Then there's your store cupboard

Okey dokey, that's the freezer done and dusted now for your other store cupboard - or pantry if you prefer.

Time to be as ruthless with your store cupboard or pantry as you were with your freezer.

It's no use relying on a store cupboard if you don't know what's in it or more particularly that your ingredients are well within “best before date(s)”.

If you have a reasonably well stocked store cupboard then you'll be able to plan your meals more easily, it will save you time and money. My pantry is one extreme to another, from the usual staples - tuna, small chunk Branston, tomato paste, stock pots, cornflour, passata, suet, Worcestershire Sauce, noodles and orzo – to name but a few - to what some may call the more “out of the ordinary” ingredients, a small tin or jar of black olives, a small jar of capers, Grapeseed oil for stick blender mayo and lets not forget the preserved lemons!

Once again you may not relish the idea but I promise you'll find it cathartic!

If you are easily bored sort and check a shelf at a time – if you want to be really organised you can re-organise as you go – baking and all things relating, sweet and savoury ingredients, tinned goods – again sweet and savoury – everyday stuff – teas, coffee, I could go on!

If you have a separate space for your herbs and spices check these out too – they lose their potency over time, so any that are out of date should be replaced. I should add that unless you use large quantities of particular herbs and spices it's a false economy to buy in large amounts – they'll finish up out of date and will be thrown away.

If you want to be really organised you could make a shopping list as you re-organise of any ingredients that are out of date and need replacing.

Kitchen kit is up next ...

Food for thought – you bet …

... especially in light of my recent price checking light bulb moment.

I'm reminded too of my own words in my ebook Splitting Atoms and Grating Cheese or, life's to short to faff around, published in 2019 – it's shown just above the labels, the top right-hand side of the blog.

The essence of “Splitting Atoms ...” was to inspire you to change how you plan, shop, cook and eat and as a consequence save you time, effort and dosh too.

It asked :

“How do you shop and cook now?”

“How many times each week do you visit a supermarket?”

“How much food and consequently money, do you waste each week?”

“Are you constantly asked – what's for tea?”

If your answers are along the lines of, “badly”, “more than I should”, “too much” and “yes!” then you might find what follows useful!

You've heard of a Spring Clean – this is going to be an “Autumn Clean” - of your kitchen.

First and foremost and I know it won't be popular, it's time to empty and defrost your freezer, embarking on a voyage of discovery, setting aside in a large freezer bag the items that are in date and you want to use.

Discard the spoilt and out of date items and after cleaning and bringing back up to temperature, return the items you've kept.

I've no doubt there'll be a few surprises - you remember – that deal you couldn't do without – the posh loaf of bread that now has freezer burn and scarily some you don't even remember buying, all buried at the bottom, lost and forlorn.

I realise it's a boring and tedious job but you'll thank me when you see how much space you've created.

Next up, we need to look at your other “store cupboard”!

Your food shopping

Until the pandemic I used to vary my shopping and would go to certain supermarkets for different reasons – convenience in terms of how much time I had or for certain products I knew I couldn't get at one or another. The lockdown put paid to that routine and, like all of us, whether shopping once a week or on-line you were still at the mercy of whatever was available.

With the recent easing I have resumed my old routine, albeit very carefully and always at 8am when the “traffic” in both senses is quieter - on the road and in the supermarket too.

Have you caught the supermarket ads on the tv – the ones saying they have price checked and/or matched products with the cheaper supermarkets?

I thought you might be interested in my results. I'm not going to drone on and on, simply take three random items and their comparative costs. I have to confess I was gob-smacked at the results.

Here goes :

I suggested to my friend that we go to Aldi – like me she's an early riser so we could shop before anyone else had got out of bed!

Here's my random sample :

500g box of seedless green grapes – described

as “wonky” which means not all the same size - £1

with a use-by date four days hence

1.75L carton of pure orange juice - £1.55

480g British pork loin steaks - £1.89

My comparison is with Waitrose simply because it happened to be my next port of call.

500g box of seedless green grapes - £2

in the interest of fairness they were all the same size

with a use-by date two days hence

1.75L carton of pure orange juice - £3

which was an offer - normally £4

480g British pork loin steaks - £4.50

I think my maths is accurate – by my reckoning I saved £5.06 - £1 on grapes, £1.45 on the orange juice (based on the offer price of £3) and a staggering £2.61 on the pork loin steaks – just three items - I dread to think what the saving would be on a full shop. It's true to say that I can't get everything I want at Aldi but it does show that if you become a savvy shopper with selected items you'll save a lot of dosh!

Two other random points to raise for those who may not shop at Aldi or Lidl – they've never made a secret that their fruit and veg needs to be used straight away – I found their use-by dates were as good as, in this case, Waitrose.

My original reason for shopping at Aldi was the excellent quality and cost of their cod loin. I should say that it's still £3.79 for 280g (£13.54 per kg). During the lockdown the only “supermarket” I could get cod loin was Marks and Spencer, sold in different weights, but typically £6.56 for 285g (£23 per kg).

Food for thought – you bet!

It's time to take stock, literally, and look at how you plan, shop, cook and eat.

Now for the *cake notes and decoration choices

 *Cake notes :

You could bake your own Madeira cake if you wish but it seems unfair on the cake when you're going to dunk it in syrup! Why note use an “economy” range Madeira cake available in most supermarkets – a word to the wise – they vary in size so I'd buy two to be on the safe side.

You could bake a lemon drizzle cake instead of the Madeira or again, use shop-bought if that's more convenient or you're not a baker!

Now for the decoration choices :

2 x Cadbury's Flake – perfect for the kids

or

grated plain chocolate – or small chocolate

drops if you have them - perfect for the big kids

or

crushed Amaretti biscuits - perfect for those

who don't like chocolate and/or added crunch

A tip if you're using the Flake for the kids, bash it in its packet so that it doesn't fly all over the kitchen worktop, open carefully and sprinkle over to decorate. If you want grown-up “sprinkles” grate plain chocolate or use small plain chocolate drops if you have them in your pantry!

Crushed Amaretti biscuits are a great addition for “crunch” and texture – with or without the chocolate choices - since they are an iconic Italian ingredient it seems only fitting to include them.

That's the end of my entertaining stint for a while – I'm hanging up my apron!

Coming next – do you pay any attention to the supermarket ads that “price check” with other rivals?

A Tiddy Tiramisu – hints and tips

If you'd like to make a tiddy version here are some hints and tips!

The glasses I use have a capacity of 160ml – they measure 7 cms in diameter and 7 cms deep. The tiddy benefits from being made ahead – time to soak up all that lovely lemon syrup – and the alcohol too if you are indulging in a grown-up version.

For the size of glass mentioned you'll need a 4cm cutter and your cake should be 1cm slices.

The method for the syrup and the cream, mascarpone cheese and sugar mixture is exactly the same as for the larger recipe and will give you six tiddys.

The idea is to give the tiddy height using a circle of cake at the bottom of the glass and then line the glass with circles of cake. Place a generous blob of mixture on top of the circle in the bottom, then repeat with another circle of cake and mixture – you should get three tiers finishing with a circle of cake on the top.

You don't have to line the glass, you can just alternate layers of cake and mixture finishing with a cake top. Add a teaspoon of lemon curd to the cake top then cling film loosely and fridge until you're ready to decorate and serve.

Just before serving sprinkle with your decoration of choice – the curd “glues” the sprinkle in place.

Here's a photo of the latest :

If you'd like to see a photo guide, check out “A Tiddy Tiramisu” on the Desserts label. I'm amazed to see that these pieces were published in June 2017!

Now for the *cake notes followed by the decoration choices ...

A fishing expedition – here comes the pud!

Fishing for a pud was easy – tiramisu was unanimous and when I mentioned a lemon version even better, their favourite flavour!

I suppose if I had a “signature” pud it would be tiramisu - but not as you know it.

If you like the idea of tiramisu but not the coffee, here's an alternative that I hope will appeal to everyone, erm, unless of course you don't like lemon!

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

4 tbsp Limoncello liqueur (optional)

20 sponge fingers or Madeira cake * see note that follows

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur for a grown up version, add it to the cooled syrup.

Mix a little of the cream carefully with the caster sugar and mascarpone to combine and loosen, gradually add the remainder of the cream and then, using a hand mixer, whisk gently to thicken slightly. Add the lemon curd to the mixture and use the disconnected blades from the mixer fold in the curd so that it gives a ribbon effect.

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

Cling film and fridge until you're ready to decorate and serve.

Coming up – the tiddy (individual) version …

A fishing expedition – the pastry and the photos

As always you have “lid” options – for me it has to be puff or flaky pastry – here's my usual recipe if you want to make your own.

You will need a batch for each pie!

Fast flaky pastry

150g of unsalted butter – chilled in the freezer

220g plain flour

pinch of salt

8 tablespoons of ice cold water

Plan ahead - before you begin weigh out your butter, wrap it in foil and put it in the freezer – 30-40 minutes. Place the flour and salt in a mixing bowl. You'll need a cheese grater on stand-by. Remove the butter from the freezer and fold back the foil – it's easier to control when you grate the butter into a heap in the middle of the flour and salt. You can dip the butter into the flour to stop any sticking.

Using a round bladed knife mix the butter into the flour and salt. Sprinkle four tablespoons of water into the pastry and mix well. Add another four tablespoons and continue to mix. Finally use your hand to bring together – you're aiming for a clean bowl so no bits of pastry left in the bowl. Have a sheet of cling film ready – you can now use both hands to mould the pastry into whatever shape you require. Place on the cling film and wrap.

Rest the pastry in the fridge for 30 minutes before use or place the cling filmed pastry in a bag and freeze.

On a lightly floured surface roll out your pastry – dust your rolling pin too. Roll out as evenly as you can turning the pastry as it takes shape – always roll backwards and forwards and quarter turns so that it keeps to a circle. If you roll side to side you'll stretch the pastry and it will shrink when cooking!

Tip the filling into the pie dish. Egg wash the rim of the dish and then gently lift the pastry lid on top of the filling. The egg wash will glue the pastry in place and you can press the lid onto the filling gently. You can use a sharp knife to remove any excess pastry then, using a pastry fork edge the pie. Egg wash the pastry and add two cuts in the centre of the pastry to vent the pie.

Bake in a pre-heated oven 180fan/200c/Gas 6 for 40 minutes. I'd check after 20 minutes and turn the pie so as to give an even colour. It depends on your oven but I've found that even with new fan ovens the baking isn't always evenly browned.

There's always a plan B – cheat – buy puff pastry sheets – 320g x 2.

Here they are :

Yum!

Double yum!

Last but by no means least, here comes the pud!