Making life a bit easier in the kitchen.

Kiwi families are feeling the squeeze right now! Food prices, rent, power, petrol....it all adds up. The weekly grocery shop has become one of the biggest stress points for households across New Zealand (and further afar I'm sure)! And when we're stressed, we're even more likely to make poor decisions when it comes to food...takeaways seem easy (but they're uber expensive) and we lean towards more convenience foods, thinking that they'll be cheaper. They're not.

But there is good news! You can keep cooking delicious, nourishing meals without blowing the budget or burning yourself out. It just takes a few smart tweaks, a bit of creativity and a mindset shift towards simpler, more joyful kitchen habits. What you and your family may be needing right now is that re-connection that cooking and eating together can bring.

I've pulled together a few tips that I learnt the hard way! Things that made it easier to pay the bills while still meaning that my children were full and happy. It also means, that for those of us living on our own, we can still manage to have a bit left over for those wee treats that we so deserve....I don't want all my money going on the groceries! I've also included a few of our most budget friendly recipes at the bottom, along with some supermarket costings, just so you can see how cheap it can be to cook good food.

I hope you find it useful xx

Sarah

Cook once, eat twice (or three times.....) -

Batch cooking is a lifesaver for those of us wanting to save money (and time!) in the kitchen.

Cooking one big batch of a favourite dish and using it as the basis for another couple of meals means that your budget for the week stretches further. Make big pots of something hearty (Sunday used to be my day for meal prep for the week) - things like curry, soup, pasta bakes, chilli, and risotto can all be re-purposed into different meals.

For example:

• Night one - Coconut chicken curry

• Night two - curry toasted sandwiches or loaded baked potatoes

• Night three - add stock and extra veggies for a curry soup!

I remember my kids having the same sausage dish night after night after night. Putting it into a thermos and turning it into a picnic on a chilly autumn night made for a totally different experience, and was good for my brain too!

Thinking like this means that you don't have to plan for 7 nights worth of meals a week, which can feel really overwhelming. Instead think about 3 or 4 meals that can be stretched to another meal, and then you only need to fill the gaps.

Bake the basics instead of buying them -

I know that baking seems like that step too far sometimes when our plates are already full. But it's so cost effective and if we set some time aside for it (say, a Sunday afternoon), it's actually a really grounding and mindful activity. Getting the kids involved will also mean they're learning some awesome budgeting skills of their own!

Things like ginger crunch, loaf, muffins and muesli bars cost a fraction of the supermarket price when made at home. Think about the packets that you're currently purchasing (and how much is actually inside when you remove all the packaging!) - a lot of the time it's not cost effective at all! Getting a couple things made before the week begins will mean that lunchboxes are full, the kids are happy and you feel in control.

Make vegetables the hero -

Meat is one of the biggest grocery costs. Where you can, think about how you can bulk up your evening meal with extra veggies.

For example -

• Add lentils to mince dishes

• Bulk out curries with pumpkin, potatoes or chickpeas

• Make one or two meat free dinners each week.

Also, remember that frozen and tinned veggies are just as good for you - both preserved at their peak. They're cheap, nutritious and last for ages.

Use what you already have -

There's nothing worse for the bank account than going to the supermarket hungry or without a list....you come home with the randomist things! If you have a couple hours a week to set aside for meal prepping, make that your supermarket shopping day also.

Before writing your list, check -

• What's in the freezer?

• What's in the back of the pantry?

• What veggies need using?

You'll be surprised how many meals you can make from what's already there. Turn it into a game with the kids...."what can we make with these five ingredients?" (I know the perfect cookbook to help there!!)

Choose recipes with overlapping ingredients -

Instead of having to buy 7 different vegetables to suit 7 different meals, think about fewer ingredients that can fit into several recipes.

For example, if you buy a bag of carrots, use them in -

• stir-fries

• soups

• lunchbox snacks

• muffins

• slow cooker meals

We're all doing our best in a tough economic climate. If you're feeling the pressure, you're not alone. And you're doing great! With a few clever habits and a bit of creativity, you can keep serving wholesome, tasty meals without the stress or the overspending.

I hope you enjoy the following recipes I've included to hopefully, make things a bit easier for you. The cost of each of them makes them super budget friendly (on the day I worked out the costings, the entire shop for the 5 dishes came to just under $40 based on a NZ supermarket)!

LAMB CHOP CASSEROLE

This old-fashioned recipe is a nourishing family meal, full of flavour and melt-in-your-mouth goodness. Spend just a few minutes throwing everything into a casserole dish, then let your oven do all the hard work for you. You can use any type of lamb chop in this recipe.

Ingredients:

500g (1lb) lamb chops

1 cup water

1/4 cup flour

1/4 cup tomato sauce

2 tbsp malt vinegar

2 tbsp brown sugar

1/2 tsp ground ginger

1/2 tsp curry powder

1/2 tsp mustard powder

Method:

• Preheat oven to 170°C (340°F).

• Place the chops in a casserole dish.

• Place the remaining ingredients in a jug and mix to combine, then pour over the chops.

• Cover and bake for 21/2 hours, turning the chops occasionally.

• Delicious served with mashed potatoes and steamed vegetables.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 2 1/2 hours

This recipe comes from The World's Easiest Recipes Volume 1.

COCONUT CHICKEN CURRY

When you need a healthy dinner on the table in less than 30 minutes, this recipe is for you. Using curry powder and a few staple pantry ingredients, you'll have everyone running to you when it's ready! Serve with rice.

Ingredients:

1 onion, sliced

500g (1lb) boneless, skinless chicken, cut into bite-size pieces

3 tsp crushed garlic

1 tbsp curry powder

1 tbsp each ground ginger and paprika

1 tsp chicken stock powder

1 tsp white sugar

1 x 410g (14.5oz) tin chopped tomatoes, drained

1 cup coconut cream

2 tbsp oil, for frying

Method:

• Heat the oil in a frying pan over a medium heat.

• Add the onion and gently fry for 5 minutes until soft.

• Turn the heat up to high and add the chicken. Fry for an additional 2 minutes to seal the chicken.

• Reduce the heat to low and add the garlic, curry powder, ginger, paprika, stock and sugar.

• Fry for 1 minute to release the flavours, then add the tomatoes and coconut cream.

• Simmer for approximately 10 minutes or until the chicken is cooked.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 18 minutes

This recipe comes from The World's Easiest Recipes Volume 2.

BAKED PUMPKIN RISOTTO

The best thing about this risotto is that it is cooked in the oven, so there is no constant stirring over the stove. If you make this in Autumn, when pumpkins are at their best and cheapest, it makes a very economical dinner.

Ingredients:

400g peeled and deseeded pumpkin, grated

1/4 cup (150g) arborio rice

2 tsp vegetable or chicken stock powder

2 tbsp butter

3 cups (750ml) boiling water

1 cup (80g) finely grated parmesan, plus extra to serve

chopped parsley, to serve (optional)

Method:

• Preheat the oven to 180°C (350°F). Grease a 23cm round or square casserole dish.

• Place the pumpkin, rice, stock powder, butter and water in the dish and stir to combine. Cover tightly with a lid or foil.

• Bake for 40 minutes or until rice is just tender, stirring halfway through cooking time. Stir through the parmesan and season with plenty of pepper to taste.

• Serve topped with extra parmesan, and parsley if using.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 40 minutes

This recipe comes from The World's Easiest Recipes Five Ingredients.

PEAR AND GINGER CRUMBLE

This dessert is guaranteed to warm you up on a cold winter's night, though don't think you can only make it in winter. It goes down a treat any time of the year! It can be served warm or cold, and with cream, yoghurt or ice cream. You can swap the tinned pears with whatever fruit you have in the cupboard.

Ingredients:

1 x 825g (29oz) tin pears

100g (3.5oz) butter, melted

1 cup rolled oats

1/2 cup plain flour

1/2 cup brown sugar

1/2 cup desiccated coconut

1 tsp ground ginger

Method:

• Preheat oven to 180°C (350°F) and grease a 20x20 cm (8x8 inch) ovenproof dish.

• Drain the pears, reserving 1/2 cup of juice, and place evenly in the bottom of the prepared dish. You can chop the pears into small pieces if you like.

• Pour the reserved juice over the pears.

• Mix the remaining ingredients in a bowl to combine.

• Sprinkle the mixture over the pears.

• Bake for 30-35 minutes until bubbling and golden.

Serves: 6

Prep Time: 10 minutes

Cooking Time: 30-35 minutes

This recipe comes from The World's Easiest Recipes Volume 3.

WACKY CAKE

This recipe was created during the great depression in the early 1930s when dairy products were scarce and expensive. It doesn't contain eggs, butter or milk, so it's perfect for those who are dairy intolerant or vegan. Oh, and by the way - it's moist, rich and totally delicious!

Ingredients:

3 cups plain flour

2 cups white sugar

1/2 cup cocoa powder

2 tsp baking soda

1 tsp salt

2 cups water

3/4 cup neutral oil (eg canola, sunflower or grapeseed)

2 tbsp vinegar (any type)

1 tbsp vanilla extract

Method:

• Preheat oven to 180°C (350°F) and grease a 23cm (9 inch) cake tin.

• Sift the flour, sugar, cocoa, baking soda and salt into a large bowl and mix to combine.

• Make a well in the centre and add the water, oil, vinegar and vanilla.

• Mix until well combined.

• Pour into the prepared tin and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.

• When cold, ice with your favourite icing.

Serves: 12

Prep Time: 10 minutes

Cooking Time: 30-35 minutes

This recipe comes from The World's Easiest Recipes Volume 3.