One. drain, rinse, cut
This is part of the main in the food bank menu – Serves 5
- 800g tinned new potatoes (FB or 2 x 80p)
- 40g fresh parsley (40p)
- 3 garlic cloves (10p)
- Olive oil
- Salt and black pepper
Total spend for this dish:
if food bank user is £0.50p or £0.10p per person. If on low budget £2 or 0.40p per person. Knowing that oil, salt and pepper… and garlic are already in the kitchen cupboard.
Ideally, the tinned new potatoes should be eaten as is just warmed up or deep fried to give it a bit of hardness and colour. Since the oven is already heated. I thought I could just roasted them for this menu.
Drain the potatoes, halve them, put them in an oven dish and add a hand full of chopped parsley and minced garlic. Add a pinch of salt and black pepper. Also add 3 tablespoon of olive oil. Toss to mix and place the dish in the oven for 1 hour at 200°C… Serve with the Marrow fat ratatouille…
The green stuff all god for you!
This is the starter for the Food Bank Menu.
- 50g fresh parsley (40p)
The soup ingredients
- 265g drained spinach – 1 small tin (FB or 0.65p)
- 244g drained asparagus – 1 small tin (FB or £2.00 (would be cheaper fresh))
- 10g fresh ginger (or dry ginger 10p)
- 50g onion (in the cupboard)
- Salt and pepper
- 3 tablespoons vegetable oil
- 3 heaps tablespoon dry milk (FB or 10p (or use breakfast milk))
- 2 stock cubes (2p)
Total spend: on Food bank budget £0.52 or £0.10 per person. On low budget £3.27 or £0.65p per person.
Dice onion, garlic and ginger. It is preferable to grate the ginger if you can. If you do not have a grater, finely chop it, then bash to bring out it full flavour.
Removed parsley leaves from the stalk, rinse and chop. Set aside. Drain the spinach and asparagus, leave them for 5-10 minutes in the sieve to allow as much liquid from the tin as possible to drain away.
Prepare the stock; place the stock cubes to dissolve in 800ml of boiling water and stir in the dry milk until all the granules have dissolved set aside.
Not exactly green from the tin
In a deep pan, heat 3 tablespoons oil and fry for two minutes the ginger, onion and garlic.
Add the asparagus and spinach salt and pepper then fry until the all he water left in them evaporates. This will take about 5 minutes to 7 minutes on medium heat. Do not cover the pan.
Add the stock and bring the contents of the pan to boil until it no longer foams. That will take another 5 minutes.
Taste and adjust the seasoning. Now add the parsley and simmer for just 3 minutes to wilt it. Do not let the parsley lose its colour.
Remove the pan from the heat and using a hand blender, liquidize the content of the pan until smooth before serving as suggested with home made croutons (see how to make them here).