PigginSkint's DFW Diary

PigginSkint

Hi All

Having a housework day today - need to catch up! The pristine condition of my stepsister's house yesterday shamed me somewhat.

Also, I mentioned in an earlier post that I planned to do an exercise using a timesheet to focus our minds on how we spend our time. I couldn't find what I wanted - something that covered 24 hours separated into individual hours - so I have designed my own. I have printed off 3 copies - one each for myself, OH and DS - so that we can all do it. Should be interesting!

PigginSkint

Today's post continued....(I'm paranoid about the laptop suddenly cutting out again and losing everything!!)

Given the rising price of fuel and my desire to save money wherever possible, on Saturday I bought a slow cooker. I did a search via Quidco for one a couple of weeks ago and noticed that Argos had one for £13.30, with a removable crock. On Saturday the new catalogue was out and I noticed the same one for £19.97. When I checked availability on the keypad thingy they have, the price was showing as £13.30 so I decided to go for it. When I got to the paypoint it still came up as £13.30 (I was afraid they might charge the full price). I then asked whether I had any nectar points I could use and it turned out I had £2.50 worth, so I used them, which meant that it only cost me £10.80. Bargain! Especially if it actually saves me money.

I am currently using it for the first time to make a chilli which should be ready when OH gets back from his rehearsal later tonight.

peb

Great news re OH interview another lot of fingers to cross!

I have to admit that having been given a slowcooker I have not yet really got to grips with it. Another thing, like seeing what is in the freezer, that i Must Get Round To.

Weather now horrible here - hope it gets back for your camping!

PigginSkint

peb wrote: »

Great news re OH interview another lot of fingers to cross!

I have to admit that having been given a slowcooker I have not yet really got to grips with it. Another thing, like seeing what is in the freezer, that i Must Get Round To.

Weather now horrible here - hope it gets back for your camping!

I am trying to use my gas oven as little as possible so I can see the slowcooker getting plenty of use. OH is often out on an evening either at rehearsals or doing Betterware, so it makes sense to have one - once the foold is cooked I can turn it to the Keep Warm setting so he can just serve it up for himself when he gets in.

Weather not great here either - I have been doing loads of washing today so have had to use my tumble drier. Not very MSE!

Soon I will be able to look at the 5 day forecast to see whether the weather (:D ) is likely to be kind to us for our camping trip. Oh I hope so!!!!

dawnybabes

I love my slow cooker although I now use the slow cooker setting on my oven. I always made huge stews, soups, chillis etc in mine and froze the leftovers for another day. I also liked rice pudding in it.

PigginSkint

dawnybabes wrote: »

I love my slow cooker although I now use the slow cooker setting on my oven. I always made huge stews, soups, chillis etc in mine and froze the leftovers for another day. I also liked rice pudding in it.

OH and DS are currently eating the first output - chilli con carne from a recipe that was in the booklet that came with it. OH definitely approves, it is a wee bit spicy for DS but he is still eating it! It quite thin - it hasn't thickened very well - but I suppose that it is a case of trial and error with these things.

I've got spice almond risotto done in my wok with some home made peanut sauce - one of my favourite dinners. Yum!

hypno06

ooh, can you post up the almond risotto and peanut sauce recipe? Sounds yum!!!

PigginSkint

hypno06 wrote: »

ooh, can you post up the almond risotto and peanut sauce recipe? Sounds yum!!!

Will fish it out in a minute - I will see if I can google it but if not I'll type it up so please bear with me! Luckily I do type quite fast!

PigginSkint

Had a great day today - SM took DS and me to Drayton Manor Park. In true MSE style we saved quite a lot of money by buying the tickets online - £5 each on the adult (age 12+) ticket price. I couldn't print the tickets off at home like I wanted to but the the help line staff were very helpful - I just had to take my email confirmation to the call centre when we got there and they just printed the tickets off for me.

Off to find that recipe now...

PigginSkint

I tried googling the recipes but couldn't find a close match, so I have typed them up...

Both of these recipes are from my very favourite recipe book ‘Vegetarian Kitchen’ by Sarah Brown (1984, BBC):

Spiced Almond Risotto
Serves 4

3 tablespoons oil
1onion, peeled and chopped
I clove garlic, crushed
6oz (175g) long-grain brown rice, washed and drained (I usually just use white basmati rice)
3 sticks celery (I usually use leeks instead)
1 teaspoon cinnamon
1 teaspoon fresh root ginger, grated (I usually just use ground)
1 pint (570ml) boiling water
2oz (50g) sultanas
4oz (110g) mushrooms, wiped and sliced
1 red pepper, de-seeded and cut into strips
4oz (110g) blanched almonds
salt and freshly ground black pepper
(My own variation – add approx ¼ teaspoon cayenne pepper)

Garnish:
Wedges of lemon with the edges dipped in paprika (I have never done this, but it sounds yummy doesn’t it?)

Heat the oil in a pan, then add the chopped onion, garlic and drained rice. Fry for 5 minutes turning the mixture over well. Slice the celery diagonally and add it to the pan with the spices and fry for 2-3 minutes. Pour over the boiling water and then add the sultanas, mushrooms, red pepper and almonds – either left whole or roughly chopped. Bring to the boil, cover and simmer for 40 minutes or until the rice is cooked. All the water should by then have been absorbed, but check the risotto constantly during the last 10 minutes of cooking. Season well and serve hot.

Gado-Gado Sauce
Makes 1½ pints (900ml) sauce

2 tablespoons oil
1 large onion, peeled and finely chopped
1 clove garlic, crushed
1 bay leaf
1-2 teaspoons root ginger, finely grated (I usually just use ground)
½ teaspoon salt
6-8 tablespoons peanut butter
1 tablespoon honey
juice of 1 lemon
1 tablespoon white wine vinegar or cider vinegar
1-1½ pints (570-900ml) water
¼ teaspoon cayenne pepper
salt and freshly ground black pepper
1 teaspoon soy sauce

Heat the oil in a medium-sized saucepan and gently fry the chopped onion, garlic, bay leaf and ginger, sprinkling in ½ teaspoon salt while frying to bring out the juices and make the onion more succulent. When the onions become translucent add all the remaining ingredients and mix them together very thoroughly. At first the sauce will look fairly thin but as the water heats up the peanut butter will gradually thicken and the sauce will become creamier and thicker as it cooks. Bring to the boil, then simmer on a very low heat for 20 minutes, stirring occasionally. Check the seasoning before serving.