The Tally: Amount spent: $0 Money left: $87.65 Days remaining: 29
Breakfast – I was feeling like something warm and soupy for breakfast so I went with porridge and a cup of tea. Master had crumpets and coffee.
I’ve got three portions of the pumpkin soup Master made me left over so they’ll be making an appearance for dinner over the next couple of days.
The soup is the easiest recipe in the world, but oh, so good!
Brazillian Pumpkin Soup
Ingredients: a large butternet pumpkin ( we used a 2.1kg baby), a large red onion, 3 cloves of garlic, 2 red chillies.
Method: Bake the pumpkin for 40mins – 1hr until the skin is nice and brown.
Above is what ours looked like after 40mins in the turbo oven. By baking the pumpkin you caramelize the sugars in it, making it creamy and sweet without the need to add sugar or cream.
Then peel off the skin, remove the seeds and cut roughly.
Chop up the onion, garlic and chillies and fry lightly in about 1tbs oil until they go a bit brown and translucent.
Add the pumpkin and enough water to cover the surface of the ingredients and simmer on a low heat for about 40mins.
Blend it up with a hand mixer and you’re done!
It’s best served with some crunchy bread and lots of black pepper.
Lunch – Master had some ricotta ravioli from the freezer with the left-over pasta sauce I made the other night that was in the fridge. I had miso ramen that I made by jazzing up a packet of chicken instant ramen we had in the pantry with veggies from the fridge (cabbage, bean sprouts, capsicum, leek, broccoli) miso and butter.
Dinner – Master had some crumber calamari out of the freezer. I used up most of my calorie count for the day at lunch (656cal for the ramen) so I had the remaining caramel pudding (100cal) and a cup of tea.
The caramel puddings that are no more…
Read about Day 1 here