Yay! I Did It!

My Christmas food shop has been delivered and Richard's been out and bought some extra bits and bobs for me so as behind as I was, everything is now on target.

We're having turkey this year for the first time ever. I was brought up with beef at Christmas then moved to Norway where their Christmas dinner is belly pork with a special type of sausage and pork cakes but this year, after watching Jamie Oliver, I decided to go for the bird. I've never prepared and cooked turkey before so I'm keeping my fingers crossed that it doesn't go terribly wrong. A lot of the preparation will be done tomorrow - the veggies will cooked ready for rewarming and the turkey stuffed and buttered. At least that way the day itself shouldn't be too stressful with the work being shared between LM and myself.

My mouth's watering already.

The cherry vodka that I made back in August is looking good now so I'll be trying that bottling that up later today and there's a bottle of Bailey's with my name on it.

The presents are all wrapped and those that needed to be sent have been. The embroidery didn't get finished but I'm not beating myself up over that. I don't have too much left to do so they should be sent during Twixmas. People will understand that I was ill and lagging behind.

With help from Richard and LM, I don't think I've done too badly.

Sharon J xx

~~+~~

Image Credit: Bucklava

~~+~~

Allotment Gardening Builds Community

My name is Gavin from the blog The Greening of Gavin. Sharon has asked me to write a post while she is away on holidays so here goes.

I live in a town called Melton West, Victoria, Australia. In our town you will be surprised to learn that there are no garden allotments like you have in the UK, which is quite a shame. I think the main reason behind it is that most houses are built on at least 500 square metres of land, and the local council sees no need in providing vegetable patch spaces when everyone has land to spare. The ironic thing is that at least 40% of the town folk rent their accommodation, so are loathed to develop a veggie patch in their landlords back yard for no compensation.

Now while I agree that they might not receive any form of monetary compensation for making a vegetable patch in the back yard, I really think that they are missing the point. I have found that you don't need to spend very much money at all to get a vegetable garden up and running. You only have to sheet mulch the area that you intend to plant out and then make some borders out of anything you can lay your hands on (there are heaps of old railway sleepers besides the railway tracks), and voila, you have a garden bed. Just whack on some manure from wherever you can get it (farmers will give it to you for $2 a bag over here), then add a mulch, even grass clippings will do, and bung in your seeds. They will grow with a bit of water and TLC, and before you know it, you have free food. Now if I was in a rental situation, free food sounds like a good proposition. Even growing vegetables in pots is a good idea. The money you save on healthy, organic produce can be put towards the deposit for your own home, or anything you like really. You could even buy a chook tractor, and keep chickens in the back yard. Free eggs from kitchen scraps and a bit of seed also is a good deal as far as I am concerned.

Earlier I said that it is a shame that we do not have allotments. The reason I say that is that this town lacks a community spirit outside of joining a sporting club. No everyone are sporting types, and most are armchair spectators (watch it on telly). For keen gardeners, it is hard to find like minded people, and I think that a community allotment would go a long way to achieving that. I believe that when gardeners get together, there is always a keen sense of competition about their how they grow their produce. Who can grow the biggest tomatoes, who's squash is the tastiest and largest, who can grow the most potatoes. You get the idea. By having this meeting place for gardeners, who all share ideas, and tips and tricks, growing your own food is a practice that is kept alive and well in the community. A great sense of pride is also kept alive and well. It is a sense of pride that also build a healthy and thriving local community.

Do you know how I know all of this? Well, I am married to Kim who originally comes from Southampton, Hampshire and that city has a huge allocation of allotments. When I lived in the UK for 6 months, I used to walk past them quite often, and there were always people tending their patches and talking to one another about this and that. It warmed my heart to see people who probably don't even know their neighbours, and taking the time to talk to fellow gardeners. That is how communities get built and towns with a sense of community thrive in troubled times like these and are much more resilient. People who talk to each other, learn more about each others lifestyle, and therefore look out for one and another.

So, don't let anyone take these wonderful meeting places away from you in the UK. If your council thinks they can get rid of the community allotment space, let them know that you care about your part of the world.

Gavin

~~+~~

Image Credit: Catfunt

~~+~~

Throw Away Food

My daughter used to work at a petrol garage but as it was recently bought up by Tesco, she’s had to go work in one of their Express shops while the garage is knocked down and rebuilt to suit Tesco’s needs. What she has told me about the amount of food that goes to waste there EVERY DAY is appalling.

It’s not as if I didn’t know it happened - I’ve heard all about Freegans and their dumpster diving - but to hear about it straight from the horse’s mouth, so to speak, kind of brings it home just that little bit more.

Tesco Express shops are small. Anybody who’s ever been in one will know that you couldn’t possibly do your weekly shop there; they’re more like a chain of what was once independently run corner shops only a bit bigger. And yet still they fill at least one, often two large skip sized containers EVERY DAY with food that can’t be sold. Food that’s perfectly ok for human consumption and that could be donated to soup kitchens, refuge centres, hostels and the likes. But no, it’s thrown away. It ends up on the landfill to rot away.

What one of the commenters on my post about Home Baked Bread said something about supermarket bread being more environmentally friendly than that which we bake at home but just how environmentally friendly it is to throw away a large number of loaves, rolls, cakes and the likes every day is highly debatable. Personally, I can’t see how it can be more sound than baking your own because not only are the products ending up on the landfill, the wrappings are too!

Why on earth do they produce so much when they know that so much is going to go to waste every day? Wouldn’t it be better if the shop was simply allowed to run out? I mean, that’s what used to happen when I was a kid. If you went to get your bread too late and they didn’t have any, tough luck. Nowadays we want everything available 24/7 though, but at what price?

I remember when me and my kids had barely a crumb to eat and how grateful I would have been for just a small amount of the food one Tesco store throws away! But it won't change while people keep shopping there. The power ultimately lies with us, but we rarely use it.

Sharon J

~~+~~

Image Credit: Danny McL

~~+~~

Home Baked Bread Day

It’s not long since it was Canned Pineapple Anniversary Day and now it’s Home Baked Bread Day so c’mon people, get the flour and yeast out and get baking. You know there’s no bread quite as good as home baked bread.

I’m lucky enough to have a bread machine that my mum bought for me about 6 months ago. I don’t have the strength in my wrists for all that kneading anymore so I use the machine to do that part and then usually bake it in the oven rather than in the bread machine. It’s probably me that’s doing something wrong but I’m never entirely satisfied with bread out of the machine whereas the same dough comes out beautiful when it’s done in the oven, either as a loaf or as rolls.

We vary our breads between granary with extra seeds (LM likes her bread really seedy), plain white bread and wholemeal. Sometimes I do a mix of granary and wholemeal, and sometimes I add herbs and stuff to white bread. It all depends on what I fancy at the time.

What I really love about home baked bread is that you know exactly what’s going in it. Well, apart from the times when I use bread mixes for quickness, because they have a few things I’m not sure about in them too, but still they’re not as bad as commercially made shop bought bread that have all sorts of chemicals added to make the dough rise quicker and go further. And the taste just can’t be compared, of course.

If you have kids, today might be a good time to introduce them to the art of bread making. My mum never baked anything other than apple pie so I learned about bread making late in life - my own kids used to love baking bread with me, though. They always had their own roll each in the oven along with the main loaf.

I’m going to be making granary rolls today and will have one with lettuce, ham, cheese & red pepper later. Scrummy!

Sharon J

~~+~~

Image Credit: z-b

~~+~~

Canned Pineapple Anniversary Day

Apparently, today is the anniversary of the first canned shipment of pineapple sent from Hawaii way back in 1895. As far as I’ve been able to find, nobody’s entirely sure that the day is actually correct but it’s as good an excuse as any to get out a tin of pineapple out of the cupboard and eat it.

I personally love pineapple, especially the tinned variety. Yes, I know the fresh stuff if probably considered far superior but my taste buds tell me otherwise so there’s always a tin of pineapple chunks or rings in my food cupboard. Sometimes I eat it ‘as is’, occasionally adding a big blob of double cream if I’m feeling particularly decadent, other times I use it in cooking. The following is my favourite recipe that incorporates pineapple.

Hawaiian Pork Casserole

Serves 2

Olive oil
300g pork, diced
1 small onion, chopped
1 garlic clove, crushed and chopped
1/4 red & 1/4 yellow pepper, deseeded and diced
50g mushrooms, sliced
Small can pineapple chunks
1 tbsp tomato puree
Plain flour
300ml vegetable stock
Juice from tin of pineapple chunks
A coupoe of good glugs of red wine
Salt & ground black pepper

1. Preheat oven to gas mark 4 (180c).
2. Heat a little olive oil in a frying pan over medium heat. Bung the sliced onion and crushed garlic in and cook for 2-3 minutes until soft.
3. Stick the peppers and mushrooms in the pan with the onions and cook for a further minute or so. Tip into a casserole dish.
4. Coat the pork in flour, add some more oil to the frying and fry the pork until it’s nice and golden all over. If your frying pan’s small, do this in batches because otherwise you’ll end up boiling the pork which isn‘t a good thing. Put in the casserole dish with the onions and garlic.
5. Pour of a good glug of red wine into the hot pan to deglaze it, scraping up all the bits as it bubbles then pour that into the casserole dish too.
6. Add the stock, another good glug of red wine, and the pineapple juice to the casserole and mix it all up.
7. Cover and cook in the preheated oven for 1 hours 45 minutes.
8. Taste it and stick some ground black pepper in if you think it needs it. Add the pineapple chunks, stir and cook for a further 15 minutes.

This is absolutely delicious served with fluffy white rice and green salad and it’s an apt meal to make on canned pineapple anniversary day being as the first ones came from Hawaii.

Sharon J

~~+~~

Image Source: Cervus

~~+~~

Freezing Marinated Meat

I don’t know whether most of you already know this or not but it was new to me so I thought I’d share it just in case.

If you find some steak on special offer (any kind that’s suitable for marinating - beef, lamb, pork etc), you can make up the whole batch in individual bags, seal ‘em and freeze ‘em.

I tried it with some pork recently. I just marinated an extra couple of loins along with the ones I was using that day, popped them in a freezer bag, tied it up with a good tight knot (which you would anyway if you’re freezing it) and put it in the freezer. Then all I had to do when I wanted it later was defrost it and chuck it in the pan - no waiting around for hours while it marinates cos it was already done!

Why didn’t I think of that before?

Sharon J

PS: If you're new to marinating meat, you might want to look at this post.

~~+~~

Image credit: Landotter

~~+~~

Favourite Meals

Somebody asked me a while ago what my favourite meals were. I couldn’t answer straight off because there are so many different foods I like that narrowing it down to favourites isn’t easy but I’ve spent some time this morning thinking about it and have come up with the following, although they‘re in no particular order:

1. Stew & Dumplings
   While the stew is packed with different vegetables so pretty healthy in that respect, the dumplings are a bugger. I have to have them though. Stew just wouldn’t be the same without them and now that the colder weather's here I can't resist getting the stew pot out.
   
   
2. Minced Beef & Onion Pie with Boiled Potatoes, Carrots & Gravy
   Pastry isn’t particularly healthy and I have to admit that I can’t get on with wholemeal shortcrust pastry. It just isn’t the same. I do use it now and then, when I’m feeling that LM needs more fibre, but on the whole I stick with plain flour. My pie oozes with gravy that has a touch of red wine added to it, and it has to be served with spuds and carrots otherwise it just isn’t right.
   
   
3. Lasagne
   I don’t get to have this very often as LM can’t stand it but now and then, when she’s not home for dinner, I put one together and eat more than I ought to. In fact, I have some left over Bolognese sauce from last week in the freezer so I’m going to use that to make a lasagne tonight.
   
   
4. Pork in Creamy Paprika Sauce with Rice
   Because of the problems I have with what remains of my bowel, I can’t eat food that’s too spicy but this is just right. The paprika sauce is tangy without being too hot and the creamy consistency mixes well with the rice. And I love pork!
   
   
5. Marinated Pork Loin with Buttered Baby Potatoes and Salad with a Sweet Vinaigrette Dressing
   We have pork loin quite a bit as it’s one of LM’s favourite meats too. I always marinate it first with my favourite being a sweet and spicy marinade (the recipe can be found here). Alongside sweet baby potatoes and a crispy green salad, it’s just too delicious for words!
   
   
6. Biff Snadder (beef fillet strips with sautéed mushrooms & peppers served in pita bread with béarnaise sauce and salad)
   This one’s a Norwegian fast-food speciality. You’d find it available at most fast-food places that are regularly dotted along roads both in towns and in what often appears to be the middle of nowhere. I dont’t make béarnaise sauce myself (way too much faffing about) and whereas I was once dependent on Lise sending a powder mix over, I've now found a farm shop that does jars of absolutely gorgeous bearnaise :)
   
   
7. Pancakes
   Ok, so maybe they’re not usually eaten as a main meal but in our house they are. Not often, granted, but when we do have them we ravish them! I prefer mine with strawberry jam and crème fraiche but lemon and sugar’s good too. I also like to vary the pancakes themselves, sometimes adding raisins, or cinnamon, or whatever happens to take my fancy. Sauteed fruit makes a good topping, too.
   
   
8. Hotdogs with potato pancakes, potato salad & dried fried onion
   Something else we don’t have very often because the hotdogs have to be proper Scandinavian hotdogs and the only place I’ve found them here is Ikea. Every time we go I stock up on them but because we can’t get them easily, I have to eek them out. The potato pancakes arrive courtesy of my daughter when she visits and are kept frozen. I could make them myself but as long as I have some in the freezer I don't bother. Once I run out I suppose I'll have to get the frying pan out though.
   
   
9. Carne con Papas
   A traditional Cuban meal of beef and potatoes in a thick, mild chilli sauce. Really warming on a cold day and generally goes down well with guests.
   
   
10. Pizza
    But only the one I make myself. I’ve made it the same way for the past 20 years and I’m pretty sure that if I tried deviating from the recipe my kids would have my guts for garters!
    
    And just to add one more,
    
    
11. Fried Egg & Mash
    Comfort food. Now and then all I want is good ol’ egg and mash!

But then there's fillet steak, beef casserole, mushroom stroganoff, cajun chicken, baked salmon, smoked trout, home made burgers and... oh, there's just so much good food!

Sharon J

~~+~~

Image credit: Abstract Gourmet

~~+~~

Swedish Meatballs

Image: roboppy

Most of you no doubt know that I spent 18 years in Norway and as the only difference between Norwegian and Swedish meatballs is the size (Norwegian ones are much bigger), meatballs quickly became a staple in our house. We still have them at least once a month - you have to hang on to some things from ‘home’ and they’re one of my youngest’s favourite meals and as most supermarkets sell them, they’re obviously popular here.

What I’ve noticed though is that people buy what’s called Swedish Meatball Sauce. It comes in packets and is made by Coleman’s. Whether or not there are any other brands I couldn’t tell you but the fact that meatball sauce is VERY easy to make, buying a packet mix is a complete waste of money.

Rather than buy ready made meatballs and sauce, you might just as well make your own. Here’s how:

Meatballs

250g minced beef
250g minced pork (double the beef if you don't have pork mince - or vice versa)
1 tsp salt
1 tsp ground black pepper
3 tsp fresh parsley or 1 tsp dried (optional)
1 tsp ground nutmeg (optional)
2 tbsp cornflour
300-400 ml milk (or use water if you don’t use dairy)
½ small onion, finely chopped
2 tbsp butter or margarine for frying

1. Mix the minced meat and salt together until it’s a sticky mess then mix the cornflour, parsley, nutmeg and pepper in.
2. Gradually add the milk or water while still mixing then mix in the onions. Form into whatever sized balls you like.
3. Brown the fat in a frying pan then add the meatballs (in batches if necessary). Shake the pan now and then to ensure that they’re fried on all sides. Once they’re nice and brown, leave them to fry over a gentle heat for 3-5 minutes, depending on their size.

Meatball Sauce

3 tbsp butter
3 tbsp flour
500 ml beef stock
A little vinegar taken from a jar of gherkins (optional)
A few drops of soy sauce or gravy browning (optional)
A little milk (sorry, but water just won’t cut it but you could use a milk alternative I guess)
Ground black pepper

1. Melt the butter in a saucepan and mix in the flour to form a paste (or roux, which is the proper word for it).
2. Add the stock and simmer very gently for about 5 minutes so that the flour taste disappears.
3. Add the soy sauce/gravy browning, vinegar, a little milk and pepper to taste. Simmer for another minute.
4. Taste - add more pepper if needed.

Y’see, the sauce really is easy and sooooo quick. And let’s face it, who doesn’t have butter, flour, some form of beef stock (unless you're a vegetarian of course, but then none of this would interest you anyway) and black pepper in the house? The other stuff’s just an added bonus if you happen to have it.

The meatballs aren’t difficult either and home-made ones are not only more authentic, they taste a whole lot better too. And as with all made-from-scratch food, you know exactly what you’re getting.

Traditionally, along with the above sauce, Swedish meatballs are served with boiled potatoes (in their skins) and lingonberry sauce, only I haven't been able to find either lingonberries or ready made sauce anywhere. Ikea probably do it but I'm not going all the way there just to find out. I must remember to look out for it next time I go though (I always get their weinerpølser - hot dog sausages - there's nothing in this country quite like them!)

And a meatball meal in the cafe is a must too :)

Sharon J

~~+~~

Do You Throw Away Over £400 A Year?

Image: Steve Wampler

Everywhere I go these days, people seem to be whinging about the credit crunch and the soaring food prices. Some are insisting that they can barely afford to eat, while another has said that his child can’t have his 5-a-day because they just can’t afford so much fruit and veg. Yet another is saying that eggs from caged birds are the only affordable ones and then there’s the one who insists that everything should be served with potatoes and carrots because they’re the only veg that are still relatively affordable.

Well I don’t know about everybody else but I’m on a low income - lower than some of those who are doing the whinging - and yet I manage to give my daughter her 5-a-day and never ever buy anything other than free-range eggs. We eat good, balanced meals that include a good variety of vegetables, usually as an accompaniment to meat although we do eat veggie meals too, and occasionally I'll even get to have fish (LM isn’t keen on seafood, unfortunately). The fruit bowl is always full and there are plenty of healthy snacks to be had. How comes then, that I can do it but the whingers can’t? Maybe I have a money tree growing in my back garden that I'm not telling anybody about? Or perhaps I have a magic purse that just keeps putting the tenners back in whenever I take them out? Nah... no such luck. I'm just thrifty and mindful of what I buy, that's all.

For me, the answer lies in priorities. My main priorities are shelter, food and adequate clothing. Everything else comes after that with entertainment being furthest down the list. Yes, I do like a tipple now and then and a visit to the theatre or the cinema are things I love doing but I won't do them at the expense of what we eat. The second point is, that because I prioritise food, I’m mindful of what I buy and how much I need. I hate food waste and try to use up as much as I can. Sure, some of it ends up in the bin but very little - most of what doesn’t get eaten by me, LM or my guests is either fed to the worms or one of the four-legged furries.

Apparently, each of us throw away an average of £420 worth of food each year. Imagine chucking four hundred pound coins in a bin bag, tying it up and then throwing it on the landfill to slowly rot away. You just wouldn't do it, would you? Together we're chucking away 10 billion pounds here in the UK alone! 6.7 tonnes of food, all going to the landfill! If that isn’t sickening in a world where people are still starving, then what is? Where are our consciences when we’re allowing this to happen?

What really riles me is that most of those who are complaining about the rising cost of food fill their shopping trollies with frozen microwave meals, ready made sauces and lord knows what other rubbish. Food that’s full of salt, sugar and hydrogenated fat. They’re happy to buy a couple of take-aways every week and then say fruit and veg is too expensive! Or that it costs too much to cook from scratch!

Exactly where they get that idea from is anybody’s guess. I’ve recently been keeping a running tally of the cost of each meal I make and most have cost far less than a shop-bought ready-made version. The few that have cost more have been far superior, with a greater variety of healthy ingredients. And even the food that isn’t particularly healthy, like meat pie, tastes a whole lot better than the cheap versions from Asda and the likes.

Cooking from scratch is also far more satisfying. I love experimenting with flavours and trying new veggies, spices, meats, herbs and whatever else I can lay my hands on. And having put real work into preparing a meal as opposed to warming it up makes it far more rewarding to eat; I feel far more grateful for my food that way. And time doesn’t have to be a factor - there are lots of meals that can be put together and cooked in under half an hour and with everybody having a freezer these days, batch cooking makes things even easier for those who are pressed for time and slow cookers are great for preparing a meal that's ready when you get home, although I'd imagine getting everything ready in the morning can be a bit of a bind.

I can only guess that most of those who are moaning just can’t be bothered to cook properly for themselves. “I don’t like cooking” really isn’t a good enough excuse either when children are going without a decent, balanced meal.

Vesta have a lot to answer for. It was their frozen curries that started this whole "fast meals" thing.

Sharon J

~~+~~

Marinades for Meat

Image: JustABigGeek

Although I’ve tried to incorporate more vegetarian meals into our diets, the truth is that my family are all hardened carnivores - we simply love meat. Pork, beef, ostrich, reindeer, venison… you name it and I’ll probably eat it. The same applies to poultry.

For years I knew nothing of marinades. My mother certainly never used them and they weren’t popular in Norway during the years I lived there. That has, however, changed.

Since discovering the secrets of a good marinade our meals have tasted much better. Even LM, who’s incredibly fussy about her food, will often tell me how delicious a piece of meat tasted even though it may have started it’s shelf life as a plain old pork chop. Marinades are, as far as I’m concerned, the cook’s best friend.

Ok, so they add a bit to the cost of a meal but what you get back in terms of flavour, tenderness and sheer eating pleasure is by far worth those extra pennies. A marinade can turn a good meal into a great one.

If you’ve never used a marinade before, I suggest you make your own rather than use one of the ready prepared bottled varieties. Not only is it cheaper, but the more you learn about marinading, the more you’ll be able to mess around with flavours yourself, bringing individuality to every meat or poultry dish you prepare.

A good marinade should contain some kind of acid as this breaks down the muscle tissue making the meat more tender, with the most commonly used acidic ingredients being citrus juices, vinegars and wine. Although the acid will flavour the meat, it should also contain some kind of added flavouring such as herbs, spices, garlic, onions and the likes. Lastly, but very importantly, it should contain some form of oil as this is what infuses the meat with the flavours. Olive oil is most often used. Some insist that it should be extra virgin although I’ve never found it necessary.

To help get you started, here are a few of my favourite marinades:


Simple All-Meat Marinade

For each portion of meat use:

½ small onion, finely chopped
½ tbsp Mixed Herbs
25 ml olive oil
1 ½ tbsp white wine vinegar (or distilled malt vinegar if that‘s all you have)


Sweet & Spicy Pork Marinade

For each portion use:

1 ½ tbsp honey
1 ½ tbsp lemon juice
1 ½ tbsp soy sauce
25 ml olive oil
1 ½ tsp paprika
1 ½ tsp cumin
1 ½ tsp cinnamon


Norwegian Beef Marinade

For each portion use:

25 ml olive oil
1 tbsp soy sauce
1 tbsp lime juice
½ tsp brown sugar
1 clove of garlic (or 1 inch garlic paste)
½ cm fresh ginger, finely chopped or grated
½ a small red chilli, finely chopped


Quick Chicken Marinade

For each portion use:

1 tbsp honey
1 tbsp lemon juice
1 tbsp soy sauce
2 tbsps olive oil

and finally, especially for Catz...

Garlic & Coriander Marinade for Pork

For each portion use:

2 ½ tbsp olive oil
1 tbsp lemon juice
1 tsp garlic paste
½ tbsp fresh, chopped coriander


Mix marinade ingredients in a lidded bowl, plastic container (Tupperware style) or zip-lock type bag and bung the meat in, making sure it’s all nicely covered. Use your fingers and rub it in well. Put it in the fridge and then leave it for 2 hours at least for pork and chicken, and 4 hours for beef. An extra couple of hours will improve the flavours and the larger the cut of meat, the longer it should be left. In fact, because marinades were first used as a way of preserving meat, you can actually leave it for up to a couple of days. I do think the meat tends to go a bit too mushy if left for too long though so 8-10 hours is usually my maximum.

If you’re able, turn the meat now and then to ensure even coverage. Of course, there’s no point dashing home from working during your lunch break just for this but if you're close to the fridge anyway, it's worth doing.

Fish and vegetables can also benefit from a good marinade but as this is about meat, I won’t elaborate here. A Google search should bring up a good few results though.

I’m so fond of marinades that I can’t actually remember the last time I prepared a piece of meat without one. It must have been a beef fillet steak - that’s the only meat I find perfect ‘as is’ but not one we have very often.

Sharon J

~~+~~

What’s More Important To You?

Image: Foto-Eye

A while back I put up a poll asking readers what was more important to them. The results were as follows:

Shopping Locally - 28%
Using Car Less - 34%
Cooking From Scratch - 35%
Green Cleaning - 23%
Growing Own Produce - 35%
Reusing & Recycling - 44%
Other - 1%

Of the 67 of you that answered, 44% of you thought reusing and recycling were the most important. I can’t tell you how many people that was as everybody could make multiple choices but I don’t suppose anybody’s surprised by that result. Reusing and recycling are easy things we can all do in our daily lives to help improve the chances of this planet sustaining life as we know it, if not forever (nothing’s forever) but at least for a while yet. A while, in universal terms, being a good few generations. I’m kind of hoping that my descendents will be able to celebrate the turn of another millennium, but maybe that’s too much to ask for. Still, reusing and recycling stuff instead of just tossing it on the landfill does and will make a difference but there’s still a long way to go. I still need to sort out my bin cupboard so that I can recycle more than I do at the moment and it’s really important that ONLY recyclable stuff goes in the recycling bins. If it’s contaminated, it can quite easily end up on a mountainous landfill in India. Just take a look at this post by Indian Earth for more on this. It’s really quite shocking.

Cooking from scratch was right up there alongside recycling so it’s clear that more people want to know exactly what’s going into their food these days. Or is it just that the blog attracts those who like good food and know how to prepare it? Perhaps a mix of both. I still see plenty of people filling their supermarkets trolleys with rubbish but a few of my friends who have never taken the time to learn to cook before have actually starting making an effort these days so the message is obviously spreading. I still use the odd packet sauce and have some tins and things in the cupboard for days when I simply can’t make a meal (when my energy is rock bottom) but in general our food is made from scratch and not only is it healthier that way, it’s cheaper too.

Related to cooking is growing your own produce, another one that was right at the top with 35%. I can’t say that comes as any surprise - allotments have flown out of the door around these parts and even a friend who I would never have thought would bother with anything even remotely related to growing vegetables asked me whether it’s possible to grow them in pots as he’d been thinking about giving it a go. I have to admit that, apart from herbs, I haven’t grown anything edible for years, but that’s going to change. I’m getting stronger all the time so all I need now is somebody to make a least part of my garden maintainable and I’ll be out there with my gardening gloves and watering can next year.

It’s good to see that using the car less is considered important with 34% of you. Y’know, I think I’ve even noticed that there aren’t quite as many cars on the roads around town these days. Whether that’s because of people’s ethical choices or because of the price of fuel at the moment I really don’t know but whatever it is, it’s a good thing. Now we just need to get through to those driving their whopping great 4x4s for no apparent reason.

I’d have thought, with so many cooking from scratch and growing their own, that more than 28% would have found shopping locally important, but obviously not. Perhaps some of you just don’t have any local shops that are easily accessible or that the choice just isn’t good enough to make the trek worthwhile. I know I have trouble finding everything I need in local shops and often have to weigh up the environmental cost of using the car to get to the farm shops against nipping to the supermarket but I do prefer to support local producers and retailers whenever I can. Even at the supermarket I look for UK produce and the closer to home the better. Asda are at least good at labelling their fruit and veg with not only the country of origin but, if it’s UK produced, the area. I also try to stick with seasonal produce because even though I can get most things all year round now, I don’t want to support the forced production of food in greenhouses that use huge amounts of energy.

I’m not perfect though, and yesterday I bought strawberries. Yes, strawberries in October! Only because LM is really fussy and won’t eat any other fruit than strawberries, raspberries and blueberries though and I really do want to get as much fruit and veg into her as I can.

What really surprised me was that so few found green cleaning important. Only 23%. In several posts I’ve written about the damage that chemicals do to the water, the creatures that live in it, the environment as a whole, not to mention what it does to us but still it’s right down at the bottom of the list. I really don’t understand that because green cleaning isn’t difficult, in fact it’s easier than using the plethora of cleaning agents that can be found under the sink in most homes. Just a few products will do most jobs around the house without polluting the planet. If you're interested in reading what I've already written, you can look here and here and here. Maybe I should write more about this.

Sharon J

~~+~~

Freezing Casseroles

Image: El Floz

No, I don’t mean casseroles that are shivering in their pots, what I’m offering here is a group of tips related to keeping casseroles in the freezer. But you knew that really, didn’t you?

I generally make at least a double portion of any casseroles that I make, although there are exceptions, which I’ll come back to a second. It makes sense to use the cooker just the once - who wants to waste energy, whether it’s gas, electric or your own? Far easier to just whip some out of the freezer, heat it through and dig in.

Most casseroles can be frozen and kept for up to 2 months (remember to date it - it’s easy to forget when you put it in there) and generally don’t take up too much room in the freezer. Rather that than a stack of pre-packed frozen meals from Tesco, anyway. There are a few things to know about freezing casseroles though, so here goes:

Pasta doesn’t freeze well. If your casserole contains spaghetti, macaroni, noodles or the likes, it won’t be anywhere near as good when re-heated because pasta tends to go sloppy after freezing. Some people don’t mind this but it reminds me too much of hospital food. Of course, there’s nothing to stop you freezing the meat, fish or veg mixture before the pasta goes in.

Potatoes don’t freeze well. I make quite a few vegetable stews and casseroles plus a few meat based casseroles that contain potatoes. I soon learned that freezing them isn’t such a good idea, though. Potatoes change their consistency when frozen and the results aren’t always pleasing. Rather than waste any leftovers I just remove the potatoes (they either go in the dog or are chilled and used in a second meal) and freeze the rest. If I need them, I can always boil up a few spuds next time - that’s still easy and more energy efficient than making the whole thing over again.

The taste can change. Some seasonings change their taste when frozen, becoming either weaker or stronger so be aware that your casserole may not taste exactly the same. You can always add more seasoning if need be and if it’s too strong, a little milk added to it usually helps tame the flavours somewhat.

No freezer container to spare? No worries. I was always running out of tubs and things to freeze leftovers in but soon realised that I’d have to find some other way of doing it. Enter aluminium foil. I line a plastic Tupperware type tub/box with foil, stick the casserole in, freeze it, remove it and then take the foil and casserole out of the tub again. I wrap the foil around it then stick it in a freezer bag (which get reused a couple of times, being as no food comes into contact with them). Another good thing about using this method is that you don’t waste freezer space with half filled tubs.

Try freezing small amounts first. If you’re using a new recipe, rather than make a huge batch, just double up in case it doesn’t freeze as well as you’d thought. If all goes well, go mad next time.

NEVER refreeze food once it’s been thawed. I know some people do this but it really isn’t a good idea. Every time food it brought back to room temperature, the bacteria it contains continue to grow. Freezing doesn’t kill them, it just stunts their growth. If you do make a big batch, freeze in individual portions to avoid thawing more than you need.

I know quite a few of my regular readers will already know these things but I’m sure there are people out there who don’t and we all have to learn sometime, somewhere.

Sharon J

~~+~~

Who Tried What First?

Image: randomtruth

Have you ever thought about how we come to have such a wide choice of food available? We take it for granted that carrots, lettuce, eggs, sheep’s livers, blackberries, oranges and everything else is edible, yet somebody must have been the first to try them.

Who first decided they’d try eating a blackberry? Didn’t they know that others had gotten sick through eating berries? Blackberries could have been as poisonous as raw elderberries for all they knew. And that’s another point. After seeing somebody throwing up after eating elderberries direct from the tree, what made them try cooking them and eating them instead? Did they just fall from the tree into a hot pan of water and somebody accidentally ate one?

Then there’s carrots, turnips and stuff. Why would anybody pull up a plant and decide to cook the roots? Did they just bite into anything ‘back in the day’? And potatoes. Why cook knobbly things growing amongst the roots of a plant?

When did the first person decide to pulverise a bit of bark and sprinkle it over their apple pie? Or grate a rock hard nut over their rice pudding?

We mustn’t forget the humble mushroom, either. We all know how nasty some of those can be yet somebody must’ve curled up in agony, gotten high (maybe he or she didn’t mind too much?) or dropped down dead before the safe ones were found? What possessed them to keep trying? “Oh, the bloke next door just popped his clogs after eating those mushrooms over there but never mind, I’ll try some of these instead”. I think I’d have given them the no-no myself.

The ones that gets me most though are eggs. Milk I can understand - it comes out of our udders so why not try the similar looking stuff that comes from other mammals - but eggs? Who decided to take the hard thing that comes out of a bird’s bum and boil it? That surely must’ve been because one accidentally fell into hot water? I reckon I’d have still been a bit dubious, but I suppose whoever it was must’ve been starving. A fried egg probably came about by being accidentally cracked open on a hot rock or something.

And what about pastry and pasta? Who first made them and why? The same goes for bread and cakes.

Food’s all around us and for us here in the West, in abundance. But we do take it pretty much for granted, don’t we? Imagine if we were the ones having to try all this stuff for the first time.

Sharon J

~~+~~

Pass Me A Stick and The Salt Pot, Please

Image: ex.libris

These past couple of months I’ve re-discovered celery.

Mum never really used it in salads or stews because she always found it too stringy but Grandad loved it so every Christmas she’d get it in special for our evening ‘light bites’ (sarnies, celery, pickled onions, jellied eels and mince pies). Grandad would douse a stick of celery in salt and then, alongside his cheese & pickle sandwich, he’d take a bite. I can still hear the sound of that satisfying crunch! It was the crunch that eventually got me to try a stick myself. Anything that sounded that good surely had to taste good too? Well, that was the philosophy of a 7 year old, anyway.

And it did. I used to look forward to Christmas for a plethora of reasons but celery was definitely one of them. I think part of it was also the sharing of something special with Grandad, the man who I respected more in my life than anybody I’ve ever met either before or since. He was such an amazing influence in so many ways.

Anyway, because I’m always trying to get more fruit and veg into my daughter, I’m forever buying stuff that she either hasn’t tried for a long time (she accepts that our taste does change) or has just never had at all. Celery was one of those vegetables that I’d kind of dropped by the wayside when I left home and had never properly re-discovered. It was time to remedy that.

Nowadays there’s always at least a couple of sticks in the fridge because it’s become one of our staple salad veggies and now, as the colder weather starts to set in, it’ll be used in lots of casseroles and stews. We’ve already tried it in a few (including spaghetti Bolognese) and are happy with both the taste and the texture.

Celery’s great for those who have to watch their weight because it has very few calories but lots of fibre. In fact, it’s said that celery actual leaves us with negative calories because celery is quite difficult to digest so the body uses more energy to burn the fibre than it actually contains. The jury's still out as to whether or not there's any truth in that though, but it could explain how Grandad managed to stay slim and muscular when he ate huge amounts of protein and calorie rich foods but also ate a whole lot of celery!

Those with high blood pressure will also benefit by incorporating celery into their diet as, thanks to the Pthalides, it helps the muscles of the arteries relax, thus allowing blood vessels to dilate. It’s also high in vitamin C so will help prevent colds - a good reason for bunging some in those stews and casseroles - and contains a few essential minerals. It also offers a decent dose of vitamin K, necessary for blood clotting (although not so good for those who have 'sticky blood' - that's blood that's actually prone to clotting).

Good celery tastes slightly bitter with a spicy after taste and although I wouldn’t suggest dousing it in salt the way Grandad did, a few grains can help bring out the flavour. It's worth using sea salt rather than table salt though; it's less of a poison. Stuffing the cavity with cream cheese is really nice, too.

Locally grown celery should be available all year round some of which may be organic, although the latter may come from further afield than the 30 mile radius that’s usually used to measure whether food is or isn’t local, but you should definitely find British grown, organic celery at least. Personally, I'd go for local before organic but that’s just a matter of choice. Of course, if I can get celery that's both local and organic, all the better (or, at least, I think it is - I'm still on the fence regarding the long-term environmental impact of organic food).

Along with onions and peppers, celery is one of the staple ingredients of Creole and Cajun cooking, which pretty much matches my own. I love using onions, could eat raw red peppers with every meal (but I don’t), and… well, you already know about the celery.

What else could be so enjoyable that's long and hard with dangly bits below it and a big, bulky head? Answers on a postcard, please....

Sharon J

~~+~~

Saving on Restaurant Visits

Image: ElectroSpray

Since turning my back on over-spending, I’ve cut the number of visits I’ve made to restaurants dramatically. In fact, since February, when I started this blog, I don’t think I’ve eaten out more than four times, and two of those were paid for by somebody else. My birthday meal was one I wouldn’t really like to give up and as I had to split it over two evenings this year, I ended up have two meals instead of the usual one, but that’s ok - it’s important to me to take my loved ones out for a meal once a year at least. Then there was lunch in the pub with Richard as a treat, a meal in Wales rather than just grabbing a take-away, lunch at another pub with a friend who just sprung it on me as her treat and finally dinner with Richard way back in early Spring. Considering I’d usually eat out at least once a month, that isn’t too bad. And I only paid for 3 ½ of those meals.

During those few meals I’ve realised that there are ways of cutting back still further without having to give up eating out entirely. Here’s how I’ve managed to keep the bill lower.

• I don’t have a drink with my meal. I ask for a glass or jug of tap water instead. Four out of those five times I’ve been given it with ice and lemon - only once was I served a glass of rather tepid water ‘au naturelle’.
  
  
• I skip dessert. I really don’t need anything after my meal. It’s enough to have eaten a good meal without having to prepare it or wash up after and to have enjoyed it with good company.
  
  
• I look for 2-for-1 offers. Pubs often have a certain number of menu items that can be ordered on a 2-for-1 basis and, in my experience, they’ve been no worse than the meals that aren’t on the offer. The offer will usually be displayed outside in order to bring the punters in so finding them isn’t difficult.

Other ideas that I’ve thought of and shall no doubt be putting into practise are:

• Go to ‘all-you-can-eat’ style grills and buffets. My daughter recently went to one and said she’d never eaten so much food for the money (and believe me, she can shovel it away!). Years ago, our local pizza restaurant used to have a buffet style lunch menu that was extremely good value so they’re definitely worth looking out for.
  
  
• Look for new ‘opening offers’. Newly established independent restaurants often have special offers in order to introduce themselves to the locals. Next time a restaurant opens in town, I shall be enquiring about their menu and prices.
  
  
• Look for special offers in the local rag. I recently saw an ad for “20% off any meal with this coupon” in our local newspaper. I didn’t need it at the time but I shall definitely look out for them before planning a restaurant visit.

I know some say that if you’re serious about saving money then you shouldn’t be eating out at all, but I do think we all deserve a little luxury now and then, no matter what our situation. It’s just a matter of balance. Go overboard and you’ll regret it - deny yourself everything and saving can easily become too much of a chore.

Saving for a better future is good but I don’t think we should ever forget that it’s today we’re alive.

Sharon J

~~+~~

F is for Family Meals - Spaghetti Bolognese

~~~

I’ve been asked by Kelly of Almost Frugal to post one of my favourite recipes here as part of her "F is for..." series so here goes.


Just about everybody I know loves spag bol so when the family gather for dinner, I always find this is a good bet to serve. From the very young to those who are getting on a bit, they’ll all eat it.

Now as some of you already know, I don’t like tomatoes so in order to not have to put myself through the ordeal of picking out big bits, I had to devise a Bolognese sauce that didn’t actually have any tomatoes in it but still tasted the way it ought to. This is what I came up with and as I’ve yet to have any complaints, I’m guessing it really is as tasty as I think it is.

Sharon’s Tomato-less Bolognese Sauce

Serves 6

750 g minced beef
A couple of tbsps olive oil
2 large onions, chopped or sliced
1 ½ small or 1 large garlic bulb, crushed and chopped
1/3 red pepper, sliced or diced
1/3 green pepper, sliced or diced
10-12 closed cup mushrooms, sliced
2 carrots, grated
1 stick celery (optional)
8 dl beef stock
6 tbsps tomato puree
1 ½ dl red wine
1 heaped tbsp dry oregano (or 3 tbsps fresh)
½ tbsp dry basil (or 1 ½ tbsps fresh)
2 tbsps Worcestershire sauce

1. Gently fry the onions and garlic in a little olive oil over medium heat until the onions are clear then add the mince and carry on frying until it’s brown and crumbly.
   
   
2. Add the beef stock, tomato puree and red wine, stir it all up then add the peppers, mushrooms, grated carrot, oregano, basil and Worcestershire sauce.
   
   
3. Bring to a boil then simmer for about 15-20 minutes, stirring now and then, until the sauce had reduced and thickened.

I usually make a big batch and freeze some for a quick meal at other times. Thaw it overnight in the fridge (or, if you forget to take it out, use the microwave defrost setting or submerge the container of frozen sauce in hot water for a while) and then heat through until its piping hot. You may need to add a little extra liquid, but on the other hand, you may not - it depends how liquid the sauce was at the outset.

Sharon J

~~+~~

When It Comes To Organic Food, I’m In A Bit Of A Quandary

Image: Kaptein Kobold

I’ve been thinking about organic food versus non-organic for a while now and although I’m still convinced that organic food has to be better for our health, I'm not so sure about the environmental side of things because, while there seemed to be no doubt that spraying the countryside with pesticides is damaging animal habitats and upsetting the balance of things, the fact that it’s a less efficient means of farming than the conventional non-organic way is worrying me. We have a growing population in this world that needs feeding so surely we need to be looking at ways that will increase food yields rather than reducing them?

Because organic farming is less productive, organic food naturally costs more. The farmer still has to make his living, after all. Now that increase in price is all very well and good for the middle-classes with a reasonable disposable income and those of us who are naturally frugally minded but what about those who are at the poorer end of the scale and who aren’t frugal in the same way? Those who don’t understand how to cut costs elsewhere in order to be able to afford the best possible quality of food? And not everybody can grow their own, either. Some live in flats without so much as a balcony, others may simply be physically incapable of growing much other than few herbs and salad leaves. These people still need to eat a good, balanced diet that’s affordable. Not to mention the starving millions who’d be ecstatic to have a diet that comes anywhere close to the one we generally enjoy.

Here in the UK, our children are suffering from obesity. The government have warned parents about the dangers of the fats and sugars that kids are being fed with (microwave meals being a HUGE culprit), but if the price of fresh fruit and vegetables continues to rise and production continues to decrease, the obesity situation isn’t going to get any better. I personally know families who honestly believe they can’t afford to give their children 5-a-day already, let alone buy organic pasta, rice, bread, milk, meat, fish and use organic herbs and spices, and although I could easily re-budget for them, making it possible to at least ensure 5-a-day of organic fruit and veg, being on a low income myself I know it isn’t possible to buy everything in its organic version and still have money to save for other essentials and a rainy day fund. Choices have to be made, and if the organic lobby get their way, those choices will surely become increasingly unavailable?

Of course, one answer is to stop all production of animal food products. No more beef, pork, lamb or poultry. No more eggs or milk. We all know that isn’t going to happen, though. Even though I’ve cut back on the amount of red meat we eat - especially beef as cattle are a big environmental problem - the hardened carnivores amongst us (of which I have to hold up my hand and admit that I am one) are never going to just sit back and quietly accept that.

While we’re on the subject of meat, this is the one area where I do believe organic really is best. While I’m still on the fence regarding the environmental consequences of organic crop farming - the pesticides that leech into the environment versus the growing need for food - when it comes to livestock, only the best possible methods of raising them is, in my opinion, acceptable. That means no stuffing them full of anti-biotics or keeping them in conditions that restrict movement and their ability to act naturally. Unlike fruit, vegetables, corn and the likes, animals have feelings and should never be raised or slaughtered under inhumane conditions just so that we can stuff our faces. We carnivores will just have to put up with a little less meat and fewer eggs, it’s as simple as that. We CAN get our protein elsewhere and if I can accept that I can’t have an egg for breakfast every day and I have to make my meat go further by adding more veg and cereal to stews, casseroles, meatballs and what have you, then so can others. Making do with less isn’t such a hardship and it beats having to give it up entirely.

Anyway, what do you think? Apart from the health benefits of eating organic food, should we keep focusing on organic food production for the sake of the environment or not?

Sharon J

~~+~~

Red Cabbage

Image: SwansonRut

I have to admit that I’m generally not a lover of cabbage, however, there is one exception and that’s red cabbage.

Red cabbage differs from all other types in that rather than being cooked quickly so that it doesn’t go limp and smelly and lose their flavour (remember those old school dinners?), the red variety can be cooked slowly and with it’s lovely sweet flavour makes a perfect accompaniment to all sorts of meats but is especially nice served alongside poultry and pork.

One of the really good things about red cabbage is that they last ages in the cupboard - longer than their white cousins - so although they’re a relatively large vegetable, especially for those who are living alone or as a couple, they’ll still get used up before they go off. Mine usually last for about 2 weeks in the cupboard although they do keep longer in the fridge but I’ve found the taste isn’t quite as good then.

Red cabbage has the highest vitamin C content of all cabbages and also contains more iron, potassium and calcium than any other type. It’s also low in calories - about 30 calories per 100g portion - and it contains plenty of fibre too. How can you go wrong?

Apart from shredded raw in salads, it’s probably best know when used in sauerkraut, or pickled red cabbage, but there are plenty of other ways of preparing it. It can be used in coleslaw, boiled plain, sautéed, braised or used in casseroles. In fact, when it comes to casseroles, it‘s the only cabbage worth using. And because, when prepared, they don't look like your typical cabbage, fussy children who say they don't like cabbage will often eat them anyway.

Thanks to their long growing season, British red cabbages are available throughout most of the year and are always a popular choice at Christmas (beat those disgusting Brussel sprouts, any day!) or as part of a winter side salad. Served as a warm side vegetable, it brings colour to the plate, something I always feel makes a meal look more appetizing.

If you’ve tried the white, pointy or savoy types and not liked them, don’t let that put you off. Red cabbages are different and unless you try one, you just won’t know whether you like it.


Quick Recipe: Red Cabbage & Apple

Half a large red cabbage, finely sliced
1 large onion, sliced
1 large apple, finely chopped
1 teaspoon ground cinnamon
1 tablespoon brown sugar
2 tablespoon red wine vinegar (or malt vinegar if that’s all you have)
1 clove garlic, crushed and chopped
1 tablespoon vegetable or olive oil
A small handful of currants (optional)
Enough water to just about cover ingredients
Salt & pepper

1. Heat the oil in a frying pan and add the onion. Sweat for about 5 minutes while stirring.

2. Add the remaining ingredients, bring to the boil and simmer for about 45 minutes under a lid, stirring occasionally, or until most of the water has evaporated.

Can be served hot or cold and tastes delicious. It can also be made beforehand and chilled or frozen, which is always handy, then reheated by adding a little water to the pan and simmering for about 15 minutes.

Sharon J

~~+~~

Kohlrabi - That Weird, Alien Looking Vegetable

Image: Laurence Farmer's Market

When I first saw a basket of kohlrabi on display at the grocer’s shop, I had absolutely no idea what it was. Hmm… I thought… could that be something worth trying? Always up for trying something different, I bought one and set about finding out what I could do with it.

Since then I’ve had a number of guests ask me what that strange looking vegetable is, the reason being that for many years, it was ‘out of fashion’ and used mostly to feed livestock. Thankfully, people are nowadays starting to rediscover just how versatile this vegetable is.

Kohlrabi is a cultivar of cabbage (in fact, kohl rabi means cabbage turnip in German) and, according to the lovely man at our local farm shop, will grow almost anywhere, making it ideal for anybody wanting to grow veg in their garden. If I can find a big enough container, I may well try some myself next year.

Kohlrabi can be quite big, about the size of a large turnip with several stems sticking out making it look a bit sputnik-ish. If you can find smaller ones, always go for those as they’re far more tender and sweet. They’re quite thick skinned though so peeling them can be a bit of a nightmare but I generally just chop off and peel a bit at a time, as I need it. Luckily, they keep for about a week in a paper bag in a dark cupboard or even longer, up to a fortnight, if kept in the fridge. They also freeze well - just chop them into chunks, blanch and freeze.

Taste and texture wise, they’re kind of a cross between a carrot and broccoli stems. The flesh is very pale and excellent to use grated in salads or boiled as a side vegetable or in stews and casseroles, the latter being exceptionally good because kohlrabi have a way of drawing other flavours to them. Because it has a mild flavour, kids are generally happy to eat it too. If you’re boiling kohlrabi, chop it into chunks or slices and boil in salted water for about 20-30 minutes depending on the size of the pieces - they’re ready when they’re almost translucent. About 150g per person is a good sized portion for one of your five a day.

The most popularly available type around here are purple although white ones can sometimes be found too. I've heard that white ones can be more easily found than purple in other parts of the country though so I guess it depends on what the local farmers choose to grow. Taste wise, I haven’t noticed any difference though. Both also have the same nutritional qualities. They’re high in vitamin C and also contain magnesium and phosphorous, both of which help our bodies absorb calcium, and they have a decent amount of folic acid and potassium just waiting to be utilised too.

Fresh kohlrabi are available from late summer through to early spring so make a good winter vegetable as well as being useful in salads on warmer late summer days (assuming we ever get any of those, of course).

If you’ve never tried them I’d definitely give it a go. A kohlrabi won’t break the bank and you may just find that you love it :)

Quick Recipe: Kohlrabi Gratin

Serves 4 - 6

Half a large onion, thinly sliced
3 tablespoons butter
About 900 g of kohlrabi
200 ml milk
salt and freshly ground pepper
chopped fresh parsley to garnish


1. Sweat the onion in half the butter until it’s soft and clear.

2. Peel the kohlrabi (if it’s big, peel it thickly so that the woody outer layer’s removed). Slice thinly and layer half with the onions and seasoning in a lightly buttered shallow ovenproof dish then add another layer of kohlrabi.

3. Pour in the milk and dot with the remaining butter.

4. Bake in the oven at 200c (gas mark 6) for about 1 ½ hours until tender.

5. Remove and garnish with parsley.

If you’re in a hurry, you can parboil the kohlrabi first then bake the gratin for 30-45 minutes.

Also, if you fancy something a little more luxurious, substitute half of the milk for single cream.

Sharon J

~~+~~

Finding Out What Makes Me Sick - My Food Diary

Image: Elaine Vignaeult

A comment left by Catz on Frugal Trenches' blog sparked off my own decision to keep a daily food diary. Like Catz, I also have a health problem that can be made more difficult to cope with if I eat anything that my body doesn’t agree with, and although my problems are very different to hers, I’m sure there are plenty of people out there who would benefit from keeping a diary.

The strange thing is, the idea was suggested to me by the nursing staff on the unit when this first happened to me, but I was never organised enough to follow it up. Some may scoff at the idea of keeping lists of things but for me, lists are part of making my life much more simple. I used to have them years ago, but gave up when my lifestyle changed. I’m just glad it’s gradually changing back again now. I don’t just want simplicity, I need simplicity.

It’s early days yet, obviously. I’ve only been keeping my food diary for a very short while but already I’ve seen that there’s a pattern forming. Nothing that I can say for certain is affecting me yet, but it’ll interesting to see how things develop.

Of course, unlike most, I don’t really need to track whether I’m getting enough proteins, dairy, fruit & veg etc each day, because my body can’t make use of the nutrients anyway; it’s how my stomach reacts to the different food stuffs that’s important to me so I’m actually keeping a track of those things anyway because it could be that I react if I get too much of one type of protein rich food or something. I really don’t know. I’ll see how it pans out anyway.

Hopefully, once I’ve been doing this for a while I’ll be in a better position to plan my menus without having a night spent on the loo or an afternoon with my head in a bucket.

Sharon J

~~+~~