My thai vegetable curry

Thomas is asleep, Abbie in nursery so I may as well get this one down too. Yet again, it includes chillies. This is an adapted recipe: I used to buy the paste, then make the paste following a recipe, then I designed my own, simpler version so I didn't have to read and cook (which keeps things cleaner in the kitchen, my poor recipe books are a bit messy!) I used to add king prawns (raw better than cooked I found), but after watching Simon Reeve's Indian Ocean programme I abandoned buying the poor creatures (and the industry) altogether, and don't miss them because the veggie option tastes great by itself - although you can meat things up with left over chicken, beef or lamb from sunday roast if you like. Again, the ingredients and measurements are in no way fixed, just follow what you can - you don't need to add everything.

Chilli con carne and Mexican tsatsiki

All the talk about food shopping last week, so I thought I'd include some of my recipes. Here's a recipe for something you probably all know, with an invention I created on top, "mexican tsatsiki". I always tend to make it spicy so yoghurt good to cool it down again, the fennel seeds really clean it up - good for Abbie and hubbie. Don't necessarily stick to the measurements or ingredients precisely - whatever your taste buds and grocery cupboards/ fridge allows (that's what I do anyway). The extra vegetables makes it lighter than meat heavy varieties and helps the food go further.

Munny

This is quick. A while ago I talked about saving money. Things have moved on. Supermarkets are BLOOMING expensive and so is petrol. What do I do?

Cooking with love

I don't want to risk overstepping blog territories (see The cat that got the cream), but food has definitely been an important factor lately and I have a feeling being pregnant is doing it.

My friend told me when she was pregnant how she loved cooking good meals for her hubby and now I'm doing the same. That feeling of wanting the nurture and care for your loved ones.