31 October 2014
Here’s a refreshing and healthy way to use up the Halloween pumpkin with this recipe from Love Food Hate Waste. Save money and avoid waste!
- 1 small pumpkin
- 2 red peppers
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- ½ teaspoon juniper seeds
- 100g celery, chopped
- 2 small red chillies, deseeded and finely chopped
- 1 litre vegetable or chicken stock
- Large bunch of fresh coriander, chopped
- Black pepper
- 2 tablespoons of crème fraiche
- Pinch of Spanish smoked paprika
- Quarter the pumpkin, remove the seeds (don’t discard them, they are lovely when roasted and make a great nibble – see our great recipe).
- Cut the red peppers in half, remove the seeds and place them with the pumpkin onto a roasting tray. Drizzle the flesh with a little olive oil and place into a pre heated oven set at gas mark 6/200C/400F and roast for about 40 minutes.
- Remove from the oven. Scrape the flesh from the skin of the pumpkin and place to one side along with the roasted pepper.
- Heat a little olive oil in a saucepan; add the chopped onion, crushed garlic, juniper seeds, celery and red chillies. Cook for a few minutes until the onions and celery are soft.
- Add the pumpkin and red peppers, the stock and finally the chopped coriander. Bring to the boil, reduce the heat and allow to simmer for 15 minutes. Season with salt and freshly ground black pepper and then process the soup in a blender to make it smooth.
- Serve with a spoonful of crème fraiche over the top sprinkled with a little paprika.
30 October 2014
In the UK in the run up to Halloween it’s estimated that over a million pumpkins are bought ready to be carved into ghoulish lanterns that will adorn doorsteps and windowsills across the country.
Seasonal celebrations bring their own waste and Halloween, is no exception as around 90% of sales of pumpkins takes place then, bought to make Jack O’Lanterns to ward off those pesky witches and ghosts. However how much of the actual pumpkin, which you’ve paid for, do you actually use?
Pumpkin carving is a great way to amuse the kids but what happens to all the succulent orange flesh that has been scooped out of the pumpkins you’ve displayed on your doorstep?
It’s usually among the mountain of fresh tasty vegetables we throw away every year – costing us money! Pumpkins are rich in vitamins and minerals and a great food source; however it is often the case that once carved; many people simply throw away the tasty contents of the pumpkin– a ghastly thought! To help you save money and stop it going to waste, Love Food Hate Waste has some delicious pumpkin recipe suggestions for you to try:
Here are some great and tasty ideas from Love Food Hate Waste to save money and waste.
If you are unsure of where to put your pumpkin once Halloween is over, cut it up and pop it in your food caddy waste bin for recycling.
28 October 2014
Baking ideas to do with the kids this half term for Halloween
- 400g caster sugar
- 4 tsp baking powder
- 1 pinch salt
- 8 tbsp golden syrup
- 500g unsalted butter, diced
- 4 tsp ground ginger
- 3 eggs
- Some ready to use icing
- 900g plain flour
- Sift the flour, baking powder, ginger and salt into a mixing bowl.
- Add in the butter and sugar and rub in until the butter is absorbed and the mixture has a sandy texture.
- Mix in the syrup and enough of the beaten egg to make fairly stiff, smooth dough. Shape the dough into a ball and wrap in cling film. Place the dough in the fridge to firm up for at least 45 minutes.
- Preheat the oven to 180C/Gas Mark 4.
- Roll out the dough to 3mm thickness. Cut out biscuits into gingerbread person shapes.
- Place the gingerbread biscuits on greased, non-stick baking sheets.
- Bake the biscuits for 10-12 minutes until golden brown.
- Remove the biscuits from the oven and allow to cool on the baking sheets.
- Decorate the biscuits with icing with skeleton shapes. Store in an airtight container.
23 October 2014
Stuck for Halloween idea? Here’s some tips and ideas to create a spooky party without breaking the bank.
- Every day we throw away 4 million whole apples in the UK. A fun way to use up apples in danger of not being eaten is to make toffee apples – the kids will love them. Dip into two melted tablespoons of sugar – hey presto.
- If you’re holding a party for the kids at Halloween, be creative and make some freaky party food – make scary spiders from cookies by adding eyes and liquorice legs, swirl the icing on the top of fairy cakes to create a web effect or add a single black olive to little dough balls to make eyeballs.
- Spooks Punch – it’s basically a blood red punch (mainly cranberry juice) with ice hands floating in it. Freeze water or lemonade in surgical gloves tied at the end. They look really effective.
- Make monster hands by stuffing clear plastic disposable gloves with popcorn that’s been shaken in green food colouring.
- Buy a plastic brain from a toy/joke shop then put it in a clear plastic tub and fill it up with green jelly. It will look like one of those medical specimens. If you can’t find toy brain you could always use a cauliflower.
- Make a ghost and bat mobile. You need two long strips of strong card, coloured black. Arrange them in a cross with glue or sellotape. Make two ghosts and two bats to hang on the mobile. The ghosts are the very cheapest white cups that you get in office water coolers. Turn upside down. Drape a man-size tissue over the cup, thread some ordinary black sewing thread through the bottom of the cup to tie onto the cardboard cross and use black felt pen to draw on a scary ghost face. The bats are simply a bat shape cut out of black paper.
- Make floating ghosts: balloons draped in crepe paper, suspended from the ceiling on invisible thread.
- When the time comes to carve your pumpkin, draw the pattern on the pumpkin first, then stab along the lines – in a dot-to-dot fashion – with something pointy.
9 October 2014
This stew has leeks and sweet potato and is also flavoured with sage – a herb that goes so well with pork. Sausage and leek go together very well. Sweet potato adds sweetness and colour to the dish.
The stew is quick and easy to make as most of the cooking happens in the oven when you can do something else. It is also ideal if members of the family are eating at different times, as it can be kept warm in the oven. It could also be placed in the slow cooker for a few hours.
- 1 tablespoon olive oil
- 2 medium leeks, sliced
- 1 large sweet potato, peeled and chopped into chunks
- 4-6 pork sausages (or 10-12 chipolata sausages or vegetarian sausages)
- 500ml vegetable stock
- 2 teaspoons dried sage
- 2 dessert spoons tomato puree
- salt and black pepper to taste
- Put the oil in a large heavy bottomed frying pan
- Add the leeks and fry for a few minutes until softening
- Add the sweet potato chunks, stir and cook for a minute or two
- Add the sage and tomato puree to the stock
- Add the stock to the vegetables and simmer for 10 minutes
- Meanwhile chop the sausages into bite size pieces
- Transfer to a casserole, (two if you are making both a meat and veggie version) cover and bake in the oven for about 45 minutes
- Serve with mashed potato and a green vegetable
26 September 2014
Smoked Scottish haddock fishcakes with chips and tartar sauce – Try this perfect Friday night treat from Love Food Hate Waste
- 3 natural smoked Scottish haddock
- 6 good sized Maris piper potatoes
- 1 organic lemon
- Knob organic butter
- Fresh curly parsley
- Salt and pepper
- Beaten organic egg
- Bread crumbs
For the chips
- Maris Piper potatoes
- Vegetable oil or beef dripping
For the tartar sauce
- Handful of capers
- Handful of gherkins
- Teaspoon Organic lemon juice
- Handful of fresh parsley
- Handful of fresh chives
- 1tsp English mustard
- 300g free range mayonnaise
- Peel and chop the potatoes, place in pan and boil. Place smoked Scottish haddock and knob of butter in a tin foil pouch in a colander on top of the pan with potatoes to steam, when the potatoes are soft remove and drain. Open the tin foil pouch and flake the fish into chunks, pour the juices from the fish and butter into potatoes and mash. Add chopped parsley, salt and a good grind of pepper, squeeze of lemon juice and mix. Add flaked fish and fold into potatoes mix.
- Put to one side to cool.
- Chop a handful of cappers, gherkins and parsley and add to the mayonnaise. Add mustard and stir with a squeeze of lemon juice to taste
- Get your fish cake mix and roll a ball in your hands then flatten out and shape. Dip it in egg wash and then bread crumbs.
- Wash and peel the potatoes chop into chips and wash thoroughly, towel dry,
- Set fat in chip pan to around 150oc and blanch chips for around 6 minutes until soft, drain and let cool.
- Pan fry for colour then into medium heat oven to finish.
- When fish cakes are almost ready turn chip fat up to 180oc and cook the chips until crisp around 1.5 – 2 mins
23 September 2014
Would you like to reduce the amount of unwanted mail you receive? This is easy to do and there are some effective ways in which you can do it. Here are some tips:
This means that you will gradually receive less addressed junk mail. Please be aware that every person in the household who does not want to receive junk mail will need to register their full name
Much of the junk mail that people receive is posted out on a regional basis to every household. Complete the Royal mail online form to stop receiving some unaddressed junk mail.
Put a “no junk mail” notice by your front door.
Finally, tell your insurance, credit card, banking and mortgage companies that you do not want to receive information about other services and ask them not to pass your details onto other companies.
19 September 2014
Here’s another great recipe idea from Love food hate waste which is perfect for using up leftovers, helping you to reduce waste and hopefully save some money at the same time.
- 2 tbsp. oil
- 2 red onions, chopped
- 2 tsp. 2 garlic cloves, crushed
- 1 tsp. Turmeric
- 1/2 tsp. crushed chillies
- 1 tbsp. medium curry powder
- 1 tbsp. ground coriander
- 1 tsp. tomato purée
- 450g lamb shoulder, diced
- 200ml (7oz) water
- 4 tomatoes, quartered
- Juice of 1 lemon
- 1 tbsp. coriander leaf
- Sea Salt to season
- Pilau rice to serve
- Heat the oil in a large heavy-based saucepan, add the onions and garlic and cook for 10 minutes.
- Add the turmeric, crushed chillies, medium curry powder, ground coriander and the tomato purée and cook for a further minute.
- Add the diced lamb, water, tomatoes, lemon juice and coriander.
- Simmer for 15 minutes, then season to taste and serve with pilau rice.
Also added tinned tomatoes plus a tin of coconut milk which took a little of the heat out and made it a bit like a passanda!