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The latest tips from Amanda

Cheap and Crunchy Sauerkraut

7/30/2017

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I used to eat a lot of Sauerkraut whilst working in Switzerland. It features in a lot of their salads. However it is only recently that I have come to appreciate how versatile it is. A great source of vitamins B and C, whilst the fermentation process increases, the nutrients make sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium and a fantastic source of fibre.  It is always best to make your own as it is much more nutritious and better value than shop bought. 
If you don't fancy making it yourself, shop bought Sauerkraut is good value for money, I recently bought a 900 ml jar for a £1!!!

It is great mixed with rice or noodles to add some nutrition and as I am not a big fan of bean sprouts Sauerkraut is a great alternative. 
It can be used in coleslaw and across Europe it is used as a side dish for sausages, alternatively, add it to a casserole or a stir fry.  

It is one of the cupboard essentials and when there is no fresh veg in the house, sauerkraut is a nutritious and healthy alternative!
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It's the Summer holidays! Let's make eating cheap, fun and tasty

7/23/2017

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Chopped raw vegetables and plenty of fruit
I usually have a variety of chopped raw vegetables such as carrot batons, cucumber, onions and plenty of fruit in the fridge to create vegetables for dipping into different sauces and fruit for desert and to make pre-pared smoothies
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The great thing about all this pre- prepared food is that it is easy for the older children to get out of the fridge and make meals for themselves.  It saves you time during the week and gives plenty of options when they all want something different.  It saves you money by recreating their favourite restaurant food making eating in not only fun but also tasty and nutritious!
So the summer holidays have begun and the children all want to eat different food at different times of the day.  They never like what you have prepared and they’d much prefer a McDonald’s.  If like me you also work, by the middle of August you find yourself stressed, exhausted and the budget has gone out the window!!!
So for the last few years I have treated meal times over the summer holidays differently.  I cook in batch and try and replicate some of my children’s favourite restaurant meals in order to save money and keep the little darlings happy.
My youngest like most children, loves pizza and pasta.  He also loves eating at Subway and Nandos and the occasional treat at yes McDonalds. So every weekend I batch cook some of the following food. 
Pasta
I make a large saucepan of pasta and pop it in microwaveable bowels. I make sure there is plenty of grated cheese, meatballs, cooked chicken, pasta sauce and sweet corn in the fridge.  That way they the children can choose their own toppings. 
Meat balls
Sausage meatballs – I either buy some sausage meat or if using sausages squeeze the sausage meat out of the skin and make small pork meat balls, cook them in the oven then when cool store them in the fridge.
Beef meatballs – Buy some minced beef sprinkle in some salt and pepper and roll into small balls dipping them into some plain flour to help them keep their shape.  Again I cook them in the oven and when cool store them in the fridge.
​Sausages
I cook some sausages and keep them in the fridge.
Great for quick and easy hot dogs or sausage baps similar to those bought at most café’s and coffee shops
Bacon
I make extra bacon if doing a cooked breakfast on a Sunday. Once cool I pop it in the fridge. Again great for bacon rolls or as part of a pasta bake
Chicken
Buy an extra-large chicken for Sunday lunch so there are plenty of leftovers
Great used in wraps and sandwiches as well as pizza and pasta toppings

​Toasties
Earlier this year I invested in a toastie machine they were very popular in the 80’s and 90’s and a great way to get the children making their own meals and choose their own fillings.  It makes the boring old sandwich a little less boring!
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The New Superfood

7/16/2017

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So grains and pulses are the new super food
Luckily for us they are also some of the cheapest food you can buy!!
Dried or tinned lentils, beans and pulses are incredibly cheap and what’s more, they are really good at filling you up.  They go great with salads, chillies and wraps. This summer I have been using my left over Sunday lunch with some pulses and grains to make a great dinner on Monday which has continued in various forms until Wednesday.
I have also added some tomatoes, olives and avocados, sprinkled some balsamic vinegar and olive oil. If you want some extra protein, mix in some diced tuna or Salmon alternatively some diced chicken or cooked mince.  Tastes delicious, keeps you fuller for longer and is as cheap as (and better for you than) chips!!!! 
​Tips
I have been eating this regularly for the last two weeks in preparation for my holiday and noticed that I am also losing weight as it is keeping me fuller for longer and replacing some of the carbs I’d usually be eating. Helping to save money and lose weight what could be better!!!
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'I've broken the bread' creates a Summer Fruit Pudding

7/9/2017

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The other Sunday I heard a lot of swearing and banging about in the kitchen.  Whilst hubbie loves eating homemade food he doesn’t love cooking it. ‘The bread is broken’ I heard him shout.
‘How can you break the bread’?
  I ask
‘I couldn’t get it out of the bread tin and now it is in pieces all over the cooling rack’.
‘Did you grease the bread tin before you put in dough in’? I ask
‘Of course I bl**dy did’ is the response.
Not convinced I inspect the ‘broken bread’.
‘OK Summer Fruit Pudding for us this evening’ I tell him.
Having never had it before he looks both relieved and confused.
Luckily at this time of year there's plenty of fruit on special offer, we have an allotment so my freezer is spilling over with frozen raspberries, strawberries, blackberries etc.

I grease a basin with some butter (if you have any of those plastic basins you get your Christmas pudding in these are perfect), place strips of bread around the inside of the basin until all the sides are covered.
​Sweeten some defrosted frozen fruits of the forest (better defrosted as there is more juice) with some sugar. Then place inside the basin and seal it with some more bread.
 ​​  Cover it with cling film and place in the fridge and weigh down with something heavy.
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After 5 or 6 hours remove it from the fridge and turn it out on a plate using a knife to loosen it from the sides of the basin. 
Sprinkle some icing sugar on top (optional) or great served with cream
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Please note: As ours is homemade bread it is quite doughy, shop bought bread is more porous so the juice from the fruits will soak through and make it easier to get out of the basin.
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Sponge made easy

7/2/2017

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My grandmother always use to make this cake for my birthday every year, whilst still at primary school I persuaded her to teach me how to make the perfect light sponge and this year I decided to teach my youngest child. 
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Recipe for sponge:
6 Oz Self raising flour
6 Oz soft butter
6 Oz sugar
3 eggs
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Always use the ratio of 2:1 i.e. double the amount of flour, butter and sugar to the number of eggs used for instance if you wanted to make a larger sponge you could use:
8 Oz Self raising flour
8 Oz soft butter
8 Oz sugar
4 eggs
Whisk the eggs, butter and sugar together then slowly sift in the self raising flourFor the extra light sponge now add:
1 tsp baking powder
1 desert spoon of hot water
Whisk again for another 15 seconds
Then:
Pour into two 7 inch greased round cake tins lined with grease proof paper (if you are making a larger sponge make sure the cake tins are deep enough)
Bake in the oven on 180 degrees until golden brown
To test the sponge is cooked thoroughly see if it bounces back when you press your finger on the centre
Once the cake tins are cool enough remove the sponges and place them on a wire rack until cold.
Then add whatever filling and topping you prefer
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