GRILLED GOATS CHEESE & CARAMELISED ONION CROSTINI ON SALAD WITH BALSAMIC DRESSING

I forgot to take a photo, which is a pity because it was
a really pretty plate of food, but instead, let me kill you
with cuteness as you look at these little poppets
gambolling around. 

LEVEL: EASY
COST: ££ (Approx £4 for 2)
VEGETARIAN
TIME: approx 20 minutes

NOTES: This is a dish that I have made many times as a starter dish when entertaining. It's a crowd pleaser (unless you hate goats' cheese and then this is probably not the recipe for you)
It's full of big flavours that trick you into thinking you have eaten a really substantial and satisfying meal, and of course there is the creamy goats cheese that makes you feel you're eating something really decadent.

It's very much worth making your own caramelised onion chutney because a) it's much cheaper, b) it tastes amazing c) it's not full of preservatives. You can always make a full sized batch up and use the rest over the course of the week in pack up sandwiches etc.

One of our all time favourite dishes that makes you look like a pro-chef with hardly any effort.

INGREDIENTS: 
Soft goats cheese
A stale french stick or loaf
Green mixed salad bag
2 medium onions
2tbsp Brown sugar
1tbsp of Red wine vinegar
half a cup of water
Balsamic reduction (can now be got from most supermarkets and a bottle lasts for ages)
Walnuts.

METHOD: 

• Slice your onion thinly and fry off in a little butter in a good non-stick pan until translucent and taking a little colour. Add the red wine vinegar and a smash of water and the sugar. Cook down and continuously stir for about 15-20 minutes until a lovely dark toffee colour. SET ASIDE
• Slice your bread (2 slices each) and toast one side. Turn over to the uncooked side and put the goats' cheese on and return to grill. 
• Plate out the bagged mixed salad (one with spinach, kale and watercress addition are really nice) 
• Scatter the walnuts over the salad. Place the grilled, brown cheesy loveliness in the middle of the plate, top with caramelised onions and then finish the plate with a drizzle of the balsamic reduction. 

LOADED BAKED CHEESY POTATO and AMERICAN WEDGE SALAD

Never underestimate the indulgent, comforting
value of a baked buttery potato. Instant sense of
home and self-care

LEVEL: SUPER SIMPLE
COST:  £
TIME: Approx 15 minutes (Oven on for 1.5 hours)
VEGETARIAN


A simple, easy supper as it was Thursday and the first day of the new term and we'd just got back from travels late the night before.

The humble baked potato is one of my all time favourites as it offers an instant warm hug.


NOTES: This was a great dinner as it had all the comforts of buttery potato filling you up warmly and the fresh, lightness of the salad. Was full and slept really well that night as I didn't feel like I was grinding food all night.

I've often relegated Jacket potatoes to side dishes or to the children's menu because they were too simple a dish, but actually, there's a real beauty in the simplicity of it, and as it was a really low time investment, I managed to get some writing done too, leading to a really productive night. The lack of wine helped with that, too.

INGREDIENTS: 
2 good sized baking potatoes
Butter
Handful of grated mature cheddar
Salt and pepper
Iceberg Lettuce
Paul Newman's ranch dressing
Tsp of capers for dressing

METHOD:
Bake the potatoes in the oven until you can slide a knife in (Approx 1-1.5 hours)
Scoop out the flesh (careful not to damage the skins) and mash in a bowl with butter, pepper, salt and a little grated cheese.
Spoon back into the jackets and then place back in the oven until crunchy brown on top.

Cut two good wedges out of an iceberg lettuce, pour on Paul Newman's Ranch dressing (the best we've found of the choices) and sprinkle with a spoonful of capers.


NOTES: This was a great dinner as it had all the comforts of buttery potato filling you up warmly and the fresh, lightness of the salad. Was full and slept really well that night as I didn't feel like I was grinding food all night.

I've often relegated Jacket potatoes to side dishes or to the children's menu because they were too simple a dish, but actually, there's a real beauty in the simplicity of it, and as it was a really low time investment, I managed to get some writing done too, leading to a really productive night. The lack of wine helped with that, too.

New Year. New Priorities.

Me in my happy place. Nothing better than an
oversized jumper, my kitchen and Chris
Country playing on the radio reminding me
of good times in Nashville. TN. 

If you track down this blog you'll see that the dates on it are a little haphazard; it looks like a blog that had died more deaths than Doctor Who but just like the good doctor, it's being regenerated - and the reason for that is because even if I haven't been blogging about food, I still have a burning passion for all things food, table and home - and all those things are still a huge part of our family life.

Food is super important to me because it is about home and love - love for others, and love for self. It's an act of daily mindfulness, gratitude and communion all rolled into one.

During the last eighteen months, our family has done a huge amount of travelling, and part of that travel has been about discovering what really matters to us. Through travelling away so often, it has created in us a deep appreciation of the place we call home.

This blog was originally set up in a time when we had just started a family, I was on maternity leave and money was beyond stretched. It was a project that set out to prove that just because you were on a budget, you didn't have to eat poorly, or couldn't homemake in a way that provided a sense of warmth, value, security, peace, and self care. Those principles still stand, and although we are in a far better financial position than we were then, in the last year something deeply troubling has been playing on my mind.

We are living in a culture of excess, of hollow greed and consumerism. As a result of that, our health, our happiness, and our families are suffering. Increasingly over the last twelve months I've been sickened by the amount of waste our family is producing. With every flick of the bin lid, I've been stabbed with another pin of guilt. Where is that rubbish going? Landfill? The ocean? Developing Countries? It's easy to just shut the lid and not think about it - but my children growing up and asking awkward questions about why the older generations are polluting their planet and it is increasingly hard to swallow.

Aside from that, there are the health issues. We're none of us getting any younger and over the last decade, both my husband and I have noticed that food and wine has become a silent enemy, getting all the more vicious with each passing year. Long gone are the days that we could eat a 1kg steak rib and not feel like our insides were churning butter, and long gone are the days I could slip into that little black dress and not feel a silent apology to the world - but more importantly myself.

Having a body that looks and is healthy and performs efficiently is one of the biggest boosts to self-confidence, motivation and success. It allows us to put ourselves out there more confidently and with more sense of self-power. That doesn't mean we all have to be skinny beans (in fact, the impact of too much weight loss on pre-menopausal women can be disastrous in terms of looking older) but it means we have to be happy in the clothes that we wear; that we don't die a little inside every time we go clothes shopping  for a special occasion, and that we feel healthy, happy, sexy and ready for business. I honestly don't believe that you have to become a gym / exercise slave to do that; at least this is what I tell my gym hating self.

So, with the new year, and after much family consultation, our resolution is set, "Healthy Bodies, Healthy Planet, Healthy Budget."

Here are our objectives:

• To produce 75% less household waste through packaging selections / shopping habits and less consumerism
• To recycle everything that is recyclable - including food waste
• To spend no more than £60 a week on a family shop & still eat VERY well. 
• To consume 75% less meat, and the meat that we do eat to be purchased from ethical and sustainable sources. 
• To increase our diet to 5 a day wherever possible and or eat far more fruit and veg
• To support local independent retailers rather than big supermarket chains, butchers, fishmongers and the farmer's market. 
• To seriously decrease our alcohol consumption because its expensive and not good for us.
• To do more make do and mend. 
• To use reusable cups at the coffee shop, refuse plastic straws, and take our own shopping bags. 

This list might look a little overwhelming at first, but it's about making small but significant changes that are going to make life a lot better for all of us. 

There have been some small outlay purchases to help us get started. 

• Food waste caddy and bio-degradable bags.
• A selection of Tupperware.
• An electric milk frother - to make beloved lattes at home and save ££
• A selection of pretty fold away shopping bags, including one that will fit in a pocket.
• A larder stocked with basic raw ingredients - pulses, grains, flour, stocks, herbs and spices etc. 

We are starting our position after Christmas with a full freezer, so some of the recipes will be fudging our £60 budget based on what we happen to have in - however as the weeks go on, the freezer will empty and the project will become more true to the weekly shop cycle. 

Having told our friends our intentions on Facebook, I know there are many folks who are interested in observing our project, sharing my recipes, menu plans and all that jazz, so this blog is going to be a kind of journal of that. 

I am really hopeful that as the weeks go on, we become a community, a group of friends who are all joining in on the project, sharing recipe ideas and helping each other stay motivated. I'm going to put together a linked Facebook group which can aid that community. I'll post separately about that once it is launched. 

In the meantime, Hi. Thanks for stopping by and feel very very free to jump on board this crazy ship and come along for the sail. 

Kindness, 

Kate x 

THIS WEEK'S MENU PLANS w/b 8th of Jan

Please note that we include a children's dinner because of our household schedule. Their dad doesn't get home from work until 7.40 and the children are hungry when they get home from school. I sit with them whilst they eat at the table because I feel it is important for them to use a table and know that eating time is also quality communal time.

VEGGIE DISH    MEAT DISH     FISH DISH

Monday
BREAKFAST: Cereal / Toast with peanut butter, jam or marmalade & piece of fruit
CHILDREN'S DINNER: Roast dinner left overs
DINNER: Pork Chop, blue cheese tray bake with green salad
DRINKS: Seedlip alcohol free gin and tonics.
NOTES:
DAILY COST £8

Tuesday
BREAKFAST: Cereal / Toast with peanut butter, jam or marmalade & piece of fruit
CHILDREN'S DINNER: Penne pasta with courgette, chilli and Parmesan
DINNER: Penne pasta with courgette, chilli and Parmesan
DRINKS: Tonic water with lemon, lime and cucumber

DAILY COST £5

Wednesday
BREAKFAST:Cereal / Toast with peanut butter, jam or marmalade & piece of fruit
CHILDREN'S DINNER: Turkey veggie Chinese rice
DINNER: Italian cottage pie with kale.
DRINKS: Cranberry and tonic water

DAILY COST £7

Thursday
BREAKFAST: Cereal / Toast with peanut butter, jam or marmalade & piece of fruit
CHILDREN'S DINNER: Italian cottage pie with kale
DINNER: Vegetable Green Thai Curry
DRINKS: Alcohol free beer

DAILY COST £6

Friday
BREAKFAST: Cereal / Toast with peanut butter, jam or marmalade & piece of fruit
CHILDREN'S DINNER: Cheesy fish and broccoli
DINNER: Fresh Tuna with green beans and cherry tomatoes
DRINKS: White wine.

DAILY COST: £12

Saturday
BREAKFAST: Homemade shortbread with tea. Scrambled eggs on toast.
CHILDREN'S DINNER: Turkey and broccoli pasta
DINNER:  Veggie burritos with sweet potato wedges
DRINKS: Alcohol Free beer
DAILY COST: £6.50

Sunday
BREAKFAST: Homemade shortbread with tea. Porridge with spiced stewed apple.
SUNDAY LUNCH: Braised Venison pasties with tray baked root veg and green kale
DRINKS: Cranberry and soda cocktails
NOTES: We tend to have a late breakfast / brunch and then Sunday lunch around 4pm - supper is a sandwich if we're hungry.

DAILY COST £5 (We had venison in freezer)
3/7 meals meat
3/7 meals veggie
1/7 meals fish

THE FOOD BUDGET FOR THIS WEEK CAME IN AT approx £49.50

Kidneys with Artichokes, Lemon, Thyme and White Wine

This is an adaptation from a recipe I discovered many years ago in the River Café Cookery Book. I've long since lost the book and the recipe has adapted over the years but it still remains one of our favourite recipes of all time.

Kidneys, and offal in general, is a really economical and seriously under-rated. People think nothing of tucking into delicious pates and terrines and yet still shy away from using the raw ingredients in different ways.

Traditionally, whenever I thought of kidneys my mind switched immediately to Steak and Kidney pudding, which of course is delicious, but this recipe all those years ago, taught me to rethink the way I prepare offal and the ingredients I match with it.

At under £2.00 a packet, these lambs kidneys are a great source of protein and essential vitamins and nutrients. The trick with kidneys is to take the time in prepping them. An activity which you can't afford to be squeamish about.


INGREDIENTS

1 packet of lambs' kidneys
1 unwaxed lemon
3 small cloves of garlic
3 heaped teaspoons of fresh thyme
1/2 - 2 teaspoons of dried chilli flakes
a 1/4 glass of white wine
1 x tin of artichoke hearts

COST approximately £4.00 for 2

STEP ONE:
This is an important step so take your time. Cut the kidneys in half and take out the creamy white core at the centre. I find it easiest to use a pair of sharp scissors. Once cored, cut the kidneys into half again, so you have quarters.

STEP TWO:
Drain the artichoke hearts. Pat dry with kitchen roll and cut in half.

STEP THREE:
In a small bowl add the chilli flakes, grated garlic, grated lemon zest, and fresh time.

STEP FOUR:
Heat a frying pan and add a little olive oil for frying. Add the artichoke hearts until they start to colour a golden brown, add the mixture of seasoning from step three and fry off until the garlic is also golden brown. Be careful not to over cook at this stage or the thyme and garlic may go bitter. Tip the mixture into a bowl and wipe the pan with kitchen roll.

STEP FIVE:
Heat the pan and add the kidneys, frying on a high heat until they begin to brown. Cook for at least 4 minutes for pink and for about 6-8 minutes if you prefer them cooked through. Add the artichokes and shuffle in the pan. Continue to fry through ensuring all the flavours are combined and then add the wine, reducing it down to a small but flavourful sauce.

SERVE with Buttered green beans or a White Bean Mash. (A tin of white butter beans warmed through with a half a clove of garlic and a couple of strands of rosemary. Remove from heat and blitz with hand mixer until a smooth mash like consistency. Add a knob of butter, salt and black pepper)

ADD THE MAGIC
This is a dish that screams provincial peasant Italy, evoking a sense of romance. It's a great dish to eat al fresco, but equally rich and gamey enough for a winter's evening. Bring a bit of Italian sunshine with crisp whites, yellow and greens. A rustic pottery vase filled with sunflowers, and a sprig of rosemary tucked into white napkins will instantly help transport you to the Tuscan hills.

WINE CHOICE
A crisp Italian white such as Orvieto would match really well.

Plaice Gratin with Buttered Greens and carrots

This is the first night of the £50 weekly challenge recipe series. Plaice is a cheap fish and delicious. It's also a sustainable fish, so wise ecological choice. This dish came in at approximately £4.50 for the two of us, so just £2.25 a head for a really delicious, healthy and satisfying.

EASY and QUICK

INGREDIENTS (serves 2)
Plaice fillets
1 large tomato
4 generous handfuls of shredded green Kale
2 carrots
1 handful of grated cheddar cheese
2 tbsp butter
2 tbsp. plain flour
1/4 pt of milk
Butter, salt and pepper for seasoning

TOTAL COSTINGS approximately £4.50

STEP ONE:
Skin the place fillets and cut into two. Arrange in a gratin dish

STEP TWO:
Make a thick béchamel white sauce by melting butter in a pan and then adding flour until fully blended. Slowly add the milk and stir continuously until the flour has fully cooked out and the sauce is thick enough to spoon. It want's to be the consistency of thick double cream so that it is spreadable.

STEP THREE:
Spread the slightly cooled béchamel source over the fish and add sliced tomato.

STEP FOUR
Sprinkle with a handful of grated cheddar cheese and place in a 180c pre-heated oven for 15-20 minutes until the cheese top has gone a nice golden brown.

SERVE with green buttered kale and carrots.

BRING ON THE MAGIC

Classic blue and white tea towels
such as these available from eBay for
a couple of pounds each make
great placemats or use a couple to
make a runner.

Any meal, no matter how humble can be made into a really special eating experience with a little bit of imagination. This dish makes a great 'special' dish for a weekend or date night experience.



I love these cute sailing boats
which are available from eBay. Click
to link. I can imagine using them for
all kinds of lovely fish suppers

Create Magic by  using a seaside blue and white scheme. Search around your house and gather up anything that might evoke the seaside. Adding a few details such as shells and pebbles to the table instantly transports you to a happy place. Place a night light in a heat-proof blue drinking glass or for even more drama, place in a series of three scallop shells along length of table; use blue and white cotton tea towels as tray covers or place mats. Tie napkins with plaited string - let your imagination flow.

The £50 CHALLENGE - Week One

Welcome to week one of the £50 challenge. This isn't going to be easy after months of having fallen of the frugal wagon, but to be honest both my purse and my waistline are suffering and so it's time to make a change.

And being super-enthusiastic I have managed to come in at weekly shopping bill of just £33.78 - but I need to square with you, I have got a larder full of pasta, rice and other store-cupboard items to supplement this; so what I will do is on the daily dinner posts, I will add the costings in for the additionals, still with the mind-set of keeping the price within the £50 weekly challenge.

In order to really keep a tight reign on the budget, I withdrew the cash before hand and then left my cards at home - this is a great technique to stop impulse purchases, and one which I am going to try make a habit. It also really helps prevent the kiddie pressure, as they can actually see the money in the money bag - oh, yeah, I went all out on the whole 'Granny knows best' method this morning.

Normally, I would menu plan and then shop for ingredients, but being we only got back from our summer holidays at 11pm last night and it was the first day of term this morning, surprisingly that didn't happen!  So I'm doing it back to front this week, but normally I'd say, MENU PLAN before you shop.

So here's what my £33.78 got me today at the local TESCO store. (I'm not a supermarket loyalist so this just happens to be the store that was most convenient today.)

MEAT & FISH
2 x whole chickens (3 for £10 meat deal)
1 x 400g pack of mincemeat (3 for £10 meat deal)
1 x packet of Lamb's kidneys £1.40
2 x plaice fillets £2.87

VEGETABLES
Onions 1kg £0.79
Kale £1.00
Salad Cress £0.24
Broccoli 0,59kg £0.83
Spring Greens £0.68
Carrots £0.60
Grapes (Reduced) £1.48
Aubergine (Reduced) £0.40
Lettuce IceBerg £0.49
4 x Large flat mushrooms £1.00
2 x 2pk Sweetcorn on cob £1.40
Lemons x 5 £1.50
Cucumber £0.49
Tinned Artichoke hearts £1.60
4 x Jacket potatoes £0.69
Spring Onions £0.49

OTHER STUFF
6 x lunchbox fruit juices £0.90
1 x 6pk of Free Range organic eggs £1.25
2 x 4pk of Shape fruit yogurts on offer 2 for £2.00
1 x 3pt Semi-skimmed milk £1.00
1 x loaf of wholemeal bread £0.69

NB: Normally I only ever buy Organic Milk but at twice the price I opted for the standard semi-skimmed milk. If I'd known how much under budget I'd come I would have gone for the organic at £1.85 (The reason I go for organic is because the 3 y/o drinks about 1.5 pts a day and I'm personally spooked by some of the discussion surrounding hormone and anti-biotic levels allegedly found in 'standard' milk.)

HERE IS THE MENU PLAN FOR THE WEEK. Recipes for adult evening meals will be posted on the blog over the coming week.

THURSDAY
Children's packed lunch - couscous with ham and cucumber, apple, yogurt, box fruit juice
Children's dinner - Spicy drumsticks and chicken wings with vegetable salad crudities.
Adult dinner - Plaice gratin, served with buttered green kale and buttered caramelised carrots.

FRIDAY
Children's packed lunch - couscous with chicken (stripped from thigh meat of chicken) raisins, chopped apricots, cucumber, an apple, yogurt, box fruit juice
Children's dinner - Cheesy, bean stuffed jacket potatoes with cucumber and carrot crudities
Adult dinner -  Kidney's with Artichoke Heart, Lemon and Thyme, served with white butter-bean mash.

SATURDAY
Family breakfast - Soft boiled eggs with soldiers + yogurt, crushed frozen raspberries and honey.
Family lunch- Fresh homemade bread (use a mix at £0.79) add poppyseeds and chopped apricots, cheese and chutney.
Children's dinner - Cheesy broccoli and ham bake served with corn on the cob and buttery carrots.
Adult dinner - Chilli, garlic chicken breasts with sweet corn and crispy green lettuce.

SUNDAY 
Family dinner / late lunch - Full garlic and lemon roast chicken dinner. carrots-vichy, spring greens, roast potatoes, stuffing, Yorkshire pudding, broccoli and peas.

MONDAY -
Children's packed lunches - Chicken, grape, mayo and cress sandwich on wholemeal
Children Dinner - Reheated roast dinner and gravy served in giant Yorkshire puddings.
Adult dinner - Iranian Beef and Herb soup with Yogurt, served with homemade garlic nan-breads

TUESDAY -
Children's packed lunches - small garlic nan stuffed with meatballs (iceberg lettuce) and yogurt and cucumber dip,  apple, yogurt, carton of juice.
Children Dinner - Creamy chicken and Broccoli pasta
Adult dinner - Aubergine, potato and tomato mince layer (Moussaka adaptation) served with salad

WEDNESDAY
Children's packed lunches -
Children Dinner - Bolognaise shepherd's pie (made with the mince base of last night's adult dinner)
Adult dinner -