Walkers Hoops and Crosses Review

My boys have school dinner most of the time at school, however, when they attend sports camp or days out they need to have a packed lunch.

I am always keen that they eat as healthily as possible, so was intrigued to hear about Walkers Hoops and Crosses, especially as they are wholegrain.    There is compelling evidence that a that a diet rich in whole grain foods has a protective effect against several forms of cancer and heart disease.  There is also evidence  that upto 27% of children in the UK don't get any wholegrain at all


Walkers Hoops and Crosses are available in three flavours (beef, salt and vinegar and prawn), and with 56% wholegrain, they're a great way to sneak in some goodness at lunchtime.

• 56% wholegrain goodness in every bag
• 30% less fat
• No artificial colours or preservatives
• No MSG

My boys said they tasted like monster munch in texture and loved the salt and vinegar flavour.  I was pleased to see that they are smaller bags than standard sized crisps and am more than happy to put them in to the boys lunchboxes.

Cost effective home coffee

Everybody loves a great cup of coffee, but sometimes you have to wonder exactly how some outlets get away with charging so much for their products.

It's only by trial and error that most people find their coffee shop of choice, and that is usually after an expensive round of buying large plastic cups filled mainly with hot air in the shape of frothy milk, or asking for a double espresso and getting something insipid that tastes like it was made from the leftovers of someone else's brew.

Deciding to forgo the pleasure of a shop bought coffee and stick solely with the home made version isn't always a whole lot cheaper either. Buying coffee beans, whether ground or not, can be an expensive option depending on where you buy and what you particular choice is. Then there is the whole range of accessories you need, from stove top espresso jugs through to special milk frothers and bean grinders.

All in all, the search for a reasonably priced cup of coffee can be a long one, but fortunately there's a shortcut on the market in the shape of the Tassimo range of coffee makers from Bosch.

If you've been looking for the best coffee machine to buy for a while, your search could well be over. The sleek design of the Tassimo makes it a talking point for any kitchen, but it is the use of a couple of innovative new technologies that really sets it apart.

'Intelligent barcode technology' sounds like something you supermarket might put to good use, but when it comes to making coffee at home it is exactly what you need.

Depending on what variation of coffee takes your mood, whether it's a Latte, Cappuccino, Americano or anything else, each type needs a slightly different approach when it comes to making it. This counts even more on your machine, as the Tassimo also makes a great cup of tea or hot chocolate.

What happens in this case is that the 'pod' that contains the basics for your choice also has a barcode with all the information the machine needs to know regarding temperature, length of brewing time and amount of water needed to make the perfect cup. This is then read by the maker and put into effect in order to prepare every cup just right, every time.

The other piece of important tech is the flow heater, which heats water only on demand and switches off immediately after each brewing cycle. This not only means that there is virtually no wait for a warm up time, but also that energy consumption levels are kept to a minimum, keeping your bills low and your green eco credentials up to date.

Using up leftover cooked vegetables - Bubble and Squeak cakes

Bubble and Squeak cakes have become a Monday night tradition in The Mad House.  So much so that we have to prepare and cook extra vegetables on a Sunday.

Traditionally bubble and squeak is shallow fried leftover vegetables and the main ingredients are mash potato and cabbage.  However, we use any and all of the leftover vegetables   Mash does need to be there to make the vegetables stick together.  We even add any leftover roast parsnips.

So basically you mash together any leftovers.  You can fry them in a frying pan, but my boys love them shaped into patties which I shallow fry and then finish off in the oven.  This way you can freeze any remaining ones and cook directly from frozen.

Do you have a favorite way of using loeft over cooked vegtables?

3 Quick, easy and good value self catering recipes

Wouldn’t it be nice to not feel like a slave to the stove on your last minute self-catering holiday? We know the meals aren’t going to cook themselves, but there are some delicious recipes which won’t make you feel like you’re stuck in the same daily routine, in a different location.

Homemade Burgers

When the sun is shining I like nothing better than a sizzling BBQ outside with the whole family. To keep it healthy, rather than buying packet burgers make up your own with this quick and easy recipe from BBC Good Food. The kids will give you the thumbs up as no cutlery is required, whilst you have created a tasty meal that is quick, easy and good value.   Serve with ciabatta rolls, cheese, tomatoes, shredded lettuce, onion and mayonnaise.

Image credit: BBC Good Food

Ingredients

540g/1lb 3oz minced beef chuck steak

25g/1oz chopped coriander

1 onion, chopped

1 tbsp Dijon mustard

1 free-range egg yolk

1 tbsp olive oil

Salt and freshly ground black pepper

Method

1         Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.

2         Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once.

3         Top each burger with a slice of cheese towards the end of the cooking time.

4         Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides.

5         Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato.

6         Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.

There is so much you can add to make this a full meal from potato salads, pasta dishes to some handmade chips. When it comes to dessert I recommend fruit skewers, for a refreshing taste as well as keeping the little ones entertained whilst building their own.

Frito Pie

Frito pie is highly popular in America and is slowly working its way through the UK to become a household favourite. The quick and simple recipe is similar to the Mexican nachos with its burst of flavours and variety of textures. You don’t have to stop at chilli, why not experiment and try different toppings each time?

Image Credit: Angie Nisbit

Ingredients

1 large bag of tortilla chips
1 15-ounce can of chilli with beef (with or without beans), heated
1 8-ounce bag of shredded cheese
Optional: chopped onion, tomatoes, lettuce, jalapeños and/or sour cream

Method

1         Pour tortilla chips and spread evenly in an oven-safe serving dish

2         Cook minced beef in a pan until brown, draining off the fat and adding a tomato sauce and chilli mix

3         Prepare toppings whilst chilli is slowly cooking

4         Pour chilli over the tortilla chips (Famous in America using Frito a bag of Fritos)

5         Add additional ingredients like onion, tomato, lettuce, and jalapeño as desired.

6         Sprinkle cheese all over and pop into the oven at 350 degrees till the cheese is a little melted.

7         Serve immediately.

Moules Mariniere

This recipe is a French classic that I have seen dozens of times on various food shows. It’s quick and easy and more importantly has a heavenly taste that certainly keeps your mouth watering. Perfect for a starter or main course and if you have an outside area it is a great meal for alfresco dining.

Follow this recipe from the Channel 4 cooking team, adding a bread of your choice to soak up the flavoursome juices of the garlic and cream.  

                  Image Credit: Lowenna Pascoe

Ingredients

Knob of butter

5 medium shallots, finely chopped

4 cloves garlic, crushed

1.5kg mussels, cleaned and de-bearded

100ml white wine

Chopped parsley

200ml single cream

Method

1         Wash the mussels under cold running water, removing any beards and barnacles.

2         Discard any mussels that float or remain open when tapped against the side of the sink.

3         Boil the wine in a small saucepan for 30 seconds then set aside.

4         Melt the butter in a large saucepan over a high heat, and then add the onion, bay leaves and thyme.

5         Stir for 10 seconds, then add the wine and bring to a boil.

6         Add the mussels, cover with a lid and cook for 2-3 minutes or until the mussels open. (Discard any mussels that do not open.)

7         Add the whipping cream and parsley and stir well. No seasoning is required as the mussels will release a little salt water when they open, which is enough to season the dish perfectly

8         Serve the mussels in a large warmed serving dish or four soup plates.

9         Give your guests finger bowls and plenty of good-quality French bread to mop up the juices

So there you have three tasty meals for your self-catering holiday and of course we all love a night off, so grab a take away or be wined and dined at least once or twice in the week. 

Meal Plan Monday - The live Below the Line version

OK I am going to hold my hands up and say I am NOT taking the Live Below the Line Challenge with the Mad Family.  If you want to know my reasons, then  take a look at A Thrifty Mum.

Many people are doing the challenge and living and eating for £1 a day.  So I wanted to take up the challenge of trying to provide the healthiest meals I could for a family of four with only £4 per day.  

Monday

Roast chicken with Frozen veg (reduced to £1 for 4 bags) and mashed potatoes.  Yorkshire puddings (egg, flour and milk) and gravy made from stock cube and flour

 Tuesday

Chicken Soup (chicken carcass cooked overnight in the slow cooker) with frozen mixed veg and frozen peas and dumplings (made from mix)

Wednesday

Lentil Pasta - Lentils soaked overnight served with tomatoes (fresh, tinned and passata) mixed veg and pasta.

Thursday

Pizza -Home made pizza base  (flour, honey, oil and yeast) with lentil pasta topping and any leftover chicken with cheese.

Friday

Lentil soup- cook more lentils and service with what is left of the tomato (pasta mix) add stock cubes and any leftover vegetables   Bulk the meal out with cubed potatoes.

No matter how I do this, I am failing.  I have allocated milk, honey, porridge and bananas for breakfast.  However, my shopping comes in at £21.32 at Asda.  Even more at alternative supermarkets,although I could get this cheaper at Aldi and Lidl.  

Either way if I didn't have a car I would be excluded from all three of these supermarkets and forced to shop at the co-op in the village or take a bus to Tesco or Sainsburys until the local Asda opens up in Summer.

This also excludes any bread, cakes, fruit or drinks.  So assumes that all we would drink is water or what little is left over of the milk.

22 items £21.32