Mar 29: Crispbread Ploughman’s Lunch; Marinated Peanut Baked Tempe with Thai Salad

Lunch

Since we didn’t have any of our neighbor’s Sourdough on hand, we substituted a Light Rye Crispbread, topped with Branston Pickle and Cheddar, and served with Pickled Onion and Apple Slices.

  • The Rye Crispbread was $3.29 for a pack of 20, or 33c per serve
  • The Irish Cheddar was $3.49 and we used about 60%, or $1.05 per serve
  • Branston Pickle was $13.31 for the jar, and we used about 1/5th, or $1.33 per serve
  • Apple adds 20c per serve
  • Pickled Onion adds 10c per serve.

The Sourdough is definitely better, but the Crispbreads were a decent substitute, for $3.01 per serve.

Dinner

Tonight we chose Tempe Satay with Peanut Sauce for our meatless meal, and served with a prepared Thai Salad.

  • The three grain tempeh is $1.99 or $1.00 per serve
  • Limes (for juice and zest) were 33c or 16c per serve
  • The peanut butter was $1.99 and we used about 1/2,  or 50c a serve
  • Add 50c for Marinade and Sauce ingredients
  • The Thai Cashew Salad Kit was $2.99 or $1.50 per serve.

Foodie Greg wasn’t keen on an ingredient in the Salad Dressing, but otherwise a pretty tasty meal. The Marinated Tempe was better than expected. A flavorsome meal for $4.66 per serve.

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