One of our major supermarkets had the wonderful idea of cross-matching costs against the other two big supermarket chains, and at the check-out giving you a voucher worth the difference between what you’ve bought, and what you would have paid elsewhere. Often this can only be a few pence, but a quirk in purchasing patterns meant I ended up with £5 vouchers in total (I’m Rich! RIIIICCCHHH!!).

A quick raid of the supermarket with the vouchers netted me four big packs of spices (coriander, cumin, ginger and chilli powder), 3 tins tomatoes, 3 tins chickpeas, some naan bread and a box of eggs for around £2.66.


The other issue this time of year is running down the fresh food stocks. I’ll spend most of the Xmas period either at my dad’s house or my sister’s. Time to incorporate what’s left in the fridge into something that can be eaten at work Monday/Tuesday, or frozen ready for January. A bit of scrabbling round the interwebs gave this Australian courgette bake and a tomato and cheese bake that I protein-ed up with some tinned chickpeas The few remnants; sprouts, shallots, mushrooms etc left will go into a stirfry on Thursday or Friday (depending how sentient they’ve become in the meantime – the mushrooms already look like they’re ready to attend nursery school).

And if I don’t get the chance to post beforehand, have a gorgeous, glittery Xmas, and a very wonderful and peaceful New Year. Xxx, TheAnxiousCook.


Courgette Slice
Two courgettes, grated, sliced finely or chunkily, depending on taste.
Half a red onion, likewise
Cup self-raising flour
Baking powder
3 eggs, beaten
Salt and black pepper
Grated cheddar

Beat the eggs, then combine all the ingredients.
Pour into a ready-greased tray and bake at 180 degrees for 30 minutes.


Tomato & Chickpea Bake
Tin chopped tomatoes
Tin chickpeas, drained
Tomato puree
Half a red onion, chopped finely
One fat garlic clove, minced
Bay leaf
4 white pitta breads, roughly shredded
Grated cheddar

Drain and rinse the chickpeas.
Heat oil in a wok, and gently sweat the onion and garlic.
Add the tomatoes, tomato puree, salt and black pepper and bay leaf.
Simmer for 10 minutes.
Add the chick peas, simmer for 10 minutes more.
Remove the bay leaf.
Layer a greased baking tray as follows: the tomato/chickpea mixture, bread, drizzle with olive oil, cheese, more bread, drizzle with olive oil.
Bake in the oven at 180 degrees for 25 minutes.



One response »

  1. Pingback: Rework, Return | theanxiouscook

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