Budget-friendly meals
Frugal feasting at its finest!
Ingredients:
- 1 cup polenta
- 4 cups water (or a mix of water and stock for extra flavour)
- 1 tsp salt
- 2 Tbsp butter or olive oil
- ½ cup grated parmesan (or any hard cheese you have)
- 3 cups leftover roasted vegetables
- 1–2 Tbsp olive oil
- 1 tsp dried mixed herbs
- Salt and pepper, to taste
To serve:
- fresh parsley or chili flakes for garnish
How To Make Parmesan Polenta with Leftover Roasted Vegetables
- Reheat leftover vegetables in a pan with a drizzle of olive oil and herbs.
- Season with a little salt and pepper.
- Set aside.
- In a medium saucepan, bring water (or stock) and salt to a boil.
- Gradually whisk in the polenta.
- Reduce heat to low and cook, stirring frequently, until thick and creamy (about 15–20 minutes).
- Remove from heat and stir in butter and grated parmesan until melted and smooth.
- Taste and adjust seasoning.
- Spoon the creamy polenta onto plates or into bowls, and top with the reheated roasted vegetables.
- Drizzle a little extra olive oil or sprinkle chili flakes herbs on top if desired.
- Serve warm.
Ingredients:
- 1 sheet store-bought puff pastry (thawed if frozen)
- 3 cups leftover roasted vegetables
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 Tbsp olive oil
- 2 Tbsp flour (to thicken)
- ½ cup vegetable stock
- 1 ½ tsp mixed herbs
- Salt and pepper, to taste
- 1 egg, beaten (for brushing pastry)
How To Make Leftover Roasted Vegetable Pie
- Preheat the oven to 180°C fan.
- In a pan, heat olive oil over medium heat.
- Add onions and garlic, sauté until soft and fragrant.
- Chop leftover roasted vegetables into bite-sized pieces and add to the pan.
- Sprinkle in the flour and stir well to coat the veggies.
- Slowly add stock, stirring constantly until the mixture thickens slightly.
- Season with herbs, salt, and pepper.
- Taste and adjust seasoning as needed.
- Remove from heat.
- Roll out the puff pastry on a lightly floured surface.
- Place the veggie mixture in the centre.
- Fold the edges over to create a pie or make a simple rectangle/triangle pocket pie.
- Brush the pastry with beaten egg for a golden finish.
- Bake in the oven for 25–30 minutes, or until the pastry is puffed and golden brown.
- Allow to cool slightly before slicing.
- Serve warm.
Ingredients:
For the chickpeas
- 2 tins chickpeas, drained & rinsed
- 3 Tbsp olive oil
- 2 cloves garlic, finely sliced or grated
- 1 tsp dried oregano
- ½ tsp smoked paprika (or regular paprika)
- Chili flakes, to taste
- Salt & black pepper
- Platter extras
- Roasted red peppers (jarred or homemade), sliced
- Kalamata olives, pitted
- Cherry tomatoes, halved
- Cucumber slices or chunks
- Red onion, very thinly sliced
- Feta (block or crumbled)
- Fresh parsley or mint (or both)
To finish
- Lemon zest + juice
- Extra olive oil
Optional: chili oil or harissa
How To Make Mediterranean Style Chickpeas
- Heat olive oil in a wide pan over medium heat.
- Add garlic and cook gently for 30 seconds until fragrant (don’t brown).
- Add chickpeas, oregano, paprika, chili flakes, salt, and pepper.
- Toss and cook for 5–7 minutes until warmed through and lightly golden.
- Finish with a squeeze of lemon juice.
- Grab a big serving platter or shallow bowl.
- Spoon the warm chickpeas into the center.
- Arrange roasted red peppers, olives, tomatoes, cucumber, and red onion around the chickpeas.
- Crumble feta over everything.
- Add lemon zest, a generous drizzle of olive oil, herbs, and chili oil or harissa if using.
- Serve with warm pita or flatbread.