There is a real art to feeding your family on a budget, one that I am myself still mastering. I thought I would share some of my top tips with you in the hope that you can reduce your shopping bills too!
1. Set yourself a budget, weekly. Stick to it. Easier said than done I know, so make it realistic. Mine is £60 for a family of 4 and this includes lunches, dinners and of course breakfast with snacks.
2. Take it online! Doing your shopping online and having it delivered may seem a waste if you live close to the Supermarket, but it will stop you picking up needless extras into your trolley which soon add up.
3. Plan ahead. Don't plan your meals and then shop for the ingredients, do it the other way around! Pick ingredients for your meals that are on special offers like half price, BOGOF, multibuy deals etc and then plan the meals based on what ingredients you will have.
4. Make sure your cupboards are well stocked. Always having plenty of herbs, spices, pulses, stocks, grains and pasta etc ready to use will help you planning your meals and sticking to your budget. Again you can stock up on these when they are on offer - they will all keep for ages!
5. Buy, and even cook, in bulk. The more of something you buy, usually the cheaper it is. For example a larger pack of mince can make 2 meals instead of just one, reducing the cost per portion. One day its lasagne, the next its taco stuffing or cottage pie. The same goes for sauces - a big batch of home made tomato sauce frozen in bags can be made into just about anything.
6. Make as much as possible yourself. Fresh vegetables are always available and will make your meals stretch much further. Making your own soups, casseroles etc from whatever veg and meat you have is something that once mastered can save you a LOT of cash.
7. Treats - all kids want them. I'm sure none of us want to deny them all the time either, Trouble is that sweets, crisps and the like are very expensive, and also packed with additives. If you are buying these things then Supermarket own brands are just as good, and kids won't care that they are not branded. Also making treats yourself like chopped fruit, sugar free jelly cubes, veggies and dips will always be cheaper and healthier alternatives.
Does anybody else have any top tips to share? Get in touch, comment and share with everybody... Over the coming weeks I'll be hopefully sharing some of mine and my friends favourite family budget recipes so please get in touch to share any of yours and watch this space!
Good Health
Tony
Thursday 23 February 2012
Wednesday 22 February 2012
Food for Thought: Supermarket Vegetables
Does anyone out there know if the almighty Tesco has changed their veg supplier or something recently?
I always prefer, where possible, to get my fruit and veg fresh from a local grocer, but in my old house it just was not possible. I eventually found that the vegetables from Tesco, the nearest supermarket, were in fact pretty decent quality.
However, this appears to have changed over recent weeks. The potatoes in particular have been awful - throwing away more per bag than I actually used has become all too common. Not had great luck with their leeks and onions either, and despite it being in season at the time I haven't been able to get rhubarb OR celeriac there.
A trip to my local Sainsburys has sorted out all of these problems, including the sourcing one. The quality now appears to be noticeably higher which was never the case before when I had compared the 2.
Just a note to Tesco I guess - a little quality control goes a long way... You may not care about the shopping needs of one man, but this one man happens to have a food blog. I'm sure I'm not the only one either.
I always prefer, where possible, to get my fruit and veg fresh from a local grocer, but in my old house it just was not possible. I eventually found that the vegetables from Tesco, the nearest supermarket, were in fact pretty decent quality.
However, this appears to have changed over recent weeks. The potatoes in particular have been awful - throwing away more per bag than I actually used has become all too common. Not had great luck with their leeks and onions either, and despite it being in season at the time I haven't been able to get rhubarb OR celeriac there.
A trip to my local Sainsburys has sorted out all of these problems, including the sourcing one. The quality now appears to be noticeably higher which was never the case before when I had compared the 2.
Just a note to Tesco I guess - a little quality control goes a long way... You may not care about the shopping needs of one man, but this one man happens to have a food blog. I'm sure I'm not the only one either.
New Recipe: Thai Style Fishcakes
Evening all!
Just wanted to share a quick recipe - I just whipped these up for tea and they turned out REALLY tasty... give them a whirl for yourself.
You will need (feeds 4-6 depending on your portioning):
1-2 Sweet Potatoes, Peeled and cubed
1 Jar Thai Green Curry Paste (or similar)
Handful Freshly Chopped Coriander
2 Tins of Tuna Chunks in Water, drained VERY well (squeeze out every drop you can in a seive)
2 Spring Onions finely chopped
Ready Made Breadcrumbs - I always have these in the freezer made from the last of a loaf
The method is really simple. Boil the Sweet Potatoes until soft, then drain and mash with the Thai Curry Paste. You can use a spoonful of Butter or Creme Fraiche if you wish to make it extra creamy. Stir through the very well drained Tuna, finely chopped Spring Onions and Coriander. Set aside in the fridge for half an hour or so to firm up.
You should then simply make balls with your hands, pat them flat into pattie shapes and roll in the breadcrumbs before frying for a few minutes each side in a very hot pan.
Finish them in the oven for a few minutes while you sort out what you are having with them... chips, salad, stir fried vegetables, whatever you fancy.
One tip though - try to get as much liquid out of the Tuna as possible or the mixture will fall apart in the pan. Keep the mash as thick as possible, don't use too much liquid in there either. If you find the mixture is too wet then mix through some breadcrumbs until you reach the desired dryness and then roll them to coat. You don't want a mouthful of mush!
I hope you enjoy, we certainly did...
Cheers, Good Health to all
Tony
Tuesday 21 February 2012
Pancake Day!
I LOVE pancakes. This is a fact. What I love even more is standing in front of my hob, churning out pancake after pancake for the girls I love, much like my dear old Mum used to years ago. Rarely having a bite ourselves but just enjoying watching everyone else love them is enough.
I use this recipe below from Delia Smith (www.deliaonline.com) - the extra butter in the batter gives them a lovely shine and richness.
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Pretty Simple, but then the best things always are. No need to stop there though - make them into a savoury stack with some cheese and browned beef mince in between? Toss in a little mexican spice? The things you can do are endless... just don't forget the one standing in front of the oven making them for you!
Wednesday 1 February 2012
Chicken Out
I just want to bring this to your attention. As you all know by now I feel very deeply against battery chickens. I urge you all to join the Chicken Out Campaign which is aimed at forcing the government to ensure that the basic welfare of chickens are met.
It only takes 30 seconds and can make the world of difference to these poor birds.
Please click Chicken Out to join our fight.
Thank you
Ant
It only takes 30 seconds and can make the world of difference to these poor birds.
Please click Chicken Out to join our fight.
Thank you
Ant
Cut Calorie Curry!
This one is especially for my old friend Lisa, who was eating a branded microwave curry when I started chatting to her about making a better (tastier!) one while keeping the cal count low. Now obviously I don't have the equipment to measure the actual count of this, but it just illustrates some really simple ways to cut the fat and calories without sacrificing flavour. This will feed 2.
200g Lean Chicken Breast or Mini Fillets, trim any fat you can. (Sub some Quorn fillets or Tofu if you really want to cut the calories)
1 small pack of fresh Baby Sweetcorn
Handful of Cashew Nuts, lightly toasted in a dry pan
3-4 ripe tomatoes, depending on size, skinned and chopped
2-3 tbsp Low Fat Yoghurt
2 Garlic cloves, chopped finely
Thumb sized piece of fresh Ginger, chopped finely
1 small Onion, finely chopped
Spices: 1 tsp cumin seeds, 1 tsp brown mustard seeds, 1 tsp coriander seeds, 1 tbsp Garam Massala, 1/2 tsp turmeric
Fresh Coriander to finish.
To start, fry the whole seeds in just a tsp of lower cal oil or cooking spray until they pop. Stir in your onion, garlic and ginger, fry until soft and slightly golden over a low heat. Add The chicken and brown in the flavoured mixture.
Next, add the chopped tomatoes and stir well, add a good glug of water from a freshly boiled kettle then add the powdered spices (garam and turmeric). Bring to a boil, then reduce the heat and simmer for about 15 minutes until well reduced and slightly thickened, adding more water as you go if it seems too dry. You can now stir through your baby sweetcorn (chop it first if you like) and toasted cashews. Give it a few more minutes, then stir in your low fat yoghurt and freshly chopped coriander.
Serve with simple boiled rice - no chips Lisa!
It's really simple to cut calories from anything you cook by reducing the oil, salt, fats and other things you want to avoid on your chosen diet. There is no need to resort to tasteless microwave meals, this kind o fhting will be tastier every time and will contain hundreds less calories then the way I would normally make a curry.
Try it out, and make sure to tell me what you think! Any comments and feedback appreciated - how do you cut calories in your meals without sacrificing taste? We'd love to hear your tips :)
All the best
Tony
200g Lean Chicken Breast or Mini Fillets, trim any fat you can. (Sub some Quorn fillets or Tofu if you really want to cut the calories)
1 small pack of fresh Baby Sweetcorn
Handful of Cashew Nuts, lightly toasted in a dry pan
3-4 ripe tomatoes, depending on size, skinned and chopped
2-3 tbsp Low Fat Yoghurt
2 Garlic cloves, chopped finely
Thumb sized piece of fresh Ginger, chopped finely
1 small Onion, finely chopped
Spices: 1 tsp cumin seeds, 1 tsp brown mustard seeds, 1 tsp coriander seeds, 1 tbsp Garam Massala, 1/2 tsp turmeric
Fresh Coriander to finish.
To start, fry the whole seeds in just a tsp of lower cal oil or cooking spray until they pop. Stir in your onion, garlic and ginger, fry until soft and slightly golden over a low heat. Add The chicken and brown in the flavoured mixture.
Next, add the chopped tomatoes and stir well, add a good glug of water from a freshly boiled kettle then add the powdered spices (garam and turmeric). Bring to a boil, then reduce the heat and simmer for about 15 minutes until well reduced and slightly thickened, adding more water as you go if it seems too dry. You can now stir through your baby sweetcorn (chop it first if you like) and toasted cashews. Give it a few more minutes, then stir in your low fat yoghurt and freshly chopped coriander.
Serve with simple boiled rice - no chips Lisa!
It's really simple to cut calories from anything you cook by reducing the oil, salt, fats and other things you want to avoid on your chosen diet. There is no need to resort to tasteless microwave meals, this kind o fhting will be tastier every time and will contain hundreds less calories then the way I would normally make a curry.
Try it out, and make sure to tell me what you think! Any comments and feedback appreciated - how do you cut calories in your meals without sacrificing taste? We'd love to hear your tips :)
All the best
Tony
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