We like the (French) Neufchatel Sandwich, with Ham and Snow Pea Shoots, so we purchased some Camembert to repeat the sandwich. As last time we toasted the sandwich then added the Snow Pea Shoots.
- Dave’s Killer Bread is 74c per serve
- Breakfast Ham is 60c per serve
- The Camembert was $4.04 and we shared about half, or $1.01 per serve
- Snow Pea Shoots add 36c per serve.
The Camembert didn’t have the funky flavor we hoped for, but still made an enjoyable sandwich for $2.71 per serve.
A short few days of hot weather opened the opportunity to grill outdoors, so we opted for Lamb Rissoles, based on the Soutzoukakia recipe, grilled them and served with an Aussie inspired salad of Caramelized Onion Cheddar, Beetroot, Butter Lettuce, Cherry Tomatoes and Balsamic Dressing.
We served with a Lemon-Yoghurt Dressing created from the Preserved Lemon.
We get two full serves, and two half serves from this recipe.
- Ground lamb was $3.00 on special or 50c per serve
- An egg is 38c or 9c per serve
- 8 oz Panko breadcrumbs are $2.99 and we used half, or 38c per serve
- Parmesan is $3.99 for 8oz and we shared 2 oz or 33c per serve
- 1/4 cup and a tablespoon of red wine – halved – is 28c per serve
- Parsley was $1.49 for the bunch, but we only used 1/4 or 10c per serve
- Mint came from our garden
- The Butter Lettuce adds 45c per serve
- Cherry Tomatoes add 33c per serve
- Pickled Beets adds 15c per serve
- Yoghurt Dressing adds 26c per serve
- We used about ½ of the $5.75 Caramelized Onion Cheddar, or $1.44 per serve.
The Caramalized Onion Cheddar and Pickled Beetroot are a great combination. The Rissoles had a delightful crust and a soft, almost moussy, interior. The Salty Lemony Yoghurt Dressing provided a perfect complement to the Lamb. A very enjoyable meal for $4.31 per serve.