There’s a global financial crisis going on, and lots of us are staying home instead of heading out to pricey restaurants. But staying home doesn’t have to mean no socialising or entertaining! We’ve got a couple of simple, easy, delicious and best of all – cheap! – recipes that will feed your friends for very little outlay.
First, a hearty vegetarian stew, then a classic crumble that you can serve with a scoop of vanilla ice-cream. Jot down the ingredients using our grocery list so you don’t forget any when you head to the shops.
We’ve also got all the trimmings to make the occasion a special one – stylish place cards and invitations, as well as a guest list and dinner party planner. Set the date now!
Main meal: Italian chickpea stew
Serving size: Serves 4
Cuisine type: Italian
Cooking time: More than 1 hour
INGREDIENTS
1 cup (200g) dried chickpeas
1 tablespoon olive oil
1 medium red onion (170g), chopped coarsely
2 cloves garlic, crushed
425g can chopped tomatoes
2 cups (500ml) vegetable stock
1 medium eggplant (300g), chopped coarsely
2 large zucchini (300g), chopped coarsely
2 tablespoons tomato paste
1/3 cup coarsely chopped fresh flat-leaf parsley
METHOD
Place chickpeas in medium bowl, cover with cold water; stand overnight, drain. Rinse under cold water; drain. Place chickpeas in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, about 1 hour or until chickpeas are tender. Drain.
Heat oil in large saucepan; cook onion and garlic until onion softens. Add chickpeas and remaining ingredients; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer, about 30 minutes or until mixture thickens slightly.
Serve stew sprinkled with parsley, and topped with grated parmesan, if desired.
This recipe is from The Australian Women's Weekly's Cheap Eats cookbook.
Dessert: Apple and blackberry crumble
Serving size: Serves 8
Cuisine type: Traditional
Cooking time: More than 1 hour
INGREDIENTS
10g butter, optional
800g granny smith apples, peeled and chopped
2 punnets (300g) blackberries (or use frozen berries if not in season, or if they’re cheaper this way)
1 teaspoon cinnamon
1 tablespoon raw or demerara sugar
200g plain flour
100g butter
1/2 cup (110g) raw or demerara sugar
1/2 cup (60g) flaked almonds
METHOD
Pre-heat oven to 180C or 160C fan-forced.
Grease 2 litre capacity baking dish with butter, optional (this is to prevent any of the fruit from sticking - it is not absolutely vital).
Combine apples and blackberries in prepared dish, sprinkle with combined sugar and cinnamon.
For topping: using fingers rub flour, butter and sugar together in large bowl. Stir in almonds.
Squeeze mixture lightly in hands to form coarse lumps before sprinkling over fruit.
Bake in pre-heated oven for 40 - 50 minutes, until fruit is tender and topping browned.
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