Every fortnight I aim to post 7 main meals, 2 desserts and 1 sweet treat such as a cake or slice for lunches that will combine to a total cost of approximately $120 per week. In addition to this budget, I post a few recipes every fortnight from the following categories: Breakfast, Something Special, In Season, Kids in the Kitchen and Recipe Basics. That’s up to 14 recipes and ideas every fortnight.
- Costing the Recipes Recipes are categorised and tagged according to their main ingredients and also give a dollar value. These costs are not an exact science and rely heavily on several factors : A well stocked pantry with lots of useful items like herbs, spices, curry pastes and baking supplies and secondly: Using items that are free, such as fresh herbs and vegies I grow in my garden or those that are in season and therefore cheap. All costs are current at time of posting and do not reflect price variations in other parts of the country – and they can be significant variations.
- I have labelled recipes with Day 1, Day 2, etc – this is to help those who want menu planning and budgeting for the week ahead. Of course, you don’t have to follow it exactly, it’s simply a guide.
- Weights and Measures All oven temperatures are for a fan forced oven and are in celsius. Oven temperatures will vary and you must use your judgement when considering your own temperamental oven. I have used, wherever possible, metric measurements. 1 cup = 250ml. 1 Tablespoon = 20ml. 1 Teaspoon = 5ml. Wherever weights and cup measurements are given, I strongly recommend that you weigh ingredients rather than pour them into a cup. It makes for a more reliable result.
All care is taken to credit the author of the original recipe. If a friend gave it to me, I’ll tell you. If it’s taken from a recipe book, celebrity chef, restaurant, or a blog, I’ll tell you. If I inadvertently overlook to reference someone, I apologise, but please allow for the fact that sometimes the recipe has been handed around so much it’s very hard to trace to an original source.
The more I cook, the more I realise that there’s nothing really new under the sun, just different fads and new ways of presentation. The spirit of generosity, the love of sharing, and the conviviality that comes from eating a great meal is however, timeless.
If you would like to be part of this project and share your recipes with us, please let me know, I’d love your input. You will be credited as the author of the recipe and you will be sharing your food with a lot of people who are intent on feeding their family well.
Happy cooking and enjoy the meals!