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    Tiny Budget Cooking: Saving Money Never Tasted So Good
    Tiny Budget Cooking: Saving Money Never Tasted So Good
    Tiny Budget Cooking: Saving Money Never Tasted So Good
    Ebook307 pages1 hour

    Tiny Budget Cooking: Saving Money Never Tasted So Good

    By Limahl Asmall

    ()

    Read preview

    About this ebook

    Keen cook Limahl Asmall’s aim is simple: to show you how to eat delicious, mouth-watering meals for very little money.

    Tiny Budget Cooking features 100 delicious recipes bursting with flavour and variety. The book is organized into four weekly plans, each comprising a dedicated shopping list, as well as breakfast, lunch and dinner recipes for every day of the week. Whether you’re just starting out or a confident cook, Limahl makes cooking simpler than ever with creative ways to reinvent leftovers and a clever swappable ingredient tool that helps to personalize the dishes.

    With guidance for saving money, simplifying the weekly food shop and minimizing food waste, Tiny Budget Cooking makes great food achievable for everyone.

    LanguageEnglish
    PublisherPan Macmillan
    Release dateJun 29, 2017
    ISBN9781509858118
    Tiny Budget Cooking: Saving Money Never Tasted So Good
    Author

    Limahl Asmall

    Limahl Asmall has spent the past ten years cooking quick and tasty meals – first in kitchens in Edinburgh, and more recently as a street-food chef in London. He is the founder of the Tiny Budget Cooking website, which was inspired by his own experience and the needs of an increasing number of people to cook on a limited budget. The website has garnered serious attention for its authentic and inclusive approach to cooking. Tiny Budget Cooking is his first printed book.

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      Book preview

      Tiny Budget Cooking - Limahl Asmall

      What’s in Store?

      THIS WEEK’S MEALPLAN will take you on a journey across the globe, You’ll find gorgeous marinades and warm spices from the Middle East; tantalizing aromas and the rich depth of flavour from India; juicy tomatoes, succulent chicken and soft butter beans from Italy; and the mouth-watering soy, garlic and ginger trinity from Asian cooking.

      One of my favourites this week is the Meatball Marinara (see here). You can make incredibly light and juicy meatballs from pork sausages and cannellini beans in only 30 minutes. You’ve got to try them! I’ve also included a couple of comfort classics, because we all need the occasional treat – anyone for fluffy blueberry pancakes and creamy sausage spaghetti?

      The lists opposite include all you need to make recipes for two people for a week. Don’t forget to read my Top 10 Tiny Budget Tips here before you go shopping, as they can help you save money. Basic ingredients are not included in these shopping lists so make sure you always have chicken, beef or vegetable stock cubes, salt and pepper, caster sugar and olive oil at home.

      Happy cooking!

      LUNCH AND DINNER

      FRESH PRODUCE

      1 apple

      ★ 2kg baby potatoes

      1 head of broccoli

      1 carrot

      1 large cauliflower

      ★ 900g cherry tomatoes

      80g coriander

      1 courgette

      ½ cucumber

      ★ 4 bulbs of garlic

      8cm piece of fresh ginger

      300g green beans

      2 lemons

      300g mushrooms

      ★ 1kg onions

      3 peppers (mixed colours)

      180g spinach leaves

      ★ 1 bunch of spring onions

      ★ 1kg sweet potatoes

      MEAT AND DAIRY

      ★ 8 rashers of bacon

      250g beef mince

      ★ 350g cheddar

      4 chicken thighs, skin-on and bone-in

      ★ 200g cream cheese

      ★ 6 free-range eggs

      6 pork sausages

      250g smoked mackerel

      ★ 500g Greek yoghurt

      ★ 250g salted butter

      STORE CUPBOARD

      2 packs of large (30cm)

      par-baked baguette

      1 x 400g tin of butterbeans

      1 x 400g tin of cannellini beans

      1 x 400g tin of chickpeas

      ★ 37g cumin seeds

      200g egg noodles

      ★ 1.5kg self-raising flour

      ★ 300g clear honey

      ★ 500g red lentils

      ★ 150ml soy sauce

      ★ 500g spaghetti

      ★ 280g sundried tomatoes

      ★ 110g tandoori spice

      2 x 400g tins of chopped tomatoes

      ★ 500g cous cous

      ★ Starred ingredients will not be finished this week and can go towards the breakfast recipes (to supplement the below), or towards another week.

      BREAKFAST

      FRESH PRODUCE

      2 bananas

      200g blueberries

      180g spinach leaves

      MEAT AND DAIRY

      12 free-range eggs

      2 pints whole milk

      STORE CUPBOARD

      400g sliced bread

      12g mixed herbs

      1 x 400g tin of chopped tomatoes

      35ml vanilla essence

      SHAKIN’ SHAKSHUKA

      SERVES 2 | READY IN 20 MINS | VEGETARIAN

      1. Heat the olive oil in a non-stick frying pan over a medium heat. Cook the onion, pepper and garlic for 5 minutes, or until the pepper is softening.

      2. Add in the tomatoes and tandoori spice and give it all a good stir. Make four small indents in the mixture and then gently crack an egg into each hole. Season with salt and pepper.

      3. Cook for 10–15 minutes until the egg whites are no longer translucent. You could place a lid on the pan to speed up the cooking time by a couple of minutes. Serve on its own or with hot buttered toast.

      ADDITIONS

      1 tsp chilli flakes / 2 tbsp coriander, chopped

      2 tbsp feta, crumbled / 2 sundried tomatoes

      1 spring onion, finely chopped

      CREAMY SAUSAGE, MUSHROOM AND SPINACH SPAGHETTI

      SERVES 2 | READY IN 20 MINS

      1. Bring a medium saucepan of water to the boil. Meanwhile, remove the skin from the sausages and roughly chop into 1–2cm chunks.

      2. Heat the olive oil in a non-stick frying pan over a medium heat. Add the onion, garlic and sausage pieces and begin to fry.

      3. Add the spaghetti to the boiling water, throw in a pinch of salt and give it a stir. Cook the spaghetti for 10–12 minutes, or according to the packet instructions.

      4. Once the sausage meat has begun to brown, add the mushrooms to the pan and stir together. Place a lid or plate over the frying pan and steam-cook the mixture for 5

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