Last year YWCA told their members and friends about how the demand on their Food Hub had doubled, which saw them struggling to provide for up to 100 people every week. Thanks to Canberrans’ generous donations during their Christmas appeal they were able to keep the Food Hub alive. This year, they are doubling their target with a goal of raising $10,000 in food and financial donations.
YWCA don’t want people to have to choose between food and school supplies, clothing, or excursions for their children.
Getting involved is easy, and fun!
1. Make a secure online financial donation – 100% of all funds will go towards supplying fresh, healthy food for our families in need.
3. Make a non-perishable food donation to one of our drop off points.
Now when I think about creating a meal for $5, I must admit my mind is stumped. I am guessing it would have to be something meatless as meat is just so expensive these days. I did think about going a big dish of something and padding it out with extra veggies so it would reach a little further (and also be a little healthier for you family).
4 rashers pancetta or bacon, finely sliced
1 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, peeled and finely chopped
2 handfuls fresh herbs (sage, oregano, rosemary, thyme)
200 g pork belly, skin removed, minced
2 x 400 g tinned tomatoes
2 glasses red wine or water
2 bay leaves
1 dried red chilli, bashed
freshly ground black pepper
400 g fresh lasagne sheets
400 g mozzarella, torn up
For the white sauce
500 ml crème fraîche
3 anchovies, finely chopped
2 handfuls Parmesan cheese, freshly grated
a little milk, optional
Turn the oven to 200ºC. To assemble the lasagne, rub a lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Sprinkle with baby spinach and dollops of ricotta and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.