Get on top of your finances in 2018

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Do you know how much you can afford to spend each month, or do you keep using you cards and then lie awake at night working out how you’ll pay for everything?

With Brexit just over a year away, businesses concerned about the future and the world in a volatile place, money worries are on the rise, as are prices, and debt seems to be a bigger issue for many people.

While rent and council tax take up a big chunk of incomes, those large costs often aren’t the problem, it’s the smaller bills that add up and the unexpected expenses that can cause stress.

We have had a look at how to keep on top of things so you don’t feel like you’re going under every time you look at your statement.

Have a budget
Yes, it sounds simple but sometimes going back to basics can be a good idea. Making a list of the money coming in and out each month lets you see exactly what is happening with your finances, rather than burying your head in the sand. Firstly look at income, then list all of your fixed costs and should including your housing, utility bills, standing orders, car payments, insurance and phone bills. Then look at your fluctuating costs such as food shopping, entertainment, holidays, pets and anything else you have to cover. With all of this in hand you can work out how much is left, or not, and where changes could potentially be made.

Shop for the bargains
We all like nice things, but there are many savings to be had out there, and deals can really help keep you buoyant. Buying presents in the sales, stocking up on school uniform when it’s half price and shopping around for cheaper car insurance might seem like an extra job to add to your list, but the pounds soon add up. It is also worth looking at the money off vouchers on leaflets, loyalty cards and incentives as these can make a real difference to your pocket.

Meal planning
Another way of saving money is by actually only buying the food you need and not letting fresh items go to waste. Before you go shopping, work out what you are going to eat in the week, include packed lunches and snacks, and only buy those items. Yes, BOGOF might seem like a deal you can’t miss out on, but when that extra cake or loaf of bread goes mouldy, you haven’t saved anything at all.If there are items deals going cheap at the end of the day, buy them but only if you are going to eat or freeze them straight away.

Turn off your lights
It is amazing how many people leave lights on, have the heating burning at full blast when they are out and let the water run as they brush their teeth. All of these things cost money, so turn things down and switch them off if you want to save money, and the environment.

Second hand options
Vintage, retro, upcycle are all on trend and for a good reason, they offer value. You don’t have to buy everything new and if you go to charity shops, car boot sales and auctions, you will amazed at the bargains there are to be had.

Rainy day fund
We all like to think the unexpected won’t happy to us, but it does. If you can, try to save a little money each month so that if the car does break down or the boiler goes wrong, you have a buffer and don’t hit the red.

Keep on track
Once you have your finances in place, don’t them slip. Making lists, having a database and checking your online banking on a weekly basis can help you keep on track. If you do feel things are spiralling out of control, talk things over with a trusted friend or speak to Citizens Advice Bureau but don’t let the bills pile up and the stress get on top of you.

Stock up on strawberries this summer

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Go into any supermarket at the moment or drive through local villages and strawberries are the star of the show.

As well as tasting amazing, the humble strawberry is packed with packed with antioxidants, vitamins and minerals and they are sodium, cholesterol and fat free.

You can of course eat straight them from the box with cream and add to packed lunches, but you can also create a strawberry treat that will have your taste buds tingling.

Strawberry Smoothie

This smoothie is a great ‘on the go breakfast’ or as healthy afternoon treat that will keep you away from the chocolate.

For two large glasses, you will need:

1 ripe, sliced banana
1 cup of strawberries
1 cup of blueberries
1 red apple, peeled and cored
1/2 a cup of coconut water
3/4 of a cup of organic Greek yogurt
1/2 a teaspoon of honey (optional)
4 ice cubes

Place the banana, strawberries, blueberries, apple, and ice cubes into a blender and whizz for 30 seconds. Next pour in the coconut water, yogurt, and honey, puree until smooth then enjoy.

Strawberry Crumble

Bear with us on this because we know it sounds a bit odd but it tastes great. For one family sizes crumble, you will need:

350g of clean, halved strawberries
3 sticks of rhubarb, cleaned and chopped
85g of plain flour
50g caster sugar
25g ground almonds
50g unsalted butter, chopped into small cubes
¾ of a cup of pecans and hazelnuts, chopped
Grated zest of one small orange
Ground cinnamon

To make:
Heat your oven to 200C/fan 180C/gas 6.

Cook the strawberry and rhubarb mixture over medium for 3-4 minutes, stirring frequently, until the chunky mixture is syrupy and place in a pie dish.

Mix the flour, sugar and ground almonds together then add the butter and rub together until you have rough crumbs. Stir in the orange zest which will offset the taste of the strawberries and rhubarb wonderfully.

Spread the crumble topping over the fruit, then sprinkle with the copped nuts and cinnamon.

Bake for 25 mins until golden and bubbly and once cooled serve with ice cream or custard.

Strawberry Jam

There is something so special about strawberry jam, especially when it is homemade. This great, easy to make recipe tastes amazing with everything from freshly buttered toast to warm scones but be patient as it is a fiddly job.

You will need:

1kg of washed, hulled strawberries
750g of jam sugar
The juice of one lemon
A jam pain
A pasty brush
A preserving or digital thermometer
A selection of jars and lids, wax discs, cellophane circles and rubber bands
Labels

Prepare the strawberries by wiping them with damp kitchen paper so the fruit won’t absorb lots of water. To hull the fruit simply cut a cone shape into the strawberry and remove the stem. If you have any large berries, cut these in half.

Place the strawberries in a bowl and gently toss them in the sugar. Leave then uncovered at room temperature for 12 hours, this is often best done overnight and by doing this, hopefully the fruit won’t disintegrate too much and will keep its bright, beautiful colour.

Tip the strawberry mixture into a preserving pan along with your lemon juice. Set the pan over a low heat and cook really, really gently.

If any sugar stays on the sides of the pan, dip a pastry brush in hot water and brush it into the liquid.

When the sugar has 100% dissolved, turn the heat up so the jam starts bubbling and bring it to the boil.

Boil for around 10 mins or until the jam has reached 105C (this is why you need the preserving or digital thermometer) and then turn the heat off.

Use a spoon to skim any residue from the surface of the jam.

Leave the jam to settle for 15 mins and meanwhile, sterilise your jars.

Gently ladle the jam into the jars, filling them just below the rim. Place a wax disc on top of the jam, this prevents mildew forming, then cover with a lid or cellophane circle and elastic band.

Label the jars, adding a date, and while you can store for up to one year, but we are sure your jam will be be eaten way before that.

Team Pure-Beauty