A trip to Jons market always provides a baguette and liverwurst to add to our cheddar, pickles, egg and cornichon. Make your own.
- 1/4 of the $2.69 baguette went to each serve or 68c
- We used about 1/4 of the $4 block of cheese, or 50c a serve
- We used about 1/2 of the $2.49 liverwurst, or 63c a serve
- We shared a boiled, pastured egg or 25c each
- The heirloom tomato was 25c or 12c per serve.
Lunch today cost $2.18 a serve.
We started with the ` because Foodie Greg wanted to try it, and we’d just started making our own yoghurt. Once it was decided to use it as a dressing for whole potatoes the logical choice of protein was lamb.
The neck chops were not what we expected, without a lot of meat, but were quite tasty.
- The lamb neck chops were $5.47 or $2.74 per serve
- The yoghurt and mint came free
- The greek feta is $6.49 for four blocks, and we used half of one block in this dressing, or 41c per serve
- Limes were $1.56 and about half went into the dish, or 26c per serve
- The baby gold potatoes were $2.99 or 75c per serve
- Tabouli was $2.69 and we used half, or 68c per serve.
The best part of dinner tonight was the yoghurt feta and mint dressing on the potatoes. Dinner tonight cost $4.84 per serve.