Small eco changes that pack a punch

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While it might seem that the world around is going, well, a little crazy, World Eco Day on 22 April highlighted once again that the environment is also fragile and we need to look after it if we want to keep it.

Every single one of us can make a difference to our planet each day and we have some ideas of how you can make small changes that could help make this mad world a better place.

Let’s start at the beginning and before you get in the car, ask yourself if you can walk or take public transport instead to help cut down emissions.

Dentists tell us to change our toothbrush every three months. While this is good for out health, with around 65 million people in the UK alone, a massive 260 million plastic toothbrushes will be thrown in the bin – that is a LOT of rubbish. To make a change why not try a bamboo toothbrush that will decompose naturally once you are done with it? Oh, and when you clean your teeth, don’t leave the tap running because you will use a lot of water in two minutes if you do.

People are getting better at this, but when you go shopping take a tote or use your ‘bag for life’ rather than keep paying pennies for plastic ones you then shove under the sink when you get home.

Cling film really isn’t needed so why not swap it for reusable containers that will keep your food fresh and the environment happy? There are some fab, specifically designed products out there that look good, save you money and can be used over and over again, unlike that pesky film that gets all tangled up and doesn’t work anyway.

Make your life as paperless as possible. Read the newspaper online, get bank statements by email, pay by card rather than by notes and when you do have paper, yup, recycle it.

Plant a tree, maybe two, and some other green stuff and help make the world a better place in moments. Planting trees, bushes and any other plant life not only makes your home and garden look lush but they will absorb some of the CO2 from the air, making this a win, win change for everyone.

You can also make a difference by growing your own fruit and veg. However small an outside space you have, it is easy to grow tomatoes, herbs and peppers and for many things a sunny window sill and some pots and peat are all you need to go all good life on your family and friends.

Take-away coffee is very much a 21st century ‘thing’ but the take-away cups soon build up in the landfill, so take your own. From Costa and Starbucks to M&S and John Lewis, there are a wide range of funky cups out there for sale and many coffee outlets will take money off your coffee if you are using your own mug.

This is totally obvious, but recycle, recycle, recylce. Plastic, paper, cardboard, foil and clothes can all be reused or recycled so don’t put them in the bin and leave the mess for someone else to clear up. In a similar vein, take a look not only at what you are buying but also the packing things come in. Do you need your bananas to come in a plastic bag or your grapes to be held in a plastic pot? Fruit and vegetables are an easy way to start this so buy them loose and take them home in a tote or a basket.

Got a recycling tip to share, get in touch and let us know.

Team Pure Beauty

Grow your own this summer

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There’s nothing more rewarding, or tasty, as eating your own home-grown fruit and vegetables, and the good news is that right now is the best time to start growing your own!

With a plethora of crops that can be grown from seeds, there’s bound to be something you can grow however big or small your garden is, or even if you have no garden at all.

No Garden
If you are an urban dweller and don’t have a garden, we’re pretty sure you have window sills and where better to grow herbs and veg than on a sunny ledge? A quick trip to your local garden centre, or even supermarket, can get you set up with all you need to create a crop whatever you are working with.

Baby salad leaves are perfect for growing in small pots and tin troughs and because they are fast-growing you will soon get foliage and kitchen ingredients. Mint, parsley and coriander all work well as window plants and if the sun shines on you sills, basil is a winner too.

Small Gardens
Small gardens are the perfect place for creating an eclectic mix of flowers, fruit and vegetables. Choose a mix of crops that you actually want to eat, say strawberries, tomatoes and peas and complement these with sunflowers and pansies for impressive results.

If you have a courtyard or patio to work with, look no further than bags, pots and sacks to create a crop of potatoes, peas and peonies to be proud of. Again, you can add herbs into the mix and if you do decide to plant spuds, this reduces the risk of pesky slug invasions.

Large Gardens
If you are the owner of a bigger garden this will give you greater growing space and more opportunities to be creative and work big. Think about the space and the kind of garden you want to create. Are you looking for structure and fine detail or do you have children and therefore need flexibility as climbing frames and bikes come into the equation? Plan out your garden into various areas, look at where you get the most sun, where there are shady areas and consider the soil type as this can influence what you grow. Trees can be a lovely part of any garden and if you have the space, you can look at creating a mini orchard. Apple, pear and plum trees are all pretty easy to grow and maintain and the labour of your love will be compotes, chutney, jellies and jams all year round.

To take away the English weather’s ability to crush your crops, when you have a large space you can incorporate a greenhouse. These are perfect for growing things such as chillies and tomatoes as well as grapes and lemons but always ensure the greenhouse is clean at the start of the season and there is adequate ventilation otherwise things might not go quite to plan.

So, what are you waiting for? Pick your pots, sort your soil and get growing.

Team Pure Beauty

Bolognese and Mary Berry – what’s all the fuss?

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While Brexit and Trump are still toping the headlines, it was Mary Berry who stole the media show last week with talk about the ingredients of her somewhat unorthodox Bolognese sauce.

The kitchen veteran revealed that she added double cream and white wine to her sauce, but not everyone was impressed.

Whatever we thought of her ideas, she got on thing right by following the one rule of Bolognese, which is that it must not, under any circumstances, be served with spaghetti and rather pappardelle, as she uses.

For many families, Bolognese is a mid-week staple so we have put together a tasty recipe that will make everyone happy.

For one batch, you will need:

• 2 tablespoons of olive oil
• 400g of minced beef
• 1 onion, sliced and diced
• 2 cloves of garlic, crushed
• 100g of carrots, grated
• 2 x 400g tins of chopped tomatoes
• 400ml of stock
• 400g pasta – ideally tagliatelle, pappardelle or fettuccine
• Salt and pepper to season

With the ingredients prepared, here’s how it goes?

• Heat the olive oil in a pan and once hot add the mince and a little salt and pepper. Cook the mince until browned then transfer to a bowl and set aside.
• Add another tablespoon of oil to the pan and gently fry the onions until softened and translucent. Add the garlic and cook for around two more minutes, then mix in the carrot and put the mince back into the pan.
• Next chuck in the tomatoes, stir and pour in the stock. Bring all of this bring to a simmer before reducing the temperature and cooking for around 45 minutes until the sauce is thick and rich.
• Cook the pasta as advised, we love fresh for a really authentic taste, then serve with the sauce and enjoy.

If you do want to have a little extra taste we do have some other ideas to bring your sauce alive.

Dried porcini mushrooms add a depth of flavour that will really surprise you. Soak the mushrooms for around 10 minutes in boiling water and add them into the sauce for a real taste sensation.

If you aren’t a big red meat-eater, why not use turkey instead. This is lower in fat but does need a little added flavour so cook this in a slow-cooker and add a few dried sage leaves over the finished dish, and enjoy.

Soffritto is a mixture of diced carrots, onion and celery, and adding it to your sauce adds extra flavour, colour and texture. Because it’s finely chopped, it clings more easily to the pasta, too.

You can add various herbs for added taste. A teaspoon of dried Italian mixed herbs added at the start of cooking, or a tablespoon of fresh, chopped oregano added to the meat sauce towards the end of the process, can offer depth as well as taste.

For vegetarians, you can swap the minced beef for Quorn, which is a healthy source of protein.

However you cook your sauce, enjoy eating it!

Team Pure Beauty

In a pickle

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boil, bread and cheese, brown sugar, burgers, cast sugar, grill, jar, lemon juice, oven, over-ripe fruit, pan, preserving sugar, purple beauties, red onions, ripe damsons, saucer, sea salt, September, simmer, soft, tomatoes, wrinkles

As summer comes to an end and autumn begins, many of us are switching from burgers on the grill to jacket potatoes in the oven.

With a wide variety of gorgeous autumn produce on offer, this is the perfect time to get to work in the kitchen making chutneys, pickles and jams that will take you through to spring.

To save you slaving over books, we are sharing our favourite recipes that will make your mouth water and taste buds tingle.

Tomato chutney is an autumn kitchen cupboard staple and a great way to use up anything still growing on the allotment.

This recipe does take two days to complete, but is so worth it.

What you will need:
3kg tomatoes
500g red onions
1 large tablespoon of sea salt
500g juicy sultanas
500g cooking apples
500g organic brown sugar
1.14 litre spice pickling vinegar – we love Sarsons

Slice and skin the tomatoes and chop the onions as finely as you can, then place in a large bowl with the salt. Put a clean tea towel over the top and leave somewhere cool overnight.

Next day chop and core the apples and chop the sultanas too.

Mix the sugar and vinegar in a large pan, then stir as you bring to the boil and totally dissolve the sugar. Add the apples and sultanas and simmer for 15 minutes. Strain the tomatoes and onions in a colander, add to the pan and return to the boil. Then simmer the liquid for around an hour, stirring now and again until you have a lovely thick, pulpy mixture.

Once cooled, put into clean, sterilised jars and enjoy with bread and cheese.

Damson Jelly is a fantastic preserve that you can spread on buttered toast or enjoy with colds meats and Sunday lunch.

To make a decent batch of delicious jelly you will need the following ingredients and a little bit of patience, as this can be a fiddly recipe to perfect:

2kg soft, ripe damsons
The juice of two organic lemons
A bag of preserving sugar
Water

Once you have washed the fruit put it in a large pan together with 300 ml of water. Slowly bring to the boil before simmering for around an hour or until the damsons are soft.

Very carefully sieve the hot fruit and catch the resulting liquid in a large bowl. Leave to rest for around three hours.

Next measure the cooled mixture into a pan and add 500g of sugar for every 500ml of liquid. Stir this over a low heat and once the sugar has completely dissolved, raise the temperature and boil until the ‘setting point’ is reached. To find the setting point, put a little jelly onto a saucer, cool slightly then push with your finger. If the mixture wrinkles it is ready, if not, return to the heat, boil for five more minutes and test again.

Put the jelly into sterilised jars, cool before sealing and use within a year, but we think it will be eaten sooner than that!

September is the perfect time for blackberry picking and these purple beauties are perfect for making jam.

To make traditional no nonsense blackberry jam, you will need around three hours of time and the following ingredients:

2kg of just ripe blackberries – if they are a little sharp they will set better than over-ripe fruit
100 ml water
3 tablespoons of organic lemon juice
2kg caster sugar

Put the blackberries, lemon juice and water in a large pan and simmer until the fruit has broken down and is soft and lumpy. This tends to take around an hour and a half.

Once ready, add the sugar and bring to the boil whilst stirring all the time. You can then start testing for the ‘setting point’ using the same method as above. Once ready, place into sterilised jars and seal immediately. Leave in a cool, dark place for 24 hours and then you are ready to enjoy with fresh bread or scones and cream.

Happy cooking and let us know how you get on.

Team Pure-Beauty