Lunch
An experiment that turned out well: take a par baked roll and finish it in the oven; add neufchâtel cheese, sliced granny smith apple and some ham. It was really good. As well as the roll we did a crisp bread version.
- Ham is $1.10 per serve and we used less than half each or 55c
- The neufchâtel cheese is $1.49 for the pack, and we used less than half, or 38c per serve
- The apple was 96c and we used half, or 24c per serve
- The par baked roll was 63c per serve
- The crisp bread is 30c per serve.
Lunch today was $2.10 a serve.
Dinner
Both foodies are still suffering from the Las Vegas trip so Greg decided we needed Côte d’Azur or Cure-All Soup. Garlic and chicken stock thickened with egg yolks it tastes a lot more interesting than the picture above.
We scaled the recipe back it still made two very, very generous serves.
- Four pastured eggs are $2.00 or $1.00 per serve
- 3/4 head of garlic went into the soup: 50c or 25c per serve
- Organic chicken stock $2.30 or 56c per serve
- Parmesan cost $5.75 but we used about 1/2 for this salad, or $1.43 per serve
- Add 60c for herbs, oil and seasonings
- Served with crusty bread for 60c per serve.
This was amazingly delicious for just $4.44 per serve. It seems to work as we’re on the mend.