Day one. Ok So here we go again. We know what we’re doing this time, but as the shopping is laid out, I’m hoping I ordered everything we need. I don’t think we’ll miss the meat, as we don’t eat loads of it anyway, we try to have two meat free day a week as it is.
After putting the shopping away we have to get started straight away with the falafels as its starting to get a bit late now. That’s the only thing about cooking from scratch when you get in from work, it seems to take up a lot of your evening.
We make the falafels, hummus and Tzatziki then using inspiration from Greece I make a kind of Greek salad with a few slices of peppers, tomatoes, cucumber, lettuce and half a red onion. We toast the pittas and open them to up to make falafel pitta pockets.
Toast and lemon curd or porridge and blueberries
Cheese salad sandwich and an apple
Falafel with pittas pockets and salad with hummus and Tzatziki dips
1 x 400g tin chickpeas
1/2 x 400g tin kidney beans
1 heaped teaspoon allspice
1 heaped tablespoon plain flour
Few drops of lemon juice
1/2 bunch coriander
Drain the beans and chickpeas and mix with the coriander, lemon, all spice, flour and salt and pepper.
Blend until smooth then divide and shape into 10 patties.
Put 1 tablespoon of oil into a pan and shallow fry the falafels until crisp and golden.
Serve with toasted pitta breads, sliced and make into pockets, with salad and the dips.
1 tablespoon lemon juice
1-2 crushed garlic cloves
Salt to taste
1/2 teaspoon cumin
2 tablespoons olive oil
Mix all the ingredients together in the blender
Sprinkle with a few reserved chickpeas and paprika and drizzle of olive oil just before serving.
4 tablespoons Greek yoghurt
2 crushed garlic cloves
1/2 tablespoon olive oil
Few drops of lemon juice
Handful of fresh mint leaves, finely chopped
Pinch of salt and pepper
Cut the cucumber in half and scoop out the seeds and discard.
Grate the cucumber and pat the excess water off with a paper towel, then mix into the yogurt with the rest of the Ingredients.
Season to taste.
Makes about 8 inch square tray cut into 12
250g of pitted dates
125g mixed nuts
30g cocoa powder
Simply blend all the ingredients in a food processor.
Remove the mixture and flatten it into a small tray lined with baking parchment to about 2cm deep, then leave in the fridge until cool.
Chop into squares and enjoy guilt free.
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