Joining in with Heather from Beauty That Moves, showing some glimpses into my kitchen this week.
This pie came about from a "use-it-up" exercise. I am really trying to waste as little food as possible these days (both from the garden and from the fridge/pantry). Our food budget has been playing on my mind. While we save money by growing our own vegetables, I'm trying to cut back at the grocery store as well. To use what we have first, before buying more. To work our way through our pantry and freezer. To really question my purchases before making them.
Do we really need it? Every bit really does add up.
I had some milk in the fridge that was about to expire, but there was no way I was going to throw it away. Instead I made up some ricotta cheese with it. So easy to do, and it only takes a few minutes! I'll make sure I write up how I made it next week. It's such a useful little trick to have up your sleeve.
Then using some spinach, silverbeet/chard and spring onions from the garden, a couple of eggs, a few potatoes and onions from the pantry and a bit of cheese and homemade yoghurt from the fridge, this pie was born. I even had a few sheets of puff pastry in the freezer.
I love that there was no going to the store to buy new ingredients. I also love that it used up things that might have gone to waste. Everything was on hand (either in the garden/fridge/freezer).
Such a cheap and cheerful meal that the kids just loved.
Cost of pie (8 generous serves, enough to feed our family of 5 for 2 nights):
spinach (from the garden)
eggs (from my parent's chickens)
spring onions (from the garden)
ricotta cheese (made from milk that was about to expire): $3.00
homemade yoghurt: $0.20
puff pastry: $1.50
small amount of tasty cheese grated: $0.50
Total cost of pie: $6.00
Cost per serve: $0.75
It was super tasty, served up with some salad from the garden. Delicious and budget friendly.
Gotta love that!
To read more about how we're saving money in the garden, go HERE.
Wanna see what else has been happening in my kitchen? Go HERE.
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