April 2012 Grocery Challenge

valerie57

It has been ages since I posted on here but I have been keeping up to date with how everyone is getting on. Things got a bit out of control here following a weekend of entertaining and Easter. I have kept a track but need a kick up the b**t. I have now done a freezer and stocks inventory and cooked everything that was sitting about. Lots of soup, grated cheese and curry paste in the freezer. I need to use that and STOP SPENDING. I have everything needed for this week so step at at time. What I have learned is that my spend on groceries is about OK. It is all the other stuff that gets included that breaks the bank. I think I need to set up a separate entertaining and alcohol budget. I have been trying A**i veg. I tried it before without success but so many of you report postive experiences I thought I would try again. I got broccoli (39p for 350 g), spring onions (49p) and mini bananas (99p). The brocc and spring onions were fresh, crisp, crunchy. A really good buy. Some of the bananas are a bit soft but they are OK. I will keep trying as the super 6 do seem a fantastic deal. Thanks for all the motivation.

ModestyB

http://www.allaboutyou.com/community/forums/thread/1636606?cmpid=aaygennsl

I thought this might interest some of you. Good luck if you do it.

bodmin789

NickJW wrote: »

Thanks for that! I guess it's no different than jazzing up chopped tomatoes for a pasta sauce. I'll remember this in future because whilst I do like the whole cooking from scratch, sometimes I find, when getting home at 8/9 o'clock after work, speed and convenience is of the essence. I also have a stock of frozen chillis at all times and always have garlic. Having back up jars like this is essential to avoid the temptation to just get fish and chips!

Ah, didn't realise you could freeze chillis, thrown loads away over the years!!:( How do you freeze them, do they have to be cooked first??

Thanks

abitofhelp

bodmin789 wrote: »

Ah, didn't realise you could freeze chillis, thrown loads away over the years!!:( How do you freeze them, do they have to be cooked first??

Thanks

i freeze them raw and whole, i whizz them up with any other veg when making curry or chilli etc. also you can chuck them in whole to give a bit of extra heat to a dish whilst it is cooking.

elsiepac

NickJW wrote: »

Thanks for that! I guess it's no different than jazzing up chopped tomatoes for a pasta sauce. I'll remember this in future because whilst I do like the whole cooking from scratch, sometimes I find, when getting home at 8/9 o'clock after work, speed and convenience is of the essence. I also have a stock of frozen chillis at all times and always have garlic. Having back up jars like this is essential to avoid the temptation to just get fish and chips!

I don't ever buy Thai cooking sauce as I find them way too bland!

I buy a pot of Thai PASTE from the Chinese supermarket (about a quid or so depending on which one you get), Mr T also do their own brand and there are branded ones too but they're expensive.

Then you cook your veg/meat as normal, mix through the sauce and add a tin or half a tin of coconut milk. Job done!!

Extra lime leaves/lemongrass/chillies/garlic are optional if you can be bothered! (Again, a box of frozen lime leaves in my Chinese supermarket are a pound and last forever!)

I just find the pastes make a much tastier and more authentic sauce, HTH

LC

PS - thank you for all the lovely welcome backs everyone!! :A

tessie_bear

hi...no shopping today as have no cash or freezer space so walked into town with dh to buy him some shoes....did look in heron freezer centre and was quite impressed with some of their prices but didnt get anything...came back and made x2 curries...one for tea and one for thursday...i have taken to doubling up a lot lately and making 2 dishes...not sure it saves me much cash as i have to reheat second one but it saves me a lot of time if the kids are doing something in the evening and we need a quick tea

going to make some pancakes for pudding to use up some batter i used to make yorkshires yesterday...hope everyone is enjoying the sun its lovely and bright but still cold

tata tess

ps why is it the post above mine never has a thanks icon...doesnt matter who it is then i feel rude to thank as i cant do that one any ideas ??

jumblejack

I picked up 2 big bags of Bramley apples last night for 20p a bag (signature already updated:)) so I have made Bramley apple pies which are now baked as above (one for us, one for Dad) and a HUGE pork n apple picnic pie (made with 2 packs of finest sausage meat that needs to be used up and I also grated 2 large Bramley apples into the mixture with a bit of extra pepper n mixed herbs.

That one is now in the oven (half for us, half for Dad). Don't know what it will taste like as I am experimenting after seeing Florenceems yum sausage pie!! The tiny bit of leftover pastry has been made into a mini jam 'pasty' for my youngest!

jumblejack

Here it is.

My version of a pork n apple picnic pie:



Not sure of the taste yet as not tested. Will serve up for tea as I am ashamed to say that we have had a whopping slice of apple pie n custard as we couldn't wait any longer :0

abitofhelp

jumblejack your three pies look glorious, well done. i notice you bake your pies in ceramic bakewear, could i ask are they nice and crispy underneath, i dont like soggy, but it is a bit of a faff for me to root around for the tins,i keep the dishes out and tins in the cupboard. i would love to know what the sausage and apple mix tastes like please. hope your parents are doing well. best wishes.

NickJW

elsiepac wrote: »

I don't ever buy Thai cooking sauce as I find them way too bland!

I buy a pot of Thai PASTE from the Chinese supermarket (about a quid or so depending on which one you get), Mr T also do their own brand and there are branded ones too but they're expensive.

Then you cook your veg/meat as normal, mix through the sauce and add a tin or half a tin of coconut milk. Job done!!

Extra lime leaves/lemongrass/chillies/garlic are optional if you can be bothered! (Again, a box of frozen lime leaves in my Chinese supermarket are a pound and last forever!)

I just find the pastes make a much tastier and more authentic sauce, HTH

LC

PS - thank you for all the lovely welcome backs everyone!! :A

Welcome back elsiepac! I did also get the pastes in the past, but don't make Thai food often enough. It often used to get thrown out because fur took over it!:rotfl: I'll get some again though and just try and incorporate a few extra different dishes (rather than just curry)

NSD for me today. Had bagels and egg mayo for lunch.