May 9: Ham, Apple & Neufchatel Roll; Côte d’Azur

Lunch

An experiment that turned out well: take a par baked roll and finish it in the oven; add neufchâtel cheese, sliced granny smith apple and some ham. It was really good. As well as the roll we did a crisp bread version.

  • Ham is $1.10 per serve and we used less than half each or 55c
  • The neufchâtel cheese is $1.49 for the pack, and we used less than half, or 38c per serve
  • The apple was 96c and we used half, or 24c per serve
  • The par baked roll was 63c per serve
  • The crisp bread is 30c per serve.

Lunch today was $2.10 a serve.

Dinner

Both foodies are still suffering from the Las Vegas trip so Greg decided we needed Côte d’Azur or Cure-All Soup. Garlic and chicken stock thickened with egg yolks it tastes a lot more interesting than the picture above.

We scaled the recipe back it still made two very, very generous serves.

  • Four pastured eggs are $2.00 or $1.00 per serve
  • 3/4 head of garlic went into the soup: 50c  or 25c per serve
  • Organic chicken stock $2.30 or 56c per serve
  • Parmesan cost $5.75 but we used about 1/2 for this salad, or $1.43 per serve
  • Add 60c for herbs, oil and seasonings
  • Served with crusty bread for 60c per serve.

This was amazingly delicious for just $4.44 per serve. It seems to work as we’re on the mend.

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