All South Africans are currently operating on a tighter budget than usual. Students, in particular, are feeling the pinch. The first aspect of living that you are likely to look at changing if you are trying to cut costs is what you eat. Great news, though. Successfully reducing your grocery bill doesn’t have to automatically equal eating bland, uninspiring meals until lockdown lifts. Here are two mouth-wateringly delicious recipes for a tight budget that will stretch your tummy and your money further!
Eggs-iting sesame-sprinkled 2-minute noodles
For this recipe, you will need two teaspoons of chopped garlic, one tablespoon of grated ginger, 4 packs of 2-minute noodles, vegetable stock, 8 finely chopped spring onions, 1 head of spinach, kale or bok choy, a generous splash of soy sauce, 4 chopped large mushrooms, 4 eggs, a sprinkling of sesame seeds.
Start by soft boiling all your eggs for about seven minutes. While they boil, pull out a saucepan and fry your garlic and ginger in olive oil for a minute or two. Mix your vegetable stock cube and a few glugs of soy sauce with three cups of water before pouring into the pan. Bring the liquid to a boil and throw in your 2-minute noodles, your spring onions, mushrooms, and spinach/kale/bok choy. Leave to simmer for two minutes while you toast your sesame seeds in a separate frying pan.
Pour your Asian-inspired concoction into a bowl. Cut your boiled eggs open and place them on top. Add the finishing touch with your toasted sesame sprinkle. Enjoy!
Protein-packed bean and pepper chilli
Chop up 2 medium-sized onions, 2 yellow peppers, and 2 sticks of celery. Grab 2 cans of chopped tomatoes, 1 can of butter beans, 3 cans of kidney beans, and two cans of black beans – all drained and rinsed. You will also need a splash of sunflower oil, 2 teaspoons of tomato paste for colour, 2 tablespoons of red vinegar, 1 tablespoon of cocoa powder, and some dried basil and cinnamon (or any herbs that you have in your kitchen cupboard).
Start by cooking the onion and celery in a large, deep saucepan on a low heat until soft and fragrant. Place your peppers into a food processor or blender with the vinegar, tomato paste, cocoa, and spices/herbs, and blend until pureed. Stir into the saucepan with your onion and celery, allowing a few minutes to cook and for the flavours to develop.
Add in the tinned tomatoes, beans, and one can of water. Leave to simmer for an hour. Serve and enjoy! This one makes plenty of leftovers.
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