£1 A DAY FOR 5 DAYS RECIPE PACK

£1 A DAY FOR 5 DAYS
RECIPE PACK
HELLO & WELCOME!
So in a moment of madness you signed up to Live Below The Line. Now,
the challenge rapidly approaches and you have no idea what to eat. Can
you really buy anything these days for £1? Well we’re here to prove that
the answer is most definitely ‘yes’! We’ve pulled together our favourite
#belowtheline recipes to get you through the week - check them out!
OUR TOP TIPS:
1. Do it in a team. £20 for 4 goes a lot further than £5 for 1!
2. Planning is key. Decide all your meals in advance and do all
your shopping at the beginning of the week.
3. Stay hydrated - tap water is important!
4. Follow us on social media for more recipe tips & motivation!
Live Below The Line UK
@LBLUK
CINNAMON OAT PANCAKES
YOU’LL NEED:
3 tbsp warm water
½ tsp coconut oil
50g porridge oats
1/2 tbsp yoghurt
1 sliced banana
2 tbsp whey
Cinnamon
1 egg
SERVES 2
COST: 15P EACH
1.
2.
3.
4.
5.
WHAT TO DO:
The night before, combine the oats, water and
whey into a small bowl. Mix well and push the oats
into the liquid. Cover and leave in a warm place.
At breakfast time whisky your egg with ¼ tsp
cinnamon and add a pinch of salt. Mix this into the
oat mixture to form a very thick batter.
Warm a tablespoon of oil (preferably coconut) in
a pan/griddle over a medium heat, making sure it
covers the surface of the pan as much as possible.
Add approx. 2 tbsp of mixture into the pan and
spread with your spatula until flattened.
Cook until the underside is set.
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BREAKFAST
SMOKY MEXICAN BREAKFAST
RECIPE FROM INRGID OPERA FOR TEARFUND NZ
YOU’LL NEED:
WHAT TO DO:
½ onion, finely diced
¼ tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper
½ can baked beans
½ can diced tomatoes
1 egg
1 medium potato,
cubed
Cooking oil
1.
Preheat oven to 200oC. Place potato on a
roasting tray, spray or lightly coat with cooking
oil and roast for 30 minutes until golden.
2.
In a frying pan on medium heat, add a splash
of oil and sauté onion for a couple of minutes.
Add spices and mix around the pan for 1
minute.
SERVES 2
COST: 37P EACH
3.
4.
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Add tomatoes and beans and mix through.
Simmer for about 15 minutes until the sauce
has thickened up.
Crack an egg in the middle and place a lid
on the pan until egg is cooked to your liking.
Serve topped with roasted potatoes.
BREAKFAST
40 SECOND OMELETTE
YOU’LL NEED:
2 eggs
2 tbsp of water
1 tbsp butter or
margarine
2-4 oz filling of your
choice (see below)
salt and pepper
(Sauce is optional
depending on your
budget!)
SERVES 1
COST: 11P
1.
2.
3.
WHAT TO DO:
Beat eggs and water together until blended, adding
salt and pepper to taste. In a non–stick pan, heat
butter or margarine until it sizzles.
Pour in egg mixture. With an inverted spatula, pull
the cooked portions of egg from the perimeter of
the pan to the center so any uncooked egg can
run into the cleared hot pan surface, tilting the pan
and moving it as necessary to keep the egg shaped
round on the bottom of the pan as you go. Do this
until the egg is set and will not flow (20 secs).
Sprinkle all of the filling on the left side of the egg (left
handed people fill the right side). Slide the spatula
all the way under the unfilled side of the omelette up
to the center of it. Fold the unfilled side entirely over
the filled side. Flip the omelette. Garnish to serve.
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BREAKFAST
CINNAMON & BANANA PORRIDGE
YOU’LL NEED:
120g rolled oats
Pinch salt
250ml cold water
½ banana, sliced
Sprinkling of cinnamon
1 tbsp firmly–packed
brown sugar
60 ml milk
SERVES 2
COST: 14P
WHAT TO DO:
1.
2.
3.
4.
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Place oats, salt and water in a deep,
heatproof bowl. Microwave for 2 minutes on
high.
Remove, stir in banana and return to
microwave for 1 minute.
Alternatively, cook in a saucepan: simmer
oats, salt and water for 3–5 minutes, stirring
continuously, until mixture is thick. Then add
banana and cook for 30 seconds more.
Sprinkle porridge with cinnamon and serve
with brown sugar and milk on the side.
BREAKFAST
SRI LANKAN BREAKFAST ROTI
YOU’LL NEED:
700g all-purpose flour sifted
250ml cool water
250g freshly grated coconut
(or dessicated coconut
soaked in the water)
Salt to taste
1 tbsp canola oil
Optional:
60g finely chopped onions
60g finely chopped chillies
SERVES 2
COST: 17P EACH
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WHAT TO DO:
1.
2.
3.
4.
In a large bowl, combine sifted flour,
salt, oil and coconut. Mix well.
Add water slowly until dough forms.
If using chili and onion, add these to
the mixture and combine.
Form the dough into 10-11 balls of
equal size. Gently roll out the dough
into shape, being careful not to
overwork it.
In an oiled pan, fry on a medium
high heat on both sides until well
browned.
BREAKFAST
CARROT, TOMATO & CUMIN SOUP
YOU’LL NEED:
500ml hot chicken stock
200g chopped tomatoes
1 clove garlic, minced
500ml warm water
500g frozen carrots
1 tsp chicken fat
A pinch of salt
1 tsp cumin
1 tsp yoghurt per bowl
SERVES 3
COST: 30P EACH
WHAT TO DO:
1.
2.
3.
4.
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In a large saucepan heat the chicken
fat and sauté the minced garlic until
softened.
Add the frozen carrots and stir for 3
minutes or until they defrost. Next add
the cumin. Allow to fry for 30 seconds so
the carrots take on the spicy flavour.
Add the tomatoes and the stock. Bring to
a boil and simmer till the veg is completely
cooked - approx. 15 minutes.
Using a hand blender, blend the soup
until smooth. Add salt to taste. If the
soup is too thick you can water it down to
stretch it. Serve with a dollop of yoghurt
LUNCH
PAPPA AL POMODORO
YOU’LL NEED:
2 fat cloves of garlic
a pinch of salt
4 tbsp oil, vegetable or
sunflower
400g carton of
tomatoes
1 stalk (2g incl. stalk)
fresh rosemary or 1 tsp
mixed dried herbs
60g bread, crusts are
best but any bread will
do (approx 2 slices
medium cut bread)
SERVES 2
COST: 32P EACH
WHAT TO DO:
1.
2.
3.
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First finely slice your garlic and add to
a saucepan with the salt. Pour over the
oil and turn the heat on very very gently
– it just needs a gentle soften here, so
garlic, salt, oil, gentle heat.
After a minute, pour over the chopped
tomatoes and add 250ml water and
the herbs, and bring to the boil. Stir
well, then reduce to a simmer for 15
minutes, until the soup thickens and
concentrates.
After 15 minutes, tear up your bread
and fling it in. Add another 250ml water.
Bring it to the boil again, then cover it
to retain as much heat as possible and
turn the heat off. Warm through to serve.
LUNCH
SPAGHETTI WITH TOMATO SAUCE
YOU’LL NEED:
400g pasta /
spaghetti
1 onion, finely diced
1 carrot, finely diced
2 clove garlic,
chopped
2 tins of tomatoes
SERVES 4
COST: 21P EACH
WHAT TO DO:
1.
2.
3.
4.
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Heat the oil in a saucepan and gently cook
the onion and garlic until softened.
Stir in the tomatoes and sugar. Bring to a
simmer and cook slowly for 45 minutes to 1
hour.
Season with salt and pepper. Blend the sauce
with a food processor, or leave chunky.
Serve spooned over cooked pasta/spaghetti.
LUNCH
SAAG ALOO
YOU’LL NEED:
1 kg potatoes, cubed
500g spinach
400g chopped onions
50g fresh ginger
Grated dessertspoon
garam masala
2 heaped tsp garlic
powder
½ tsp chilli
100g red lentils
50ml veg oil
200g rice
Approx 1 pint water
SERVES 4
COST: 33P EACH
WHAT TO DO:
1.
2.
3.
4.
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Fry garam masala, ginger and garlic and
chilli in oil for a minute, then add the onions
and lentils stirring until coated and onions
are translucent, approx 5 mins.
Stir the cubes of potato in until coated, then
add the spinach.
Reduce heat, and simmer until the potato
has cooked through, testing with a knife after
10 mins and then every 5 mins ish.
When the curry gets too dry, keep adding
some more water. You will need a fair bit,
as the lentils are thirsty! Taste and as salt as
desired.
LUNCH
CARROT, CUMIN & KIDNEY BEAN BURGERS
RECIPE FROM MS JACK MONROE (AGIRLCALLEDJACK.COM)
YOU’LL NEED:
400g tin of kidney
beans
1 smallish onion
1 large carrot, grated
1 teaspoon ground
cumin
Fresh coriander,
chopped
1 tbsp veg or sunflower
oil, plus 2 tablespoons
to fry the burgers
1 heaped teaspoon
flour, plus another to
shape the burgers
SERVES 4
COST: 15P EACH
WHAT TO DO:
1.
2.
3.
Drain the kidney beans and rinse in cold water
to wash away the ‘tinned’ taste. Put into a
saucepan and cover with cold water. Bring to
the boil, then simmer for 10 minutes to really
soften.
Put the onion, carrot, cumin and coriander into
a medium saute or frying pan. Add the splash of
oil and cook on a low heat to soften. When the
kidney beans have softened, drain well and add
to the carrots and onion. Remove from the heat
and mash together until you have a smoothish
puree. Stir in the flour to stiffen.
Heat the remaining oil in the frying pan on
a medium heat. With floured hands, take a
quarter of the burger mixture and roll it into a
ball. Make three more balls with the remaining
mixture. Place one in the oil and flatten gently
with a fork to make the burger shape. Cook for a
few minutes on one side, before turning. When
cooked and slightly crisp on both sides, remove
from the pan and serve.
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DINNER
MUSHROOM PIZZA
YOU’LL NEED:
100g flour
1g yeast
A pinch of salt
1 tbsp oil
50ml warm water
Onions, roughly
chopped
Mushrooms, sliced
4 cheese slices
WHAT TO DO:
1.
2.
3.
4.
SERVES 2
COST: 17P EACH
5.
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Pre-heat oven to 250˚C. Mix flour, yeast
and salt. Gradually add in the water and
mix well to form a dough.
Knead for 5 mins on a floured surface.
Place back in mixing bowl, cover with a tea
towel and leave for an hour and a half until
twice the size.
When the dough has risen, knead again
and roll out into two pizzas.
Fry chopped onions for 3-4 minutes to
soften. Spread tomatoes/passata over the
pizza bases.
Place the heated onions and sliced
mushrooms on the top and add the cheese
slices. Put it in the oven for 30 mins and
enjoy!
DINNER
CHILLI SIN CARNE
YOU’LL NEED:
Oil
Spices and/or dried
chilli flakes
1 onion
1 carrot
1 tin of kidney
beans
Chopped tomatoes
SERVES 2
COST: 29P
1.
2.
3.
WHAT TO DO:
Chop the onion and carrot and fry with the chilli
flakes, garlic and spices until lightly cooked.
Add the chopped tomatoes and slowly heat. Throw
in the kidney beans and season to taste. Leave to
cook for 10-15 minutes, stirring regularly.
Serve with rice or flatbreads.
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DINNER