Keeping Kitchen Costs Down - Dinner for £0.45

Tonight I was very proud to be serving a tasty, nutritious, satisfying meal to Mr R but which cost the total sum of £0.45!  How did I do that?

Well, we had sausages, jacket potatoes, yellow courgettes and rainbow chard.

 

The sausages were turkey sausages and were a gift from a visit yesterday to Kelly Bronze Turkey Farm in Essex.

 

 

The courgettes were sauteed in a small amount of butter, salt and pepper and came from our allotment - free!

 

The Rainbow Chard was pan fried in a bit of olive oil and a tablespoon of sundried tomato paste with a little white wine.  The chard was grown on the allotment so free and the tomato paste an item in the goodie bag from last month's Food Blogger Connect conference.

The cost of this meal can be attributed to the bag of four baking potatoes I bought at the supermarket, originally priced £1.89 but reduced to - you guessed it - £0.45!

And for pudding we had Rachel's organic, low fat Mango yoghurt which was also sent to me for review. This is a creamy pot full of yoghurt with pieces of mango and low fat.

 

Thanks to Kelly Bronze Turkeys and Rachel's Yoghurt for their part in tonight's dinner.

Rachel's Yoghurt Coconut & Blueberry Muffins

I was recently sent some Rachel's Organic Greek StyleYoghurt to try.  I do like this range of yoghurt but I didn't just want to have this on its own or over some sort of breakfast cereal so I though I would try to make some breakfast muffins.

I wanted to sift the flour to help keep the muffins light, and mixed all the dry ingredients together.

 

 

I then mixed all the wet ingredients together including the Rachel's Organic Yoghurt with Coconut and some of the blueberries from my freezer.



 

 

I lightly greased the muffin pan, my new Pampered Chef Brownie Pan which I have been using for all sorts of baking lately. Used the mixture to fill the 12 squares and baked them about 25-30 mins at 180oC/350oF/Gas Mark 4.

 

These worked really well, although I though they were a bit heavy so perhaps I used too much yoghurt.

Of course the finished muffins didn't last long!

Ingredients:
340g Rachel's Organic Coconut Yoghury
250g Self Raising Flour
120g Caster Sugar
1tsp baking powder
2 large eggs
3 Tbsp milk
6 Tbsp vegetable oil

Method:
* Preheat oven
* Mix together the dry ingredients; the flour, sugar and baking powder.
* In a separate bowl mix the egg, yoghurt, mild and vegetable oil.
* Carefully mix the wet ingredients into the dry ingredients.
* Lightly grease muffin square wells and fill each one to just below the top.
* Bake in the oven for about 20 minutes until they are golden and have risen.  Leave to cool in the tin for about 5 mins before moving to a plate to serve.

Makes about 12 muffins depending on the muffin pan you use.