Budget cooking

Fish instead of meat, fresh vegetables and lots of fruit…it has an impact on your weekly budget. The impossibility of outdoor eating creates for sure an extra budget. In winter I’m fine with 1 shopping list, including market and grocery store. I probably invest more time preparing my list than shopping itself. First I check fridge, freezer and storage. Secondly I prepare a week menu ( don’t worry, there is possible flexibility) and at the end I do my weekly tour.

What’s left for tonight?

Chop the eggplant in cubes. Put on a large oven dish. Spread 2 table spoons of olive oil. Mix. Bake at 200°. Stir now and again. Chop 4 garlic cloves, 1 chili and 4 cm of fresh ginger. Clean 500 grams of mushrooms. Remove the skin of the larger tomatoes. Dry the shrimps.

After 30 minutes of baking time, add the other vegetables. Mix. Add 1 table spoon of cumin seeds. Put back in the oven and continue the baking. Stir now and again. Taste the sauce, add pepper and salt. After approximately another 30 minutes, spread 300 grams of shrimp and a frozen portion of coriander. Mix. Spread the mozzarella. Bake at 240° for 10-15 minutes. Enjoy a carb free meal.

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