Autumnal eating

My apologies. My commitment to daily postings was hindered by working hours and the fact my local library is closed on a Thursday. That’s the downside to free internet, you are at the mercy of those who provide it for you.

The challenge officially ended on Wednesday, with me withdrawing extra money in order to visit the greengrocers. The lack of fresh produce was too daunting to bear. However, I am still on strict economising lines as I still have a week to go until pay day. The freezer and cupboards are still my primary sources of meals/ingredients. Nothing is wasted.

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For example, I had a big Bramley apple that had been sitting pretty for at least a week. I also had a couple of Pink Ladies that were slowly but surely turning an unappetising shade of brown. But luckily, this was only on their skin. Both types of apples were peeled, diced and thrown in a pot with some brown sugar, mixed spice and a little water. The rescue mission was a success.

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There is only one sensible thing to do with stewed apple in November, and that is to make a crumble. I made the crumble mixture in the morning, put it into a jar, put said jar into the fridge and went off to work. There was a big part of me that felt hugely smug to come home to an apple crumble in the making. All I had to do was sprinkle the crumble mix on top and pop it in the oven. Considering I had already prepped my veg and was having leftover savoury mince from the freezer for dinner, it was a speedy meal. Truly, it’s easy once you know how and can spare a few minutes in the morning to get things ready. All I had to do when I came home from my shift was to turn the oven on. And make packet custard of course. Crumble without custard is treason, I’m sure.

PS Another meal out of leftovers; old bread, a cold sausage, rocket, carrot curls, cucumber with the seeds scooped out, all drizzled with mustard and garlic oil dressing. A perfect lunchbox.

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Lean Cuisine

I do so love the library. Not only does it provide free internet access for up to two hours a day, it’s also full of books! I’m slowly but steadily working my way through the cookery section, having previously devoured the entire WW2 section. It’s a brilliant way to sample cookery books that I may have been tempted to purchase, but am now relieved I didn’t.

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If I was browsing on Amazon, this delightful book may have fallen into my virtual trolley. After reading it, I’m very glad to have saved the money. Naturally, it was the title that drew me in, focusing on two of my favourite things: Economy Gastronomy. Co-written by Allegra McEvedy and Paul Merrett, it was a dream to read – very witty and humorous, with helpful advice to boot. But the recipes somehow felt out of reach. The idea of cooking once and making the most of the leftovers was solid, but undeniably geared for families. Little old me would be eating lamb for a month if I bought a whole leg! Some of the ingredients listed went straight over my head, but the photography was stunning. All in all, I think you could tell it was written by chefs, a bit out of my league.

But the book inspired me to get in the kitchen and make sure nothing went to waste. The facts contained in the book were shocking, talking about how nonchalant our culture is about throwing away food. I set out to rescue my on-the-turn vegetables into a simple curry.

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The cauliflower and potatoes were set on to steam. I mixed a third of the potatoes with the last bit of light mayo, cress and chopped basil to make a cold potato salad for me to take in my lunch box to work.

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I gently sautéed an organic onion and the remaining half of a green bell pepper in some garlic oil. I folded through the potatoes and cauliflower and went crazy with the spice tin – coriander, cumin, chilli, organic curry powder, salt and pepper all went in the pot. I used the stock created from steaming the veg and brought it up to the boil. Then I added a decent amount of red lentil, put on the lid, turned the heat down and let it simmer for half an hour.

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Basically, I create six meals for the week ahead out of practically nothing. It’s my kind of lean cuisine, lean in terms of monetary costs to make. It was economical on fuel too, and meant that nothing went in the bin, aside from a few dodgy peelings. Thank you McAvedy and Merrett; that is a lesson truly learnt.

PS Tuesday was a no spend day – hurrah!