If you are a raging Oxfam Supporter like me, or thik what I am doing
is a damn good cause, Please take 5 minutes to sponsor me, just £1 will
help me get to my goal of only £50! I would be so thankful!
Live Below The line Sponsor page, Stephanie Reed (Click ME!)
Thursday, 2 May 2013
Live Below the Line, The Day before, Argh!
The day before the LBL challenge was a nice day, it was sunny, I made a fantastic apple crumble sponge cake, not quite sure why I did but It was divine!
I also done all my prep work for the challenge. I found shopping quite easy, as a student I do buy the smart price and supermarket brands, Tastes the same, just a whole load cheaper!
when I wen shopping I started with the basics, Rice, Pasta, Flour, Tinned tomatoes, those sorts of things! Then with whatever I had left over I got butter, Frozen veg (I find it has less waste, so you get more for your money). I was lucky enough to get a pack of really cheap buiscuits, Rich tea! Yum!
I went into the challenge a bit blind folded, I hadnt prept a menu for each day, I just walked into the shop and went for it, However I am used to cooking on a budget, this was really quite difficult.
I spent most of my time putting something in my basket and then taking it out again.
I decided that every day for breakfast I would have porridge and jam, easy, quick and super cheap! I don't usualy eat breakfast but it was a wise idea, keeps me going untill lunch, I normally snack between then!
When I got home I decided to make my menu from the items that I had.
Breakfast, Porridge
Lunch, Soup or broth, Left over's from last night's dinner
Dinner, Spaghetti and mixed veg, Pasta and tomato, Veg curry, flatbread
Snacks, Buiscuits
Not too bad, not too inspiring either
I also done all my prep work for the challenge. I found shopping quite easy, as a student I do buy the smart price and supermarket brands, Tastes the same, just a whole load cheaper!
when I wen shopping I started with the basics, Rice, Pasta, Flour, Tinned tomatoes, those sorts of things! Then with whatever I had left over I got butter, Frozen veg (I find it has less waste, so you get more for your money). I was lucky enough to get a pack of really cheap buiscuits, Rich tea! Yum!
I went into the challenge a bit blind folded, I hadnt prept a menu for each day, I just walked into the shop and went for it, However I am used to cooking on a budget, this was really quite difficult.
I spent most of my time putting something in my basket and then taking it out again.
I decided that every day for breakfast I would have porridge and jam, easy, quick and super cheap! I don't usualy eat breakfast but it was a wise idea, keeps me going untill lunch, I normally snack between then!
When I got home I decided to make my menu from the items that I had.
Breakfast, Porridge
Lunch, Soup or broth, Left over's from last night's dinner
Dinner, Spaghetti and mixed veg, Pasta and tomato, Veg curry, flatbread
Snacks, Buiscuits
Not too bad, not too inspiring either
Thursday, 18 April 2013
Live Below the Line Challenge Practice
Today I practiced making some Flatbread for Live Below the Line
Easy and Cheap
250g Flour
tbsp Olive Oil
2 tsp Salt
150ml Warn Water
Kneed for 5 mins and set asdie for 10 Mins
Heat a non stick pan, Medium heat
Meanwhile split the dough into 8 pieces
Roll out each piece 1-2mm thick
Cook each flatbread for 2 Minutes on one said and 1 minute in the other
You have flatbread
Best enjoyed warm!
Easy and Cheap
250g Flour
tbsp Olive Oil
2 tsp Salt
150ml Warn Water
Kneed for 5 mins and set asdie for 10 Mins
Heat a non stick pan, Medium heat
Meanwhile split the dough into 8 pieces
Roll out each piece 1-2mm thick
Cook each flatbread for 2 Minutes on one said and 1 minute in the other
You have flatbread
Best enjoyed warm!
Saturday, 6 April 2013
Stephanie Reed Proffessional Practice Update!
As part of my placement at Oxfam Stowmarket I have created a series of images using donated goods and local venues along with Suffolk based Photographer and Stylists! I want to change the mind set of lots of people when it comes to charity shops!
Wednesday, 13 March 2013
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