Mushroom Biryani

One of my favourite Indian take-away dishes is Mushroom Biryani, but it's not a recipe I've ever cooked before. As part of my Veganuary challenge, I've been broadening out my vegan repertoire, so I thought I'd have a go at this classic Indian rice dish.

As none of my extensive collection of recipe books contained an authentic recipe, I started browsing Indian blogs and came across this recipe from Prathibha who has a vegetarian blog called The Chef and Her Kitchen; Her biryani looked just the sort of thing I was looking for. Although I didn't quite have all the ingredients needed, I decided to try the recipe out, simplifying the cooking method slightly to speed up the preparation time.

The list of ingredients might look a bit daunting, but the resulting taste is worth it (the whole family agreed that it was as good as our normal take-away biryani!). If you don't have a wide selection of spices, improvise with what you do have, or simply swap the ground and whole spices for 1-2 tbsp of a good quality Indian curry paste (preferably one containing fennel and cardamom), it might not taste quite as good, but should be a pretty close alternative. 
Providing you do have a good selection of spices or already have a suitable curry paste, this meal costs under £2.00 to make.

serves 4-6

• 1 cup of basmati rice soaked for 10 mins then washed till water runs clear and drained in a sieve
• 1 large onion, cut in half and finely sliced
• 100-150 g/4-6 oz chestnut mushrooms, washed and sliced
• 2 tsp grated fresh ginger plus 2 cloves of crushed garlic or 1 tbsp garlic/ginger paste
• 1-2 tsp finely chopped chilli
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 bay leaf
• 2 whole green cardamom pods
• 1 small stick of cinnamon
• 1 whole star anise
• ½ tsp cumin seeds, whole
• ½ tsp fennel seeds, ground
• salt  and black pepper to taste
• 2 tbsp vegetable oil

While the rice is soaking/draining, heat 1 tbsp oil in a large frying pan, add the onions and fry until golden brown.
Remove the onions from the pan and keep to one side.
Heat a further 1 tbsp oil in the pan and add the garlic, ginger, chilli and spices cook for 2 minutes.
Add the mushrooms  and cook until the mushrooms begin to brown.
Add the drained rice and half of the cooked onions, and stir to coat in the spice mixture.
Add 1 ¾ cup boiling water. Stir well.

Cover with a lid and cook for 12 minutes, or until the rice is almost cooked and the water has been absorbed.
Turn the heat off, and leave the pan on the warm hob with the lid on. 
Allow the rice to stand for a further 15 minutes.
Fluff with a fork (discarding the whole spices if you can find them!) and top with the reserved fried onions.

Either serve with tarka dal / chana masala or add a drained tin of chickpeas to the rice (just before it's cooked), for a protein-rich complete meal.

I'm adding this recipe to January's Bookmarked Recipes over at Tinned Tomatoes and to this month's Credit Crunch Munch which is co-hosted by Fab Food 4 All and Fuss Free Flavours.

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Pasta with Greek Tomato Sauce (Vegan)

After many years holidaying in Greece, I'm still yet to recreate an authentic copy of the Greek version of Napoli/Napolitana sauce. I've tried various variations from a very basic sauce with just onion, garlic, herbs and tomatoes, to a sauce with different combinations of vegetables (courgettes, peppers and carrots), but none are quite right...it's probably due to the fresh, ripe, Greek tomatoes, but may be due to some other hidden ingredient, which I am yet to discover. 

Do let me know the traditional recipe if you have it!

Anyway, here's my take on the dish, which is low-fat, only takes about 30 minutes to make and costs a very economic £2 to serve 4-6 people. It has lots of garlic plus an added kick of chilli and a touch of fragrant cinnamon - simply omit these for an Italian rather than Greek-style sauce. I generally make a double batch of this sauce and freeze half. You can use the sauce for lasagne, bolognese, veggie meatballs, aubergine parmigiana etc.

Serves 4-6

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 tbsp fresh flat-leaf parsley leaves, coarsely chopped
• 2 large cloves of garlic, crushed or finely chopped
• 1 bay-leaf
• ½ tsp dried Greek oregano (optional)
• ¼ tsp ground cinnamon/½ cinnamon stick (optional)
• ½ tsp fresh red chilli, very finely chopped
• 2x400g/14oz cans chopped tomatoes (use good quality, not an economy brand for the best flavour) - or about 800g/1lb 12oz fresh, ripe tomatoes, skinned and chopped
• ½ tsp sugar (optional)
• Black pepper to taste
• 450g/1lb dried pasta (rigatoni, penne etc.)

Heat the oil in a large pan.

Add the onion and cook on a medium heat for a few minutes, before adding the garlic.

Allow the onion and garlic to cook without colouring.

Add all of the remaining ingredients (except the pasta) and simmer for 15-20 minutes with the lid on.

Remove the cinnamon stick and bay-leaf (if using).

Blend briefly with a hand blender if you prefer a smooth sauce.

Return to a low heat and allow to reduce whilst cooking the pasta for 10-12 minutes. Drain the pasta and serve topped with the tomato sauce.

For vegan garlic bread, simply mix a further small crushed clove of garlic with 2 tbsp dairy-free spread and a little chopped fresh parsley. Spread generously onto fresh crusty bread and bake in a hot oven for 5-10 minutes, or until golden brown.

I'm linking this post to this month's, garlic-themed Pasta Please Challenge hosted by Tina at The Spicy Pear and started by Jac at Tinned Tomatoes. Pop over and take a look at the other great pasta dishes all using garlic.

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A cheap and lower-fat vegetarian/vegan meal plan for Veganuary

Happy New Year! I hope you've all had a good holiday and eaten plenty of great vegetarian/vegan food!

So, it's January again and after a couple of weeks of over-indulgence, I thought that rather than starting a diet-themed series of posts for the new year, I should just cut down on the cheese and dairy products in my recipes and embrace the essence of Veganuary. In case you don't know, Veganuary is a campaign in association with Viva! to encourage people to go vegan for January and "Eat delicious, healthy food, save lives and help the environment."

Whilst we won't go completely vegan for the month, as I know we won't all be able to stick to it (and as I have lots of non-vegan products to use up in my fridge and freezer), I will make a conscious effort to buy fewer products containing dairy and eggs and reduce the amounts I use in my cooking for the month, which I reckon will also make things cheaper. 

Although not all of the recipes below are vegan, they are all budget friendly, relatively low in fat and can all be easily adapted (for example, if the recipe uses Quorn or cheese, swap for a vegan alternative.) For a 31 day vegan meal plan, take a look at the official Veganuary menu.

Week 1
Spiced carrot and parsnip soup (no cream) with home made bread
Pasta with spicy pepper, aubergine and tomato sauce
Enchiladas (no cheese or use vegan cheese) with salad

Vegetarian Jambalaya 
Lentil and pesto veggie burgers with home made potato wedges and baked beans (use vegan pesto)
Pasta with Greek tomato sauce
Chickpea curry with chapattis

Week 2
Spaghetti Bolognese
Vegetable curry with rice
Pisto manchego (no egg) with jacket potato and salad
Reggae Reggae chickpea wraps 
Quorn souvlaki with potatoes (use vegan meat-free pieces)
Vegetable biryrani with dal
Turkish vegetable stew with cous cous or quinoa 

...and some vegan cakes and desserts 
(ok these aren't low fat, but we all need a treat some times!)
Apple cake
Bread pudding
Chocolate microwave mug cake
Chocolate orange cupcakes
Chocolate tiffin
Fairy cakes/cupcakes
Fruity flapjacks

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Iced Cinnamon Rolls

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We loved eating cinnamon rolls/buns when we were on holiday in America and I've tried to recreate the recipe with varying degrees of success ever since. I'm sure this recipe contains significantly less butter and sugar than the ones we ate in the US, but are my best version yet and taste delicious warm. 

These would be ideal served for Christmas breakfast.

Makes 12

For the dough

• 3 cups strong plain bread flour
• 1 egg, beaten
• milk
• 1 oz/25g butter, cut into small pieces
• 1 tbsp soft brown sugar
• 1 sachet fast action dried yeast
• ½ tsp salt

For the filling

• 2 rounded tsp ground cinnamon (add more or less to taste)
• 2 oz/50g softened butter
• 2 oz/50g soft brown sugar
• 1 tsp cornflour/corn starch

For the icing

• 4oz/100g icing sugar
• boiling water

Crack the egg into a measuring jug/cup. Top up to the 1 cup mark with milk.
Add all of the dough ingredients to the bread maker pan.
Set on the dough setting and leave to run. 
If you don't have a bread maker, mix the ingredients together in a large bowl and knead for 5 minutes until you have a soft, but not sticky dough. Cover the bowl and leave in a warm place for 1 hour.
When it has finished proving, tip the dough onto a large board covered with cling-film (don't add any extra flour, the clingfilm will stop it sticking to the board.)

Roll out into a large rectangle.

Mix the filling ingredients together and spread over the dough.

Roll the dough lengthwise, as tightly as you can (like a Swiss roll).
Making sure the dough roll is seam-side down on the board, cut into 1"/2.5cm slices using a sharp knife.
Place the rolls on a greased baking sheet, spaced about 1"/2.5cm apart.

Cover loosely with cling-film and allow to rise for a further 30-45 minutes.

Meanwhile, preheat the oven to 200C/190C Fan/Gas 6 .

Bake for 10-15 minutes until golden brown.
Remove from the oven and allow to cool for a couple of minutes, before moving to a wire rack.

Mix the icing sugar with enough boiling water to make a runny glacé icing.

Spoon, brush or drizzle over the cinnamon rolls while still hot.

Vegan alternative: For the bread dough, use 1 cup of sweetened almond milk and omit the egg.  Use dairy-free spread instead of butter. Replace the egg with 1oz/25g of ground almonds plus an extra 1 tbsp of dairy-free spread.
For the filling use dairy-free spread instead of butter. 

Suitable for freezing. Defrost and reheat for about 30 seconds in the microwave on a medium setting.

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Bread Pudding (Vegan)

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This is a vegan and virtually fat-free version of my mum's traditional bread pudding (if you haven't eaten bread pudding before, it's more of a fruit cake than a pudding and tastes nothing like bread and butter pudding!)
This tastes almost identical to the original, but does tend to go stale a little quicker, so it's best eaten within 2 days of making. It's very cheap to make and is a good way to use up leftover stale bread.

Makes 12-16 pieces 

• 250g/10oz stale bread (a couple of days old)
• 75g/3oz soft brown sugar
• 275ml/½ pt cold water or dairy-free milk
• 2 tsp Orgran egg replacer or similar binder (corn flour would probably work)
• 100g/4oz dried fruit
• ½ tsp mixed spice plus ½ tsp ground cinnamon (or more, to taste)
• 2 tsp Demerara sugar to sprinkle

Break the bread into small pieces and place in a large bowl.
Add the cold water/milk and mix well.

Allow to soak for at least ½ an hour.

Mix the bread with the rest of the ingredients (except the demerara sugar).

Pour into a greased square baking tin.

Cook at 180C/170 Fan/gas 4/350F for about 1 hour, until golden brown and firm to the touch.
Sprinkle with the demerara sugar while warm. 

Allow to cool in the tin for at least 10 minutes, before cutting into squares. 
Serve warm or cold.

Suitable for freezing.

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Self catering abroad? Travel essentials

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I've got to admit that I'm a bit of an obsessive planner when it comes to holidays. I love holidays and want them to go well, so I do plenty of research beforehand (accommodation, beaches, public transport, local restaurants serving vegetarian options etc.), to make sure we chose the right resort and have a great time when we're there. We generally stay in self-catering, budget accommodation in Greece and to keep costs down once we're there, I pack various 'essential' items, which some family members seem to find a little over-the-top!

It's worth knowing that kitchens in Greek self-catering accommodation are often very small and basic (see photo). You will generally have a 2 ring electric hob, a fridge and a sink, plus one set of basic crockery and cutlery. Microwaves, toasters and even kettles can be scarce, so check reviews or contact the owner before travelling to make sure you have everything you need.

Foods to take :
These foods tend to be expensive in Greece as they are imported.

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• Breakfast cereals
• Teabags/coffee
• Marmite (squeezy in plastic jar)
• Peanut butter (in plastic jar)
• Packets of dried veggie burger/sausage mix (not available in Greece).
• Small sachets of herbs/spices

Kitchen equipment:

• Washing up liquid - decanted into a small bottle
• Tea towel
• Ice cube bags/tray
• Sponge scourer/dish cloth
• Corkscrew/bottle opener
• Small sharp kitchen knife in original packaging
• Small plastic sandwich bags to wrap sandwiches etc.
• Adaptor plugs

Equipment to take for picnics on the beach:

• Picnic mat/s with waterproof backing
• Small insulated cool bag (use small frozen water bottles as ice packs)
• Small beach parasol 

Depending on accommodation reviews, you might want to buy these in the UK and leave them in resort or pass them on to fellow holiday makers:

• Small 2 slice toaster
• Travel kettle/small kettle

Although we generally eat out most evenings, I prepare a basic breakfast and lunch each day, which really helps to keep down the cost.

Laundry

• Travel wash
• Camping washing line and a few pegs

Basics to buy in resort:

• Fresh bread each day (enough for breakfast and lunch)
• Jam/marmalade
• Fruit juice
• Water
• Soft drinks, beer etc for an evening drink on the balcony!
• Fresh fruit/salad ingredients
• Small bottle of vegetable oil
• Eggs (omelettes, fried eggs etc)
• Cheese
• Butter
• Ice-creams - much cheaper at the supermarket, than from your hotel/apartment!

If you're travelling on a very strict budget and want to cater for all your own meals, try some of my camping recipes, for simple, budget-friendly meals which can be cooked on a 2 ring hob. 

Rachel has some more great family holiday tips and ideas over at Midlife Single Mum.

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PKTMNY: An update

We've been registered with PKTMNY (the online pocket money website) for a few months now, so I'm posting an update, to let you know what my children and I think.

Not surprisingly, 14 year old Miss O loves having her own Visa card as she feels more in control of her own money and spending. Having her own debit card is a big responsibility, but she now knows just how important it is to keep her PIN number private (and how not save it as pin on her mobile phone!). She also understands that she just needs to tell me if she loses, or misplaces the card, as I can put a temporary stop on the card straight away. 

She’s enjoyed using the card to buy clothes with her pocket money, and I now know that by the time she has her own bank debit card, she'll know how to look after it and use it responsibly. She has definitely been more keen to do her set chores, knowing that the money for these will go straight into her PTKMNY account and will be ready to spend next time she goes shopping!

11 year old Miss Kahonie has always been a good saver and only spends her cash on things she really wants, so she hasn't used her VISA card yet. However, as she’s starting to become interested in fashion (and shopping) and has recently been asking to go shopping with her friends in town, I think she’ll be ready to test it out pretty soon!

Overall, I like the idea of the PKTMNY service, especially to encourage tweens and teenagers to do chores around the house and to give them experience in dealing with their own debit card and online 'banking' a few years before they are old enough to open their own real bank accounts.

Sponsored post: This post is part of a project with BritMums, sponsored by PKTMNY, highlighting its launch. The new tool allows parents to easily pay and monitor their children's pocket money online, whilst allowing their children to earn, save, spend and manage their money in a totally safe and fun way. We have been trialing the service and all thoughts and opinions are our own.

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Marinated Olives with Garlic, Chilli & Parsley

I generally buy a pot of marinated olives each week. This works out to be quite expensive, as my favourite marinated Queen green olives are generally £2-£3 a tub. So, I thought I'd have a go at marinating plain olives (at about £1 per jar) to see if they would taste as good and save money...they do!

• 1 jar of your preferred plain or stuffed olives in brine (about 200g/8oz drained weight)
• 4 tbsp extra virgin olive oil
• 1 clove of garlic, peeled and sliced
• 1 tsp fresh, chopped parsley
• 1 pinch of dried crushed chilli

Drain the olives, blot dry on some kitchen roll.

Mix the marinade ingredients together and pour over the olives.

Allow to marinate over night in an airtight tub.
Will keep for 3-4 days in the fridge.

Top tip: After you've eaten the olives, don't through the marinade away...pour over chopped Mediterranean or root vegetables and roast them.

Other marinade suggestions: Just add the chopped ingredients to olive oil as above - lemon zest and chopped coriander leaves, sun-dried tomatoes and feta (use the oil from the sun-dried tomatoes), chopped basil and garlic, garlic and chopped fresh chilli etc.

Any other marinade ideas? Do let me know in a comment below.

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Tarka Dal

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This simple tarka dal/dhal recipe is really cheap to make and tastes great as a side dish. Double the recipe for a main meal.

Serves 4

• ½ cup dried red lentils
• 1 small onion, diced finely
• ½ tsp cumin seeds/powder
• ½ red chilli, de-seeded and chopped finely, optional 
• ½ tsp turmeric
• 2 heaped tsp grated fresh ginger
• 2-4 cloves of garlic, crushed or finely sliced
• 1 heaped tsp garam masala
• Salt and black pepper to taste
• 1 tbsp tomato purée

Place the lentils in a pan with 1½ cups boiling water. 

Bring to the boil and simmer for 20 minutes or until tender, adding a little more water if needed.

In another pan make the tarka by heating 1 tbsp vegetable oil. 
Fry the cumin and onion until golden.
Add the remaining ingredients (except the garam masala) and cook for 2-3 minutes on a low heat.

Add the cooked dal to the tarka and stir in the garam masala. Season to taste.
Cook on a low heat for a further 5 minutes, adding a little more water if needed.

Serve with rice/chapattis and a vegetable curry.

Alternatives: Try using different pulses or a combination of lentils and adjust the cooking time as necessary.

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Spiced Parsnip and Carrot Soup

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This warming winter soup is a variation on HFW's parsnip and ginger soup (River Cottage Veg Everyday). I added carrots and cut down on the spices to give a more subtle flavour as favoured by my parsnip-disliking family! This is another useful for using up leftover veg and costs just a few pence per portion...any combination of root vegetables would work well.

• 1 tbsp vegetable oil or butter
• 1 large onion or leek
• 2 medium parsnips, peeled and cored
• 4 large carrots, peeled
• 1 medium potato, peeled
• 1 litre/1¾ pts hot vegetable stock (I used a veg Oxo cube)
• 1 tsp grated fresh ginger or a good pinch of ground ginger
• A good pinch of ground cumin
• Black pepper to taste
• A little double cream to serve, optional

Roughly chop the vegetables into chunks.
Heat the oil/butter in a large pan.
Add the onions and cook gently for a few minutes.
Add all of the remaining vegetables and cook for a further 2-3 minutes.
Add the spices (if using) and the vegetable stock. 
Bring to the boil and simmer for 20-30 minutes, until the vegetable are tender.
Blend until smooth and then return to the heat for a couple of minutes.
Swirl with a little double cream before serving (optional).

Suitable for freezing

Top Tips: This soup is easily veganised by leaving out the dairy ingredients.
To adapt for babies and toddlers, make using water or a low-salt vegetable boullion. Omit or reduce the spices. Blend, then remove the children's portions. Return to the heat and add the remaining spices. Simmer gently for 5-10 minutes before serving, while the children's portions cool.

This recipe is my entry to Lisa's Kitchen leftover-themed No Croutons Required. 

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Cheese Arancini

These little stuffed rice balls are very economical as they can be made with left-over risotto and any firm cheese you want to use up...I used feta, as I had some left over after making my New Year's Eve canapés. 
Alternatively, cook up a basic fresh risotto and allow to cool before making. They're good fun, although rather messy, to make with children!

• 1 cup risotto rice (arborio)
• 2 cups hot vegetable stock
• 1 clove of garlic, crushed
• 1 heaped tsp sweet paprika
• 1 tbsp fresh chopped basil
• black pepper, to taste
• 1 egg
• 1 cup of dried breadcrumbs
• 100g mozzarella or other firm cheese, cubed

To make the risotto:
Heat 1 tbsp olive oil in a pan.

Gently fry the garlic for a minute or so.

Add the rice, paprika, pepper and basil and stir for a further minute.

Add 1 cup of vegetable stock, stir and bring to the boil.

Reduce to a simmer and add the second cup of stock. Stir again, cover pan and cook for 15 minutes.
Continue cooking for 5 minutes until cooked through. When the rice is cooked, cool and refrigerate until needed.

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To make the arancini:
Take a good heaped teaspoonful of the cool risotto and form into a firm ball using your hands to squeeze the mixture together.
Poke a hole into the middle of the ball using your thumb, then place a small cube of cheese into the hole.
Squish the rice back over the hole to cover up the cheese completely. Repeat until all of the rice is used up.
Beat the egg in a bowl and place the breadcrumbs on a plate. First dip each rice ball into the beaten egg and then roll into the breadcrumbs until covered all over.

Chill in the fridge for 30 minutes or until needed.
Heat 2-3 tbsp of vegetable or olive oil in a large frying pan. 
Add the arancini and roll around in the pan gently to coat with oil. 
Cook for 10-15 minutes on a low-medium heat, turning occasionally, until golden brown and piping hot. Alternatively, deep-fry for 5-6 minutes.

Serve with a simple tomato sauce and seasonal vegetables.

Top tip: Cooked rice should be cooled quickly and refrigerated, then re-heated thoroughly to avoid food poisoning. 

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Mini Courgette and Potato Quiches

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I'm in the midst of baking canapés for Christmas, so I thought I'd share a couple of recipes with you. These little vegetarian quiches can be baked in advance and frozen until needed. Defrost for a couple of hours then warm up before eating...simples!

Makes approx 24 mini quiches.

• 4oz/100g potato, peeled and grated
• 4oz/100g courgette (zucchini), grated
• 1 medium onion, diced finely
• 4 fl oz/100ml double cream
• 1 medium egg
• 2oz/50g vegetarian Parmesan cheese or mature cheddar, grated
• 1 tsp chopped. fresh basil or parsley
• black pepper and nutmeg to season 
• 10oz/250g (½ pack) ready-made shortcrust pastry

Preheat the oven to 190C/180C Fan/Gas 5/375F.
Heat a drop of olive oil in a frying pan and fry the onions for a few minutes until softened.

Add the grated vegetables, herbs and seasonings and cook on a low heat for around 10 minutes. Remove from the heat and allow to cool.

Beat the egg and cream together in a jug.

Stir the grated cheese into the cooked vegetables.

Roll out the pastry on a floured board, to around the thickness of a one pound coin (about 3-4 mm or a 16th of an inch).

Lightly grease a 24 hole mini muffin pan.
Cut out 24x3.5"/9 cm circles...you may need to re-roll the pastry scraps for the final few!
Pop the pastry circles into the pan and press down (I used the end of my rolling pin for this, but you can buy this nifty little gadget from Amazon which is purpose made for the job!)

Add a teaspoonful of the vegetable mixture to each pastry case and top up with the egg and cream mixture. Bake for 15-20 minutes or until golden brown.
Remove from the pan. Serve straight away or cool and freeze until needed.

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Vegetarian Christmas on a budget

Well, it's less than two weeks until the big day, so you've probably bought and wrapped your pressies and ordered your food shopping. Or if you're like me...maybe not! If money is tight this year, I've got a few hints and tips to help you save money before and after Christmas without scrimping too much...

Gifts and decorations
Good, old fashioned paper chains and snow flakes are fun to make with the kids, look pretty in a fashionable, vintage way and cost next to nothing. Older children can make some beautiful felt decorations, which are pretty enough to give away as gifts. Cinnamon and apple sauce decorations are also lovely to make and smell gorgeous.

Make cards for your nearest and dearest, such as these pretty teabag folded Christmas tree cards, instead of buying them, using cheap card and paper from pound stores.

If you can't afford to buy presents for anyone other than close family and friends, but would like to give others a 'little something', make some home made hamper treats. Wrap in cellophane or cover jam jar lids with pretty material, and the gifts will look far more expensive than they really are. Fill cheap, pretty mugs with home made truffles or pound store stationary and wrap in cellophane for another budget friendly gift. 

Christmas Dinner
Whether you're vegetarian, vegan or just thinking about cooking a veggie Christmas dinner, you're already well on your way to saving a packet. According to The Guardian, the average price for a UK family Christmas dinner is a whopping £129.47 (a huge 14% increase on last year!). Of that, the turkey costs around £17. Swap the turkey for a nut roast and you save instantly! Smoked salmon is also very expensive this year, so swap that for goat's cheese tarts, or maybe a vegetarian pate with Melba toast and the savings start to mount.

Make a meal plan for the whole of Christmas week so you know what to buy in and so you don't waste money on things you really don't need. Think about breakfasts and lunches, snacks and puddings, as well as main meals.

Do your grocery shopping online through My Supermarket which automatically finds the cheapest store for you to shop with, depending on which items you need. Then send your trolley to your preferred retailer and book your Christmas week slot ASAP. You can always amend the items you need before your shopping is delivered, but try not to be tempted by too many 'special offers'. Alternatively, try Aldi, which is usually cheaper than the major supermarkets, although their vegetarian chilled and frozen food ranges are limited. You might also like to check out Approved Food for end-of-line and out-of-date products which often includes premium brands and some luxury foods well below RRP.

Although supermarket 3 for £5 deals sound good value, when you realise how many canapes you can make with a pack of puff pastry, a bit of cheese and a few vegetables, you might think again. So, make some of your buffet foods for Christmas and New Year in advance and freeze until needed. Make your own dips on the day too/night before...they're really easy, so even the kids can help.

Left overs
Don't through away Christmas dinner leftovers. Save all of your left over Christmas dinner vegetables (including roast potatoes,parsnips, sprouts etc.) and gravy in air tight container and pop in the fridge or freezer until needed. Fry a chopped leek or onion in a little oil, then add the diced, left over cooked and raw vegetables and some extra stock (I use 1 litre of stock in a soup to feed 4 people) and simmer for around 20 minutes, then blend to make a delicious soup. 

Sliced, cold nut roast tastes great on Boxing Day with salads, a batch of home made chips (fries) and pickles. You can also use it up as a pate in sandwiches or on crackers if you're peckish later on!

Food between Christmas and New Year
After you've used up all the Christmas left overs, go super-budget and use store cupboard standbys for a few days. That way, you should be able to afford to put on a good spread for New Year's Eve/New Year's Day without blowing the budget.

For some more veggie Christmas meal ideas, please take a look at the Vegetarian Society Christmas Menu. 

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PKTMNY: A new way to manage your children's pocket money

Money has been a bone of contention in the Onykahonie house lately...mainly regarding a certain 14 year old  fashion-enthusiast with shopaholic tendencies and a busy social life! So when I spotted the opportunity to test out a new website, which allow parents to set up an account for their children and manage their pocket money online, I thought it would be well worth trying. 

PKTMNY is aimed at children aged 8 to 16 years old and allows them to keep track of their savings and manage their own money, rather like online banking. The children even get a real Visa card which they can use both online and in the high street. 

After setting up an account each for Miss Ony and Miss Kahonie, I deposited an initial cash sum for each child, added a set amount of pocket money to be added automatically each week and then decided on some specific chores with 'wages' that they could earn in addition to their basic weekly pocket money, e.g. £2 for cleaning their bedrooms and changing their sheets once a week. I then discussed this with the girls, so they were aware of just how to earn extra money and save for specific targets. There is fee for the service (£5 to join and a monthly £1 fee), but if it means that I'm not constantly handing over cash to my girls, this may well be worth the price, and could even save me money in the long term!

Having this in black and white seems much more of an incentive than just a verbal agreement as they can now do their chores and see the money go straight into their accounts.
I'm hoping that PKTMNY will encourage both girls to earn and manage their own money and stop asking for quite so many 'handouts'. I'll post again in the new year, with an update on whether this has worked or not!

Sponsored post: This post is part of a project with BritMums, sponsored by PKTMNY, highlighting it's launch. The new tool allows parents to easily pay and monitor their children's pocket money online, whilst allowing their children to earn, save, spend and manage their money in a totally safe and fun way. We have been trialling the service and all thoughts and opinions are our own.

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Oaty Florentines

I had some crunchy oat cereal to use up, so I thought I'd experiment with it, to make a budget version of Florentines. I also made a dairy-free version, as I wouldn't want my vegan friends to miss out on such a tasty Christmas treat! This recipe can also be made nut-free if needed, depending on which cereal you use.

Make these a few days before Christmas to add to your home made hamper, or wrap in cellophane as gifts for friends, family or teachers. 

• 1 ½ cups of crunchy oat cereal/granola, crushed with a rolling pin if needed 
• ½ cup chopped dried fruit and/or nuts
• 4oz/100g soft brown sugar
• 4oz/100g butter/dairy-free spread
• 2 tbsp plain flour
• 8-10 glace cherries, chopped
• 4 tbsp double cream (substitute for golden syrup/maple syrup for vegan option)
• 8oz/200g chocolate/dairy-free chocolate

Pre-heat the oven to 180C/170C Fan/ Gas4/350F.

Melt the butter and sugar together in a saucepan on a low heat.
Remove from the heat and stir in the cream or syrup.
Mix in the flour and stir until you have a smooth mixture.
Add all of the remaining ingredients and mix well. Add a little more cereal if the mixture seems too runny.  

Place small spoonfuls of the mixture on greaseproof/parchment paper on a baking tray. Space well apart (5 or 6 per tray) as they WILL SPREAD!
Bake for 7-8 minutes, then remove from the oven.
Using a palette knife, gently neaten up the shape of the Florentines, by pushing the edges in a little, to make them round. 
Return to the oven for a further 1-2 minutes, until golden brown.
Remove from the oven and allow to harden for about 5 minutes, before removing from the tray and cooling completely on a wire rack.

When cold, melt the chocolate in the microwave or in a bowl oven a pan of boiling water.
Spread a teaspoonful of melted chocolate onto the back of each Florentine and allow to set for around 10 minutes. Before it has completely set, make wavy lines in the chocolate using the back of a fork.

Not suitable for freezing. Will keep for up to a week in an airtight container. 

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Winter vegetarian meal planner

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I thought it was about time I blogged another seasonal vegetarian meal plan and this time I decided to combine some of my own warming winter recipes with a round-up of dishes from some of my favourite vegetarian blogs. Most of these meals are cheap and simple to make, using readily-available ingredients.

Do you like my cute magnetic meal planning board by the way? I bought it from Poundland, but unfortunately the magnets are so weak, it drops off the fridge every time I open the door!

Week 1
Tomato soup with basil gnocchi dumplings (Veg Hot Pot)
Veggie sausages (ready-made), baked beans and mashed potatoes
Penne Puttanesca (Meatless Mediterranean)
Cauliflower and broccoli cheese bake (plus 2.4)
Reggae Reggae chickpeas with rice
Turkish vegetable casserole with cous cous
Cheese and lentil loaf with roast potatoes, gravy and seasonal vegetables (Life is Delicious)

Week 2
Minestrone soup with home made bread (The Full Fridge)

Aloo Gobi (potato and cauliflower curry) with chapatis (Lisa's Vegetarian Kitchen)
Vegetarian meatballs (ready-made) with tomato sauce and pasta

Mushroom and spinach risotto (Tinned Tomatoes)

Roasted vegetable lasagne
Butternut squash and chickpea stew with rice (The Vegetarian Experience)
Veggie roast dinner with seasonal vegetables and Yorkshire pudding

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Approved Food - a review

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I was lucky enough to win £100 to spend on products from Approved Food, after submitting my budget family food ideas to a Tots100 competition. If you haven't discovered them already, Approved Food sell a wonderfully random selection of foods and other products which are either end of ranges, approaching their use-before date or past their use-before date. As someone who is happy to eat products a little after their eat by date, this was great, but I know other people maybe slightly more wary!

The Approved Food website is easy enough to navigate, although not as user friendly as the major supermarkets' websites, mainly because the categories are more limited and the product availability changes frequently depending on is in stock. For example, you might see a great bargain one day, add it to your trolley and come back the next day to find that it's out of stock. I found the best way to shop was to go through each category picking what I could use to make different meals, plus adding a few random products just to try, or ones which I knew would keep for longer such as dried pasta, rice and kitchen products. You then need to check out that day to ensure the goods remain in stock. 

One other point worth mentioning from a veggie view point, is that there were lots of dried pulses, pasta and grains, plus some eco, organic, vegan and gluten-free products available when I placed my orders, which would cost significantly more had I bought then in a supermarket or health-food store.

I was slightly confused by the checkout process, as I expected to be able to select a delivery day/time. Instead, after checkout I was emailed with an estimated range of delivery days. I was then texted with a day (no time as yet) for my delivery, and at this point I could choose to select the allocated day or one of the following two days. After that, I then received a further text and email confirming a one hour delivery slot, which again I could choose to change if not convenient. I had already specified that I was happy for the delivery driver to leave my delivery in a specified safe place if I wasn't in, so I was happy with the time slot offered. There was also a useful delivery tracking button, should your parcel not arrive as expected and a helpful approved food forum, where you can ask questions about different products, delivery times etc.

My deliveries arrived on time and in good condition. Everything arrived well packaged in cardboard boxes, with each glass jar or bottle individually wrapped in bubble wrap. Taste-wise, everything was fine. Some of the out-of-date biscuits I bought were a tad soft, but not enough to spoil their taste.

On my first shop I spent just £27.73 (including delivery) on mainly packet, tinned and bottled products which should have retailed at £86.62, saving me £58.62. I spent 23.26 on my second shop, saving £44.53 compared to the RRP. However, a saving isn't really a saving unless the products are used, so I would suggest that you meal plan as you shop and don't get too tempted by the array of discounted chocolate on offer!

Integrity Statement
I won £100 to spend at Approved Food. I was not asked or required to write a review and the views expressed are genuinely those of myself and my family. The link provided is a referral link. Pin It