Saving Money - Food

Traveling is an expensive thing to do. If like me you do not have a lot of money but want to save you have to not only put money away every pay check but you have to change your attitude to how you spend your money. I have found that these work for me when I am trying to save money.

1. STOP DRINKING

Some people will fall off there chair at this statement but this is one of the biggest ways to waste money. If you think about it that a bottle of wine costs over $10, that is money that could be used on your food budget. I know so many people on working travel visas that complain about never having enough money but can spend $50 in one night out drinking that they do nearly every Friday and Saturday night. Going to student and backpacker nights where a jug coats $10 is not cheap if you end up buying 3 of them and then the takeaway dinner to soak it up and the taxi home. I do like a drink but especially in Perth where a night out can cost you $100 in cocktails the morning after when you see that there is nothing left in your wallet the comedown you will have (along with the hangover) will not be worth it.

2. Make friends with your freezer

Being able to make batches of stews and soups and freeze them will give you lots of lunches and quick dinners for a few weeks. Frozen veggies are grate to add to your dinners as a way to save money and also up your veggie intake if you are not the kind of person who buys lots of fresh veggies at the shops. When it starts to get hot instead of buying ice cream on your way home make easy ice pops with one small pot of flavored yogurt watered down with milk or some water or if you don't want any dairy try freezing some ice pops of tea (did i hear you say cheap) more cooling than a hot cup. Try not to get sucked into buying lots of junk food just because its cheap, you don't want to have to worry about loosing weight and saving money.

3. Quality over quantity

Try to buy food that will keep you full for longer so you don't spend money on snacks. Things that are made with refined white flower will not fill you up the same as wholemeal and whole grain flower will, you will only need to eat half as much of the wholemeal as you would the white. Instead of always having meat swap it for legumes that will have the same amount of protein but will have a big price saving difference. Take fruit, nuts and muesli bars with you to snack on instead of buying snacks when you are at work or out and about. Start loving salads that are healthy for you, can be made in so many ways with any leftovers and you can buy enough fresh salad basics for a week for about $15.

Rationing

Rationing was a scheme to give everyone a fair share of food, clothing and fuel in a time of shortage. This was important so that no one went without because they did not have enough money as shortages made general food prices very high. When people went shopping they would give over there ration card and they would receive there weekly food ration.

In Britten the ration for an adult was:

- Bacon and ham - 100g/4oz

- Butter - 50g/2oz

- Cheese - 50g/2oz

- Marg - 100g/4oz

- Cooking fat - 100g/4oz (often dropping to 2oz)

- Milk - 3pts/1800ml (but not always)

- Sugar - 8oz/225g

- Preserves - 1lb/450g every two months

- Tea -2oz/50g

- Eggs - one shell egg a week if available

- Dried eggs - one pack per month

- Sweets -12oz/350g a month

- Plus monthly points scheme for fish, meat, fruit or peas

Because of shortages people where encouraged to reduce there waste of food by picking food freash from the garden everyday and to make preserves to store any surplus food. There where recipes books issued to householders to teach them how to use their rations best. They suggested substitutes such as mashed potato for flour, sour milk for cheese, grated vegetables for fruit and whipped margarine with vanilla instead of cream.

There has been a recent trend in rationing as a diet as it has low amounts of oil, sugar and meat and a high importance on fruit and veggies. It also has a lot of whole grains in the diet and an importance on home cooking. I have made ration recipes before and do enjoy the clever use of ingredients I have to say that to a modern taste pallet it can be quite bland. I recommend that if you are going to adopt a ration diet to adapt it to your own tastes with herbs and spices.

Hear are some nice recipes to try at home for a ration meal

2 versions of Woolton Pie

Ingredients:

Various in season veggies like swedes, turnips, potatoes, cauliflower, broccoli, leeks, onions, carrots

Potatoes for mashing

Flour, butter and milk for sauce

Strong grated cheddar cheese

Herbs such as sage or thyme for sauce

Method

Peel washed potatoes (save peelings to bake in oven with salt and herbs)

Dice potatoes and cook in salted water until soft

Mash with butter, a little milk and add salt

Peel, wash and dice in season veggies as applicable and boil until nearly cooked

Drain and place in pie dish

Make sauce-Use dessert spoon of butter and melt in pan, add two dessert spoons of flour and mix and slowly add in milk, keep stirring. Add salt and herbs and pepper

Pour thick sauce over the vegetables

Put mashed potato in piping bag (baggy with a hole in the corner)

Pipe over the top of veggies and sauce

Finish by placing some grated cheese over the top

Place in oven at 220 C for around 30 minutes until the potatoes have browned

Ingredients:

1lb diced potatoes

1lb cauliflower

1lb diced carrots

1lb diced swede

3 spring onions

1 teaspoon vegetable extract

A little chopped parsley

1 tablespoon oatmeal

Method:

Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool.

Spoon into a pie dish, sprinkle with chopped parsley.

Cover with a crust of potatoes or wholemeal pastry.

Bake in a moderate oven until golden brown.
Serve hot with gravy.

Eggless Sponge and Mock cream

Sponge:

1/2 pint of tea (without milk and tea leaves)

3 oz butter/marg

3 oz sugar

3 oz sultanas

10 oz wholewheat flour (add 3-4 teaspoons of baking powder)

1 teaspoon all spice (mixed spice)

extra cinnamon if required

Cream:

2 oz margarine

2 oz fine granulated sugar

1 tablespoon dried milk powder

1 tablespoon milk

Method

For Sponge:

Place the tea, butter, sugar and sultanas in a saucepan and heat gently until butter is melted, leave to cool.

Mix all the dry ingredients together.

Mix all the dry ingredients into the cooled liquid and mix well, give it a beat.

Put mixture into a greased and floured 7 inch cake tin

Cook on 180 degrees for around 45 minutes or more

For Cream:

Cream the sugar and margarine together until light and fluffy

Add in the dried milk powder and milk and beat well until light and fluffy again

Chill and serve

one to give you a giggle