Frugal Tip when buying Salmon

FRUGAL TIP: Buy a whole fresh Salmon from the fish counter and ask the fish monger to fillet it for you. Make sure its fresh. The salmon I bought made 16 individual fillets. I packed them into 4 packs of 4 fillets and into sandwich bags and popped them into the freezer the same day I bought them.
Each salmon meal cost 3.20 GBP coming up to 80p per fillet. Not bad for Salmon if you ask me. 🙂 Salmon is an exceptional source of protein with the omega 3 fats DHA and EPA.

Keep your eyes and ears open for Salmon Specials. Over Christmas, whole salmon was half price at Tesco and I believe Tesco will run that same special over Easter. 🙂 So stock up then.

Flower Food

To enjoy the beautiful flowers you have just received make your own flower food to make them last longer

Ingredients:

2 liters clean water
1 desertspoon sugar ( this is the food)
1 tsp vinegar ( lowers pH or acidifies the water)
1 tsp bleach ( kills bacteria & mold)

When receiving a bunch of flowers always make a cut on a slant, as it exposes more stem surface area. Also, remove leaves that will be under water in the arrangement.
When water becomes murky replace with fresh solution.
Some cut flowers come with a little sachet of plant food.
This is a nice recipe to have just in case they do not.

Lunchboxes made easy

A Handy Tip:

When dishing up supper, I always dish up an extra portion in a small tupperware.
We end up having about 1 Tablespoon less supper each, but that’s OK. We hardly miss it.
My life is made easier and my husband’s lunch box is sorted for the next day. I don’t have to hassle about what to put on his sandwiches. You see Terry, my husband, does not enjoy taking sandwiches to work, as bread makes him feel sleepy and that’s not want he needs to be when he is at work. LOL

Delicious Pesto

This delicious home made pesto is so yummy, you’ll struggle to keep it in the fridge.

Ingredients:

56g Fresh Basil leaves
100ml-200ml Olive Oil
50g grated Parmesan
1 tsp Herbamare or sea salt
pinch of pepper ( optional)
2 cloves Garlic
12 pan fried pine nuts (optional)

Wash fresh Basil. Trim off stalks off and place wet leaves
into a small pot & blanch for 1 min.
This allows the basil to retain its bright green color.
Wait 5 min to cool down.
Add all other ingredients and blend until smooth.

Transfer into well washed glass jar top with a little Olive Oil & Voila ! Pesto !
Store in fridge until needed.

Tip : Personally I make my pesto without pine nuts & it tastes great! However I have heard that pine nuts improve the flavor, so if you have you spare fresh pine nuts in your pantry, dry fry or roast a handful & add to the other ingredients just before blending.

Herbamare

Herbamare is seasoning I simply cannot do without.
Using salt makes the food just taste salty.
Herbamare give the dishes a bouquet of flavors which transforms every meal into something extraordinary.
You can use Herbamare on salads, vegetables in meat, chicken dishes, on fish, eggs, and even popcorn will taste extraordinary!
“Herbamare is a combination of 12 fresh, organically grown herbs and vegetables. The fresh ingredients are combined with natural sea salt and allowed to steep for up to 12 months. The moisture is then removed by a special vaccum process at low temperature, allowing all the goodness of the ingredients to be absorbed by the salt crystals.

Ingredients : Sea salt, celery leaves,leek, cress, onion,chives leek,
cress,onion,chives, parsley,lovage, garlic basil, marjoram,
rosemary, thyme
& kelp.”

I use Herbamare in almost all my recipes and looking at the ingredients above you can see the reason why.

Tip: The only time I use sea salt is when cooking rice, potatoes, oats porridge, millet, pasta.
Available at Health Stores and some supermarkets.

Spicy Pickled Carrots and Peppers

This is rather hot and spicy but delicious served as a side!

Ingredients:

8 Large carrots peeled & cut into large strips
2 red peppers seeded & sliced into strips
2 onions peeled and sliced
6 clove garlic peeled & chopped
2 tsp chili flakes ( or more if you like things hot)
1 Tbsp sugar
12 peppercorns
1 tsp salt
1 tsp Herbamare
1 1/2 cups water
1 1/2 apple cider vinegar

Place vinegar, water, sugar, salt, Herbamare and peppercorns into a pot and bring to the boil. Cut carrots into large strips. Heat a little oil and fry for a few minutes add the sliced onion, sliced garlic then add finally red peppers. Pour hot vinegar over the carrots and let it simmer for about 5min. Add the chili flakes and simmer for a further 5 minutes. Turn off the heat and let it cool. Transfer into clean glass jars making sure that it in layers.

Store jars of pickled carrots in fridge and enjoy as a side dish with meat or a salad. If you can part with one of the jars, give one to your neighbor to enjoy.

I

2 Meals in one – Tomato Soup & Stuffed Tomatoes

Tasty Tomato Soup

Ingredients:
8 large Tomatoes washed
4 Potatoes peeled & diced
2 onions chopped
1 clove garlic chopped
1 chicken stock cube
1-2 tsp herbal Salt
125ml Cream ( optional)
Basil Optional

Using sharp knife cut tops off tomatoes & scoop out flesh with a teaspoon.
Set aside the hollowed tomatoes in a Tupperware for a little later.

Tomato Soup
Fry chopped onions in butter until golden. Add garlic, tomato flesh, herbal salt and fry for a few minutes. Add chopped potatoes then cover with 2 liters boiling water and 1 cube chicken stock.
Simmer for 30-45min until potatoes are soft. Add cream & blend until smooth.
Serve garnished with cream or grated cheese. ENJOY!


TOMATOES Stuffed with MINCE

500g Lean Beef Mince
1 slice of Bread ( Optional) To stretch the mince
1 egg beaten with 125ml milk
1 tsp Marmite ( Yeast extract)
1 grated Onion
1 grated clove Garlic
Herbal Salt

Soak bread in milk & egg mixture. Mash with fork and add Mince, Marmite, grated onion, garlic & Herbal Salt. Mix together well. Make balls large enough to fit into the hollowed tomato cases.
There should be a little mince left to make & fry tiny meatballs that can kept for lunchboxes.
Put Stuffed tomatoes into a greased pyrex dish, and put a blob of butter and herbal salt on the little tomato lids. Bake in oven for about an hour at 180 C

In the meantime prepare 1 mug of wholegrain basmati rice as directed on the packet. A handful of lentils can be added at this time which is really tasty. Cook any vegetables of your choice. I prepared a combination of carrot & swede cooked in a little salted water and a few steamed brussels sprouts.

To make the delicious gravy you will need to transfer the cooked Stuffed Tomatoes onto a plate & put in the oven to keep warm. Dissolve 1 tbsp Cornstarch with 125 ml water to a smooth runny paste add to pan juices in the pyrex dish and heat through on stove until it thickens. Use a fork to mix & add more water to the desired consistency. Taste to ensure its perfectly seasoned.
Tip: Make sure you scrape the brown bits off the side of the pan this is the secret to making the gravy extra delicious!

This post is part of Pennywise Platter Thursday at the Nourishing Gourmet.