5 Ways to Save Money during the School Holidays

5 Ways to Save Money during the School Holidays

Today we have a guest post from Jon over at The Money Shed As the UK’s largest community website dedicated to earning money from home there is nothing he doesn’t know about saving or making money online. The Money Shed has a forum with over 6000 UK members and 125,000 posts so if you fancy earning some extra money from your computer make sure to drop by and join in.

That time of year is fast approaching, as the weather gets nicer and the kids get more restless. That must mean the school summer holiday is nearly here. While your kids may be really looking forward to six weeks off from homework, you may have other ideas.

It’s hard enough to find things to do with your kids over the holidays, never mind how much all of that costs. With days out, trips to different places and activities your bills can soon go up. You don’t want to cut out on any of the fun but you don’t think that your budget can stretch that far.

If this sounds like you then read our guide on how to save money during the school holidays, making sure you’re not leaving out any of the fun stuff!

Tesco

If you’re a regular shopper at Tesco and have a Clubcard with them then you’re already saving money every time you shop. However, they also send coupons and vouchers to those who use them regularly and these can be really great.

These vouchers include Thorpe Park, Alton Towers, Legoland and cinema tickets. These rewards are a great way to make sure that you’re saving money and still doing fun stuff with the kids.

Free days

Keep your eye on places which are completely free to enter. There are a lot of places all over the country that don’t charge you for entering. These places include museums and castles, which your kid will love – even if they think they won’t. There are also lots of farms which offer open days during the summer meaning your children can get up close with animals and nature for a day.

Some places which normally charge admission have free days during the holidays too. Have a look for places which are involved in this scheme to secure you and your kids a great, free day out.

Travel

With all this to-ing and fro-ing all over the country, your fuel costs are definitely going to feel the burn. Instead of choosing to stay nearer to home, why not purchase a railcard? Most train lines offer these at a discounted rate, and you can save even more when travelling with kids.

The kids will love adventuring on the train and it’ll not only save you money, but it will save you having to drive everywhere.

Kids Pass

Kids pass is a great site which allows you to get money off nearly everything. They do deals on their site which means you can purchase an annual pass for far less than you usually would. These passes offer children under a certain age free or discounted entry into loads of attractions that you’d normally pay a fortune for.

The passes can also be used at certain restaurants so if you want a night off from cooking then you can choose one of these. One pass will cover an entire household, and in some cases even cover the adult pass too.

Stay in

Okay, so you’re probably thinking that being stuck at home with rowdy children sounds like a nightmare, but not if you make it fun! Have theme days where everyone has to dress up, or teach your children to bake cookies. Build forts and have sleepovers in them. The possibilities are endless.

You can have movie days where you make your own popcorn or play board games. Search charity shops for lots of board games at ridiculously good prices. This is such a good idea when you have no other options, or if the weather lets you down and you don’t want to traipse around in the rain.

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Sausage, Greens and Beans Pasta – Guest Post

Sausage, Greens and Beans Pasta With a Simple Professional Twist

This hearty, one-dish meal involves a pasta making method frequently used by professional chefs—yet it’s simple enough for weeknight dinners. In this recipe, the pasta is partially cooked in water and then finished in a glossy parmesan sauce. And although the recipe calls for rigatoni, you can easily substitute any type of large tubular pasta.

Buy dry cannellini beans in bulk to save money, and cook large amounts of them at a time, freezing small portions for use in other recipes (or more sausage, greens and beans pasta!). If you prefer the convenience of canned beans, use a 15.5-ounce can instead—just make sure to rinse and drain them first.

You can use any type of Italian sausage in this recipe: loose or links, sweet or spicy. If you opt for link sausage, remove and discard the casings before frying the meat. Note that there is also flexibility in the liquid and greens used, with options for either white wine or broth and kale or escarole. Swiss chard works well, too, and adds some fun color to the dish.

We recommend using a Dutch oven for this recipe, though any heavy pot with high sides will do. Just don’t use your pasta pot—you’ll need that too! Remember to reserve the cooking liquid after boiling the pasta, as you will need this for the sauce. Instead of pouring the pasta into a colander, use a large slotted spoon or a spider, if you have one, to transfer the pasta from one pot to the other.

Enjoy!

Serves 4

Ingredients:

1/3 c. olive oil
½ tsp. dried rosemary
8 oz. Italian sausage
1 ½ c. cooked cannellini beans
¼ c. dry white wine or broth
12 oz. rigatoni
8 c. chopped kale or escarole
¾ c. finely grated parmesan
Salt and pepper
2 tbsp. unsalted butter

Directions:

Fill a large pot with water and put on the stove to boil.
Meanwhile, heat half the oil in a large Dutch oven or heavy pot, then add the sausage and fry until browned and fully cooked, about 8–10 minutes.
Transfer the sausage to a plate using a slotted spoon.
Add the pasta to the boiling water and cook 3 minutes less than what the package calls for.
While the pasta cooks, add the remaining oil along with the beans and rosemary to the Dutch oven. Cook over medium-low heat for about 5 minutes or until browned in spots, tossing the beans and mashing some with a wooden spoon.
Remove half of the beans and place on the plate with the sausage.
Add the wine or broth to the Dutch oven, bring to a boil, and cook until nearly evaporated.
Transfer the pasta to the Dutch oven (reserve cooking water).
Add the kale and 1 cup of the pasta water. Cook while tossing with tongs until the kale is wilted, pasta is al dente, and sauce has thickened, about 4 minutes.
Add an additional ¼ cup of pasta water. Sprinkle in ½ cup cheese, tossing gently until you have a glossy sauce.
Add more pasta water as needed to achieve desired consistency.
Season with pepper and salt, if desired, then add the butter and toss until melted.
Stir in the sausage and reserved beans.
Serve warm with parmesan cheese sprinkled on top.

Guest Post Author’s Bio:

Melissa is a freelance writer and food blogger at recipe-barn.com. She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.

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Thought of the day

Welcome to myrealfairy.com

thought of the day

Hello and welcome! Have a look at the menu and see what takes your fancy! Recipes, reviews and tips on how to navigate the parenting world…..well, we try! 🙂

my real fairy

Any thoughts are welcome on this site, I love to hear your views. What would you like me to review next on myrealfairy.com?

If you are a brand, small business or voluntary organisation then please get in touch.

If you would like to contribute an article then I’d like to hear from you.

Drop me a line at fairyqueen@myrealfairy.com

Enjoy reading

Mainy x

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Duffy’s Lucky Escape – Guest Post and Giveaway

Duffy the Sea Turtle is an engaging story of the relationship between humans and wildlife and the dangers turtles face in their own natural habitats due to ocean plastic. Stunning artwork captures the imagination of young readers and brings to life a very real threat to our oceans.

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I love to have guest blogs here and I find it’s such a great way to share stories, learn something new and to share our own passions. My guest blogger today is Ellie Jackson who has recently returned to the UK after having lived abroad for many years and being involved in conservation work. Ellie has written the wonderful tale of Duffy the Sea Turtle .

Ellie Jackson and illustrator Liz Oldmeadow, are two mums with 5 children between them who met at mother’s group when their sons were babies. A chance discussion over coffee led the mums to discover their mutual talents and so began a partnership that after many months of juggling children and other commitments has finally led to Duffy’s message being ready to be shared. Here’s more about her story.

I never thought about becoming an author, it was a process that I fell into by reason of circumstance and luck. An amazing opportunity to live for a year on a tropical island in the Great Barrier Reef was not something that I ever thought would lead to a new direction for me – we moved there as a family for beaches and adventure! The most beautiful beaches, framed by palm trees and sunsets, just how you would imagine an island paradise to be.

We didn’t wear shoes for a year, we had our own pool, and a great circle of friends. My three children were all under school age and it was the perfect chance for us as a family to experience a more laid back approach to life and give our kids real freedom. My husband works from home and this allowed us the opportunity to try something different before we had to start real life when our eldest started school.

We heard about a turtle release happening on one of the beaches – I have to say I didn’t realise what a big deal this event was going to be – the whole island turned out plus TV cameras and journalists. When it was time for the turtle to be put back into the water, we formed two lines into the sea and the turtle was released on the beach and immediately headed for the sea and was gone in a matter of seconds.

It was a surprisingly emotional experience to see this turtle who had spent a year in the aquarium getting fit and healthy again, returning to her ocean home. After the turtle release, we visited the Turtle Hospital on the mainland and heard all the different reasons as to why turtles need our help – one of which is where they suffer from eating too much plastic. As soon as my young children had made the link between plastic on the beach and turtles, every time we went to the beach they were running around picking up rubbish saying “Mummy, I’m saving a turtle!”. Well that was it for me, I was amazed at how such a simple true story could motivate and encourage such enthusiasm for picking up rubbish!

Duffy’s Lucky Escape is a beautifully illustrated book teaching children about the dangers of ocean plastics without overwhelming them. The powerful message is delivered in a fun and friendly way and ends by inspiring children to make changes to their own and their families lives. A perfect present for Christmas or gift to your child’s school, please visit duffytheseaturtle.com to order your copy for just £7.99 with a percentage of all profits going to UK national marine charities.

You can follow us on social media for latest updates and competitions as well as information about my new book due out before Christmas.

@duffytheseaturtle

@duffytheturtle

Thank you so much Ellie for joining us today and telling us about the events leading you to write your book.

You can win a copy of Duffy’s Lucky Escape below in the rafflecopter giveaway. Good luck everyone!

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Paleo Cassava Banana Pancakes

Today I have a lovely treat in store for you all, who can resist a healthy, filling and nutritious breakfast? Not me! Here you will see with the help of my lovely guest blogger how you can make super easy Paleo Cassava Banana Pancakes and pick up a few tips on the Paleo way of cooking too.

Rachel Peterson is a Paleo blogger and self-professed Twitter fanatic from the US. She enjoys cooking, Zumba, and giving out nutrition advice to friends, family, and pretty much anyone who will listen! Her blog can be found at: www.austinpaleogrrl.blogspot.com

It’s over to you Rachel…

These pancakes are the perfect breakfast (or dinner!) food, and their light and fluffy texture can easily be achieved using what may be considered somewhat unconventional ingredients.

I am a Paleo blogger from Austin, Texas USA. This banana pancake recipe was born through trial and error. It took me three tries to get it just right! You don’t have to follow a Paleo diet to enjoy them, and the type of flour used (cassava – also known as yuca root) works just as well (if not better) than conventional wheat or white flour and is much healthier. Plus, cassava flour has some calcium and potassium in it.

Being Paleo, I don’t eat any grains (especially gluten), so I had to find an alternative flour so that I could still enjoy my favorite breakfast! I personally use Otto’s Cassava Flour, as I think it has the best texture and taste. It can be purchased on Amazon or in some health food stores. These pancakes are delicious served up with sliced bananas and pure maple syrup or with any other ingredients you can dream up. The possibilities are endless!

This recipe yields 6 small pancakes

Ingredients

5 US Tablespoons cassava flour

1 US Tablespoon organic honey

½ US Teaspoon baking soda

1 pureed banana

2 free range or pastured eggs

Coconut oil for cooking

Directions

In a large mixing bowl, combine flour, honey, baking soda and eggs.

In a blender, combine one whole ripe banana with a small bit of water and blend until smooth

Add blended banana into your batter mixture and whisk until smooth

Next, heat a small skillet on stove top to medium heat and add in a small amount of coconut oil. I recommend coconut oil, because it melts quickly and has a medium smoke point (350° F or 171º C).

When your skillet is warmed up enough, scoop ¼ US cup of pancake batter and pour it onto the skillet, tilting the pan up and down just a bit so that the batter spreads out into an even circle.

Some bubbles will begin to form in the batter, and these pancakes will brown quite quickly, so be sure to check them often with your spatula. When browned to your liking, flip the pancake onto its other side and cook for another 30-45 seconds

Repeat with the rest of the batter, and serve warm with your favorite toppings!

Tip: to keep the pancakes warm, put them on a plate and keep them covered in the microwave until you are finished using up all of the batter

Thank you Rachel for this yummy recipe. You can see more of what Rachel is up to on her Twitter and Facebook pages.

This is so good I’ve put it in a printable format below. Enjoy!

5 from 1 vote

Paleo Cassava Banana Pancakes

Prep Time

5 mins

Cook Time

6 mins

Total Time

11 mins

Paleo Cassava Banana Pancakes. They’re the perfect breakfast (or dinner!) food, and their light and fluffy texture can easily be achieved using what may be considered somewhat unconventional ingredients.

Course: Breakfast

Cuisine: Worldwide

Servings: 6

Ingredients

5 US Tablespoons cassava flour
1 US Tablespoon organic honey
½ US Teaspoon baking soda
1 pureed banana
2 free range or pastured eggs
Coconut oil for cooking

Instructions

In a large mixing bowl, combine flour, honey, baking soda and eggs.
In a blender, combine one whole ripe banana with a small bit of water and blend until smooth
Add blended banana into your batter mixture and whisk until smooth
Next, heat a small skillet on stove top to medium heat and add in a small amount of coconut oil. I recommend coconut oil, because it melts quickly and has a medium smoke point (350° F or 171º C).
When your skillet is warmed up enough, scoop ¼ US cup of pancake batter and pour it onto the skillet, tilting the pan up and down just a bit so that the batter spreads out into an even circle.
Some bubbles will begin to form in the batter, and these pancakes will brown quite quickly, so be sure to check them often with your spatula. When browned to your liking, flip the pancake onto its other side and cook for another 30-45 seconds
Repeat with the rest of the batter, and serve warm with your favorite toppings!

Recipe Notes

Tip: to keep the pancakes warm, put them on a plate and keep them covered in the microwave until you are finished using up all of the batter.

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If you like the look of this then see what you think of my Easy Pickled Green Chillies

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Chocolate and Cherry Tiffin – Guest Post Recipe

Guest Posting for me today is Ruth, a 36 year old, mum of two from the West Midlands. Ruth’s a Lifestyle blogger, High school teacher and full time tea drinker.

Ruth blogs at www.craftwithcartwright.co.uk where she writes about recipes, reviews, parenting and crafts. Pop along when you’ve seen this yummy recipe and see her on her blog.

Chocolate and Cherry Tiffin Recipe.

Tiffin is a cold set hard pressed chocolate and biscuit combo. You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief. In an attempt to make it slightly healthier I’ve added dried cherries, you could also try sultanas, cranberries or even figs. But be warned this is a calorific treat and should not be consumed in one sitting.

I also included in brackets how to make it gluten free, which is pretty simple with some ingredient substitutions.

You will need:

225g digestive biscuits, (gluten free version) crushed
100g dried cherries
100g butter
25g sugar
3 tbsp cocoa powder (check gluten free)
4 tbsp golden syrup
225g plain chocolate (check gluten free, I use green and Blacks)

First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
Once melted, combine the butter mixture with the biscuits in the mixing bowl.
Press the mixture into an 8” square tin and leave to cool.
Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
Then spread it over the top of the biscuit mixture whilst still in the tin.
When set, remove the tiffin from the tin and cut into squares using a sharp knife.

5 from 1 vote

Chocolate and Cherry Tiffin

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief.

Course: Dessert

Servings: 12

Ingredients

225 g digestive biscuits gluten free version
100 g dried cherries
100 g butter
25 g sugar
3 tbsp cocoa powder check for gluten free
4 tbsp golden syrup
225 g plain chocolate check for gluten free

Instructions

First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
Once melted, combine the butter mixture with the biscuits in the mixing bowl.
Press the mixture into an 8'' square tin and leave to cool.
Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
Then spread it over the top of the biscuit mixture whilst still in the tin.
When set, remove the tiffin from the tin and cut into squares using a sharp knife.

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#guestpost week featuring Blissful Domestication

Today on #guestpost week we have the lovely Kerry from Blissful Domestication She has made this wonderful chocolate mug cake that looks totally scrummy. Over to you Kerry…..

Chocolate Mug Cake

I think these would make a great novel dessert for a dinner party, and as they only take 5-10 minutes to rustle up, you can impress your friends with minimal effort. I will be buying some prettier mugs for this very purpose!

As an added bonus of having chocolate cake in less than 10 minutes (as if one is needed!), because all the ingredients are mixed in the mug there is very little washing up to do- it’s win win really!

Ingredients

30g butter
4 tbsp hazelnut chocolate spread
1 egg
3 tbsp light brown sugar
4 tbsp plain flour
1/2 tsp baking powder

Method

Put the butter and 3tbsp of the chocolate spread in the mug, and microwave for 30 secs to melt. Mix together well.
Allow to cool slightly, then add the egg and beat well using a fork.

Add the sugar, flour and baking powder and mix in well with the fork until all the ingredients are incorporated.

Cook in the microwave for 30-40 seconds.
Spoon the last tbsp of chocolate spread into the middle, and cook for a further 40 seconds.
The top of the mug cake may look a bit moist, but if it is firm underneath it is done. Don’t be tempting to cook for longer as it can dry out the middle.
Sometimes the cake can spill over the edge, just wipe away any spilt cake mixture with a clean damp cloth whilst it is still warm.
I chose to just sprinkle the top of mine with icing sugar, but you could get more inventive and use cream, chocolate chips, nuts, anything you fancy really.
Enjoy!

NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate. I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below.

Thank you Kerry for being involved in this #guestpost series. Brilliant to have you featured here and I cant wait to try cake in a mug – genius. You can find out more about Kerry by visiting her social media sites below:

Twitter: @blissfulkerry

Facebook: blissfuldomestication

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