Surviving the crunch: Dinner for four for less

1. Lentil Bobotie (Vegetarian)

Ingredients:

30 ml olive oil, 2 onions, ,3 carrots, 2 garlic cloves, 10 ml ground cumin, 10 ml ground coriander, 5 ml turmeric, 10 ml curry powder, 400g (2) tins lentils, 15 ml white vinegar, 60 ml chutney, 45 ml apricot jam, 2 slices bread, soaked in water and squeezed out, Salt and pepper, to taste, Bay leaves

Topping:

250 ml milk, 2 eggs. Salt and pepper, a pinch of turmeric

Method:

Make the Base

Heat olive oil in a pan. Sauté onions until soft, then add garlic, cumin, coriander, turmeric, and curry powder. Cook for 1–2 minutes.

Add carrots and cook until slightly softened. Stir in lentils, vinegar, chutney, apricot jam, soaked bread, salt, and pepper. Mix well and let it simmer for 5–10 minutes.

Prepare the topping:

In a bowl, beat eggs with milk, turmeric, salt, and pepper.

Assemble and bake

Preheat oven to 180°C. Spoon lentil mixture into a greased baking dish, smooth the top, and pour over the egg mixture. Top with bay leaves.

Bake for 30–35 minutes or until golden and set.

 

2. Mince & Pasta

Ingredients:

500g beef mince, 1 onion, finely chopped, 1 tsp garlic & ginger paste, 1 carrot, grated, 1 cup chopped mushrooms, 15 ml Worcestershire sauce, 1 tbsp tomato paste, 400g tinned tomatoes, drained (keep juice), ½ tsp dried basil or oregano, Salt and pepper

 

Pasta of choice (spaghetti, macaroni, etc.)

 

Method:

Sauté onion in oil until soft. Add garlic and cook for 1 minute.

Add carrots and mushrooms (if using), cook for 3–4 minutes.

Add mince and cook until browned.

Stir in Worcestershire sauce, tomato paste, herbs, and tinned tomatoes. Season with salt and pepper.

Simmer for 15–20 minutes, adding reserved tomato juice if needed.

Meanwhile, cook pasta in salted boiling water. Drain and serve topped with mince sauce. Garnish with fresh herbs or cheese if available.

 

3. Chicken Curry with Rice

Ingredients:

500g chicken thighs, 2 potatoes, 1 onion, chopped, 2 garlic cloves, crushed, 1 tbsp curry powder, 1 can (400g) chopped tomatoes, Salt and pepper

1 cup uncooked rice

 

Method:

Heat oil in a pot. Brown chicken on both sides, then remove and set aside.

In the same pot, sauté onion until soft. Add garlic and curry powder, cook for 1 minute.

Add tomatoes, potatoes, and ½ cup water. Return chicken to the pot, season, and simmer with the lid on for 25–30 minutes until cooked through.

Meanwhile, cook rice according to packet instructions.

Serve the curry over rice, garnished with fresh coriander if desired.

 

4. Pap, Chakalaka & Boerewors

Ingredients:

400g boerewors, 1 cup maize meal, 1 can chakalaka (410g), 1 onion, salt

Method:

Pap:

Bring 3 cups of water with a pinch of salt to a boil. Gradually stir in maize meal to avoid lumps. Lower heat, cover and cook for 20–25 minutes, stirring occasionally.

Boerewors:

Grill, braai, or pan-fry until cooked through and nicely browned (8–10 minutes).

Chakalaka:

Heat chakalaka in a pot. For extra flavour, sauté chopped onion in a little oil before adding the chakalaka. Optional: Add ½ can bake beans to stretch the dish.

5. Grilled mac n cheese

 

Ingredients:

Macaroni or elbow pasta – 200g, Cheese – 120g to 160g of cheddar, Egg – 1 whole egg, flour or corn flour – ⅛ cup, milk – 1 cup

Optional extras: butter adds more flavour. (It also adds more cost.)

A classic. Mac n cheese. To make it affordable, just use less ‘fancy’ ingredients. Instead, try just 200g of macaroni or elbow pasta, a good amount of cheddar, one egg, a bit of flour (or corn flour), and a cup of milk, you’re all set to create this cheesy masterpiece for two for under R60.

 

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