for fabulously frugal food
A variation on Percy Pumpkin soup today. We don’t really ‘do’ Halloween, so after the fun of yesterday, Percy was roasted off in the oven this morning, peeled and turned into soup. Forgot to weigh him, but he was a small one. I used 200g red lentils, twice as much...
Oh the delights of growing tomatoes. This little lot are destined for the lunch time soup. I make tomato soup often, but only about now in the year do I make it with fresh ones. The taste is completely different, especially if I also have some fresh basil, which, today, I do.
I couldn’t tell the difference between my usual ones, made with eggs and milk, and these. Costwise, these could be doable, where egg and milk ones weren’t. Pancakes with lemon and sugar – or there are lots of other lovely ways to enjoy them
Using up a big jar of mincemeat. Added oats on a whim. You can’t taste them, but I like the idea that they are there
Did some lovely muffins this afternoon, chocolate, coconut (using coconut powder), raisin and chopped nut. Really good
This is a delicious soup. Mildly spicy and creamy, a lovely cold weather lunch, filling, warming and tasty. Serve with either herb bread or tomato scones.
apple sponge done in the microwave, and apple compote with mixed spice, served with raisin pancakes – yum
These vegan oat bars are delicious. Filled with my favourite, raspberry jam. Or try ginger, garlic and chilli instead!
You can add any veg you like to this soup, cabbage, finely shredded and cooked for just a few minutes in the soup at the end – a handful of frozen peas and/or sweetcorn – broccoli or cauliflower stems or stalks – spinach or sorrel, wilted in at the end – sliced mushrooms
These scones have a strong tomato, savoury flavour and really hit the spot. The recipe for 3 ingredient scones couldn’t be simpler. If you are looking for dairy free and vegan recipes, these scones do not contain any dairy or animal products
Sesame being a common allergen, make a hummus without tahini by substituting peanut butter. It’s just as nice without either. Mix up the spices too for different flavour variations
After doing the corned beef pie recipe recently, I still had half a tin of corned beef remaining to use up. I could have done another 4 portion pie and popped it in the freezer (except the freezer is bulging with fruit at the moment), but instead I made a kind of hash. The fritters/ hash/ what you will were very tasty, and again, we both had them 2 days running. Half a tin of corned beef will make 2 x 2 person servings or a great cheap family meal.