Well, we had an amazing break, too much food and too much booze, so now it’s back to basics – as soon as we have taimed the Cheese mountain 😇
I was lucky enough to be given a good amount of ‘love to shop’ vouchers before Christmas, to be honest we are restricted to what shops you can spend them in here on the Isle of Wight, but, they do take them in Iceland – the frozen food shop, not the country 😉
I haven’t shopped there for years, not down to brand snobbery, I’m an Aldi girl and proud of it, but the actual shop is in an awkward place, parking is a distance and carrying heavy bags any distance is a pain for anyone.
I was really impressed with my ‘haul’
12 x lamb steaks
4 x roasting joints (Pork, Turkey, Chicken and gammon)
2 x huge portions of whitebait
2 x shellfish meals
3 x huge bags of fish (tuna, smoked haddock and cod)
1 x bag of ‘southern fried’ chicken strips (for wraps)
1 x pack of 20 ‘crabsticks’ (hubby’s guilty secret)
All of this for £46 – all paid with the vouchers and still some to spend.
This will last us ages, and the freezer is fit to burst 😇
So I am hoping, with a top up shops from Aldi I can keep food costs down to a minimum this month.
I am not going to go into the realms of diet food, but we have agreed that I need to cut down on portion sizes, I am a feeder 😊 And now it is mainly the 2 of us, the food I cook is just too much…. Ignoring that….. 😝
Today, I am using up some of the Christmas cheese – Baked Camembert with Homemade bread and crudités – or crude titties as my kids used to call it 😝
Now bare in mind this is the first time I have ‘cooked’ since Christmas Eve 😱
I made some seeded ‘Baguettes’ – yes in the Thermomix – 300ml water and a pack of dried yeast heat at 37 on speed 1 for 3 mins. Then add 500g of bread flour, a pinch of salt and mix on Dough setting for another 3 mins, adding the mixed seeds for the last 30 seconds.
Let the dough rise in the jug for an hour, then turn out, split dough into 2 and each half press into a rectangle and fold each rectangle into a baguette shape, pitching the ends and laying the roll into the baguette baker ‘seam down’. Leave to rise for another hour.
Bake the baguettes in the oven at heat 200, with a good splash of cold water in the bottom of the hot oven to create steam. Baked for approx 40 mins till golden brown and ‘hollow’.
Unwrap the Camembert and ‘stud’ the top with finely sliced garlic and fresh rosemary , soak the wooden box it comes in, in water then onto a baking sheet and baked at 180 till oozing and melting.
Dip the sliced bread, carrot batons, radishes, sliced peppers and spring onionsetc and some salami in the cheese and enjoy 😍