Aldi's infamous saying is "Don't change your lifestyle, change your shop"
There is a lot of truth to these words; if you shop between Aldi, Lidl and a local butcher, you can eat very well indeed.
By shopping in both these shops, a family can reduce their weekly shopping bill, significantly, without
reducing the quality of food ingredients. Their emphasis is on Mediterranean food products.
Aldi in particular sells a lot of Italian products.As well their vegetables tend to flow around whats in season.
Buying fruit and vegetables in season is much better value, more sustainable and healthier.
The trick when purchasing meat from a Butcher, is to look for cheaper cuts, which when braised for a couple of hours will taste very good!
Having "meat" free days every second day is good for ones health and and also helps to , really
reduce cost .
Shopping lists are essential.
Try to plan Menus on Friday evening, 15-20 minutes is all it takes.
Saturday morning is a great time to go, aisles are generally free and make
sure you have had a good breakfast - then there will be no impulse buys!
Being organised and cooking one day ahead during the week when it is busy, is critical.
When you are heating up the evening meal, put aside 30 minutes before you sit down to eat, and get the
next day's meal done.
Knowing that you have a proper evening meal ready, takes the pressure off.
Start cooking on Sunday for Monday and continue this throughout the week.
Homemade soups are great for lunch with Tahini/Olive Tapenade on bread or homemade savoury scones.
A square of 70% dark chocolate with a cup of tea is a great dessert!
Take all lunches into work. Make this fun and again cook ahead:
Pasta salads, scones, left over meat sandwiches with relishes and mayonnaise are the business.
As well bring, your own coffee to work.
Everything must be cooked from scratch to keep within the €100 budget.
Making homemade jams/chutnies and relishes is really simple and great fun. Put aside a free Saturday or Sunday afteroon. For example in season rhubarb is available in shops. Buy a few extra bunches and make
the jam straightaway.
Below is one week's menus for a family of Four. (Budget and foods tried and tested!)
Saturday
lunch
Broccoli and Almond soup with a baguette.
Dinner
Homemade Pizza's (Roasted pepper, feta, mozarella and Salami toppings).
Get the dough made by 3pm and put a warm place for a couple of hours to rise.
Sunday
Breakfast
Sunday Fry
Lidl - bacon (Great taste awards "Gold")
Aldi - Brannigan's 70% sausages.
Lidl - Croissants
Aldi - Organic Eggs
Lunch
Braised shoulder of Lamb with onions, carrots, garlic and rosemary.
serve with Mashed potatoes and peas.
Lamb from Butcher.
All veg in season from Aldi/Lidl
Dinner
Tomato and Fennel and lentil soup with Grana Padona Scones.
(make soup that will keep you going until tuesday and scones to take into work) for the week as a 4pm snack)
Fennel is available in Lidl
Lentils are readily available in Super Valu or health stores.
Prepare Monday's evening Meal.
Monday
Breakfast
Porridge with raisins and banana
Branflakes/weetabix
Wholemeal toast with homemade jams.
Lunch
Left over lamb and potato for children (take to childminder etc)
Plain yoghurt with fresh fruit
work lunch -cheese/ham/salami sandwiches (snack - Grana padona scones, fruit)
Dinner
Spinach and Chicory Lasagne with Bechamel and sage sauce.
Garlic bread
(chicory is available from Lidl - boil gently for 30 mins)
Prepare Tueday's evening meal and soup.
Make pasta salad for lunch.
Tuesday
Breakfast
Porridge/Branflakes and Weetabix
wholemeal toast
Lunch
Cauliflower Cheese soup with toast/wholemeal Pitta Bread and Tahini.
Yoghurt and fresh fruit
Work lunch - Sundried tomato pasta salad (scones and fruit snacks)
Dinner
Roast Chicken with roasted vegtables, couscous and bread sauce
Make chicken stock after dinner.and use for Paella.
Get wednesday dinnner ready.
Wednesday
Breakfast
Porridge/Brankflakes/weetabix
Lunch
Leftover chicken and veg for children.
Sundried tomato pasta salad (scones and fruit snacks).
Dinner
Paella with prawns, roasted red pepper,carrots and chicken stock.
Prepare dinner for Thursday.
Thursday
Breakfast
Porridge/cereal
Toast
Lunch
Leftover Paella for children
fruit and yoghurt
Green pesto and spinach pasta salad (make your own pesto), scones and fruit
Dinner
Oxtail (available from good butchers fresh) braised in red wine and shallots with tagliatelle noodles, steamed carrots and peas.
1 oxtail is - €5 (buy 2)
Inexpensive red wine - €3.99 Lidl/aldi
Friday
Breakfast
Porridge/cereal
Toast
Lunch
Oxtail and pasta for children
Green pesto and spinach pasta salad ,scones and fruit.
Dinner
Quiche Lorraine with baked potatoes and salad.
(readymake pastry from Alid is great, just make your own filler).
Enjoy!
Friday, March 29, 2013
Tuesday, March 26, 2013
Undiscovered Sicily
Beautiful,
majestic, glorious Sicily; an Island steeped in history and its resulting
cultural influences. With so many
different inhabitants; the Siculians (after which it was named), Phoenicians,
Greeks, Romans, Byzantines, Arabs, Normans, Germans and Spanish, it is hardly
surprising that it offers such a diverse,
rich culture and delicious “food wealth”. A wonderful and spectacular “ Wine Renaissance” has been underway for the the last 15
years. The many indigenous grape
varietals that are grown in Sicily are quite rightly now being put on a
pedestal and recognised by the International wine trade as some of the best table
wines being produced in Italy.
The great
majority of Sicilian wine is white. Indigenous
white varietals such as Catarrato, Grillo, Inzolia and Greciano produce very interesting
wines, which are well suited to the hot climate and seafood cuisine. Climatically, Sicily can be very hot and the
western province of Trapani is regularly warmed to boiling point by winds from
Africa. Winters are mild and wet. However modern viticultural methods such as
aggressive pruning and temperature control during fermentation help produce
wines with balanced alcohol.
White Grape varietals
Carricante
Found on
the slopes of Etna, and indigenous to the region; Carricante, flourishes on the
Lava soils, producing some very interesting wines. Wines
often, have notes of apple, orange blossom and aniseed .
Minella
A
rarely-seen varietal, indigenous to the volcanic slopes of Etna. Wines have Intense flavours with notes of
anise.
Ansonica/Inzolia
Its homeland is western Sicily, producing excellent wines with strong
“nutty and salty” flavours, which pair extremely well with the many seafood
dishes.
Grillo Particularly suited to growing in Sicily as it
tolerates very high temperatures. Wines
are aromatic with notes of pear and apple on the palate. A popular table wine.
Cataratto
Cataratto
is the most widely planted grape in Sicily, good examples produce full bodied
wines with exotic flavours of lemon, Apricot, honeysuckle and orange blossom.
Red Grape Varietals
Nero D’avola,
Meaning “black of Avola” in Italian, it is the most
important red wine varietal in Sicily. Ragusa in western Sicily is where some
of the best wines from Nero D’avola are produced. Other excellent
examples of Nero D’avola are can be found in the northern remote hills of
Madonie, in the province of Agrigento.
Vineyards are between 500 and 750m above sea level, helping to create
some of the most elegant and perfumed expressions of Nero d’Avola.
Nerello Mascalese
Nerello Mascalese is
the most noble indigenous Etnean variety. It loves altitude and grows from 350m
to 1,050 metres above sea level. The
wines are very much influenced by their terroir, and so depending on their
location, north or south facing, and altitude level, nuances and
characterisitcs can be quite different
from each another. Many wines are remarkably reminiscent of Pinot Noir produced
in Burgundy and Nebbiolo in Piedmont.
Nerello Cappucio
Rarely made
on its own as a varietal wine, it is often used in blends with its cousin
Nerello Mascalese. It adds elegance and the ability to age.
Mount Etna
Mount Etna is probably the most interesting wine growing
area, considering it is an active volcano! The volcanic soils provide an ideal
environment for vine growing and add unique flavours and tones, and a strong
minerality to the wines. Many vine growers still use the old fashioned bush planting
method of “Alberello”. In the vineyards fruit
trees, cactus and herbs are grown alongside vines and these flavours are very
much present in the wines. Indigenous red varietals to Etna include Nerello
Mascalese, which is the most important, and Nerello Cappuccio which is used in
blends. A wide diurnal range means that
the wines have excellent acidity. North facing vineyards are cooler than
south-facing ones, some sites are windy and those on the eastern side experience
maritime breezes. Etna is very site specific. The wine styles are not to dissimilar
to pinot noir grown in Burgundy.
Travel in Sicily.
Palermo , the fascinating and beautiful capital of
Sicily, a city which feels as though “time has stood still”. Often
described as, “Ancient Elegance” with piles of charisma and beauty, in all its
faded glory. The Viccurian Market which
runs 6 days selling the freshest of produce has managed to the stand the test
of 700 years of trading time and gives a true sense of city living and gives
place for how people pass there day to day lives. The local dialect is a
Sicilian Italian that is spoken only in
Palermo, and is referred to, as the “language of love”. An absolute must visit.
Mondello
Mondello, a
suburb of Palermo full of charm; A truly
“Palermeritani” seaside destination .
Mondello is a long curving bay with sparkling blue clear water and a well
maintained promenade (critical for “post dinner posing”, where newborn babies
are shown off and young children run up
down, eagerly awaiting for “Gelati”). Graceful and large “liberty style
“villas watch over. One side of the bay has a selection of “trattorie”, “pizzerie” and seafood
restaurants, filled with a lot of noise and laughter, serving delicious fresh
food which will not disappoint. A typical menu will offer fresh lobster ravioli
washed down with a bottle Inzolia. A
visit to this undiscovered locality is
an education in Sicilian custom and rituals as families, elderly ladies, teenage groups and
young couples all come together to enjoy
the sea and sun.
Castellamare del
Golfo lies on
the North coast of Sicily in the provence of Trapani. The “wild west” of Sicily. The town’s aspect is interesting. Its starts
at an elevated level, literally clinging to a steep dramatic cliff face, and
gradually sweeps down to a small port. The cobbled main streets run parallel to
one another to the Port. The seaview is always in sight. A market town filled
with bakeries, butchers, delicatessan’s, vegetable shops and wine Enotecas . Its feel is well and truly “local”. The mode
of transport is by moped . Many ladies of the older generations are dressed in
black and look on with tales of the past etched in their expressions. Gentlemen
of the same generation, languidly pass their days drinking strong coffee,
outside the bars, playing cards and chess. At night, walking the streets where
the balconies are draped with washing, with the occasional shrill acceleration of
a moped; giving the sense of untouched southern Mediterranean life.
Scopello
Hidden away
a few miles along the coast from Castello di Mare del Golfo. A protected marine
area, offers the most fantastic swimming with pristine turquoise waters. It is home to an old Tuna “Tonnara”, where the
family once lived. It has over time become a destination for the Milanese and
Romanese smart sets “in the know”. The few restaurants offer “Logia” style
dining amid, the excotic smells of Jasmine and Orange Blossom.
Linguaglossa
An elevated
town on the way up to, Mount Etna, with incredible views of the island below. A
much welcomed surprise, filled with chic boutiques and mouthwatering “pasticeria”
. Passing through at 4pm just after Siesta, is most entertaining, as locals
arrive for a quick “Macchiato” and sugary treats to set them on their way until
evening time.
Ortygia -
Syracuse
Once home
to Archimedes, Syracuse was the centre of Greek, Byzantine and Judaic
civilization. The well preserved remains
of both the Greeks and Romans are fascinating. Ortygia is an island, predominately a residential quarter of the
city, with a distinct Baroque style.
Ortygia needs a day of “getting lost” and is best enjoyed if one wanders
around the island simply following the scents,and your senses will be
delighted. It is filled with awe inspiring architechture
and chic shops selling everything from furniture to locally made soaps. There a
lot of extremely glamorous “super grans” with immaculate shiny hair and
handbags to die for. The stunning Piazza Duomo (picture) , is a superb place to
end the day ,in time for dinner with a glass of Prosecco. Soak up the southern Sicilian evening
atmosphere under the local stars.
Spaghetti alle Vongole -
You will
find this very delicious meal all over
coastal Sicily – many beaches even have mini vans where they will even cook it
“to order” in a couple of minutes. Sicilian style “take away food”!
Ingredients
1kg Clams
500g Spaghetti
1 cup of
dry white wine
4 crushed
garlic cloves
3
tablespoons of Extra virgin olive oil
1 cup of
chopped Tablespoon of parsely
Rinse the
clams well and discard any that are empty or open.
Cook the
pasta
Heat the
olive oil and add the 4 crushed cloves of garlic
Add the
clams and parsley, cover and shake over a high heat for 2 minutes.
Add the
white wine, cover and cook for 2-3 minutes until the clams have opened.
Combine the
pasta and clams together.
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