Here in the kitchen we are trying to produce healthy, affordable menus for 6+ in reasonable time frames of a busy household. Good, quality food is a pleasure to share, and family mealtimes are important get-togethers to enjoy, which are definitely back in fashion.
In addition we have certain ethics about where our food comes from and the quality of product we buy. In general we would prefer to buy locally produced and seasonal products, and to cook from scratch as much as possible. Of course there are many freely available shortcut products which are useful when time is important, but often money can be saved and improved quality found, without taking much more time and effort, if you try using raw ingredients. It is also educational for all of us to see what is in the food we eat and how it is made.
Over time we have tried making an increasing number of things from scratch, some with great success (like bread), whilst with others things, in spite of repeated attempts (as with humous), the bought product has been preferred! Usually it is a question of balancing the time and effort against quality or convenience.
When planning the food for the week the main aim is to buy without waste. Sometimes we run out before the week is out, but I hate throwing away food past it’s use by date. It is also useful to plan the use of the oven, combining baking to minimise energy use. And having a weaning baby in the house is an added consideration, trying to make sure his meals fit with ours, or he can eat a version of what we are having.
As with all aspects of our family life, our choice to educate our children at home means we look for the educational in the kitchen too. So the kids are encouraged to bake, and to help in the meal preparation, and occasionally they do the menu planning for the week. Puddings seem to feature strongly when they are in charge! But we still aim for balance and healthy foods.
So our posts in the kitchen will share recipes, tips and experiences, and keep you up to date with our food exploits!
