I have to say we are frugal cooks. Nothing is wasted in our household, very little if any food we buy or cook is thrown away. This does not mean we compromise on flavour, texture, herbs and spices.
Almost all our food is made from raw ingredients. We may buy a pork pie now and again for a picnic, but as a general rule everything we eat has a fresh provinence, and made to eat without wastage.
We do treat ourselves to good fish once a week, and try to eat a couple of meatless meals on two other days. I do not make desserts as I weaned us both off sugar and cakes a few years ago. Perhaps the odd ginger biscuit with a cuppa, but that's about it. We eat a few dates most evenings, and one of our favourite meat free meals is a chickpea Tajine made with dates and apricots, mixed with whole grain rice.
What I would like to do with this blog is post exactly what I cook, how I make the food go further, and how to use the pressure cooker to make very tasty meals from cheaper cuts of meat.
I haven't used a microwave for about 15 years. I don't like the taste of microwaved food, and if it's cooked in the plastic container it comes in, I can taste plastic. Yuk.
I am happy to buy things like celery, carrots and other root veg on sell by date a a great discount as this is what goes into making the base stock for Pressure cooking a chunk of meat, like that beef tongue just about to be cooked in my header slide show. It is great if you have the space for a Bay tree, Rosemary bush, and general herbs like flat parsley, oregano, thyme, or anything that can grow in a pot on a windowsill, patio or balcony.
As there are just two of us, I have days when I bulk cook foods like Bangladesh curry, spaghetti bog sauce, and chilli, and then portion it for the freezer. It saves a lot of time to make a batch, then get out portions for quick meals. It also keeps the cost down.
In true home home economics style, I calculate the calorie value of these meals, (roughly), and weigh portions into containers. Rather than filling a container up that is too big, I try to use smaller containers or vac pack some items. This means we are not overeating, and putting on too much weight. I also try to put our food on smaller plates, as it looks more.
We both have to watch our weight, and we both like a glass of wine or two, and the odd beer! All these calories notch up, so the overall intention is to have great tasty food, that doesn't come at too high a price to either the pocket or waistline.
However... today we have some Spider Crabs. It is the Easter Weekend, and my Husband likes his treats. We bought two live Spiders yesterday at the French Supermarket. I brought them home and wrapped them in a salty wet towel overnight and left them in a cool spot. Two nice Spider Crabs came to €13 or thereabouts. We do prefer Spiders, good ones can be very meaty, and very sweet.
This is where my trusty pressure cooker comes in, as it is also my biggest pot. Just bring the water up to boiling with enough salt to make it ... almost seawater salty. I don't personally go for all this court bouillon stuff when I cook crab.
I am just going to load pictures, and try to explain with captions! Just don't watch any of this if you are in any way squeamish.
To start with all these photos will be with my I-Pad, although in time I might get better with the photos. It just depends if I realy get into doing this blog. If so I will get my camera out, and get some proper lighting. still, the idea is just to show I am an ordinary housewife, not really bothered if the photos aren't fabulous. what i want is to encourage more people to get cooking normal food.
A First Post
Beetroot And Walnut Bread
Bread With Attitude
Change Of Plan
Chicken & Mushroom Pie
Date & Walnut Bread
Food And Politics!
Front Leg Of Lamb
Home Made Cheaper
Husband Cooking Mmm..
Oven Fried Chicken
Oven Fried Chips
Painting The Kitchen
Picallili Hot And Spicy
Pickling & Preserving
Portioning Whole Chicken
Sell By Date Food