I'm on my way back to cooking everything (and I mean everything) from scratch. It's not just an economic thing and it's not just a protecting-loved-ones-from additives etc thing, it's a bit of both.
And because it's fun, and I find it immensely satisfying.
It's possibly much much quicker to make than you think. Jamie Oliver's rule: 100g strong flour to 1 egg per person. That's it. Whizz it up in the food processor, roll it out, cut it up, throw it in boiling water for 3 minutes. I didn't even take a photo of the finished fresh tomato sauce with herbs and grated cheddar because we were too busy tucking in.
This week, apart from going back to scratch on as many of our foods as possible, I'm also doing a week of deliberately kid-friendly food.
I'm cautious about this, the last thing you want is some woman waving photos of her children earnestly nibbling steamed broccoli at you, right?
I'm posting the food my kids consider 'kid-food', an expression unique to Henry, the origin of which still escapes me. He's given me a list.
Homemade bread and scrambled eggs.
i.e. If it's in the fridge, chuck it in the risotto.
The trick with this one: no stirring!! Seriously!
It's fine to stand and stir a lovely risotto that you're certain will be met with appreciative hurrahs, but really, I don't believe in labouring over anything that's destined for smallies. Just in case. No point setting yourself up and all that.
So this one: (I make this in a big Le Creuset pot, any casserole or heavy pot will do. Needs a lid.)
Chop 1 onion finely and cook in a splash of olive oil with 3 rashers of bacon (chopped.)
Add 1.5 cups aborio rice and cook for 2-3 minutes.
Add 1 litre vegetable or chicken stock.
Throw in your veg (it's the day before my organic fruit and veg box arrives, all I had was frozen peas and a few carrots).
Add salt and pepper and fresh herbs to taste.
Put the lid on and cook for about half an hour on the stove until all stock absorbed and rice cooked. Check and stir every 10 mins or so.)
Easiest risotto ever.