Sneaky ways to save the pennies

OrkneyStar

Don't know if its been said before but am currently making a stock with the veg peelings and heads. Will reduce down and freeze for future use. Have included leek ends, carrot peelings/tops, onion bits, softish cabbage with some water.

annelouise_2

Potato skins were also suggested on another thread.

Peel slightly thicker than normal,spray with oil,cook in hot oven till crisp and serve with ketchup,alioli,hummus,sourcream the list is endless.

annelouise

annelouise_2

Cheapy pasta sauce / passata

Have popped at tin of tomatoes,teaspon sugar,blob tomato puree,dash mix herbs,dash pepper,1 clove garlic finely sliced,1/2 grated onion,cube of frozen red wine all into a small pan.

Simmered for 15mins then blitzed till smooth (kids dont like the bits)

All ready to top some dried ravioli and enough to have over tagliatelli topped with cheese.

Very MSE.

annelouise

Uniscots97

Don't forget milk of magnesia is better than those sticky strips for getting rid of blackheads (yes disgusting subjects I know). Dab it onto clean dry skin and leave to dry (about 10 minutes) then rinse off. Used weekly this can make a real difference.

orchid-96

unixgirluk wrote: »

Don't forget milk of magnesia is better than those sticky strips for getting rid of blackheads (yes disgusting subjects I know). Dab it onto clean dry skin and leave to dry (about 10 minutes) then rinse off. Used weekly this can make a real difference.

Can you still get milk of magnesia :eek: takes me back to my childhood, but I can't remember why my parents used to give this to me!! but I hated it.

Cheese_is_great

You can save money and calories by using extra sharp cheddar cheese when a recipe calls for cheddar. Because the cheese's flavor is strong, you don't need as much of it! It's win win! ;-)

Anybody have any other ideas for cutting down on the cost of food?

sammyjig

orchid-96 wrote: »

Can you still get milk of magnesia :eek: takes me back to my childhood, but I can't remember why my parents used to give this to me!! but I hated it.

I remember it too. think it was for if you felt sick wasn't it?

Magentasue

Whizz up stale crusts with cheese to make topping for gratins, lasagnes etc.

If it's mostly bread, use a thin layer. Plenty of cheese, a thicker layer will still crisp.

cafelady

miggy wrote: »

Needless to say (and I wonder if other rabbit keepers find the same thing?), the bunnies don't actually eat all the food they are meant to have. They always leave the oats and grass pellets. I don't worry about this as they get fresh grass, but I am quite annoyed with the pet food manufacturers for bulking the food up with stuff that clearly doesn't appeal to my animals. (It gets recycled as food for wild birds though, lol).

Our guinea pigs were leaving all the pellets in their food. I asked the man who runs our local pet shop and he advised feeding them less as they are fussy eaters. We cut their food down and now they eat it all. Don't know if this would work for rabbits also?

I am pretty new on here and think it's great also! Have picked up some brilliant tips.

Biggles

Cheese_is_great wrote: »

You can save money and calories by using extra sharp cheddar cheese when a recipe calls for cheddar. Because the cheese's flavor is strong, you don't need as much of it! It's win win!

But usually a strong mature cheddar costs quite a bit more than a mild cheddar, so it probably evens out.