Lots more Sneaky Ways to save the pennies

MrsCD

https://the1940sexperiment.com/2024/05/30/back-to-rationing-week-1-full-meal-plan/
Carolyn has collected lots of wartime leaflets which are available to download. Well worth a look!

weenancyinAmerica

Thank you for the referral to the wartime leaflets.

Nelliegrace

I am another fan of Nella Last. She served a starter, main course and pudding, presented in an attractive way, to give the impression that there was plenty to eat. She saved some leftovers for the next day, to get a head start. 
She baked her own bread and cakes, both more frugal and healthier than modern supermarket UPF. 

We have followed the WW2 ration quantities for meat, butter and cheese, dividing the packs into portions and freezing them. We have our 50g dark chocolate ration each on Sunday to last the week. Like Nella, we have our four hens in the garden. They are our most productive crop, as we have been getting 2 dozen eggs a week. I shall start freezing some, lightly beaten, in individual, square plastic pots, to see us through winter, when the hens lay fewer eggs.

Primrose

N the days before dishwashers we're in common use one can only ponder at the amount of extra hand washing ll these dishes caused and I wonder whether just one main course would have reduced the workload but her bakery skills helped to give the impression of "plenty".  Swings and roundabouts I guess although there,s no doubt good adaptable culinary skills are an essential asset in difficult times.

PipneyJane

Good morning All

We’re heading off on a week’s holiday this afternoon, so I thought I’d quickly share what I’ve been doing.  As you know, a basic tenant of living frugally is “Don’t waste”.  Over the last few days, I’ve been using up or freezing anything in the fridge that might go off while we’re away.  By this morning, all that was left was two carrots and 4 sweet peppers.  

The peppers have been diced, tossed in oil and salt and are currently roasting at 200c for 40 minutes.  Once done, I’ll deposit them in a freezer container, allow to cool and then freeze for later.

The carrots have been turned into a Carrot & Cashew Nut Roast, with the aid of my food processor.  Cut the carrots into chunks and combine in the food processor with an onion (cut in quarters), 200g cashew nuts, 1 egg, a teaspoon of soy sauce and 6 tablespoons of breadcrumbs.  Process until smooth(ish), then pack the mixture into a lined loaf tin.  (At this point, I’ve stuck it in the freezer.). Bake at 200c for 55 minutes.  (If frozen first, then allow to defrost before baking.)

- Pip

kimwp

PipneyJane said:

Good morning All

We’re heading off on a week’s holiday this afternoon, so I thought I’d quickly share what I’ve been doing.  As you know, a basic tenant of living frugally is “Don’t waste”.  Over the last few days, I’ve been using up or freezing anything in the fridge that might go off while we’re away.  By this morning, all that was left was two carrots and 4 sweet peppers.  

The peppers have been diced, tossed in oil and salt and are currently roasting at 200c for 40 minutes.  Once done, I’ll deposit them in a freezer container, allow to cool and then freeze for later.

The carrots have been turned into a Carrot & Cashew Nut Roast, with the aid of my food processor.  Cut the carrots into chunks and combine in the food processor with an onion (cut in quarters), 200g cashew nuts, 1 egg, a teaspoon of soy sauce and 6 tablespoons of breadcrumbs.  Process until smooth(ish), then pack the mixture into a lined loaf tin.  (At this point, I’ve stuck it in the freezer.). Bake at 200c for 55 minutes.  (If frozen first, then allow to defrost before baking.)

- Pip

Sounds yum! I'd have chopped them up and eaten as travel snacks.

2childmum2

Delurking to say the carrot and cashew loaf sounds yummy. Do you use a 1lb or a 2lb tin?

sammy_kaye18

@PipneyJane

You are a woman after my own heart. 
We leave for a holiday on Friday morning so I will be looking in the fridge and seeing what needs using before we go away. I know I have some peppers and courgettes in there. 

We are only heading up to north wales for 5 days but there will be 5 of us (DH, me, DS20, DD14 and Niece 16 as well as 3 dogs) so even now I am thinking about what I can make or take with me and have been meal planning to make things a bit easier - we are in an airbnb so I will have cooking facilities and a cool box for things to take with us to save some money. 
I have meal planned but I think I might cut the peppers and an onion up, freeze them and take with us so we have them ready to make fajitas with.
I also have some carrots to chop and freeze as well which may also come with us to use for a roast dinner on the weekend. 
I'm also taking tinned tomatoes, herbs/spices and pre measured mixes for pizza dough and crumble topping. 
I have some pastry in the fridge too - both puff and shortcrust which I will turn into some snack bits for us to eat on the way or snack on when we are away. If not used then I will freeze it

Debsnewbudget

I make a large dish of lasagne or butter chicken or shepherds pie and freeze it.
it then acts as an ice block in the cool bag while travelling and provides an easy first night meal on arrival.

Gem-gem

My DH and I always take a fruit cake so that we can have our own afternoon tea and cake back in our hotel room after a day out. We normally have breakfast as part of our hotel, if it is not included then we head to a cafe / spoons or have a porridge pot and fruit and then have an evening meal out. I also pack a small box of assorted nuts and seeds for each of us. This means we don't have to buy lunch. 

I also pack our travel mugs - utilise free drink at Waitrose, with a W card. 

When we went on the IOW ferry I asked for hot water and a cup of tea. I then poured my own hot choc sachet into the cup. I had to pay £1 for the h/w but it was cheaper than buying a hot choc. On the way back I ordered two hot waters (which we were only charged a £1 for both) and I made my own hot choc and DH made his own tea - tea and milk came from the hotel room.