Penne Pasta with Broccoli and Bechamel Cheese Sauce

Our family is taking part in Live Below The Line 

where we live on £1 per day per person, to help highlight the fight against global hunger.

Our third dinner was penne pasta with broccoli and bechamel cheese sauce. 

A tasty and very quick meal for the family on a low budget.

The total cost of the meal was 28p per portion.

serves 6

ingredients

500g (budget brand) penne pasta

30g butter

2 heaped tbsp plain flour

500ml whole milk

100g grated mature cheddar cheese

1 clove garlic

335g broccoli

salt and pepper to taste

bring pan of water to boil 

add the pasta, simmer and add a pinch of salt

half way through the cooking time add the broccoli florets

meanwhile prepare the sauce

***

method

melt butter in a pan

stir in the plain flour and mix thoroughly

cook for a minute on medium heat

gradually add the milk a little at a time

use a whisk to add the milk to the roux (flour and butter mix)

mix until smooth and glossy

add one crushed clove of garlic and the grated cheese

season with salt and pepper

cook pasta with broccoli until al dente (firm to the bite)

drain pasta and serve with the bechamel cheese sauce

cost

pasta 29p

butter 12p

flour 1p

cheese 60p

salt, garlic, pepper 5p

broccoli  50p

milk 21p

-----------------------------

178p / 29.6p per portion

Aloo Gobi (Skinny) with Chapattis

Our family is taking part in Live Below The Line

where we live on £1 a day per person for a week, to help highlight the fight 
against global hunger. This was our second dinner. 

A traditional vegetarian aloo gobi curry (skinny version) with chapattis.

The total cost of the meal 25p for a plate of curry and the chapattis 4p each.

serves 6

ingredients

tbsp (20ml) olive oil

1-2 onions (chopped or sliced)

1 tsp whole cumin (jeera)

1/2 tsp brown mustard seeds

small piece of fresh ginger

3 cloves of garlic

1 green chilli

1/2 tin of tinned tomatoes

1 tsp turmeric

1 tsp curry powder

1 tsp salt

700g cubed potatoes

half a cauliflower (remove green leaves, wash and separate into florets)

few sprigs of coriander

chapatti flour and water

method

Add mustard seeds to olive oil

Fry gently for few minutes on a medium heat

Add the chopped onions fry for a few minutes

When onions have browned, add grated ginger, garlic and chopped green chillies

Mix in the chopped tomatoes, turmeric, curry powder and salt

Cook for about 10 minutes

Add a little water if the mixture gets too dry and begins to stick to the pan

Add potatoes and stir in

Add water, enough to cover the potatoes

Cook for around 10 minutes stirring regularly

Add the cauliflower florets, cook until tender

Add more water if necessary according to required consistency of the sauce

Add chopped coriander

Season to taste

***

250g of medium chapatti flour makes 8 chapattis

Mix the chapatti flour with water

Need into a dough for about 5 minutes

Leave to stand for 30 minutes before cooking to allow the dough to come together

Divide the dough into eight equally sized small balls

Spread flour on rolling surface and roll into thin discs

Cook on a hot dry frying pan (or 'tawa' if you have it)

Turn once and cook for about a minute on each side

If you have a gas cooker, carefully finish it on the flame turning regularly

Serve with yoghurt

cost

oil 6p

onions 6p

ginger, garlic, chilli 10p

tin tomatoes 17p

spices, salt and coriander 15p

potatoes  42p

half cauliflower 50p

chapatti flour 32p

-----------------------------

178p / 29.6p per portion

Brown Lentil and Potato Curry

Our family is taking part in Live Below The Line week
where we live a £1 per day per person, to help highlight the fight against global hunger.

This was our dinner on the first evening. Tasty and filling veggie curry with pitta.

The total cost of the meal 36p for a plate of curry and two pittas.

serves 6

ingredients

170g brown lentils

***

tbsp (20ml) olive oil

1-2 onions (chopped or sliced)

1 tsp whole cumin (jeera)

1/2 tsp brown mustard seeds

small piece of fresh ginger

3 cloves of garlic

1 green chilli

1/2 tin of tinned tomatoes

1 tsp turmeric

1 tsp curry powder

1 tsp salt

600g sliced or cubed potatos 

few sprigs of coriander

method

Cook the lentils in water until tender.

 This takes around 45-60 mins or 15 minutes in pressure cooker.

Fry onions in olive oil for few minutes
Add cumin and mustard seeds
Add grated ginger, garlic and chopped green chilli and fry few more minutes
Mix in chopped tomatoes, turmeric, curry powder and salt
Cook few more minutes, add some water if mixture gets too dry

Add cooked lentils and potatoes and stir in
Cook until potatoes are tender(about 10 mins)
Add water if necessary according to required consistency
Add chopped coriander
Taste and season if needed

Serve with pitta or chapattis

cost

oil 6p

onions 6p
ginger, garlic, chilli 10p
tin tomatoes 17p
spices, salt and coriander 15p
potatoes  36p
lentils (1\3 pack) 33p
-----------------------------

123p / 20.5p per portion