So for a blog called Hungry Escapades there was a distinct lack of something… Hmmmm, what was it? Oh yes, that’s right people! FOOD!
We love our culinary delights, but in our savings mission we have cut drastically our usual fancy pants food budget. This has severely limited our food choices and meals out, hence our lack of recipes. Then we realised that’s a feature in itself. Tasty food on a budget! Most people are having to cut costs nowadays, but budget doesn’t have to mean bland (think that could become a catchphrase?).
Here marks our brand new feature:
We will bring you tasty treats from our budget for two people. We spend £60 ($90) a week on groceries (including food, toiletries and everything else for the house) and most weeks we are closer to £50 ($75) mark. So to kick us off here’s our first ever recipe… Enjoy!
Tasty cheese, bacon and spinach filo pie
This pie is yummy! It feels like a bit of a treat and is so easy to make. There’s not even any rolling involved for the pastry. You can pretty much throw anything in there. I’ve made it with bacon here but it can easily be made in to a veggie pie with roast vegetables.
It makes 4 servings and apparently its only 245 calories per portion.
• A bag of spinach (washed and trimmed)
• 5 rashers bacon
• 1 tsp olive oil
• 1 medium red onion finely sliced
• 6 halved cherry tomatoes
• 25g/1oz cornflour
• 300ml/½ pint semi-skimmed milk
• 3 free-range eggs beaten
• 25g/1oz extra-mature cheddar cheese, finely grated
• black pepper
For the pastry
• 1 tbp sunflower oil plus extra for oiling the tin
• 4 sheets of filo pastry each about 32 x 38cm/13 x 15in
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1. Wilt the spinach by pouring boiling over boiling water. Squeeze out any excess liquid.
2. Trim any fat off the bacon and cut into 1cm/½in strips. Add the oil to a pan on low heat and gently fry the onion and bacon until lightly browned, stirring regularly.
3. Add the onion and bacon to the bowl with the spinach, toss lightly and leave to cool.
4. Preheat the oven to 200C/400F/Gas 6. Place a baking tray in the oven to heat.
5. Lightly oil a 20cm/8in loose-based fluted flan tin that’s about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl.
6. Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet Brush with more oil and cover with a third sheet, brush with the oil and cover with a fourth sheet. Roll and crumple the overhanging pastry back on to the rim of the tin, and brush lightly with the remaining oil. Place the tin on the baking tray.
7. Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly.
8. Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth.
9. Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce.
10. Stir in the beaten eggs until thoroughly combined.
11. Scatter half the spinach, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining spinach and bacon mixture on top and all the cherry tomatoes and press down lightly, then sprinkle evenly with the cheese.
12. Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set.
13. Take the pie out of the oven. Serve warm or cold. Goes great with salad or new potatoes (add a squeeze of lemon, knob of butter, and black pepper).
We absolutely love this recipe and for some reason the leftovers taste even better the next day for lunch!
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