August comes to a close and I love the change in seasons. The air is cooling and the days are shortening. I’m back to wearing a cardigan in the mornings and evenings while I’m walking the dogs or last minute checks in the garden. Somehow it feels right. The heat of the summer is waning. We’re still eating the most amazing salad from the garden and enjoying the tastes of summer and I’ll push that as far as I can before I change my cooking habits to more wintery food. It’s a difficult swap and I hold out for as long as possible. Until I’m craving more comfort food and ready for hearty warming casseroles and more stodgy evening meals.
I really think this year, with the increases in fuel cost, the slow cooker and batch cooking will be more important than ever. So if you are switching your oven on remember to pop in some baked potatoes or a tray of veg to roast or a cake or tray bake that you can cook ahead to make the most of heating the oven space. A little bit of planning can go a long, long way to saving a few pennies.
Menu ideasPanzanellaI’m making panzanella again. It uses up bread and is filling and so, so tasty. It goes with so much and is perfect for a light lunch too. Use herbs that you have or leave them out. I often have a herb oil in the cupboard because I put fresh herbs in oil to preserve them however some that you have frozen will do just as well. The bread can be stale bread you have or if you’ve put some stale bread into the freezer to use up later that will do too.Potato saladAgain very versatile.Boil the pots and keep them in the fridge to make into salad or you can fry them for a brunch or side dish for supper.Big green saladFor sandwiches or a side dish or as a bed for a big pile of panzanella with a few shavings of ParmesanOnion and grated carrot tarte tatinIt is one of my go to meals. The grated carrot is a little twist and the sweet onion and carrot really go together well. Great with green salad with a mustard dressing.Vegetable quicheUse up any cheese that’s lurking about in the fridge and more grated carrot.Perfect for a late supper or a quick lunch.All these dishes can be made and kept in the fridge. I’m going to try and think of all the time saving and fuel saving cooking tips I know or have been told and put them into my blog as the weeks go on. If you have any tips please let me know.
I still believe that cooking from fresh, with organic ingredients is the most nutritious type of cooking and provides the best and tastiest meals for you and your family. Planning your meals will save you time and save on waste.
Thank you for listening to my ramblings and enjoy your box delivery and don’t forget to look at the offers we have on meat boxes at the moment.Beth
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