Buffet on a budget cook book

n o t Buffe et g d u ab

S RESIDENT G N U O Y CIPES BY TIPS + RE

Congratulations to the Barking and Dagenham Foyer team.

Their buffet on a budget challenge made them winners in the England Final of the Lloyds TSB Money for Life Challenge.

To find out more about East Thames and the foyer programme visit www. east-thames.co.uk or follow East Thames on Twitter @eastthamesgroup

Money for Life is proudly supported by Lloyds Banking Group through its Lloyds TSB, Bank of Scotland and Halifax brands.

We’re residents of the

East Thames Barking and Dagenham Foyer and we’ve been taking part in the Lloyds TSB Money for Life Challenge. It’s all about having better money management skills.

For us one of the issues is having a healthy diet on a tight budget. So we took part in workshops to learn how to cook and eat well without spending too much.

We managed to produce a buffet on a budget for 40 of our fellow foyer residents on a budget of just £1.50 per person. Thanks to the Money for Life Challenge, we now realise that there are a lot of places to get good deals, by using coupons and buy one get one free items.

We hope you enjoy our recipes and tips.

- Vivian, Shantelle, Troy, Katie and Falone

at e h w e l o Wh lad a s a n u t pasta 500 x grams wholemeal pasta 2 x 185 gram tins of tuna in spring water (drained) 200 x grams frozen sweet corn 150 grams x grams low fat mayonnaise (shop bought) 4 x spring onions (finely chopped) 8 x cherry tomatoes (halved)

Place the pasta in a large pan of boiling water and simmer for 10Â minutes.

Place the sweet corn in a non metallic plate and cook in a microwave on high for 5 minutes.

Add together, the cooked pasta, sweet corn, tomatoes and spring onions. Stir in the mayonnaise and serve.

l a a D a e P Chick 2 x tablespoon olive oil 2 x large onions (chopped) I x 400 gram tin chopped tomatoes 2 x cloves garlic (chopped) 2 x tablespoons mild curry powder 2 x 400 gram tin chick peas 2 x red chillies (finely chopped &Â deseeded)

Fry the onion in the olive oil until soft.

Add the garlic and curry powder and cook for a further minute.

Add the chick peas and tomatoes, simmer for 15 minutes.

Add the chillies and simmer for a further 5 minutes.

Our top 5 tips for saving money on your food and cooking 1. Plan your weekly menus 2. Make a list before you shop and only buy what is on it 3. Use leftovers to create meals 4. Resist temptation and impulse buys – supermarkets try

and tempt us to spend – especially near the check out – don’t buy what you don’t need

5. Never shop when you’re hungry – you will spend more

rr u C e l b a t Vege 500 x grams mixed frozen vegetables 1 x large onion (finely chopped) 3 x cloves garlic (finely chopped) 3 x tablespoons tomato puree 3 x tablespoons hot curry powder 1 x 400 gram tin chopped tomatoes 2 x vegetable stock cubes

y In a saucepan, heat the oil and cook the onion until soft. Add the curry powder and garlic and cook for a further minute.

Add the tomatoes, frozen vegetables, stock cubes and tomato puree Cook for 30 minutes.

s b a b e k n e Jerk chick 4 x skinless chicken breasts 2 x tablespoon jerk seasoning 2 x tablespoon olive oil

Mix together the jerk seasoning with the olive oil. Toss the chicken in it and leave to marinate in the fridge for at least one hour.

Heat the grill. Thread the seasoned chicken onto 6 skewers. Grill on each side for 10 minutes or until cooked right through.

e

Spicy Ric

2 x tablespoons olive oil 3 x cloves garlic 3 x tablespoon hot curry paste 250 x gram rice 1 x large onion (chopped) 450 ml x vegetable stock

Heat the oil in a pan, gently fry the onion until soft. Add the curry paste and garlic, cook for a further minute.

Add the rice to the pan with the stock, cover and bring to the boil and simmer for 12-15 minutes or until all of the liquid has been absorbed.

er p p e p d e x Mi salad 2 x red bell peppers 2 x green bell peppers 2 x yellow bell peppers 3 x tablespoons olive oil 2 x tablespoons white wine vinegar 1 x red onion (finely chopped) Pinch salt & pepper

Thinly slice the peppers. Mixed together the olive oil, white vinegar, red onion and salt & pepper. Pour salad dressing over the peppers, toss and serve.

DO

DON’T

, Drop a brand level – try the basics

, Be seduced by better packaging –

, Use supermarket’s club cards i.e.

, Waste leftovers – cook enough for

or value brands

Tesco’s Club card or Sainsbury’s Nectar card to save points

, Go online for money saving vouchers and specials

, Buy discounted items close to

their sell by date – but make sure you use them by their use by date

, Go to your supermarket close to closing time to pick up some bargains

, Go shopping with friends and buy bulk

, Take a packed lunch to work or college

, Try baking your own bread –

it’s not hard and much cheaper and healthier

it doesn’t mean better products a couple of days or freeze some meals to enjoy later

, Take your credit card shopping – research shows we’re more careful when spending cash

, Go to the shops if you don’t need to – try to avoid the temptation

, Ask yourself ‘what’s the cheapest’ – ask ‘what can I afford?’

, Forget that small amounts add

up fast. By cutting a £2.50 coffee per day you could save more than £600 per year

n Cinnamo les p baked ap 4 x cooking apples 4 x tablespoons raisins 2 x tablespoon sugar ½ x tablespoon ground cinnamon

Core the apples and make a one inch score around the skin and arrange in a dish. Pack the raisins into the middle of the cored apples.

Sprinkle with sugar.

0

Covered lightly and cook on a high setting in a microwave for 10 minutes or until cooked through.

es g n a r o r e Ging 4 1 2 4

x x x x

large oranges teaspoon dried ginger tablespoon sugar tablespoon orange juice

Peel the oranges, cut into segments and arrange in a dish.

Sprinkle with the ginger and sugar, add the orange juice.

Cover and cook on a high setting in a microwave for 6 minutes or until cooked through.

e Chocolat ies r strawber 150 x gram dark chocolate, chopped into small pieces 500 x gram ripe strawberries (with leaves)

2

Place the chocolate in a glass bowl of hot water in a saucepan and simmer over a low heat until the chocolate has melted (all the time stirring).

Hold the strawberries by the stalk, dip each one in chocolate, place them on a wire rack and put them in the fridge to cool down before serving.

s r a e p e t y chocola

Spic

4 x ripe pears 1 x teaspoon mixed spice 150 x gram dark chocolate 2 x tablespoon sugar 6 x tablespoon water

and sugar, add the water, bake in the oven for 15 minutes.

Heat the oven at 200 degrees or gas mark 6. Peel the pears, leaving on the stalk. Place the pears in an oven proof bowl and sprinkle over the mixed spice

Hold the pears by the stalk, pour the chocolate over it, place the pears on a wire rack and put them in the fridge to cool down before serving.

Place the chocolate in a bowl of hot water in a saucepan and simmer over a low heat until the chocolate has melted.

Tips for ound r savings a … the home , Consider alternative cleaning

products. White vinegar is cheap and is a good cleaning option.

You can also use cheap cola to clean your toilet

, Don’t overfill the kettle when

you make tea or coffee – it will use more electricity

, Keep your fridge/freezer free of ice to save electricity

, Don’t leave electrical goods on standby

4

Useful Websites www.citizensadvice.org.uk www.debthelp.org.uk www.moneyadviceservice.org.uk www.nationaldebtline.co.uk www.frugal.org.uk www.moneysavingexpert.com www.moneysavingtips.net www.netmums.com www.lovefoodhatewaste.com

.. . s e t o n r You

1177-MAY11

.. . s e t o n r You