Saturday, 27 March 2010:

Breakfast:

1x Large Bacon and Cabbage sandwich

Dinner:

3x medium/large pizza (between 3)

Notes:

.Pizza's were provided by an old friend who I met up with.

Sunday, 28 March 2010:

Breakfast:

1x Full English Breakfast (Lrg)

2x Cupcake

Dinner:

1/2 x large pizza

Some 'cheesy bites'

Notes:

.Food provided by friend from last night (stayed over) and housemate. Too much pizza recently.

Friday, 26 March 2010:


Breakfast:


1x Mars Bar ice cream
1x Slice of home made lasagne
1x Small piece of french bread

Lunch:

1x Slice of home made lasagne
1x Piece of french bread

Dinner:

1x Slice of home made lasagne
1x Cadbury's Whole Nut (Lrg) £1
2x Packet of McCoys £1
Some bread £1.09

Notes:


.Today's food is provided by my housemate as I'm helping him with a project. 'You scratch my back' sort of arrangement. The money for the bread/treats was provided so that I can have a bacon sandwich (his bacon)

Long Time Since Last Update

I'm poor, need to watch my wallet.

Thursday, 25 March 2010:

Breakfast:

a quick spoonful of last night's wintery soup, contained cabbage, carrot, potato, leek and celery. Not terrible, not fantastic either.

Lunch:

Slow-roasted lamb shank with gravy, a carrot and celeriac mash, sauteed tenderstem broccoli and a couple of slices of poppy seed bread.

Dinner:

Last of the winter soup, a small piece of French bread.

Notes:

.The kingly lunch is because I'm doing a placement with Six-Creative. As they don't pay me yet I get free lunch from their downstairs restaurant. Full price for today's lunch was £14!

.Bread scavenged from housemate

Sunday:

Lunch:

1 x Homme made vegetable bhajis w/wice

Dinner:

1 x XL Spicy vegetable stir fry w/rice

Notes:

.Dinner was MASSIVE but not te most appetizing thing ever, stir frying tons of onions and courgettes in some spices and the most amazing thing on their own. I hate being poor.

Monday:

Lunch:

1 x XL Indio-chinese all you can eat buffet;
3 x loaded plate
1 ice cream w/pineapple and apple

Dinner:

1 x beer and burger deal from a weatherspoons

Notes:

.Family meal day, all food was free. I took advantage of that fact and could hardly move as a result.


Teusday:

Breakfast:

Most of a small packet of mini easter eggs or 'solid milk chocolate Easter Novelties' as their packaging describes.

Lunch:

1 x pachet of crisps (50p)
1 x boost chocolate bar (55p)

Dinner:

3 x slice of toast
More chocolate

Notes:

.Yesterday has mostly paid off. I have had a relatively small appetite. Kicking myself about the £1.05 spent on lunch though.

Friday:

Lunch:

1 x smoked haddock pan fried in butter w/puy lentils and courgette
more bread


Dinner:

1 x pasta w/aubergine and tomato sauce

Notes:

.Pasta dish was provided by a friend I went to visit.

Saturday:

Breakfast:

1 x bacon sandwich

Lunch:

1 x pastrami sandwich w/mustard and rocket

Dinner:

1 x L home made vegetable bhajis w/rice

Notes:

.Slept over at friends due to lack of funds and walking distance, had breakfast and lunch there.

.Vegetable bhaji recipe will follow.

Smoked haddock and pea risotto;

Recipe by James Martin:

Ingredients

1 tbsp olive oil
¼ onion, finely diced
100g/3½oz basmati rice
50ml/2fl oz white wine
100g/3½oz smoked haddock (half cut into pieces, the rest left whole)
150ml/¼pint hot chicken stock
50g/2oz frozen peas


Method

1. Heat the olive oil in a medium heavy-bottomed pan and sauté the onions until softened.

2. Add the basmati rice and stir to coat the grains and cook until the grains turn translucent.

3. Add the white wine and cook for one minute.

4. Add the chopped smoked haddock and a ladleful of chicken stock. Cook until the stock has been absorbed and stir constantly. Keep adding the stock gradually until it has all been absorbed and the rice is cooked but still retains a little bite.

5. Add the frozen peas and cook for another minute.

6. While completing step four, drizzle a little olive oil over the remaining smoked haddock and griddle for 2-3 minutes on both sides.

7. To serve, spoon the risotto into a bowl and top with the griddled haddock.

Notes:

.I didn't have white wine, so I used red (was hanging around from a party). It was quite nice, but would blatantly have been better with white wine.

Borscht;

Recipe by Ainsley Harriot:

Ingredients:

1 tbsp Olive oil
1 leek, finely chopped
1 stick Celery, finely chopped
275g raw Beetroot
1 potato, diced (about 100g in total)
1 Carrot, finely grated (about 150g in total)
1.2 litres beef stock, or vegetable stock
2 tsp red wine vinegar
1 tsp Sugar
2 tbsp Soured cream
black pepper


Method

1. Heat the oil in a large pan and stir-fry the leek and celery for about 2-3 minutes until softened but not coloured, then add the beetroot, potato and most of the carrot, reserving some for garnish.

2. Pour the stock into the pan, season and bring to the boil, then reduce the heat and simmer, stirring occasionally, for about 40 minutes or until the vegetables are completely tender and the soup has thickened slightly.

3. Season the soup to taste, and then stir in the vinegar and sugar. Heat gently until the sugar has dissolved. Ladle the soup into warmed serving bowls and garnish with a small dollop of soured cream and the reserved grated carrot. Serve immediately.

Notes:

.I didn't have soured cream or leeks. I went without the cream, and supplanted leeks for half an onion.