So today sees the official start of our challenge to live for one year completely supermarket free! Extremely exciting and so far very easy, but only easy because we had food for today. However the fridge is now empty and we are down to store cupboard ingredients, and the final loo roll has been placed on the loo roll holder.
In times gone by we would have simply popped off to Sainsbury’s, filled a trolley with a million items and not thought much more about it. But, as today is the start of our own mini-revolution we have, for the first time, written ourselves a shopping list! It may not be a definitive list and is not exactly specific (for example 2 x mystery fruit), but for those of you who know us it is a list, which is a start. So tomorrow we will withdraw £50 cash and try to do our shopping completely in our local town and once the £50 is gone we won’t spend any more money on food etc this week. Talking of the shopping list we’ve just realised we missed loo roll off it…..
Dinner was our very first taste of Derek, and a mighty tasty beast he was indeed! A lovely venison casserole with a mismatch of roasted vegetables (we finally used the last of those mushrooms proving that market goods last longer than supermarket goods).
The Casserole was very hearty and filling, but there is always room for a bit of cake afterwards, only problem was we had none, thank goodness one member of the team is a great little baker! In an attempt to be healthy we used parsnip and dried fruit in the recipe which definitely cancels out the butter, sugar, golden syrup and treacle also present! So here’s the recipe:
250g caster sugar
2 tbsp golden syrup
1 tbsp treacle
250g self-raising flour
2 tsp baking powder
1 tsp mixed spice
2 tsp ground ginger
250g grated parsnip
50g pecans , roughly chopped
Pre-heat the oven to 190c and line a 10” oven tray with greaseproof paper.
Cream together the butter and sugar until pale in colour. Add the eggs, beat a little more. Sift the flour, baking powder, ground ginger and mixed spice and fold into the mixture. Add the treacle and golden syrup and give it a mix up. Add the grated parsnip, nuts mix again and place into the tin. Bake in the pre-heated oven for approximately an hour until golden brown and a skewer comes out clean.