesn’t necessarily mean it has to continue..
I’ve toyed with the idea of blogging about my cookery habits for a while now, but what really pushed me to do it was helping my younger brother get himself established at University, and seeing the number of ready-meals he was putting in his trolley.
Of course, I don’t mean this as a dig at him, he had his reasons for choosing those foods and I respected that, however that doesn’t mean to say I can’t give him a little leg-up for when he DOES feel confident enough to branch out a little!
My aim is to inspire you to get in the kitchen, regardless of your skill-set or the amount of time you have to spare. The thing is you ALWAYS have time for food, and if you’ve got time to spend 30 minutes heating up a ready-meal, you’ve got 30 minutes to fry up some pre-marinated chicken breast, or knock up a chilli to pop in the slow cooker for later.
The recipes I have planned range in cooking time, technical ability and more importantly, flavour. I’ll be posting every week, so for the next few weeks you’ll have something to try and love (hopefully)!
This week I’m starting off with something very very simple.. soup!
It sounds boring, but actually it’s really effective, healthy and perfect for using up the veg that might be a little bit on the turn. So you’re saving money on food wastage and adding another recipe to your collection.
I like to make this to take in a container for my lunch at work, or to have with a sandwich at tea-time if I don’t feel like a huge meal. It’s always good having a few meals prepared and this is perfect at providing exactly that!
For this, you’ll need:
Oil (Olive or Sunflower, doesn’t really matter)
1 Broccoli (335g)
3 Garlic Cloves
1 Vegetable Stock Cube
1 Bag of Mature Cheddar (250g)*
Salt & Pepper (to taste)
*or whatever cheddar you have available at the time, block or not.
This recipe is about using up what you have!
1 Large Pan
- Pre-heat a large pan on a high heat (I use a Tefal wok, don’t judge, it’s functional) and add a glug of olive oil. Roughly chop the onion and the three garlic cloves. Add the garlic to the pan first, allow that to sauté lightly before adding the onion.
- Chop up the broccoli into florets, halving the larger pieces for a quicker cooking time. Add these to the pan
- Boil the kettle with roughly 1ltr of water, add the stock cube to the plastic jug. Once the kettle has boiled, slowly pour the boiling water and stir simultaneously to dissolve the cube.
- Add the stock once the cube has dissolved and allow the mixture to simmer on a medium heat. Allow this to bubble away for roughly 10 minutes until the broccoli has softened.
- Depending on the blending tool, remove the pan from the heat and take the hand blender and carefully blend up the softened mixture. **Make sure you put the blender far enough into the mixture before blending, to avoid it splashing everywhere** If you have a food processor, empty the mixture into the jug, blend and then return to the pan.
- Place the pan back on the heat and stir in the cheese until it melts into the mixture. Season with salt and pepper to taste.
- Butter some doorstop white bread, pour into your favourite mug or bowl and enjoy!
*Don’t forget to stir the broccoli and onions in the mean time, no-one likes burnt
Total Cost: £2.61
Per Portion (4 in total): 65p
Of course this is genuinely the tip of the iceberg with things like this, you can obviously try making various flavour combinations in a similar way. It’s simply a
case of gaining a basic understanding of HOW to do it, and then building from there.
Let me know if you chose to try out this recipe and be sure to tell me how successful (or not) it was.
Also, feel free to leave your own recipe ideas in the comments below, I love trying out new recipes and as this is student-oriented, the more ideas the better!
Till next time,