With colder times approaching, it’s time to get out the pressure cooker and have our first stew.
My bought ingredients were:
1 stewpack (contained carrots, swede, parsnips, onion) cost £ 1.17 p
2 large jacket potatoes cost 60 p
meat (optional, but we had 220g of pork cheeks) cost £ 1.11 p
one small warm cob loaf cost 50 p
I added an extra onion, 2 garlic cloves, and a pint of stock using 1 chicken and 1 vegetable stock cube.
Hubby did all the veg preparation, with Maggie giving constant supervision and got rewarded with some meat titbits.
Cooking in the pressure cooker takes about half an hour, but you could put the ingredients in a casserole or slow cooker and cook accordingly.
The stew was sufficient for us for two days, so it could have been enough for a family of 4, especially if you added dumplings (Hubby doesn’t like them) and had a larger loaf of bread to dunk. Sometimes the stock is too thin (depends on how the potatoes cook) so I add some thickening (one syn per teaspoon of gravy granules or tablespoon of cornflour mixed with water).
For us, it is always STEW on day one and STEWP on day two. When we had the larger pressure cooker, I’d add a little more stock and it would easily give us a third meal.
We were given some gooseberries on Saturday, and I made a crumble using granola cereal and porridge oats for my topping as I did with the rhubarb a little while ago.
Next day, my second dessert with them was an upside down
sponge stodge and custard for Hubby, and I mixed mine with a crushed meringue nest and some quark, topping it with a few raspberries and some cinnamon.
Note: I cooked them first before dividing them for each dessert. I added sugar for Hubby, but the meringue was sufficiently sweet for my dessert not to need any.
Today’s main meal was a tomato, mixed pepper and mushroom pasta. With all of the speed foods already in it, I ‘passed’ on additional salad. Besides, it would have made the greens too soggy. The good news is not only is this meat free, but it is also totally synless!
The gooseberries did a third dessert, so I experimented with my crumble topping using digestive biscuits instead of granola. No added sugar needed at all this time, and Hubby has his preferred custard whereas I had quark and a decorative raspberry.
Digestive or gingernut biscuits are 2½ syns each, with porridge oats having 4½ syns for 25g. I used 4 biscuits with the oats, so that was 7¼ syns each.
Hubby prefers the biscuit mix to granola as it has a better texture to absorb his beloved custard (extra syns for that by the way at 7½ syns per half packet!)