Applesauce

I have found two things to be true with regard to shop-bought apple sauce

1) The good, natural, stuff is expensive
2) The cheap, preservative-laden stuff tastes of sugar and had the
texture of mush

I wanted to make my own but I did not have a recipe to hand. So I did what anyone would do - ask a former Army corporal, aged 75 years, what he put into his own version.

'Lemon and spices' he said. 'And boil it properly without too much water'. So I took Rodger's advice when I came to preparing an apple sauce made with a bag full of Julia's lovely Bramleys. I love it when friends give you freebies! This is such a good way to save money and eat healthily! These apples were still not quite ripe although were windfalls, so had that extra crispness and tang.

Ingredients
200g of Bramley apples, peeled, cored and chopped
1 cup of water
1/2 cup brown sugar tablespoons of brown sugar, to taste (add more if you like sweet sauce)
3 tablespoons of lemon juice
1 tablespoon of malt vinegar
1 teaspoon of mixed spices (cinnamon, mace, ginger, crushed cloves)
1/4 teaspoon of salt

How to
Clean the apple chunks. We do not like mushy food so left the chunks quite large, but you can dice or slice more thinly

Boil these in a pan with the water, vinegar, lemon juice, sugar and salt until it reduces. It should look similar to chunky babyfood.

Immediately put the pan on a low heat, and stir in the spices for 1 minute.
Taste it. It should be quite tangy and not too salty or bitter. If you need to, add 1-2 tablespoons more of sugar and stir for a couple of minutes. 

We do not like sugary tasting sauces in our house but I appreciate that everyone's tastebuds are different.

When it suits your palate, remove from heat and let it cool.
Wait until it cools before putting into clean jars.

The finished product - in interesting jars!

I keep old jam jars for this purpose, as it saves money buying new ones. However I do relabel them with the date of manufacture on it. This helps me to work out how long it will keep in the fridge, which is approximately 3-4 weeks, and stops hungry visitors from mistaking it for jam (recipe to come soon).

So far we have used this with 'posh' bangers and mash (recipe for 'posh' mash can be found here) and as an accompaniment to my hubby's ham and cheese sandwiches for work, which he said were 'really nice'. 

This is a compliment indeed; his usual response to 'how do I look' or 'what do you think' is 'fine'. will try it on Pork Roast for a Sunday lunch soon.

Thank you, Julia, for the apples and thank you, Rodger, for preventing me from drowning my apples in too much water!

Things go wrong... before they go right

In the halcyon days of summer '15, namely the couple of summery days that actually graced the UK this August, I decided to make some healthy salady accompaniments to dinner.

Having had at work a mango salad one day to go with (if you can believe this), a roast squash samosa and way too much rice, I thought I would replicate the salad with some light, poached salmon and vegetables for dinner at home.

I knew I had a mango in the fridge getting a little sorry for itself, I had plenty of spring onions and a brown onion leftover and I had some tomatoes and peppers that I needed to use up. Never throw anything away!

So all I had to buy was a cucumber.

I dutifully washed and diced all the vegetables and started to compose the salad.

Alas it was not to be. The mango was far too soft and it made the whole salad look as if it had been left out all day in the sunshine to melt.

This was the result - still colourful but pretty sorry for itself.

All by myseeelllllf, 

With just 20 mins until the hubby was due home I wanted to perfect it, but how? Sure it tasted okay, but it looked weird and it had a floppy texture.

And then I remembered that a friend of mine in Canada had made a salsa salad with peaches in it. Peaches - I had none of these.

However, I did have a couple of nectarines in the fridge.

So I put the offending salad into a little tub for me to take to work for lunch the next day, and began again with the leftovers - or leftovers of the leftovers that I had been using initially, and swapping the nectarines for the Mango.

The result: much more solid, much firmer.

Ingredients
One FIRM Mango (or 2 Nectarines)
1 brown or red onion, diced
1/2 cucumber, chopped finely
1 yellow pepper, diced
2 tomatoes, diced
Lemon juice (freshly squeezed or from a bottle)
One small chopped red chili pepper
1/2 teaspoon of dried parsley

How to: 
Wash everything carefully
Chop it all up, mix it up, chill and serve
Time: about 10 minutes to prepare

It really is a great way to combine a range of fruit and veg leftovers, perhaps bits that might be too small to use as side-dishes in their own right, so it cuts down on food waste.

As it is a slightly more 'exotic' kind of salad, it looks very swish when presented on the table along with whatever else you are serving, as well as being a healthy alternative to many accompaniments.

The Nectarines Saved the Day. Pic: SimoneySunday

It goes very well with fish, chilli, couscous or fishcakes and is very simple to make.

Bad Boy Mac 'n' Cheese

Yes, yes, yes, yes, yes, yes, oh my days, yes. Photo: Simoney Sunday

This is a classic, comfort food dish and most people have their own way of making macaroni cheese. 

But I like mine extra, extra cheesy, with minimum effort, stuffed with zing and flavour.

Obviously the fewer ingredients you have to buy, the better. But I like to use leftovers - either shreds of roast chicken from the Sunday dinner - or, in this case, two hot dog frankfurters that had failed to make it into a soft white roll and smothered in mustard and ketchup at a barbecue a few days before. They were so lonely, sitting there in my fridge... until Bad Boy came along.

Ingredients (Serves four)

1/2 pack macaroni; 250g of a 500g bag. I used Tesco's own label but a basics or budget one works just as well.

1/3 (roughly 150g) of a 450g block of mature cheddar. Again we used Tesco's own label.

3 tablespoons of flour

1 cup of milk

Small knob of butter

Spinach

1 brown onion

1 clove of garlic

Frankfurters

In fact, everything here was Tesco's own label apart from the Frankfurters. Why pay through the nose for brand name food when you're cooking on a budget?

To taste:

I grow my own mini chillies and chives on my kitchen windowsill, then dry and store the chillies for later. For this, I used just one.

Paprika

Salt and Pepper

Parsley

Feeling Extra?

Lightly shaved parmesan and breadcrumbs for a topping. (TESCO!)

How To

Put the macaroni in a saucepan and cover with water. Set it to boil and stir frequently to prevent it sticking.

Dice the onion, crush the clove of garlic, finely cut up the chilli and put these to brown a little in a frying pan with a little cooking oil. Remove from heat and set aside.

Chop up the frankfurters and set these aside.

Grate the cheese and set aside in a bowl.

In a separate saucepan, drop in the butter, then the flour and stir into a smooth paste. Quickly add the milk and stir vigorously and continuously on a low heat to remove all lumps and bumps.

When it looks like it is starting to thicken, scoop a handful of grated cheese, the salt, pepper, parsley and paprika and stir together.

Once it has thickened into a yellow cheese sauce, take it off the heat and make sure it is not sticking to the pan.

When the macaroni has softened, drain immediately, and mix it into a casserole dish together with the onions, garlic, chilli, frankfurter and spinach.

Add the cheese sauce and make sure it is stirred in well.

Toss the remaining cheese all over the top of the mixture and put into a pre-heated oven at 160 degrees Celcius (gas mark 3) for about 8 minutes.

If you want to be extra, add a little grated parmesan to some breadcrumbs, then toss this over the cheese on top of the food before it goes in the oven.

Yep, it is delicious x

Magic Soup

You know the old adage: feed a cold,starve a fever? This is a truth that most people do not understand. They think that it means feed someone if they have a cold, and starve them if they have a fever. They think wrong, based on an ignorance of English proverbs and medicine. It means 'if you have a cold, eat well to prevent a fever from taking hold'. Effectively, you starve off the fever from taking over from someone with a cold.

I do believe that natural cures are the best: fresh fruit and vegetables, hot lemon and honey, ginger, garlic and so forth. For any cold a powerful blend of herbs in a hot chicken broth is part of the solution. This is my own recipe for a herby soup that will help effect an 8-hour turnaround in the event of a cold.

It is also a lot cheaper than buying a host of ever-expensive medicines at high-street stores, and is a great way of using up leftovers. Healthy and on a budget!

Therefore I call it Magic Soup.

You will need:
5-6 small chicken breast strips
3-4 cloves of garlic
1 small onion
1 cup of peas
1 cup of sweetcorn
1-2 tablespoons of honey
1 small chilli pepper
2 chicken stock cubes
1 teaspoon of mint
1 teaspoon of rosemary
1 teaspoon of saffron (optional)
Pinch salt
Pinch celery salt
Ground black pepper
Dash of paprika

Take a large saucepan and put in a little oil, the herbs, finely chopped garlic and a finely diced onion. Heat this up with the honey, stirring continually.

Add the diced chicken, the peas, the stock cubes and the sweetcorn. Stir until the chicken is part-cooked and covered with the seasoning.

Cover with 1.5 pints to 2 pints of water and leave to boil for 20 minutes.

Add salt, celery salt, pepper and paprika to taste.

It should look like a clearish, sparkling broth and have a good kick to the back of the throat with every spoonful.

Serve generously, it is a powerful, good, tasty soup with a chilli, garlicky hit that will get to work immediately.

It cured man-flu, it can cure any cold.