Sky-high electricity bills, fuel costs and food prices. Times of crisis have led to poorer advice for most people. Shrinkflation has become the new word of the week and overnight the green soap suddenly became 289 per cent more expensive. The egg cartons became smaller and the lefse package went from five to four lefse for the same price. Then good advice is expensive, and the food profiles have good advice. Don’t burn your wallet Healthy, simple and affordable are key words authors and influencers Kristoffer Tvilde and colleague Marie Thrane live by when they shop. In total, they have over 120,000 followers on Instagram. Here they share good and healthy recipes that won’t burn your wallet. Kristoffer has recently received hundreds of messages from desperate followers. – They are desperate and struggling to make ends meet. They wonder what food products they should buy and what they should think about when shopping, says the food profile. Marie Thrane and Kristoffer Tvilde are both authors behind popular book publications about healthy and cheap food. Photo: news Three ingredients Kristoffer has written the book “Sparekokeboken – eat like a king on a budget” and has become an expert in cooking with few ingredients. Then it’s not just kohlrabi stew he makes. On Tuesday, he and his colleague visited Debatten. There they got a challenge. Making a dinner dish with just three ingredients. Food is shrinking and the price is increasing. The industry explains why. He then decided to use the leftovers from his daughter’s packed lunch. – I thought I would use the paprika from the lunch box, beat it with some eggs and fry it with polar bread. It will be a perfectly decent dinner, and something you can take with you on the go. Want to avoid food waste Kristoffer’s method: Fry polar bread quickly in the pan. Put aside. Whisk together two eggs and cook for two to three minutes on each side. Fold lengthwise and serve on a polar bread with paprika. You can of course also use other leftovers from the food package here. OMELET À LA KITCHEN: In twenty minutes, the daughter’s leftovers had become dinner. Photo: news Debatten After the food profile became a father of two, the lunch pack has become a popular ingredient for dinner. Tvilde thinks people should get better at using leftover food as a starting point to avoid food waste. He himself has at least one leftover dinner a week and saves hundreds of kroner on that a month. – Food waste is neither good for the environment nor the wallet. That’s money straight out the window. It’s about using the goods you have. The total cost of the dinner course is well suited to a tight budget. – I used two eggs to make this, so the dish ended up being NOK 12 in total, he says. The popular food profile has several suggestions for dinner dishes with a packed lunch as a starting point. Less meat, more legumes – You can, for example, make a sweet potato salad with leftover fruit. Or if you have slices of bread to spare, you can throw on a slice of cheese, some tomato and have a cheese sandwich for dinner. It is only the imagination that sets the limits, he says. Colleague Marie Thrane (28) agrees. She has a master’s degree in nutrition and public health and is concerned that food should be sustainable. The ingredients must be used, not thrown away. – I try to share inspiration on how to eat reasonably well and avoid food prices. It’s about eating more vegetables, more legumes and cutting down on animal foods. Hi! Welcome to dialogue at news. Since you are logged in to other news services, you do not have to log in again here, but we need your consent to our terms of use for online dialogue
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This is how Kristoffer makes dinner for NOK 12 – news Norway – Overview of news from different parts of the country
