General Chat

Have just tried to recycle my old pieces of soap. Put it in microwave for three minutes, with some cooking oil - perhaps I should have used olive oil as per the programme. When I took it out, it was a sort of pale brown, and smelled dreadful. I squashed it around a bit, and then decided I couldn't live with the smell, so it has gone in the waste bin.

A fresh bar of soap is now on my wash basin!

i have had to be very thrifty in the last few months since OH was laid off from work. we found out all we were entitled to get for jobseekers was 52quid each a week this dosnt go very far, especially as he was diagnosed with diabetes type 2. so i am always on the look out for healthy cheap ingredients as i make as much of my own things as i can. but my store cupboard has been sorely depleted any recipes would be of imense help. thanking you all in advance

Aldi have something that is identical to Splenda at 99p for a big jar.

I always put shampoo in one of those soap dispensers.It stops me using a bucketful everytime I wash my hair. I only seem to use a couple of bottles of Vosene a year now.

You will know me if you see me,I am the one with the filthy matted hair!

Hope to see lots of comments re. tonight's Super Scrimpers!- Such a great topic & full of ideas..

BUT - I hereby wish to state that my Bread Pudding (As I mentioned last week) - Bears no resemblance to the offering shown tonight!! - What, No spices (cinnamon etc) at all? Not to mention a splodge of black treacle! Not even a sprinkling of sugar on top, that I could see!

Also re. left over bread . I can recommend making a savoury Bread & Butter Pudding. Just omit the suger, use salt, pepper & herbs. Instead of dried fruit, Use chopped streaky bacon, onion & grated cheese. - You get the idea. Goes wonderfully with tinned tomatoes . x

Well I'm using the first pound of mince, and it's currently bubbling away ontop of the stove.

1. Bolegnese
2. Chilli

Hubby doesn't like Bolegnese but likes chilli?? And who said kids are more fussy :-D

I will use the leftovers for tomorrows lunch - the kids are off school

My bread pudding doesn't get soakeds in milk,just water,and I certainly don't spend money on pecan nuts to go on the top.

Last week I made sausages from leftovers.Tonight they came out of the freezer to go in a casserole with some leftover beer.

One day I will feed them something that doesn't involve leftovers.I bet they will leave it!

Anyone tried making meals using 3-cornered leek?
I've got masses invading my garden and I've just found out via Google that it's edible, as suspected.
There are recipes out there, but wondered if you 'savers' had had any success.

Gwyn

Hi Sharron - Yes, I noticed that too. I thought water soaking was the norm!
& definitely no pecan nuts, I agree.
Omelettes on the menu a lot, at the moment. I've been looking after neighbours' chickens, so have lots of free-range jobs! It's amazing what odds & ends will go into an omelette I've found. x

One of my favourite meals and I am not even Scottish

Ingredients for the Rumbledethumps
* 650–700g/1lb 7oz – 1lb 9oz of potatoes - peeled and chopped
* 450–500g /1lb – 1lb 2oz turnip (swede) - peeled and chopped
* 200g/7oz of kale or Savoy cabbage with the stalks stripped of - washed and shredded
* 75g /2¾ oz of butter
* 50g /1¾ oz of mature farmhouse Cheddar - grated

Method:
1. Boil the potatoes and turnip in boiling salted water then drain thoroughly
2. Gently cook the kale or cabbage by sautéing in the butter over a medium heat for four to five minutes, stirring, until wilted but still vivid green
3. Tip the kale and all the butter into the potato pan and mash everything together, season to taste with plenty of salt and freshly milled black pepper 4. 4. Tip into an ovenproof dish. Sprinkle over the cheese and bake uncovered in a preheated oven (180C/350F/Gas4) for about 30 minutes or until golden brown and piping hot
5. Serve with Skirlie


Ingredients for the Skirlie
* 50g/2 oz dripping or butter and olive oil (dripping is best)
* 1 medium onion, peeled finely chopped
* Approximately 100 g/3½ oz of medium or coarse oatmeal
* Chopped parsley, optional
Method:
1. Heat the fat in a pan until melted (if using butter and oil use about 25g/1 oz butter and 2 tablespoons of oil)
2. Add the onion and cook slowly until softened and golden brown - at least 10 minutes. Then stir in the oatmeal, stirring all the time until the fat is absorbed. You might be able to add a little more oatmeal
3. Stirring often, cook over a medium heat until it is toasted and crumbly -about for about eight to 10 minutes - then season to taste with salt and pepper (and parsley if using)
4. Serve piping hot

We are eligible for housing benefit and I am kicking myself for not claiming it earlier.

Having coped this long without I think I will stash it away with the heating allowance in the account called 'Why We Keep Him'. It will come in handy when we need something.

3 cornered leek/garlic. Use the leaves and flowers in salads. Use the bulbs as garlic substitute

What is three cornered leek?

I stand in awe of the master. Rita can turn a coat inside out.That is truly awesome.

The programme I originally asked about is not very impressive,some of the people on this thread are..

A friend who gets fed by us for doing things (exploited!) says my cooking saves him money in two ways, both the purchase of food and that of laxatives! Lots of fibre because fibre is cheap.

Gwyn in Kent asked about recipes for 3 cornered leek further down the thread

It grows wild and smells as you can guess like onions or garlic

Quinsgran, Thanks for that, have you used 3 cornered leek? I wondered how strong it is.
It is competing with the bluebells here as to which can overtake most of the garden.
3 cornered leek grows in any crack in the paving or where you can't reach behind the shed, so I think it's winning!
Perhaps I should just try using it, trial and error.

Gwyn

Rita,
I am with you there!!
I don't think growing up during the war years really leaves you.
I have done most of the things you mention,except turning a coat inside out!!
I made teddy bears out of old velvet curtains during the 60's,and a golliwog...oops...out of some old black material.Made new under pillowcases out of old sheets.Still darn socks etc,although I don't suppose I really need to now,but it's this waste thing that stays with you.

I agree - I am a little disappointed with the programme - I would much rather have the whole programme about tips rather than the money aspect.

The freezing the candles definately works (we have an experiment with our neighbours last night) when we were sharing a meal outside.

Also, went to the supermarket today for the veg for the tea today was there early ended up picking up some real bargains - cauliflower 39p, carrots 39p, huge bag of green beans 39p, sprouts 5p. Making pigs in blankets walls sausages 55p and streaky bacon 75p. When I say that I'm feeding 5 and still have leftovers I am not exagerating.

Also got punnet of strawberries 59p, 2 bags of clemintines 40p, bananas 29p... I think I need to getto the shops early every Sunday....

I have also been baking today - 20 cheese scones, 10 cherry scones, biscuits and banana cake :-D

Date and walnut rock cakes today.That was dates left over from Christmas.

Sorry Gwyn in kent I havnt tried using the leeks personally . Im in New Zealand and to be honest I havnt seen them for ages.

I need to take a walk when its the right time of the year and then I will try them. One recipe I googled was for Wild Garlic Pesto

When I read the price that Joanne has mentioned I am just a little envious.
When we first ,over to Spain we were amazed at the low price of food.
That was 7 years ago, now the cost is considerably more.
Thank goodness I enjoy cooking so with my own thread plus thisone we are in fact living quite well.

My mother made my wedding dress, and embroidered the train, she also made the six bridesmaid dresses. She did the same for my sister who married only a few months after me. She also made our cakes and prepared all the food for the receptions.
She taught us how to knit, sew, repair clothes, embroider, many other things which have helped us along the way. My sister and I also passed these things onto our children and what a delight to see our grandchildren being taught the same.

Sorry, I pressed the wrong button, so did not write everything I wanted to say, especially how much I enjoy reading tour threads. I hope that you pop into Culinary delights from time to time

08.39 hrs Spain