This recipe is designed (with the correct proportions of ingredients to suit your circs)to last a couple of days, even for big families! Its a meal in itself and is very simple to make. I never bother with blending the ingredients as my family prefers the "big chunky" option of a nourishing soup. This recipe is also suitable for vegetarians.
Ingredients (for family of 6)
6 Leeks (buy loose from a supermarket as pre-packed usually more expensive or buy from local market) However Asda do 3 in a pre-pack for £1 per pack so buy 2 packs =£2 or Tesco at 62p each = £3.72 (Lot dearer)
2 large Onions @ 25p each roughly = 50p
2.5kg bag White Potatoes - Tesco £2.25
3 Vegetable Stock Cubes (to be mixed with 2-3 pints water) = Tesco Everyday Value Pack of 10 = 20p
Either 300mls of Single Cream = £1.05 Tesco OR 300mls of Full Fat Milk. (It does taste richer with the cream, but if beyond your budget full fat milk is just as good.)
Black Pepper (You really need this ingredient as it makes the soup at the end of cooking) = 25gr tub = 60p at Tesco (cheaper at Aldi, Lidl etc.. use the supermarket locally to you)
Optional
Pinches of salt
Crusty Bread or a Value Loaf.
Method
Cut the tops and ends off the Leeks and cut them into medium sized pieces and throw the lot into a large saucepan or stew type pot. Something big! Peel and carefully slice the 2 onions and put these in the saucepan too. Peel the potatoes and cut these into good bite sized chunks and add to the pan as well! Before switching on, make up 2-3 pints of cold water in a jug or even just guestimate! Add 3 Vegetable stock cubes and stir. Then add to the pan until the saucepan is full and covering all the veg liberally. Turn on the hob/stove to a medium -high heat setting and when the soup is bubbling after about 10 minutes, turn the heat down to a lower setting for about another 15 minutes or until the potatoes are soft (but not mashable).
Then turn the heat down to the bare minimum and carefully stir in slowly either 300mls of single cream or 300mls of full fat milk for about 2 minutes.
The soup is now ready to serve. Spoon out or use a soup ladle if you have one, into individual bowls. Then carefully sprinkle a small amount of black pepper onto the top of each serving. The black pepper really does make the flavour of this dish, although perhaps younger children may like it without as the soup is very creamy. the black pepper gives the soup its tasty bite.
All ready to serve out. I buy either a large crusty tin loaf and the lads use their hands to scoop and mop up the tasty soup or equally you can buy a value loaf and that does the same. It all depends on your budget. There are no hard and fixed rules. Also parents of very young toddlers if they have a blender machine can blend this soup and make up batches to freeze, as babies and toddlers may not like the chunky soup my family does.
For the price I get 2 days out of this soup.. ok I may add another loaf of bread as I have 4 sons plus a husband ravenous after school/work, but this is a very cheap meal and nutritious one for the cold winter months. My lads often take a flask of it to school too in the winter. Very versatile!
Thursday 26 September 2013
Tuesday 17 September 2013
Foodbank Fayre: Recipes from Foodbank Parcels : Big Tuna Pasta Bake
As well as providing Big Food for Big Families, part of my passion for campaigning is to address the problem of lack of cookery skills we are seeing in society today. Cooking skills simply are not being passed on or taught at home or in school. Many people for example who are in need of a food parcel from a Foodbank, may, for a variety of reasons, not have the skills necessary to prepare and cook meals from the parcel provided.
Many people may not have had real cooking experience in the heart of their family, some may have left local authority care and have no one to show them how to cook. Many schools have either stopped Home Economics as a lesson in the curriculum and I know from my own sons experience that Home Economics GCSE is quite heavily theory based with less emphasis on practical skills.
To try and redress this balance I have taken the Trussell Trust Foodbank shopping list which comprises food enough for 3 days and have tried to come up with some very basic recipes. Obviously those in families will be given higher quantities than single people so I will put single quantities in brackets. Also where the TT have put tinned meat/ fish and tinned vegetables I have selected a tin from the supermarket value ranges that may have been donated to a Foodbank. The tins vary from stewing beef to chicken in a white wine sauce, from tuna to sardines, and tinned veg from peas to sweet corn. Obviously people in receipt of a parcel have to work with whatever is in there, but I will come up with a few variations. Here is the list of ingredients on the shopping list I have to work with:
Big Tuna Pasta Bake (will feed 6)
Ingredients
1 cup of Pasta Shells or Pasta twirls like Fusilli per person x 6 if feeding 6
2 Tins of Tuna (1 tin if for 1 person)
1 large or 2 small tins of sweet corn (1 small tin for 1 person)
1 large or 2 small tins peas (1 small tin for 1 person)
1 Jar of Pasta Sauce Tuna Bake (a half jar will do for 1 person)
Optional
Instant Mash
Tinned Tomatoes
(Please read the tip at the end of the method for older children/big appetites)
Method
Pre heat oven to 180 degrees centigrade or Gas Mark 4.
Put a large saucepan of water onto the hob/stove and bring to boil.
When the water is bubbling, measure out a generous cup of pasta per person and tip into the saucepan (6 cups to feed 6 people - 1 cup to feed 1 person)
Cook the pasta for about 15-20 minutes until it softens. Some people like the pasta softer than others, but do not overboil as the pasta will become soft and soggy. When cooked remove the pasta from the heat and drain, either with a colander if you have one or if not put the saucepan lid on and leave a small gap and drain off water.
Add the jar or half jar of Tuna pasta sauce and open up your tins of sweet corn and peas. Make sure you drain the juice from the sweet corn and the peas first. Add the veg to the pasta. Go back to the hob/stove on a low heat setting and slowly stir in the pasta sauce for 2-3 minutes then remove the entire saucepan from the heat.
Open your tin(s) of tuna and spoon them into an oven proof dish/ casserole dish.
Pour over your saucepan of pasta, veg and sauce, making sure you smooth it out around the dish evenly.
Put the dish in the oven for 15-20 minutes but keep checking. Once the sauce in the dish is bubbling or the top is a golden brown, the Tuna Pasta Bake is finished.
Remove from oven and carefully spoon onto plates
Tip: This is a nourishing meal. However you maybe catering for older teenagers with large appetites. You may think of bulking this out with a portion of the instant mash per person (see packet for quantities and method) and perhaps adding the tinned tomatoes too. If a pudding is required, why not use the tinned rice pudding which can be heated up quickly in a saucepan or in the microwave and add a spoonful of jam on top in each serving bowl.
Many people may not have had real cooking experience in the heart of their family, some may have left local authority care and have no one to show them how to cook. Many schools have either stopped Home Economics as a lesson in the curriculum and I know from my own sons experience that Home Economics GCSE is quite heavily theory based with less emphasis on practical skills.
To try and redress this balance I have taken the Trussell Trust Foodbank shopping list which comprises food enough for 3 days and have tried to come up with some very basic recipes. Obviously those in families will be given higher quantities than single people so I will put single quantities in brackets. Also where the TT have put tinned meat/ fish and tinned vegetables I have selected a tin from the supermarket value ranges that may have been donated to a Foodbank. The tins vary from stewing beef to chicken in a white wine sauce, from tuna to sardines, and tinned veg from peas to sweet corn. Obviously people in receipt of a parcel have to work with whatever is in there, but I will come up with a few variations. Here is the list of ingredients on the shopping list I have to work with:
Big Tuna Pasta Bake (will feed 6)
Ingredients
1 cup of Pasta Shells or Pasta twirls like Fusilli per person x 6 if feeding 6
2 Tins of Tuna (1 tin if for 1 person)
1 large or 2 small tins of sweet corn (1 small tin for 1 person)
1 large or 2 small tins peas (1 small tin for 1 person)
1 Jar of Pasta Sauce Tuna Bake (a half jar will do for 1 person)
Optional
Instant Mash
Tinned Tomatoes
(Please read the tip at the end of the method for older children/big appetites)
Method
Pre heat oven to 180 degrees centigrade or Gas Mark 4.
Put a large saucepan of water onto the hob/stove and bring to boil.
When the water is bubbling, measure out a generous cup of pasta per person and tip into the saucepan (6 cups to feed 6 people - 1 cup to feed 1 person)
Cook the pasta for about 15-20 minutes until it softens. Some people like the pasta softer than others, but do not overboil as the pasta will become soft and soggy. When cooked remove the pasta from the heat and drain, either with a colander if you have one or if not put the saucepan lid on and leave a small gap and drain off water.
Add the jar or half jar of Tuna pasta sauce and open up your tins of sweet corn and peas. Make sure you drain the juice from the sweet corn and the peas first. Add the veg to the pasta. Go back to the hob/stove on a low heat setting and slowly stir in the pasta sauce for 2-3 minutes then remove the entire saucepan from the heat.
Open your tin(s) of tuna and spoon them into an oven proof dish/ casserole dish.
Pour over your saucepan of pasta, veg and sauce, making sure you smooth it out around the dish evenly.
Put the dish in the oven for 15-20 minutes but keep checking. Once the sauce in the dish is bubbling or the top is a golden brown, the Tuna Pasta Bake is finished.
Remove from oven and carefully spoon onto plates
Tip: This is a nourishing meal. However you maybe catering for older teenagers with large appetites. You may think of bulking this out with a portion of the instant mash per person (see packet for quantities and method) and perhaps adding the tinned tomatoes too. If a pudding is required, why not use the tinned rice pudding which can be heated up quickly in a saucepan or in the microwave and add a spoonful of jam on top in each serving bowl.
Friday 13 September 2013
Breakfast: Big Fruity!
We all know Monday - Friday is about reaching for the cereal packet and getting those kids off to school without the worry and time consuming effort of cooking a breakfast. But parents know the moans of "I don't like that cereal.. Can I have something else." Cereals are quite expensive too, especially if they are the well known brands. We can get through 1 pack of the large family cereal per day if everyone has a bowl each!
Here is a non - cooked fruity alternative that my four lads and husband find filling and a welcome change from cereal during the week
Big Fruity!
Please buy your ingredients from Aldi or Lidl or if you have one your local market!
Ingredients ( to feed 6 people)
Basically Seasonal Fruit (Try to avoid too many of the sugary fruits like grapes and strawberries and expensive fruits)
In autumn I suggest:
4 Pears ( Price varies but 69p Aldi)
4 Plums (You can buy a large punnet (small container) for £1 at Tesco and that is top end price
4 Small Oranges (any sort price varies but about 75p)
4 Red Apples or similar (price varies but no more than £1)
4 Bananas (Typically priced at around 12p each even in Tesco)
4 Fruit Yogurts (Aldi Fruit Yogurts 15p each)
Aldi include many fruits on their "Super 6" discount range where they pick 6 fruits/veg for a week or two and these are heavily discounted.
If you have visited a Foodbank sometimes tinned fruit is included like peaches, pears or fruit cocktail. These can be used just as well. Be sure to drain the tins of their juice which can be used to drink seperately.
Method
Wash the fruit first apart from oranges. If you have a chopping board then great, if not I have used a plate in the past to cut on. Not ideal but needs must!
Do not peel the fruit, apart from the oranges. There are great vitamins in the skin of fruit and as long as the fruit has been washed then leave the skin on!
Cut the fruit up into small pieces and put in the individual bowls for the amount of people having breakfast - 6 in my case. Peel the oranges and split up into small segments and add to the bowls. Make sure you take the stones out of the plums and the core from the apples/pears with a small knife - the sharper the better. When the fruit is in the bowls, simply get the yogurts and pour over the top and you're ready to serve! It's that simple and easy!
My family finds this is a great alternative to a bowl of cereal and when kids have exams etc I always make a Big Fruity Breakfast Bowl as the boys say it literally makes them more wide awake and "ready to go" than cereals or even a cooked breakfast.. You are also getting in the recommended "5 a day" in fruit alone. Like I said simply vary the fruit according to season when the fruit is cheaper. I have added strawberries and raspberries in summer to vary, kiwi fruit, walnuts,grapes on occasion, blackberries, cherries and blueberries but these are more expensive.
Here is a non - cooked fruity alternative that my four lads and husband find filling and a welcome change from cereal during the week
Big Fruity!
Please buy your ingredients from Aldi or Lidl or if you have one your local market!
Ingredients ( to feed 6 people)
Basically Seasonal Fruit (Try to avoid too many of the sugary fruits like grapes and strawberries and expensive fruits)
In autumn I suggest:
4 Pears ( Price varies but 69p Aldi)
4 Plums (You can buy a large punnet (small container) for £1 at Tesco and that is top end price
4 Small Oranges (any sort price varies but about 75p)
4 Red Apples or similar (price varies but no more than £1)
4 Bananas (Typically priced at around 12p each even in Tesco)
4 Fruit Yogurts (Aldi Fruit Yogurts 15p each)
Aldi include many fruits on their "Super 6" discount range where they pick 6 fruits/veg for a week or two and these are heavily discounted.
If you have visited a Foodbank sometimes tinned fruit is included like peaches, pears or fruit cocktail. These can be used just as well. Be sure to drain the tins of their juice which can be used to drink seperately.
Method
Wash the fruit first apart from oranges. If you have a chopping board then great, if not I have used a plate in the past to cut on. Not ideal but needs must!
Do not peel the fruit, apart from the oranges. There are great vitamins in the skin of fruit and as long as the fruit has been washed then leave the skin on!
Cut the fruit up into small pieces and put in the individual bowls for the amount of people having breakfast - 6 in my case. Peel the oranges and split up into small segments and add to the bowls. Make sure you take the stones out of the plums and the core from the apples/pears with a small knife - the sharper the better. When the fruit is in the bowls, simply get the yogurts and pour over the top and you're ready to serve! It's that simple and easy!
My family finds this is a great alternative to a bowl of cereal and when kids have exams etc I always make a Big Fruity Breakfast Bowl as the boys say it literally makes them more wide awake and "ready to go" than cereals or even a cooked breakfast.. You are also getting in the recommended "5 a day" in fruit alone. Like I said simply vary the fruit according to season when the fruit is cheaper. I have added strawberries and raspberries in summer to vary, kiwi fruit, walnuts,grapes on occasion, blackberries, cherries and blueberries but these are more expensive.
Thursday 12 September 2013
Guest Recipe from Sue Edwards: Hearty Big Chilli Beef Stew
Thank you to Sue Edwards from Swansea who wanted to contribute a Guest Recipe she uses for her Family - a great nourishing, filling autumn/winter warmer-
Chilli Beef Stew (serves 6 main, or 8 lunches)
Sue only has a Tesco nearby so has costed her recipe from their range. You can probably get slightly cheaper ingredients from Aldi, Lidl or a local market if you have one in your neighbourhood.
Ingredients
Price per portion (approx £1.00 as main, £0.60 as lunch though if you get bargain meat/veg this drops a lot)
I've probably been a bit generous with portion size would probably do 6-8 as main
500gms stewing beef chopped (approx £4.00 in Tesco - see note 1)
2 tins value chopped tomatoes (2 x 31p Tesco)
3 onions – peeled and chopped (£1 in tesco)
300 gms value mushrooms – wiped and chopped (75p Tesco, see Note 2)
300 gms carrots – scrubbed and chopped or grated (30p in Tesco)
1-2 tin red kidney beans (1 x 21p Tesco or use Tesco red kidney beans in chilli sauce 50p)
1 tin 3 bean salad in water (79p Tesco or find similar)
chilli powder (hot or mild - to your personal taste)
salt & pepper
½ teaspoon sugar
oil for frying (cheapest you can find)
Optionals - (If you have these in your cupboard then use them- if not no need to buy in as they simply add to the flavour of the stew)
Garlic (either fresh or dried)
Oxo cubes/stock cubes
Mixed herbs (dried is fine)
Tomato puree
Mixed peppers (see Note 2)
Bread - Value Loaf will do or Crusty Bread if preferred
Method
1. Heat oil in large saucepan (medium heat)
2. Add chopped onions, peppers (if using) and chilli powder (and garlic if using), fry slowly until soft and golden
3. Turn heat up add beef and fry until beef looks 'cooked all over' keep the meat moving in pan to prevent burning
4. Add chopped mushrooms, carrots (and peppers if using) cook for minute or so
5. Add all tinned ingredients – bring to boil, once boiling turn down heat and simmer for 45 mins or as long as you can, stirring regularly
6. At this stage add approx 250 mls (or use empty tomato tin as measure) water, if you have a stock cube add it at this stage (but honestly you may not need it)
7. Taste and add a little bit of salt if needed – don't add salt before this as until all the tinned beans are in you won't be able to judge the levels
Serve in big bowls with whatever bread you can afford to mop up the yummy juices!!!!
Chilli Beef Stew (serves 6 main, or 8 lunches)
Sue only has a Tesco nearby so has costed her recipe from their range. You can probably get slightly cheaper ingredients from Aldi, Lidl or a local market if you have one in your neighbourhood.
Ingredients
Price per portion (approx £1.00 as main, £0.60 as lunch though if you get bargain meat/veg this drops a lot)
I've probably been a bit generous with portion size would probably do 6-8 as main
500gms stewing beef chopped (approx £4.00 in Tesco - see note 1)
2 tins value chopped tomatoes (2 x 31p Tesco)
3 onions – peeled and chopped (£1 in tesco)
300 gms value mushrooms – wiped and chopped (75p Tesco, see Note 2)
300 gms carrots – scrubbed and chopped or grated (30p in Tesco)
1-2 tin red kidney beans (1 x 21p Tesco or use Tesco red kidney beans in chilli sauce 50p)
1 tin 3 bean salad in water (79p Tesco or find similar)
chilli powder (hot or mild - to your personal taste)
salt & pepper
½ teaspoon sugar
oil for frying (cheapest you can find)
Optionals - (If you have these in your cupboard then use them- if not no need to buy in as they simply add to the flavour of the stew)
Garlic (either fresh or dried)
Oxo cubes/stock cubes
Mixed herbs (dried is fine)
Tomato puree
Mixed peppers (see Note 2)
Bread - Value Loaf will do or Crusty Bread if preferred
Method
1. Heat oil in large saucepan (medium heat)
2. Add chopped onions, peppers (if using) and chilli powder (and garlic if using), fry slowly until soft and golden
3. Turn heat up add beef and fry until beef looks 'cooked all over' keep the meat moving in pan to prevent burning
4. Add chopped mushrooms, carrots (and peppers if using) cook for minute or so
5. Add all tinned ingredients – bring to boil, once boiling turn down heat and simmer for 45 mins or as long as you can, stirring regularly
6. At this stage add approx 250 mls (or use empty tomato tin as measure) water, if you have a stock cube add it at this stage (but honestly you may not need it)
7. Taste and add a little bit of salt if needed – don't add salt before this as until all the tinned beans are in you won't be able to judge the levels
Serve in big bowls with whatever bread you can afford to mop up the yummy juices!!!!
Wednesday 11 September 2013
Big Shepherds Pie with Trimmings!
Here's a really filling recipe for the autumn/winter that doesn't take that long to make -
Big Shepherd's Pie! Serves 6
Ingredients
Prices September 2013. If you have a local market compare prices there as often cheaper
2 x 500gr packs Minced Beef (Aldi =£2 per pack =£4 or Tesco do 750g for £4)
2 large onions (Aldi 4 onion pack = 69p Tesco 3 onion pack = £1)
Standard Pack of Carrots (Price varies - Tesco £1)
Large 2.2kg/ 5lb bag of Potatoes - whatever is cheapest King Edwards, Maris Pipers etc (Tesco Value Whites = £2.25)
Large Tin of Garden peas (Value ranges around 50p-60p)
Extra Veg of choice to suit Budget: Cauliflower or Green Beans are great. (Price Varies)
Optional
If you have the following it flavours up the meal- if not then no problem - do not rush to buy! You can still make the recipe without.
Black Pepper
Worcester Sauce
Vegetable Oil
Tomato Puree
Salt
Milk
Butter
Bisto Granules or Oxo Cubes
Method:
If you don't have the Vegetable Oil then no worries. Just empty the mince into a frying pan or saucepan on a low heat and dry fry. Meat has plenty of juice to fry on its own. Keep turning the mince until it starts to turn brown. Cut up the 2 onions into small bits and add to the pan with the mince.If you have salt, black pepper, Worcester Sauce and tomato puree, then add sprinkles/squirt of each to taste. If not then no problem! Keep turning regularly while it cooks through. I personally multi task at this stage and decide to boil my carrots in a saucepan. This saves cooking time eventually in the oven I find. So peel and cut into slices your carrots, put them into a saucepan of water on a high heat for 10 minutes then lower the heat when they are coming to the boil. Leave for 15 mins and check for softness.
Once the minced beef and onions are cooked remove from the cooker/hob and empty into some kind of oven proof dish like a casserole dish or similar. Many charity shops often stock old casserole dishes as people like my mum in the 60's used to buy them for fun and be given them as wedding presents! Drain your carrots either by putting them into a colander or by tipping carefully into the sink with the saucepan lid on so draining the water from the saucepan. Mix the carrots into the minced beef mixture already in the casserole dish.
Now for the potatoes. You can use the saucepan just used for the carrots if you like. Fill with water and put on hob/cooker and bring to boil. While you wait peel the potatoes. If you have a potato peeler then all the better, but if not, cleverly using a small sharp knife will do the trick just as well. Cut the potatoes into pieces and add to the saucepan of water. Cook for about 20 minutes on a medium heat.
When cooked drain the potatoes and leave in saucepan. They then need to be mashed. If you have a few knobs of butter or a splash of milk or both then add them to the pan, but you can mash without if you do not have those ingredients. If you posess a potato masher then attack right away. If not, then a couple of forks will do the job but will take quite a while! if you have an oven pre-heat it to 180 deg or Gas Mark 4-5. Once mashed, carefully turn the potato out on top of the casserole dish and smooth it all out until even. I then get creative with the back of a fork and make tram patterns by dragging the fork along the top of the potato in different directions.
Now as all this pie is already cooked through, if you don't have access to an oven then the pie is eatable now. However, it is far nicer to heat it through in the oven and brown the potato top. Stick it in the oven for 30 mins in the middle..
You then need to prepare whatever veg you have to bulk out the shepherds pie. Again boil your cauliflower or green beans etc in a saucepan of boiling water 10-15 mins until soft. If you like, empty the tin of peas into a bowl and microwave for 3.5 mins on full power if you have the use of a microwave. Remove carefully and drain.
You then serve the pie with the veg. My family like gravy to be poured over the top, so I use Bisto granules, but equally oxo cubes can be used to make a beef stock.
This is a filling nourishing meal for a large family. Often when I know some of my boys are really famished I bulk it out further by adding a jacket potato as a side too! You really must do what suits your budget and what suits your kitchen tools. Remember a lot of things can be bypassed if you are really feeling the pinch or do not have the necessary kitchen tools.
Smaller Families and even University Students could make the above amount and put remainder in the fridge to be used tomorrow and even the day after! Needs must! This has the making of a few days meals from these quantities.
Big Shepherd's Pie! Serves 6
Ingredients
Prices September 2013. If you have a local market compare prices there as often cheaper
2 x 500gr packs Minced Beef (Aldi =£2 per pack =£4 or Tesco do 750g for £4)
2 large onions (Aldi 4 onion pack = 69p Tesco 3 onion pack = £1)
Standard Pack of Carrots (Price varies - Tesco £1)
Large 2.2kg/ 5lb bag of Potatoes - whatever is cheapest King Edwards, Maris Pipers etc (Tesco Value Whites = £2.25)
Large Tin of Garden peas (Value ranges around 50p-60p)
Extra Veg of choice to suit Budget: Cauliflower or Green Beans are great. (Price Varies)
Optional
If you have the following it flavours up the meal- if not then no problem - do not rush to buy! You can still make the recipe without.
Black Pepper
Worcester Sauce
Vegetable Oil
Tomato Puree
Salt
Milk
Butter
Bisto Granules or Oxo Cubes
Method:
If you don't have the Vegetable Oil then no worries. Just empty the mince into a frying pan or saucepan on a low heat and dry fry. Meat has plenty of juice to fry on its own. Keep turning the mince until it starts to turn brown. Cut up the 2 onions into small bits and add to the pan with the mince.If you have salt, black pepper, Worcester Sauce and tomato puree, then add sprinkles/squirt of each to taste. If not then no problem! Keep turning regularly while it cooks through. I personally multi task at this stage and decide to boil my carrots in a saucepan. This saves cooking time eventually in the oven I find. So peel and cut into slices your carrots, put them into a saucepan of water on a high heat for 10 minutes then lower the heat when they are coming to the boil. Leave for 15 mins and check for softness.
Once the minced beef and onions are cooked remove from the cooker/hob and empty into some kind of oven proof dish like a casserole dish or similar. Many charity shops often stock old casserole dishes as people like my mum in the 60's used to buy them for fun and be given them as wedding presents! Drain your carrots either by putting them into a colander or by tipping carefully into the sink with the saucepan lid on so draining the water from the saucepan. Mix the carrots into the minced beef mixture already in the casserole dish.
Now for the potatoes. You can use the saucepan just used for the carrots if you like. Fill with water and put on hob/cooker and bring to boil. While you wait peel the potatoes. If you have a potato peeler then all the better, but if not, cleverly using a small sharp knife will do the trick just as well. Cut the potatoes into pieces and add to the saucepan of water. Cook for about 20 minutes on a medium heat.
When cooked drain the potatoes and leave in saucepan. They then need to be mashed. If you have a few knobs of butter or a splash of milk or both then add them to the pan, but you can mash without if you do not have those ingredients. If you posess a potato masher then attack right away. If not, then a couple of forks will do the job but will take quite a while! if you have an oven pre-heat it to 180 deg or Gas Mark 4-5. Once mashed, carefully turn the potato out on top of the casserole dish and smooth it all out until even. I then get creative with the back of a fork and make tram patterns by dragging the fork along the top of the potato in different directions.
Now as all this pie is already cooked through, if you don't have access to an oven then the pie is eatable now. However, it is far nicer to heat it through in the oven and brown the potato top. Stick it in the oven for 30 mins in the middle..
You then need to prepare whatever veg you have to bulk out the shepherds pie. Again boil your cauliflower or green beans etc in a saucepan of boiling water 10-15 mins until soft. If you like, empty the tin of peas into a bowl and microwave for 3.5 mins on full power if you have the use of a microwave. Remove carefully and drain.
You then serve the pie with the veg. My family like gravy to be poured over the top, so I use Bisto granules, but equally oxo cubes can be used to make a beef stock.
This is a filling nourishing meal for a large family. Often when I know some of my boys are really famished I bulk it out further by adding a jacket potato as a side too! You really must do what suits your budget and what suits your kitchen tools. Remember a lot of things can be bypassed if you are really feeling the pinch or do not have the necessary kitchen tools.
Smaller Families and even University Students could make the above amount and put remainder in the fridge to be used tomorrow and even the day after! Needs must! This has the making of a few days meals from these quantities.
Welcome!
Many people on twitter and wider social media know me from my Mum v Austerity blog where I campaign on many issues that families are facing under the austere times we live in. While I have campaigned on Foodbanks, School Uniforms, Unemployment, Days out on low incomes etc I have not yet tackled feeding a family on a budget - and this blog aims to rectify that.
Many other bloggers on parenting websites do offer recipes and tips for budget meals. However it was while I was scouring the internet for some recipe ideas to feed my large family which consists of Mum, Dad and 4 Boys aged 24, 21, 15 and 14, I found there were few ideas on how to feed larger families.More importantly how to feed larger families who may have big appetites like my sons!
My family are all traditional meat eaters and meat plays a big part in their diets. There are plenty of vegetarian recipes on the net and plenty of tiny portions. But my family like to come home to a cooked meal with generous portions and food that is filling. That has become harder since austerity kicked in and made many parents cut back on food. My husband and I are self employed but low paid and claim Working Tax Credits. My eldest son works and is a Care Assistant in a Nursing Home. My 2nd son has just returned full time to college to go on an Access to University course as he is fed up of seasonal and low paid work here on the N Wales coast. We are having to support him over the next year at least. Our 3rd and 4th sons are in High School doing GCSE's. Our youngest son is autistic and is very fussy with his food!
So here is my challenge: I aim to feed Big Food to Big Families on a budget! I want to provide nutritious recipes without compromising on quantity /portion sizes! I want to use ingredients that aren't necessarily the best ones to use in the better supermarkets, but the ones families who are forced to make difficult choices may have to use. There will be no ciabatta bread, yaks milk or other "trendy" ingredients here. I also want to try and keep things as simple as possible. From my work with Foodbanks many people and families are struggling with cooking skills; skills that were once passed down in extended families years ago. Many people do not have the fancy culinary saucepans, the tools to make meals, so you may see me referencing other items that may do the job if someone does not have the fancier alternative. You may see me "guestimate"ingredients rather than weigh out on scales for example as I do in my own kitchen.
Stay with me for the journey!
Many other bloggers on parenting websites do offer recipes and tips for budget meals. However it was while I was scouring the internet for some recipe ideas to feed my large family which consists of Mum, Dad and 4 Boys aged 24, 21, 15 and 14, I found there were few ideas on how to feed larger families.More importantly how to feed larger families who may have big appetites like my sons!
My family are all traditional meat eaters and meat plays a big part in their diets. There are plenty of vegetarian recipes on the net and plenty of tiny portions. But my family like to come home to a cooked meal with generous portions and food that is filling. That has become harder since austerity kicked in and made many parents cut back on food. My husband and I are self employed but low paid and claim Working Tax Credits. My eldest son works and is a Care Assistant in a Nursing Home. My 2nd son has just returned full time to college to go on an Access to University course as he is fed up of seasonal and low paid work here on the N Wales coast. We are having to support him over the next year at least. Our 3rd and 4th sons are in High School doing GCSE's. Our youngest son is autistic and is very fussy with his food!
So here is my challenge: I aim to feed Big Food to Big Families on a budget! I want to provide nutritious recipes without compromising on quantity /portion sizes! I want to use ingredients that aren't necessarily the best ones to use in the better supermarkets, but the ones families who are forced to make difficult choices may have to use. There will be no ciabatta bread, yaks milk or other "trendy" ingredients here. I also want to try and keep things as simple as possible. From my work with Foodbanks many people and families are struggling with cooking skills; skills that were once passed down in extended families years ago. Many people do not have the fancy culinary saucepans, the tools to make meals, so you may see me referencing other items that may do the job if someone does not have the fancier alternative. You may see me "guestimate"ingredients rather than weigh out on scales for example as I do in my own kitchen.
Stay with me for the journey!
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