Living Below the Line: Day 2

Wednesday, 8 May 2013


I think that we've been eating very, very well for only $2! 

Today's breakfast:
Oats with Honey and Cinnamon 

7 c
- 1/2 cup oats 5 c
- 1/2 cup water 
- 1 tsp honey 1 c
- pinch cinnamon 1c


For lunch, I made a very basic version of chawanmushi, a Japanese steamed egg custard dish that I love. Shu, my best friend from Malaysia, got me addicted at a young age. It's silky and light, and usually has seaweed, spring onions, shiitake mushrooms, gingko, that swirly pink thing often found in udon and ramen and prawns! Obviously I didn't have any of these things to use, so I used a sausage (squeezed out of its skin - it felt strange!) and the frozen mixed veggies. It was really yummy. I usually would strain the egg mixture to get rid of bubbles, which is why it isn't smooth at all, but I didn't want to waste anything. I would also usually use miso or dashi stock to make chawanmushi, but I just used water and some soy sauce today and it was still delicious.

Chawanmushi
51 c


$1.02 for 2 servings
- 2 eggs 52 c
- 1/2 cup warm water
- 1 sausage 37 c
- 1/6 cup mixed veggies 10 c
- Salt, pepper, soy sauce and a tiny piece of seaweed 3 c

Beat the eggs very well, until it is smooth and there are no.. lumps, for lack of a better word. I would usually strain it at this point. Mix the water with 1 tsp of soy sauce, and pour it in a very thin stream into the egg, whisking all the while. Season with salt and pepper. Strain again.
Squeeze out the sausage meat (or just use mince) and lightly fry. Pour the meat into a bowl/ramekin/whatever you would like to use - I usually do it in big tea cups. And then add the mixed veggies. Pour the egg mixture over it. If any bubbles appear, stab them with a toothpick until it's all smooth. (I omitted this step in this version) Top with seaweed and steam for 15 minutes or until the custard has just set. 

Pumpkin, Tuna and Rosemary Quiche
64 c


Pumpkin and tuna? Yes, an odd combination, I know, but I make a delicious tuna and leek quiche, and a delicious pumpkin and smoked salmon quiche. I had pumpkin and tuna, so why not combine them? And... it was so good! The lack of garlic/onions/cheese didn't make a difference at all! And we know I love my quiche! 

The rocket is from my garden! It has a lovely peppery taste to it. I'm so lucky to have such yummy things at my disposal!


$2.38 for 4 serves
- 200g tuna in brine, drained $1
- 100g pumpkin, sliced thinly 20c
- 1 sheet frozen puff pastry, thawed 53c
- 2 eggs 52c
- 1/4 cup milk 10c
- Salt, pepper, 1 sprig rosemary 3c
- Handful rocket 20c


Line a quiche pan with baking paper (so you don't have to grease it!) and then blind bake the puff pastry for 10 minutes at 180C. Beat the eggs, milk, and salt and pepper. Sprinkle the tuna, pumpkin and rosemary in layers in the pastry shell, then pour the egg mixture on top of it.
Bake for 20-25 minutes or until quiche has set and pastry is golden brown. 
Serve with rocket. 

We even had enough money for dessert today! Well, we did yesterday too, but I didn't think of it. The only time I've ever had rice pudding was once when Milo made it for me, and it wasn't very nice. I decided to make it today because I realized that we would have rice left over at the end of the week anyway, and I wanted to try it. The verdict is... I like rice pudding! Just not when Milo makes it ;)

Cinnamon Rice Pudding 
13 c 


29c for 2 servings
- 1/4 cup rice 6c
- 1/2 cup milk 20c
- 1 cup water
- 1 tsp Cinnamon sugar 3c

Combine rice, milk, and 1/2 cup water in a saucepan and heat. Keep stirring, adding more water as it absorbs, for about 15 minutes. Sprinkle with cinnamon sugar and serve.

So, today:
Oats 7c
Chawanmushi 51c
Quiche 64c
Rice Pudding 13c
Tea 5c (I reused my tea bag!)
One Orange 25c

       = $1.65

xx gee 

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