Cheap Bone Stew in a Pressure Cooker

This is a rather low effort, quick recipe and the ingredients are cheap. You can get the meaty flavour without buying actual meat. Hooray for resourcefulness and for a good effort-to-tastiness ratio!

Ingredients:
2 tbsp oil
1 tspn butter
1kg bones
1 onion
2 big stalks of celery
5 carrots, chopped
2 potatoes, chopped
5 turnips, peeled & chopped
1 big head of broccoli, chopped
1/2 cup brown lentils, cooked (without salt)
1 medium aubergine, chopped and lightly fried

Method:
Brown the bones with some oil and melted butter in a hot pot or pressure cooker. 
Take the browned bones out and then start to brown the onions. 
Add the chopped carrots and celery at this stage to make a mirepoix.
Once those look nicely fried, add the bones back in and then also the rest of the roots (potatoes and turnips). 
Add enough water to almost cover the vegetables. We used a pressure cooker, so these ingredients only took 20 minutes to get cooked. A stove might take one to two hours.
Once the pressure is released from the cooker, take out the bones and discard them.
Add the broccoli, cooked lentils and fried aubergines.
Put the pressure cooker on for one minute (it takes a few minutes to get up to pressure as well). Don't over do the broccoli or else it will turn into green mush.

Enjoy this hearty meal with a piece of buttered, crusty fresh bread or with grated Parmesan on top.

Mediterranean Couscous Salad

Great for a hot summer's day.

Ingredients:

A punnet of baby tomatoes

A big aubergine / egg plant / brinjal sliced & chopped

A yellow pepper, sliced

Half a cup of dry couscous

3 leaves of sage

5 leaves of mint

3 leaves of rocket

Olive oil

Flax Seeds

Greek yoghurt

Salt

Pepper

Method:

Get out a nice big roasting pan and put all your veggies in there. Sprinkle over the herbs (chopped), a bit of salt and pepper. And coat with olive oil (stir it up).

Roast this on 180 degress Celcius for 45 minutes.

While that is roasting, just cover your couscous with water and let it soak it up. You can also lightly salt it.

Add flax seeds to your couscous.

Serve the hot veggies around the couscous and top with Greek yoghurt and garnish with a spring of mint.