Tightening the purse strings

 

tighten purseThe rising cost of living isn’t a new concept, but this year many people are really going to feel the pinch with the massive uplift in oil costs, stagnant wages, loss of income thanks to Covid, rising National Insurance Contributions in April, and disproportionate rises in food costs. It may feel dire, especially if you’re pretty frugal already. Maybe it’s time to take a page out of Granny’s book and see what we can do to tighten the purse strings and mitigate some of our expenditure.

Oil prices this year are about to hit us hard in the pocket with heating estimated to rise by around 50%. That’s around £30-50 extra per month for many of us with gas central heating. But, salaries and pensions haven’t gone up (at all in most cases) by anywhere near £50 a month. So, let’s look at some very simple ways of making tiny changes that would make a small difference – bearing in mind that each little difference can add up to a bigger saving.

Warmth. One of our biggest financial outlays is heating our homes. Turning the heating thermostat down by a degree or two will save you money without you feeling a massive difference. Just turning the thermostat down 1° could save you around £50 a year. Experts recommend a consistent ambient level of 18° heat indoors, whereas many of us have a tendency to keep the heating on around 20° these days. Rather than put the heating on, or up if already on, consider other ways to keep warm.

bakingFirstly, cook something! The heat from the oven increases the ambient warmth in the surrounding rooms. But also, your body temperature rises when you’ve had something to eat or a hot drink. Now, I don’t expect you to be cooking and yamming food down all through the day but a warming lunch, rather than a sandwich or salad, really helps. Consider a soup perhaps, or a pasta bake. When you’ve been cooking, leave the oven door open when you’ve turned it off, rather than waste that lovely heat.

Look at wearing more clothes. Yes that seems obvious, but how many of us actually bother putting on socks, jumpers or cardi’s when inside our own homes? So layer up a bit. Also invest in some throws. throw 2They’re really popular in soft furnishing design these days. I have a wicker log basket with various rolled up throws in, as well as those slung all designer-ish on the chairs and sofas, and even on the foot of beds. When feeling a bit chilly, snuggling into a nice warm throw is yummy. As the evening draws in, close the curtains. This keeps so much warmth indoors, as the glass windows just seep in the cold air. If your radiator is in front of the window, tuck the curtain behind it rather than let out what heating you do have on. throwRevert to the old methods at bedtime – pre-warming the bed with an electric blanket (always turn them off when you actually get into bed!) or a hot water bottle. Once actually snug in bed, you have a better night’s sleep with the room being a bit cold than you do by leaving the heating on. If need be, add another layer of bedding too.

You can also look at only heating the rooms you use. If you have individual radiator thermostats you can set the temperature per room as appropriate for each user. But if you don’t, you can still turn them down or even off (be careful of checking for condensation occasionally if you turn them off completely). If for example you’re living alone in a 3-bedroom house, you only need your own bedroom warmed not all 3 when the spare rooms aren’t being used. Do you need a radiator on in your kitchen-diner? Chances are you don’t.

Insulation is a one-off potentially sizeable cost, but with future ongoing benefits. But short term, you can do some DIY insulation – if you have a hot water tank and it’s not insulated you can buy wrap around insulation or literally use any old blankets and towels you might have as a temporary DIY lagging.

Use draft excluders at your doors. You can buy them pretty cheaply these days, or easily make your own. Indeed, just roll up some of those old blankets or towels into a chunky sausage shape and lay it in front of the door. You can hang a (preferably quite heavy) curtain at the door. You’ll be amazed just how much cold air comes in, and your expensive heating lost, just through external doors. Especially those with glass panels.

Do you have wooden or laminate flooring? Although lovely, these are colder than carpet. Maybe invest in a nice rug or two.

One of the simplest of all – close doors! I’m sitting here now, realising both the doors in my living room are wide open – one to the kitchen and one to the hallway. My excuse is the pets! But, just pushing the door to, rather than fully closed, in itself saves on drafts. While on the subject, snuggling the pets is a good body warmer too.

 

waterSaving water. Now, as well as saving the planet we can save money on our water bills. Unfortunately, for those who still have water rates rather than a water meter, whilst you could still do your bit for the environment you won’t be saving on your bills as they’re based solely on the property size. So recommendation #1 would be to ask your water provider if your home can be converted – the general rule of thumb is if you have the same number or more bedrooms than people in your property, a water meter is highly likely to save you money. Fitting is still free in England and Wales. This way, you pay for what you use and can be more in control of your expenditure.

We use so much water these days and waste such a lot of it. If you don’t already have a water-butt, grab one for the garden. This does of course have a cost, but not a massive one. Look online (eg Facebook groups) for bargains and giveaways. See if your water provider or local council has any deals on. You can insert the piping into the bath/sink downpipe and so use the water you’ve washed in to water your beloved garden. Or, let’s face it Britain gets plenty rain, so gather the rainwater as it falls. Indeed, you can get a small discount on the sewage element of your water bill by notifying your provider that you have a water butt for such purposes.

Did you realise that about a third of household water usage is flushing the toilet? If you don’t have a low-volume flush loo, you can reduce the amount of water that’s taken in by the tank, and so less washed away with each flush, by installing a water displacement device. You can buy devices for a little amount of money, but also try seeing if your water provider has any freebies. Alternatively, a quick google online will help you with some home-made options.

You may also save water if you have a dishwasher by doing one big load per day/couple of days, rather than by washing up by hand a number of times a day. Modern dishwashers tend to be reasonably water-saving compared to when they first came onto the market.

bathWe all know the ‘shower not bath’ comparison, but some of us actually enjoy a relaxing soak in the bath. But, you can still save by just putting less water in. You don’t need a bath filled to the top. Just put an inch or two less in than usual. You’ll barely notice but be saving gallons of water. Which of course, you’ll be draining into your water butt when finished!

trafficTransport. OK this is an emotive issue. We like our cars. They give us the freedom to go out whenever we want, not be restricted by a timetable, we get there more quickly than public transport stopping every few yards or meandering around the town. But, they’re a money-pit. Tot up just how much the vehicle costs you – not just literally the one-off purchase expense, but also yearly vehicle tax (unless exempt), MOT and servicing costs, insurance, petrol/diesel costs and ongoing maintenance. Also remember any recovery service costs if you’ve signed up to one. The ever-rising cost of parking, let alone any ‘low emission zone’ charges (eg if you drive into London). It adds up. Then compare that to the cost of public transport. Even the odd taxi could be cheaper than the ongoing running cost of your own car.

The downside of course is time and the biggie – convenience. In my region public transport can be a reasonable wait (15 minutes if you use the ‘right’ service), but some might run half hourly, hourly or even just a couple of buses a day. And they’re not reliable, especially at the moment with Covid absences affecting drivers. Unfortunately, public transport companies won’t put on extra buses until people use them more, and people won’t use them more until the frequent services are there… and so the never-ending circle continues.

You can save on public transport costs, if you use them regularly, with bus passes, multi ticket discount systems, whole day-out tickets, railcards, etc. Of course, there’s also the free and healthy option of walking or cycling if your journey isn’t too far for you.

TV and entertainment. Entertainment systems can have a horrific cost! Sky for example is setting many people back around £100 a month. Consider what channels you actually watch, do you really need them all? Of course the likes of Sky and Virgin catch us out by mixing their packages so that there’s always channels you regularly watch that mix over more than one package and so keep us paying more. But if you only really watch the ‘main five’ and maybe a few select other channels consider switching to a Freeview service. Again this is a relatively small outlay for the benefit of ongoing savings, but also that outlay may be significantly cheaper than one month of your current service. Do also check with your family members, some providers permit subscription sharing (I’m looking at you Netflix and Prime) so perhaps you could divide the costs between you and your children/parents.

shop appShopping. Put those apps away! It’s so easy to scroll through Amazon, Ebay, Boots, etc etc and be slipping unnecessary wants into your electronic basket. One swipe and it’s paid for and on its way. It’s a shopaholic’s dream. If you wait until you actually head out of the house to buy stuff, the chances are that many of your spontaneous purchases just wouldn’t happen.

Pets. We love our pets, and we spoil them. But do look at whether you’re getting value for money when you spend your dosh on their needs or treats. If you’re buying regular parasite prevention medications at the vet, look at whether your local pet superstore can do them cheaper. For example, my cats’ flea treatment is just £4 a month each, with a delivery subscription, so is saving me a small fortune and it pops through the door when the dosage is due so I don’t even have to remember.

Pops Look at the food you’re giving them. Does it have to be the super-expensive, prettily packaged, doggy terrine? Surely Poochy could eat just as well with a different brand? Look at online pet supermarkets, you can bulk buy and often save quite a bit on your regular brands, but also some online firms do cheap tester packs of brands you may never have tried before. Do you have to buy expensive toys? Believe me, a cat will play just as long with a ball of rolled up cooking foil or a walnut (in its shell!) as they will with a purchased ball.

Food shopping. OK, now my favourite. Grub. Of course, I’m an advocate of making your own. My recipe book – https://scottishfarmhousekitchen.com/books/ gives you some simple straightforward ideas to try. Also, review some of my earlier blogs such as breadmaking – https://scottishfarmhousekitchen.com/2018/02/

Baking your own cakes and biscuits can be so rewarding, and far cheaper than buying them. Your own won’t be full of additives and preservatives either. Some very basic sponges, scones and pastry would get you started.

shopBut, there are other tricks you can try. Downsizing your brands is a very simple one. Whatever level you shop at, whether you buy all proprietary brands or are a supermarket own-brand shopper, there’s generally one step lower. I don’t expect everyone to go from top brand names straight to value ranges, but some key items could really save you money. Unless you’re a professional baker, downgrading your flour to own brand, or even the value range, really won’t be noticed and may save you over £1 per bag. Similar with other basics such as sugar, butter, milk or dried fruit. But also look at your bread – if just making sandwiches then a simple cut loaf is far cheaper than the bakery artisan loaf. Keep those for treats. Do the same with other products and you could save quite a hefty amount.

Talking of treats, rather than go without, down-brand your cakes and biscuits. The store’s own brand versions are often just as good – often it’s the exact same item from the same factory just packaged differently.

To make yourself feel a bit better, rather than feeling like you’ve scrimped and saved all the enjoyment out of life, do allow yourself some of your favourites. I still refuse to short-cut on my coffee for example. Maybe you have a favourite brand of butter that you just feel life’s too short to miss. Make cuts elsewhere and you’ve basically earned these little extravagances.

If you’ve a tendency to veer off your shopping list and be swayed by the product placement in store, shop online. Not only can you be lazy and have the shopping delivered to your door (some advance planning is required!) but you’re more likely to stick to your list. The downside being of course that you can’t visit the reduced item shelves.

Don’t over-buy and waste food. Again, advance planning is a good idea. If you rarely use fresh vegetables, don’t buy masses and fill the fridge just because you had a health-kick moment. Buy what you need, and what you’ll eat. If you absolutely have no choice but to chuck food away, please dump it into your compost heap (but not meat products). Make the most of your freezer. Many fresh foods can be frozen, if you’re unsure how to freeze any particular item then Google is your friend.

These are just a few ideas, but there are so many more:

  • Look at what cleaning products you actually need – are you buying too many? Buying an expensive brand?
  • Check your home for drafts and take steps to mitigate the problem.
  • Ensure your gas boiler is serviced once a year.
  • If you buy newspapers or magazines, is there a free online version you could read instead?
  • If you buy books, why not buy the cheaper kindle version? You don’t even need to buy an e-reader, you can download the app (for free) onto your smartphone or laptop.
  • Check out second hand before you buy new – eg picture frames. You could find the perfect frame with some ucky picture in it, for just a couple of pounds rather than spend out on an expensive new frame.
  • Consider online marketplaces such as Ebay, Facebook or even Freecycle.
  • Charity shops are everywhere now and they don’t just sell old ladies’ cast off nighties, you can get some cracking bargains in clothing, homewares and furniture items.
  • Car boot sales are great.
  • If you need to take the family out for the day, look to see what’s available locally to you for free or at low cost.
  • Take a picnic instead of eating out.

moneyYour salary income, taxes and many outgoings may be out of your direct control. But, let’s do what we can to mitigate the impact on us and maximise where your money goes. Be wary of scams – if it looks too good to be true, it generally is! Don’t let some spotty teenage oik half way around the world deplete you of your hard-earned money.

Take care, stay safe and eat well x

Love

Maggie x

 

 

 

 

 

 

 

 

Setting up a basic pantry

So it’s a wet and windy, supposedly summer, day today. Perfect for doing a bit of spring cleaning. Why not sort out, or start, a basic pantry? Or, in my case, write about how to do one!

Having a pantry, or a couple of cupboards, holding basic ingredients is perfect to enable spontaneity in your cooking and baking.  It’s worth taking the time and trouble to set one up rather than simply buy ingredients as you go for one recipe at a time. Which basics you need, depends entirely on your taste and dietary preferences. But, there are some basics that almost everyone should hold:

  • Flour – plain and self raising
  • Baking powder
  • Sugar – white granulated
  • Icing sugar
  • Cocoa powder
  • Table salt and ground pepper
  • Tinned tomatoes
  • Tinned baked beans
  • Tinned kidney beans
  • Dried pasta
  • Rice
  • Eggs
  • Butter
  • Onions
  • Potatoes
  • Cooking oil
  • Vinegar

On top of the basics, a number of items can top up and personalise your stock:

  • Specialist flour – ciabatta, white bread, brown bread, barley flour, gluten free flour etc
  • Cream of tartar
  • Baking soda
  • Cornflour
  • Dried yeast
  • Sugar – white castor, light brown, dark brown
  • Sugar substitute
  • Dried milk powder
  • Dried herbs – basil, oregano, marjoram, thyme, rosemary, sage, parsley, dill etc
  • Fresh herbs – as above
  • Dried spices – paprika, chilli, chinese five spice, various curry spices, cinnamon, nutmeg, ginger, garlic salt, cardamom etc
  • Fresh ginger root
  • Fresh garlic bulb
  • Sea salt
  • Black peppercorns
  • Tomato paste
  • Coconut milk
  • Tinned water chestnuts
  • Pasta – shells, quills, spirals, spaghetti, linguini, lasagne sheets etc
  • Rice – long grain, basmati, etc
  • Tinned beans and pulses
  • Dried pulses
  • Jam – to taste
  • Chutney and pickles – to taste
  • Chocolate
  • Dried parmesan cheese
  • Tinned fruits
  • Tinned vegetables
  • Tinned soups
  • Olive oil
  • Extra virgin olive oil
  • White vinegar
  • Porridge oats
  • Maple syrup
  • Treacle
  • Dried fruits – sultanas, raisins etc
  • Nuts – walnuts, peanuts, cashew nuts, brazil nuts etc
  • Peanut butter

It doesn’t matter if you have a walk-in pantry, a standalone pantry cupboard, or just a standard kitchen cupboard or two. What matters is that you set up a stock of basics that reflect your standard day-to-day cooking style. If you never cook curries, then holding a vast array of fragrant Indian spices would be wasteful.

Be aware of items that have a short, or relatively short, lifespan – such as any fresh items. Aim to rotate items when you buy new. Although very tempting to fill a pantry immediately, unless you cook a lot and often, it’s better to only buy small amounts that won’t simply go off and be wasted.

Some people decant items into glass storage jars such as Kilner jars, and in baskets, but this is purely for aesthetic purposes. There’s no real need to. What I would suggest, although it still could be considered cosmetic, is to line the shelves before you fill them. It doesn’t matter what you use, whether it be beautifully intricate lace, oil cloth, old newspaper, or anything in between. It simply helps to keep the cupboard clean especially when something is spilt. Having had to wash out a cupboard following a treacle ‘incident’, this is something I’d always recommend.

Once you have a number of pantry staples, you’ll find it so much easier to be spontaneous with your cooking. Grab that bargain item, knowing you don’t have to think on the spot for something to do with it and spend more than you’ve saved in buying the basics to cook with it.

If nothing else, a good spring clean is very therapeutic. So maybe I should stop procrastinating and go and get on with clearing out my own cupboards.

Love

Maggie x

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

sweet caramelisation

Well, a few things have happened since my last update. Some downs, some ups.  I’ve happily stopped working and obtained a new family member – my puppy!

In the summer, in the middle of the first lockdown,  I decided it was time. Due to Covid, like most of the country, I was working from home. So, it was a good time to take the plunge while I was around and could invest the time in dog training. I chose a Dachshund and happily came home with the tiniest puppy.

puppy

She was on the size of a can of coke, so small the vet wouldn’t do her initial vaccinations when due. But she was perfectly healthy.

 

puppyShe’s still quite small and her first birthday’s coming up this weekend. Small in body, but huge in personality. Like all Dachshunds, she has her own little ‘ways’ and has driven us to distraction occasionally. But, she’s too cute, cuddly and loving so you can’t be cross for long.

We’re on our way out of our second lockdown now at last. Pubs opened this week, outdoors, and I enjoyed a stroll into town with the pup for a lunchtime wine in a sunny pub garden. We’ve not braved the evening socialisings yet, but have plans to do so this weekend, weather dependent!

In the meantime, stopping working has given me more time for cooking and baking. I love the whirling of the Kitchen Aid mixer, and the smell of yummy cakeyness.

I also love caramelised onions. They’re savoury with a sweetness that magically lifts pretty much anything, whether it be mixed into the filling of  a quiche – see https://scottishfarmhousekitchen.com/lockdown-2020-part-2/, in a cheese or ham sandwich, on a luscious rustic pizza or as a side garnish on any meaty meal. Yummy!

It really isn’t difficult to do, and whilst you could just make what you need for the one meal, you can also make a batch and store it, like chutney, in jars in the fridge for up to 3 weeks.

The recipe below is based on 3 large onions, so adjust accordingly for a smaller or larger quantity. But, as I always say, adapt the recipe to your own taste:

Recipe:

onions

  • 3 large white or red onions, sliced into 1-2 inch strips
  • 2 tablespoons brown or light brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons oil

 

Method:

In a frying pan, heat the oil then add the sliced onions. Cook slowly on a low heat for 15 minutes. Stir them from time to time, to ensure the onions fry equally and don’t begin to brown or burn.

sugar and vinegarWhen the onions have started to soften, add both the sugar and vinegar. Stir until all the ingredients have combined. Continue cooking on a low heat for another 5-10 minutes until the onions are browned and sticky. You will want to stir occasionally.

That’s it. I told you it was easy.

Once you start caramelising, you’ll want to caramelise everything! Use exactly the same process whether you’re caramelising other vegetables*, apples, pears or anything else you fancy. Caramelised apples in a crumble with homemade custard is heavenly. Caramelise carrots and sultanas with your onions for a delicious chutney for your summer salads or Ploughmans’ lunch.

*some harder vegetables, such as carrots, would need to be par boiled first.

I’m off now, back to the kitchen, to play with fruit from my recent delivery – plums, rhubarb and pears, and see what I fancy making…

Take care, stay safe and have fun in your own kitchens.

love,

Maggie x

lockdown 2020 part 2

This year so far has been remarkable in many ways. The discovery of the Covid 19 pandemic has shaken the whole world. Life has changed and for some, permanently.

catPeople stopped commuting into their offices, millions of us worked from home instead. We took to online video conferencing, suddenly seeing a whole different side of ‘The Boss’ struggling to hold a conference call with a couple of nursery-aged kiddies interfering or running around naked, and pets that had no intention of respecting personal space. Families, being unable to see each other in person, took to regularly holding remote family quiz nights.

Of course, we’ve seen many negatives, some people became very paranoid, some scared, some obsessed with conspiracy theories. Those with violent tendencies exacerbated in the close-confines of home with no external escape. We saw some dreadful tragedies, and people struggled. On the flip side, it also positively brought communities together, the able-bodied running errands and doing shopping for those unable to fend for themselves.

fruit and veg

People have turned to many old-fashioned ways. Rather than running to the supermarket for massive shopping hauls, we’ve used our local corner shops, ordered fresh fruit and vegetable deliveries, professional bakers set up home ordering and delivery services from their domestic kitchens, pubs turned to takeaway services and breweries delivered polypins of ale to your door. The traffic reduced significantly, and we were able to hear wildlife again. In our local city centre, an otter was wandering about one evening! Worldwide, wildlife reclaimed public spaces, and pollution fell dramatically.

This has slowed now as we’ve begun to move out of lockdown to a revised normality, people aren’t panic-buying from our supermarkets any more. I truly hope that many of the resurgenced old-fashioned practices will continue for some time to come.

Baking and cooking your own meals from scratch doesn’t have to be difficult. If you learn some basics, and use a bit of imagination, you may be amazed what you can achieve.

One simple and quick make is a quiche. Begin with a short crust pastry, and whatever odd bits of food you need to use up.

quiche

Pastry

The following quantity can be sized up for a bigger quiche or if you want the pastry to rise up the sides like a pie. I prefer it to be base-only, so I used a half-kilo dough for a 8-9 inch diameter flan dish.

Recipe:

    • 500g plain flour
    • Pinch of salt
    • 250g cold butter – cut into small cubes

Method:

With your hands, gently blend in the salt, then add the cold butter. Gently, rub the butter into the flour with your fingertips. This will take a while, but you want all the butter evenly blended into the flour, more buttery than the ‘breadcrumbs’ mix you’d use for a sweet pie recipe. Once combined, add a teaspoon or so of water, but you may not need much. You want the dough to just stick together. Cover the dough (I pop it in a food bag) and pop it in the fridge to chill for a good half hour at least.

Once thoroughly chilled, gently roll out the pastry dough into the size and shape that fills the bottom of your chosen dish (which you’ve generously greased). Prick the pastry with a fork, then blind bake it for 10-15 minutes. It doesn’t need to be golden, but should be just-cooked. You don’t want a ‘soggy bottom’!

While the pastry is baking, prepare the filling.

Recipe:

    • 3 large eggs, gently beaten
    • 35ml milk
    • 1 tablespoon softened butter
    • 1 tablespoon plain flour
    • 170g grated cheese
    • Chosen filling ingredients

I chose to make a mushroom and onion quiche but you can choose anything you wish: a traditional bacon Quiche Lorraine, or ham and leek, or tomato and spring onion for example. You may also prefer to use cream rather than milk for a particularly decadent version. If so, don’t add the butter or flour in the filling mix.

Firstly, consider what your filling is to be. Unless you’re using ‘ready-to-eat’ ingredients such as ham and tomato, you’ll need to cook them before adding to the basic filling mix.

In a bowl, stir the beaten egg and milk together. Separately, add the flour into the grated cheese, then add this to the egg mixture with the softened butter. Gently whisk until all the ingredients have combined. Season with a little salt and pepper, or add herbs if you wish.

Then add in your chosen filling ingredients, and pour the whole mixture into your pre-baked pastry dish.

For my mushroom and onion quiche, chop half a large white onion into approximately inch-long slices, and fry them on a medium heat. Once starting to look opaque, add a good handful or two of sliced, mixed white and chestnut mushrooms. Let them gently cook through until the onions are golden but not too dark.

Cook the quiche at 180-200 degrees for about 35 minutes. You’re looking for this to be slightly soft to the touch, but firm. If worried, test with a skewer to ensure the eggs are cooked through.

The quiche can be eaten hot or cold.

If you find this quantity  of filling is a bit too much for your chosen dish, why not pour any excess into a cupcake tin for quick breakfasts or snacks.

I hope we’ll all return to a better new normal, whatever your normal might turn out to be.

Stay well, stay safe, and happy cooking!

love,

Maggie x

 

 

lockdown 2020

So the year 2020 will go down in history, as the year the whole world stopped. We all forwent our rights to freedom to travel, and stayed home in lockdown, not even seeing our own families! It’s awful to think that this has come about due to eating habits. As a fairly liberal foodie, I acknowledge and respect the rights of any culture to adhere to their own traditions, but I would prefer this was within the constraints of consideration for sustainable, hygienic and humane practices.

However, this unprecidented situation also created some benefits. Pollution levels came down, nature began reclaiming the environment, people were accepting their health, and that of their loved ones and neighbours, is more important than work, and – people began eating better.

As restaurants and fast food venues closed, we saw more and more people cooking from scratch. People were baking who’d never picked up a cake tin in their lives before and coming up with some remarkable results. People were making their own bread and pastries as well as salads and good old fashioned family favourites. With the exception of this meaning much higher levels of ingredients being bought making it harder for us seasoned bakers to attain our flour, eggs, yeast and butter, this was a fantastic improvement and I hope has given people skills they’ll continue to enjoy using.

As traditional markets were cancelled, many stall-holders turned to home deliveries to keep afloat. This has produced some fabulous results for them. I really hope, when we finally get back to some new kind of normal, that these delivery services continue. The local firm I’m using have proven to be fantastic, and their produce is exceptional. It’s no dearer than paying for a home delivery by a big-chain supermarket, but far better quality. There’s no dragging weighty fruit and veg home, but instead a happy, jolly, service with a smile. fruit and veg

This new, virtually 50s-esque, food delivery service not only means we’re all able to maintain our 5-a day targets, but for the lonely it’s a cheery moment of (suitably distant) human interaction. And I get to feel the contentment of knowing I’m doing my bit to keep a local firm stay afloat while eating really well. I’ve no intention now of reverting my shopping habits.

Although many takeaways continued to operate, there’s satisfaction to be gained by producing your favourite at home yourself. Indian takeaways happen to be our ‘go to’ (probably now better named ‘get from’). As I have a huge stash of various herbs and spices, and tend to have oils and coconut milk in the cupboard at all times, I’ve played with various different concoctions. The most popular so far have been a ‘Chinese curry’ with mushrooms, chunky onion slices and peas in a medium heat sauce, and a mixed vegetable tomato-based medium Balti with home-made naan.

One lovely dish from basic fresh ingredients and staple cupboard herbs and spices is a simple Indian, Aloo Muttar. You can make this as mild or spicy as you want.

 

 

 

 

 

 

Recipe:

  • 1/2 teaspoon cumin seeds
  • 2 teaspoons ground cumin (I ground mine from my stock of cumin seeds in a pestle and mortar)
  • 1 teaspoon fresh minced ginger (or ginger paste)
  • 1/2 teaspoon turmeric
  • 2 teaspoons ground coriander
  • cayenne pepper (up to 1/2 teaspoon for a milder curry, 1-2 teaspoons if you prefer it spicier)
  • 1 teaspoon chilli flakes (optional)
  • pinch of salt and fresh ground pepper
  • 1 tin of chopped plum tomatoes
  • 3-4 average size, peeled and diced (raw) potatoes
  • 1-2 handfuls of frozen peas
  •  water

Method:

In a wok or large pan, fry the cumin seeds in about a tablespoon of your preferred oil for about a minute or two on a medium heat, until they begin to sizzle.

Add the ginger and chilli flakes and continue to gently fry for another minute or two. Turn the pan down to a lower heat, add your remaining spices and continue gently frying for another minute or so.

Add the tomatoes, salt and pepper and cook for up to 5 minutes.

Add your chopped potatoes and pour over sufficient water to fully cover  them.  Cook for about 8 minutes until the potatoes are almost fully done, then add the peas. Continue cooking for another 5 minutes or so until the peas are cooked and potatoes are fully ready.

When ready to serve, sprinkle with a little fresh chopped coriander and, if you wish, a little more cayenne and/or ground chilli flakes. A little sour cream or raita would add a cooling element if anyone finds this a bit spicy.

This can be served as a main with your choice of rice, flatbread or naan, or as a side to a meaty (or Vegi!) main dish.

I hope you all enjoy a lovely home-made feast, keep up your new-found cookery skills, and keep safe in these weird times,

love

Maggie x

Roast – the Vegetarian option

Happy Roast Day!

What have you had for your Sunday lunch today? The super-traditional Beef roast or have you made alternative choices today?

With my Vegetarian best friend having moved in to lodge with me, I’m making more meat-free meals than ever before. We both love a good roast and I have to confess I don’t really miss the meat element much. Mind you, I will get my meat-fix during work lunchtimes if and when I want one.

Having a roast does make you think how to replace that centrepiece element. I happen to be a great lover of root vegetables especially, so actually I’d be quite content with just the roast potatoes and variety of vegetables. But that’s not really all that adventurous.

Over the last few weeks, we’ve had some lovely nut roasts – one with Cranberries being a favourite of us both and a scrummy pine nut roast with an orange marmalade topping – served with mash, green beans and a quick and simple marmalade sauce:

For the two of us, I used :

  • 42g (hotel size) jar of marmalade – we like the peel included
  • 1 tablespoon water
  • 1 tablespoon orange juice
  • Splash of wine
  • Cornflour paste (couple of teaspoons of cornflour blended into a little cold water)

I plopped the marmalade into a small saucepan and started heating it. While it was heating and starting to melt down, I added the water, orange juice and white wine. I brought this up to the boil and then added a little cornflour paste. I stirred the sauce constantly until the sauce thickened then turned the heat right down, and stirred occasionally while the cornflour cooked in for a couple of minutes. Then, when serving up, I drizzled the sauce over the meatloaf and mash.

All last week I’ve been craving cabbage – yes I do know that’s a bit of a weird craving! I popped to the supermarket on Thursday and they’d sold out. The only cabbage left was a pre-packed bag of shredded cabbage greens. It just wasn’t what I wanted so although we ate them, my craving remained unsated.

So today, I nipped to my local shop to top up on some basics. They had a stock of fresh savoy cabbages in! Of course I grabbed one, some potatoes, carrots, broccoli and cauliflower. To these I added parsnips and swede I already had at home and a couple of Yorkshire puds. For a meat-replacement centrepiece I used a couple of stuffed Portabello mushrooms.

I par-boiled the potatoes, then placed them in an oiled roasting dish and sprinkled them with chunky ground seasalt. In the same dish I added the peeled and quartered parsnips and popped them in the oven 15 minutes before adding the stuffed mushrooms on a baking tray to roast alongside for half an hour.

The swede was chopped into small cubes and boiled until soft enough to spear with a fork. I drained them, then mashed them with a good dollop of butter and some ground black pepper.

The cabbage was steamed over the other vegetables all boiled in a pan together, then drained and a dollop of butter popped on top to melt in (then stir throughout).

All this was served up with some glossy thick onion gravy; it was a real treat.

We don’t often have puddings, but well it is Sunday. The local shop had some strawberries and raspberries on deal (not in season in the UK, but thank you Spain and Africa!). These screamed ‘Eton Mess’ to me, so I chopped these into half inch (ish) pieces, crumbled in a couple of meringues and a small tub of cream. A simple stir and left to settle while we tucked into the roast.

Add a glass of wine and two sleeping cats; bliss.

I hope you enjoy what’s left of the weekend, whatever you’ve chosen to eat today.

love

Maggie x

 

 

Drama in the kitchen

Even in the kitchen, we face dramas. I upgraded my kitchen appliances, with a new American-style fridge freezer, new washing machine, new dishwasher and new cooker. All a beautiful shiny black. I’m totally in love with them. I’d only had the new appliances for two weeks when, to my horror, the hook holding my wall clock decided to give up and the clock came crashing down, shattering the ceramic cooker hob.

broken cooker

I managed not to cry, called the insurer (thank goodness I’d taken up additional insurance for them all) and arranged a replacement. In the meantime, I was managing with anything I could microwave, toast, or that didn’t need cooking.

Then, which I took as a sign of a turn in my luck, our local kitchenware shop had a 20% sale on KitchenAid appliances. I’ve always hankered after a KitchenAid mixer, and have watched Great British Bake Off with envy for years. I’d planned to buy one at some future point, with my daughter inheriting my aged old 1970s Kenwood classic. But I couldn’t walk past that deal without taking a look. Ten minutes and a hole in the bank account later, I’d bought my new kitchen pal!

kitchen aid

As you know by now, I love to bake. So unlike other appliances I’ve bought in the past – sandwich maker, pasta maker, etc – this will earn its keep, as well as looking pretty on the worktop. But I’d bought it before receiving my replacement cooker so I couldn’t use it; it felt like it was teasing me.

So, what do you do when you fancy cake and have no working oven? I’ve seen loads of recipes for ‘mug cakes’ so thought why not give it a go. From the basic recipe below, you can adapt to add flavours you want – chocolate, lemon, ginger as a few examples. Then pop in the microwave for one minute – and enjoy eating straight from the mug.

Mug Cake Basic Recipe

  • 6 tablespoons self raising flour
  • 50g sugar
  • 1oz melted butter
  • 1 egg
  • 2 tablespoons milk

Crack your egg straight into the melted butter in your mug. With a fork or mini whisk, blend together. Stir in the milk, then add the flour and sugar. Whisk until smooth.

Microwave for no more than 1 min 30 seconds.

Optional adaptations include:

  • For a chocolate sponge, replace 1 tablespoon of flour with a tablespoon of good quality cocoa powder. Top with a squirt of fresh whipped cream. Maybe a sprinkle of flake.
  • Add a small grating of lemon rind and juice in the batter before cooking. Once cooked but still hot, poke holes in the cake with a skewer and pour over a runny icing made with icing sugar and lemon juice. Allow to cool and the drizzle icing to set.
  • For a faux steamed pud, make your mixture first. Then use a rounder, large cup or small bowl instead of a mug, and ensure it’s well greased. Drop in about a tablespoon of your favourite jam, then the cake mixture on top. Once cooked. Turn the cup/bowl onto a plate and allow the pudding to drop. Enjoy with cream or custard. Be VERY careful, hot jam is not something you want to splash onto you.

Have some fun playing with ideas and treat yourself now these cold nights are starting to draw in again.

love

Maggie x

Excess chocolate?

I saw an article today on social media which made me smile – about using up leftover Easter eggs. But, having laughed at the likelihood of such a scenario, it had me thinking.

We all think of chocolate as something naughty, we bandy about terms such as ‘chocoholic’ to refer to someone who likes the sweet treat. But, does a chocoholic really exist? What is it about chocolate that is so universally tempting?

Firstly, it’s full of sugar. Masses of sugar! And we all know that sugar is quite addictive. Without the sugar and added fats however, the Cacao that’s used to produce chocolate would be very unappetising. But this isn’t what causes the cravings. Chocolate increases ‘enkephalin’ which is a natural chemical inside your brain that makes you want more – it’s the same chemical that causes the addiction to taking serious drugs. The more you eat, the more you want to eat. There’s no evidence to suggest whether darker chocolate has more of an addictive impact than milk or white chocolate. It truly boils down to which you like the taste of most.

The chemical reactions we feel also lead to the suggestion that chocolate could be an anti-depressant but there’s no scientific evidence to back this up. More, it would seem that the reverse could end up proving true. Whilst you get the spike when you’ve just eaten the chocolate, making you feel happier temporarily, the sugar and fats can cause weight gain, spots, tooth decay and, inevitably, lower self-esteem. Eating chocolate in excessive quantity can also cause heart disease and obesity.

So, the bottom line is to enjoy the treat. But consider it as such. If you believe you’re becoming a chocoholic, maybe consider taking this seriously.

It’s not all doom and gloom, and I’m not going to nag. Chocolate does have its uses. Where would Valentine’s day be without the little box of loveliness? It’s a versatile product, available in powder form, bars, or liquid; it can be coloured and flavoured, chopped, grated or melted. I always have a bar (well, three) in my baking cupboard as well as packs of chocolate chips and tins of cocoa powder ready for baking urges.

So, what CAN we do with the excess of chocolate you find yourself unable to consume? Well really you can either break the eggs up into pieces or melt them. Broken pieces can replace chocolate chips in baking, melt the chocolate to make chocolate dips, sauces, chocolate icing or even hot chocolate drinks.

But for most of us, can you really beat just eating them? My initial reaction remains… ‘using up excess WHAT?!’

Whatever you choose to do with your ‘excess’ chocolate – enjoy.

Love,

Maggie x

Goodbye 2018

So as we reach the end of another year, it’s a time for tender reflection of the year gone by and opening an exciting blank slate for the time to come. For me, 2018’s been a year of change. I started a new role at work that will happily see me through to the end of my career, I began this blog which I’ve enjoyed so much, adopted yet another animal, seen one son get married, another son graduate University and daughter settle happily. I’ve seen my little granddaughter hospitalised with Pneumonia and bounce back to health. Friends have passed on, friends have given birth.

I end the year happier than I began it, and I cannot ask for more than that.

New Year

I’m not one for New Year’s Resolutions. Everyone begins with good intentions, and then watch resolutions fall by the wayside incomplete. My belief is that if you want to really do something, don’t wait for a new year to start – just do it!

This year I’ve found myself championing help for the needy and can see this growing in 2019. I’ve connected with individuals who provide opportunities to do something concrete – rather than the odd cup of coffee and sandwich I’ve been able to provide to homeless rough-sleepers on occasion.

homeless

In my town, one individual has instigated a weekly free Sunday Lunch for any homeless or lonely person. One decent hot meal a week can make such a difference . I was unaware of his work until a friend of mine joined forces to arrange a free Christmas dinner. A hotel in a nearby town and a night club in the City both offered their locations and services for free. Food was provided via donations, as were presents, and volunteers offered their time to help and to serve. Indeed, one homeless man has been helped further with the immediate assistance of a few nights’ hotel stay, a home found for him, first rent paid and work being sought for him. His first small offer of repayment was to help with the Christmas dinner.  I wish him all the very best of luck and hope he embraces fully the opportunity he’s been given for a fresh beginning.

2019 is the year I intend to do more. I’m fed up of hearing ‘it’s so complex’, ‘they don’t want to be helped’, ‘there’s a place for everyone if they want it’ etc. It’s been a ‘complicated’ matter for as long as I can remember – decades! Complex and complicated does not mean impossible. It just means that solutions need to be found. Nothing worth doing is easy! Yes, there may be places to sleep, but they have rigid rules and most rough sleepers simply cannot adapt immediately to rules and regulations. There are difficulties: drink and drugs, violence, emotional barriers, even pride, all to get in the way. But none, absolutely none, are truly impossible to overcome with patience, kindness and time.

homelesshome

That said, I’m no martyr. I will also be celebrating with my own excesses without any feeling of guilt. I will be baking and cooking, and drinking and partying. I shall, as usual, be seeing the midnight turn partying among a group of friends with plenty food and fizz.

champagne

We enter into the unwritten future. It’s your story to write. Some of it we can foresee but you just don’t know what may cross your path, good or bad. Embrace opportunities, but be aware of pitfalls. Be kind! Be generous. Remember, a soft tone and a smiling face opens more doors than a battering ram.

blank page

Whatever you choose to do to see 2018 out and 2019 in, enjoy and be safe. Here’s to a prosperous and kindly 2019 ….

cheers!

With love,

Maggie x

Autumn

So, it’s November. Already. Autumn; the season of all weathers in one day. Waking to a foggy or frosty morning, the sun rises to highlight the Autumn leaves of yellows, oranges and reds. If a dry day, the sky is just so blue, and the grass so green. A veritable palette of the best artists’ colours. A nice fresh crisp, non rainy, Autumnal day is a great one for a walk to make you feel alive. So why not venture outside before the weather turns? Continue reading “Autumn”