Find out how I feed my family on a shoestring budget.

Tuesday, 13 September 2011

Hearty Harvest

Photos still on my camera I'm afraid, which is a shame, because N and I made a cracking crumble. N loves blackerries, so off we went blackberrying on Friday (trying to teach a one year old about picking blackberries above the dog pee line challenged mny reasoning powers). I had some cooking pears S bought home from a garden he works in (with the blessing of the owner I should add), so we added these to the blackberries, had great fun mixing them and making a very rough crumble mix. It tasted great and I was dead chuffed to have cooked with my toddler. Anyway, there are photos and I will post when I download them.

The bounty that is provided by the early Autumn is probably one of the reasons my shopping bill was only just over £28 this week. I've got potatoes, onions, beetroot, (a few) carrots, leeks and strawberries (I know I can hardly believe it) from the allotment. S has a friendly client with a surplus of runner beans and the most beautiful pears I've ever eaten and another client with apples and peppers. Added to that we've got tomatoes, watercress and salad leaves in the garden and blackberries galore from the hedgerows. It's a very good time of year for reduced shopping bills.

Our dinners this week have been and will be:

Saturday - Butternut squash risotto (I bought the butternut squash)
Sunday - Leek and potato soup (our own leeks and potatoes) followed by blackberry and apple Eve's pudding
Monday - Vegetarian stroganoff (a firm family favourite and very quick to make)
Tuesday - Curry with rice and naan bread (using curry from the freezer)
Wednesday - Lasagne (from the freezer) and garlic bread
Thursday - Pizza (I bought the bases this time as I am working away from the home all week, but we'll add the toppings)
Friday - Stew and dumplings (made with the remaining butternut sqaush and swede)

The soup and risotto has taken care of our lunches for the early part of the week and I am looking forward to my cream cheese, tomato and watercress sandwiches tomorrow.

The recipe of the week is the blackberry and apple Eve's pudding.

1 cup of blackberries
2 medium cooking apples
2 eggs
4 oz butter/marg
4 oz sugar
4 oz self-raising flour

1. Preheat the oven to gas mark 5
2. Wash the blackberries.
3. Peel, core and roughly chop or slice the apples.
4. Mix the fruit together in an oven proof dish.
5. Cream the sugar and butter until pale and fluffy.
6. Beat the eggs into the butter and sugar mix.
7. Fold in the flour.
8. Pour the sponge mix over the top of the fruit and bake for about 40 minutes or until risen and done.
9. Serve warm on it's own, eith cream or ice cream or (like us) with custard.

No comments:

Post a Comment