Last night I made bread for the family – none for me, but I’m hoping there will be some left by Saturday morning – and while the oven was on I decided to fling half an onion and one of my carrots into the bottom of it, sliced and sitting in a roasting tin with a little oil. Oh, I’m so glad I did, because it tastes practically of luxury today, blitzed with a chicken stock cube and demolished in under a minute flat. I often cook things around other things in the oven, I call it ‘Cauldron Theory’,...Read More
Month: April 2015
This breakfast is so simple it hardly needs a recipe, but in ‘normal life’ it’s one of my favourite quick breakfasts anyway, so as soon as I had the peaches in my basket and realised the breakfast potential, I started looking forward to this. Imagine if the grapefruit had been in stock, I would have denied myself the small pleasure of tucking into this this morning – funny how things work out. I used 80g from my rapidly-diminishing 500g natural yoghurt, which came in at 9p (the yoghurt was 55p for 500g in the Monday shop) and 50g of peaches, which worked out at 5p (they were 40p for 411g). So all in, a 14p breakfast that wasn’t as big as I’d have liked it to be, but I’m rationing remaining ingredients now – if I’m careful I can have this again as a snack or dessert today or tomorrow! So far, with the generosity of friends and readers, I’ve raised £3,768 for Street Child United by doing this challenge – nearly double my target, and quite overwhelmed at all of the support and kindness. If you haven’t donated or want to check the page out, head over to www.livebelowtheline.com/me/agirlcalledjack Jack Monroe. You can follow me on Twitter and Instagram...Read More
Love is making a rye and beer bread loaf for other people when you’re in the middle of doing Live Below The Line. Fact. This year’s LBLUK challenge (living on £1 a day for 5 days to raise money for Street Child United) has been strangely discombobulating as I find myself with two toddlers and a cacophonous revolving door of friends and guests to cook for. It’s not that I don’t want to share my 23p barley pancakes and peaches with everyone else, it’s that my ingredients for Live Below The Line are in such scarce supply that if...Read More
Makes 4 small pancakes 20g barley flour (pearl barley, ground in blender and sifted), 2p 40g natural yoghurt, 4p 1 egg, 14p 2 peach slices (30g), 3p To make the barley flour, I put a few handfuls of pearl barley in my blender and pulsed it for 30 seconds, then repeated an absolutely laborious amount of times. Tipped it into a sieve over a mixing bowl and sifted the finely ground grain out, and jarred it up as flour. I was left with lots of tiny broken bits, and have put them in a separate jar to do...Read More
Here’s something I do a lot, like my juicing-without-a-blender post last week, that I do so regularly and unthinkingly that I didn’t realise I’d never written about it on my blog! This is where all the soft or sad or straggly vegetables end up that aren’t juicing material. Like the Mooli I bought last week in a fit of curiosity that softened to a flaccid sadness in my veg drawer as I pondered what to do with it. Nothing for it but pickle by this point, and off we went. Of course you can pickle almost any vegetables (wouldn’t...Read More
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