Friday, 17 March 2017
Four bin bags full? Two Tupperware tubs full? One plate full of sad looking leftovers that you just couldn't bear to microwave warm for your lunch today?
Well, what if that food didn't have to become waste? What if that food was able to offer hope, comfort, nutrition and happiness to someone who needs it most? Would you do it? No, I'm not talking about packaging it up and sending it to Africa, I'm talking about popping next door, or into your car and dropping by a neighbour or fellow community member's house to provide them with dinner! Those who are on your doorstep...
Meal Makers is a brilliant initative which has not long some to the Stirlingshire area! Meal Makers marry up those who are willing to donate dinners, with those who need them. So, when you are next cooking up a storm - whether dining solo or as a family - could you set a portion aside for somebody else to ensure, this time, that food it doesn't go to waste?
Fresh, homecooked food is far more than 'just eating', which is why I started up CouthieCantie orignially, to get more people creating it! Through Cookery and Food we chat, we share, we learn, we form relationships and we mend ourselves - as well as others - just a little bit at a time. This is why I will be supporting Meal Makers in Stirling, even through I live in Clackmannanshire.
Hopefully, with support, the Programme remit will continue to grow into new areas but for now, if you can afford to gift one meal a month, or even a week, to someone in the Stirlingshire area, regardless of where you live, please do so. You can gain ideas on what to rustle up via our online streams so why not check out @couthiecantie on Twitter, Facebook and Instagram? Remember - simplicity is the key.
Bulk up, dish out and do something great today...Who will be 'making' with me?
Thursday, 16 February 2017
- Of course - make your own salsa! Mix tinned, or fresh chopped, tomatoes with dip mix to taste- add a squeeze of lime for added zing!
- Make fresh Salsa Verde by mixing olive or rapeseed oil, the zest and juice of limes, chopped parsley and thinly chopped green chilli with salt and pepper, all to taste
- Tart up your Sunday roast by sprinkling onto chicken;
- Add heat to your dip mix by blending with creme fraiche, mayo, natural yoghurt or soured cream
- As with any of our dip mixes - leave to mature in flavour for at least 15 minutes, they get even better with time!
- Of course - use on meat! Rub your steak in oil (rather than adding too much oil to the pan) before 'patting' Meat Rub into your steak and leaving the flavour to develop before cooking;
- Sprinkle on roast tatties or veg to bring new taste to the table
- Mix into homemade burgers or meatballs to give extra depth to your meal
- Of course - scratch make your own key lime pie! (Or cheesecake)
- Add to natural yoghurt for a healthy treat
- Sprinkle onto cream topped meringues
- Add to creme fraiche and serve with pretzel sticks as a sweet dip
- Or simply, try dukkah dipped fruit - grapes and berries are the best!
Thursday, 26 January 2017
First things first, I am in no way affiliated to the "I Quit Sugar" organisation and I am sadly not getting any foodie freebies, payment or royalties for writing this post - I just think it's something damn good worth raving about.
On 2nd Feb 2017, Hubs and I will be commencing the 8 week I Quit Sugar programme, for the second time, in our quest to rid our bodies of fructose and reap all the benefits that come with it - clearer skin, aided weight loss, increased energy and better sleep to name a few! But why for the second time? Did it not work the first?
Well it did, very well in fact, hence why we are going back for more but we didn't last the full 8 weeks before. Quiting the crappy sugars we are all so accustomed to nowadays is a long term battle to fight and sadly, after 19 days going 'cold turkey' combined with the stress of selling our property and taking on a new refurb project (which we are still in the final throws of finishing off a year on!) we fell back into bad habits and to the convenience of fructose laiden food.
However, during our time with the programme we were extemely impressed with the weekly routine and structure planned out for us, the weekly batches of very tasty recipes and weekly shopping lists already written for us. It took the need to "think" out of the equation and simply allowed us to learn, and try our best. Along with all of this, we were given regular reading material which explained how we might feel, reassured us that others feel just as bad in the early days (and yes, it was hard) whilst encouraging us to keep going. After about 4 or 5 days we began to feel the benefit of our decision to quit - well worth the fatigue and sore heads.
You can read more about the programme and organisation here - but as u can tell, I'm a firm advocate and think it's well worth the tenner or so you have to pay per week - not far off what Weight Watchers and Scottish Slimmers will charge you to be weighed and shamed in front of others ;) oh and another thing to mention - you can customise the set of recipes you receive, from winter to summer and veggie to omnivore. During our last stint they were all delicious and I'm looking forward to trying out some new meals in the kitchen.
If you are interested please contact me for a discount code which I used for 15% off (email@example.com) and I will also add you to a closed, private, group so we can support each other as 'locals'. This is something which I think could enhance the programme even more for all involved but with it being a global programme it is hard to find people nearby.
Any questions, please ask! I looking forward to 'quiting' with you....x
Friday, 6 January 2017
- controlling your sugar intake,
- knowing exactly what's going into to your family's drinks,
- using up fruit which would otherwise have gone to waste and
- getting messy in the kitchen (safely) when conjuring up your favourite flavours!
Saturday, 17 December 2016
Mix apple pie filling with 1-2 teaspoons of My Secret Kitchen 'Country Baked Apple Pie' baking spice and allow the flavours to develop whilst you roll out puff pastry to approximately 3mm in thickness.
Sift 8oz of S/R flour; 1.5oz of caster sugar and a pinch of salt. Add to this 3oz of butter and 'crumble' it together with clean finger tips.