Make your own crisps and orange/lemon squash and popcorn.
I just wanted to share these frugal tips because it surprised me how easy it was.
Making your own crisps is easy. Get 1 medium sized potato and using a sharp potato peeler (the sort that looks like a prong with a blade between its forks works best) peel very thin slices off the potato into a bowl lined with kitchen paper.
When you have finished you will be left with a bowl full of something that looks like you should throw it away. Don't. Even the little thin bits are all good.
In a high sided frying pan heat olive oil (that's the sort I can get hold of here in Greece and it works brilliantly but probably it will work with others as well) until the oil looks thin (when you put it into the pan it is oily and thick) and runny and starts to look less yellow. Drop one of the pieces of potato into the hot oil. If you have peeled the potato thin enough it won't splash, just fall like an autumn leaf and start to crisp up. You don't want the oil too deep, about a quarter of a centimetre.
If it is working then add one by one other pieces until you feel there are enough for you to deal with in one time.
You should have set up another bowl with kitchen roll next to the hob and have some long handled implements to turn the crisps over one at a time. It all happens quite quickly. The crisps turn into hard crisps fast ( you can smell them, yum) and you need to scoop them out and put them on the kitchen roll to dry. Then as you remove the cooked hard crisps, add more raw floppy ones until you have done the whole batch.
As long as you keep the pan full of cool raw crisps the heat stays fairly stable. If the crisps are getting too brown too quickly turn the heat down.
One medium potato will make the equivalent of two big family bags of crisps. You can flavour them to suit. in small batches if people have different preferences. Onion powder and finely grated parmesan (or cheddar) gives cheese n onion. Oregano and salt gives you the lovely Greek flavour, or you can use sweet paprika which is great. or you could use a small amount of finely crushed organic beef or chicken stock cube. If you have a cajun squirrel to hand you could try that.
Make your own Orange or lemon Squash
I tried this when we hadn't any orange juice and only 1 big orange and 3 people wanted a drink!!!
Squeeze the orange (or lemon) and scoop out the squashed pulp with a spoon.
Put the pulp and juice into a pan with a hefty amount of sugar (about a tea cup full) top with about one and a half pints of water (if you use less you will just need to dilute more afterwards if you use more you won't have to dilute so much). Heat rapidly until the sugar has all melted and it is sending steam off. Don't boil. But if it does it will still taste ok just the vitamin c will have been reduced.
Pour through a strainer into jugs to cool (or anything else ) when cool keep in a bottle in the fridge. Dilute to taste. I have no idea how long it will keep, we drank all ours in 2 days flat.
make your own popcorn.
You just need a tall heavy based pan with a lid and some oven gloves.
Put a teaspoon of olive oil into the bottom of a pan and chuck enough hard popcorn corns to have a layer of one corn without stacking on the bottom. (that is the maximum you can put less if you want).
Put the lid on and put the pan on a hot hob. If the lid is clear you can watch the corn popping. If the lid is a bit light you might want to hold it on. Carefully pick the pan up and give it a bit of a shake to let the unpopped corn fall to the bottom and put it back on the hob.
When the corn popping noise slows take the pan off the heat and let it sit until the popping noise stops completely.
Then dish it out.
Be careful with hot things and remember if you get a splash of hot fat on you - run it under the cold tap for ten (YES TEN) minutes immediately until it is almost too cold to bear - that will stop the burn being too bad. Then put tea tree oil on it - if you aren't allergic. if you need to do this turn the hob off first. Or you could be like me and grit your teeth because you are darned if you are going to be burned and let the crisps spoil as well
But then you end up with a nasty burn that takes a couple of weeks to heal up.
Sorry this isn't a poem post. But the food tastes like a flavour poem if you get it right.