Smoked Spanish Peppers and Zingy Mushrooms in a creamy sauce

My love for using smoked sweet red peppers is taking over my recipes for now , I made these zingy mushrooms for a friend who popped in for brunch about 2 months ago but I have been very lazy and this recipe is finally seeing daylight. I guess the electric atmosphere of the yellow jersey clad stadium full of Brazil fans and the super tight match going on with Camroon is giving me a much needed rush of happy hormones ,add to that the frenzy of the Wimbledon matches , the air in Wimbledon is heavy with anticipation, huge posters , fluorescent tennis ball props in all windows , the traditional colours of the Wimbledon ribbons and balloons galore, the bus service from the station to the venue with hyperexcited people , everything is screaming tennis here!

Lamuyo Peppers are great for roasting as they are bigger and sweeter than their cousins the hot variety. They are juicy and crunchy and go well with garlic,basil,oregano,taste fab with cheese , think stuffed peppers grilled , just perfect for summer !

The recipe was given to me by P aunty , shes a fab cook as I have mentioned in my past posts too and her recipes are innovative, delicious and easy to make, I love pestering her to keep sending me more recipes everytime we talk ūüėČ .So I decided to amp up this recipe with some madness my style and use up the handsome red pepper staring at me from my fridge ūüėČ

Ingredients:

  • 1 large pack Chestnut¬†Mushrooms sliced
  • 1 large red Lamuyo sweet pepper
  • 8 cloves Garlic- bash and chop fine
  • 1/2 red onionchopped very fine
  • 2 chillies- (more or less acc to your taste) – chop fine
  • 3 heaped tbs flavoured soft cheese, I love using the herby¬†Philadelphia
  • 2 tbsp ¬†Olive Oil
  • Sea Salt to taste
  • Parsley- a handful -chopped finely

Method:

  • Roast the pepper on gas flame till the skin chars and begins to peel off, I use tongs to hold it by the stem so it can char even at the top.
  • While the pepper cools just enough to allow you to peel and reveal the smoked juicy flesh, you can use the time to wash and slice the chestnut mushrooms
  • While taking off the charred skin off the smoked pepper remember to place a dish below as it will release lots of juice which we don’t want to loose as it is one powerhouse of smoky peppery sweet flavour!
  • Heat oil in a¬†sauce pan and saute the garlic till it turns brown and the familiar aroma of fabulous garlic begins to waft and assault your nostrils.
  • Then add the very finely chopped red onion and cook on a low flame stirring regularly till the onion is thoroughly crispy and reduces in quantity, do not let it burn.
  • Then toss in the mushrooms and the chopped smoked pepper and cook for about 2 minutes on a low flame ,stirring and making sure it does not stick to the pan or overcook
  • Then add the soft cheese ,sea salt and finely chopped parsley,mix well and cook with lid for about 1 to 1 1/2 minute.
  • Serve with garlic bread smothered in butter – eat guilt free;)

What I love about this dish , its creamy , its a bit sweet a bit more zingy and has an underlying deep smoked flavour that is robust without being overpowering ,I’d say its a new comfort food for me , what with all the moorish soft cheese in there!1-IMG_6699 (Copy)

Spicy Chorizo Pasta with loads of veggie goodness!

I often struggle to get the hubster to consume hero veggies like Broccoli and Mushrooms ,both which I quite frankly love .. always have ! So what started off as a veg pasta was met with a grunt and audible grumbling and had to be re-engineered to create something fabulous ! I am therefore grateful for the grumbling ¬†– totally depends on the end result right? ūüėČ Its also a very good recipe to use all the veggies lying around in your fridge and many some store cupboard excesses to start that spring clean you have been itching to do ( yes I love cleaning – am quite certain I have a mild OCD too)

Preparation Time: 25 minutes Cooking Time:40 minutes Serves: 4

Ingredients:

  • 500¬†gm Penne
  • 300 gm Chorizo¬†chopped bite size
  • Broccoli a handful
  • Button Mushrooms – half a small packet – std supermarket size-chopped bite size
  • 200 gm Sweet Corn and Red Peppers canned
  • Grated parmesan Cheese – generous amount;)
  • 1/2 of a large¬†Red Onion
  • 4¬†cloves of garlic finely chopped
  • 2 large tomatoes pureed
  • Sea salt
  • 2 large tablespoons Olive Oil
  • Chilli flakes as per taste
  • 2 large Spring onion finely chopped
  • 1/4th cup low fat cream
  • Dried italian herb mix for pasta 2 teaspoons

Method:

For the creamy sauce

  • In¬†a saucepan heat one and a half large tablespoon of oil and saute the finely chopped garlic and when it begins to brown add 2 cloves of¬†garlic chopped spring onion and saute for about 1 min
  • Then added the finely chopped broccoli
  • Now add the chopped button mushrooms and the sweet corn and red pepper mixture.
  • Add the cream and cook on a low flame for 2 – 3 minutes,season with salt ¬†and then add generous amounts of cheese.
  • This sauce should have a balance between creamy and chewy with the mushrooms on the broccoli can retain a bit of its crunch so if you use a lid it may overcook

Before starting on the spicy sauce boil the past in a large saucepan and add sea salt and olive  a generous splash I use flavoured oil Рthe bottle had a large sprig of rosemary some crushed garlic and chilli flakes tossed inside to give it a deep rich flavour- so , so good!

For the Spicy Sauce

  • In a saucepan heat half a tablespoon of oil and fry the red onion chopped lengthwise and 2¬†garlic cloves finely chopped.
  • Then add the bite ¬†sized pieces of Chorizo and reduce the flame to low.
  • Let the chorizo almost start to get crispy and ¬†then added the pureed tomatoes,dried herb mixture,chilli flakes and salt as per taste.

In a clean bowl add a generous portion of the creamy sauce, top it with cooked pasta and then add the spicy chorizo sauce.Sprinkle with as much cheese as you want and watch it melt into the steaming hot pasta.If you want just a bit of guilty pleasure drizzle some chilli olive oil on the pasta before mixing the whole thing together!

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Zingy Turkish Poached Eggs with Total Greek Yogurt

I am a fan of eggs in any form and when I chanced upon this delightful Turkish recipe for combining eggs with thick and fulfilling greek yogurt I just had to go ahead and experiment! Total Greek Yogurt 0% is fat free, gluten free and suitable for vegetarians and pregnant women – all good , no nasties! Besides these virtues its consistency is great and I have in the past few days consumed one of the smaller pots per day part in smoothies and just a dollop with my rice and curry dinner. There are so many versatile combinations that are possible with this yogurt. From smoothies and shakes to use in cooking as a marinade or cooling dip with chopped goodies like fresh chives,garlic,chilli flakes etc.The thick and creamy consistency is a bonus if you’re trying to watch your weight too !

I made these poached eggs for brunch and served them with wholemeal pitta toasted in the same pan where I made my chilli butter – fabulous!

Traditionally this dish is called¬†√áńĪlbńĪr (pronounced as¬†chillburrr, roll the r’s!)¬†is a¬†Turkish¬†dish of¬†poached eggs¬†with¬†yogurt¬†(often with¬†garlic¬†mixed in).There are records of √ßńĪlbńĪr being eaten by¬†Ottoman sultans¬†as far back as the 15th century. It is now common to serve the dish topped with melted butter infused with¬†Aleppo pepper, for which¬†paprika¬†can be substituted. (Source:Wiki)

 

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Serves :2

Ingredients:

  • 4 large eggs – 2 per person
  • a handful of fresh mint roughly chopped
  • 5-6 cloves of garlic peeled and chopped fine
  • 500gm Total Greek Yogurt 0%
  • Butter 50gm
  • 1/2 tsp smoked paprika
  • Plenty of freshly cracked black pepper
  • Sea Salt as per taste
  • a pinch of chilli powder – as per your tolerance levels

Method:

  • Boil water in a large sauce pan(my time saving trick¬†-boil water in the kettle and add to saucepan), then cover with lid and boil on medium flame for some more time.
  • When water is absolutely boiling remove the lid and reduce the flame to a very low simmer and carefully crack the eggs into the water one by one. They sort of seems to freeze frame inside the boiling water. Give them about 30 seconds and when it seems like they have been poached carefully remove them one by one using a slotted spoon. If you suspect that the yolk will just burst open it means it needs some more time inside. Don’t worry if this process isn’t perfect the first time around , its a learning curve and you will get it right in a few tries – in case of disaster scoop out as much of the egg as you can and after you are done with all the eggs use a sieve to save the remaining egg:)
  • In2¬† bowls or plates scoop out the yogurt and divide equally – season with sea salt and a generous sprinkling of cracked black pepper and a pinch of chilli powder.
  • Create a bit of shallow space in the middle of the yogurt mix and place the poached eggs on top.
  • On a non stick pan melt some butter and before it starts to brown add the finely chopped garlic and¬†¬†smoked paprika.
  • Then add some sea salt .
  • Quickly pour this delicious golden spiced goodness the butter has become over the eggs and yogurt.
  • Sprinkle some freshly mint leaves roughly chopped over this.
  • Toast the mini wholemeal pitta breads in the same pan that was used to melt and spice the butter and it will give your pitta a kick of flavour!
  • Scoop the flavoured poached egg and the cooling yogurt with the pitta bread. It’s a beautiful sensation as the cold yogurt and smoked paprika work their magic on your taste buds.

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Disclaimer: With many thanks to Total Uk  for the generous amount of samples ,goody box and vouchers sent  to me to test and review.I was not required to write a positive review and was not compensated monetarily for this post.Like all my previous posts about events and reviews, ALL opinions expressed here are entirely my own.

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Mushroom Omelette with French Cheese Fromagerie Lincet Chaource

Egg Omelettes are my ultimate delicious start for the day and on weekends if we wake early to have breakfast I like to do a huge omelette with salad ,toast and steaming hot cuppas of Masala Chai. Heaven !

My current favourite addition into a lot of salads,soups and omelettes are chestnut mushrooms so when I was sent the French Cheese Chaource produced by family-owned French dairy Fromagerie Lincet, I decided to make my own recipe for a fluffy, stuffed and thick cheesy egg omelette.

Family-owned French dairy Fromagerie Lincet has been producing cheeses typical of the Champagne and Burgundy regions for five generations. Rich,soft and creamy, the dairy’s Chaource AOP is great in omelettes ,risottos and tarts.Similar in texture to Brie and Camembert, Chaource AOP is creamier, richer and slightly acidic. With no artificial colours or flavours and 100% natural ingredients, it also benefits from PDO status.

Lincet is committed to its founding principles ‚Äėflavour, natural ingredients and tradition, brought together to make good food‚Äô; using all-natural ingredients, traditional cheese-making methods¬† and milk from local farms.Lincet has upheld the tradition of ladle-moulding since its opening and the dairy‚Äôs cheese curdling technique is the oldest known for making cheese.Longer than usual (12 hours +), this is what gives Lincet cheeses a melting texture and distinctive slightly acidic, flavour

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Serves :2 Prep Time:5 minutes Cooking Time :5 minutes

Ingredients:

  • 4 medium sized eggs
  • 1 small red onion finely chopped
  • 3-4 cherry tomatoes halved
  • 2-3 chestnut mushrooms chopped into bite size bits
  • Sea Salt
  • 1/2 tsp red chilli flakes – if you don’t want heat avoid completely
  • Freshly CRacked Black Pepper
  • A generous portion of Chaource Cheese
  • Some fresh coriander chopped fine to garnish
  • a blog of butter for the pan(2 tsp)

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Method:

  • In a large bowl crack the eggs and add the chopped red onion,mushrooms,cherry tomatoes and chopped coriander and whisk well with a fork.
  • Then season with salt ,red chilli flakes (if you don’t want heat avoid completely)¬†and pepper and whisk again with a fork.
  • Now add the cheese and mix thoroughly and whisk again to get the air circulating and make this omelette really fluffy and thick.
  • On a pan on medium heat melt about 2 tsp of butter and pour the egg and cheese mixture.
  • Cook for about 2-3 on one side and loosen edges with a spatula.
  • To watch the cheese bubble while it cooks is such a delight!

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  • Then with a light hand loosen the omlette with the spatula ensuring it isn’t stuck to the pan or it will break while tossing over.
  • Flip over and cook on the other side for under 2 minutes to get a beautiful light brown golden delicious colour.

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  • Serve hot with fresh cherry tomatoes or iceberg lettuce and warm toast and lots of Earl Grey,English Breakfast or my new fav Chamomile tea ūüôā

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What I like about the Fromagerie Lincent Chaource is the goeey soft ,rich taste with woody undertones, it definitely gave a depth of flavour to my omelette and am now going to use the remaining in a risotto for a weeknight dinner.

It is available at:

  • Waitrose, Top Tier Chaource AOP Hugerot 250g, ¬£4.49 Waitrose
  • ¬†Tesco Finest Chaource 250g, ¬£3.00 Tesco
  • ¬†TTD Chaource AOP 250g, ¬£3.30 Sainsbury‚Äôs

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Disclaimer: I was sent a sample of  Fromagerie Lincent Chaource to test in my kitchen and was not required to write a positive review and was not compensated monetarily for this post.Like all my previous posts about events and reviews, ALL opinions expressed here are entirely my own.

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2nd Feb'14 Omlette with Cheese Sample

Chicken and Red Lentil Stew – a complete ONE POT meal (Suran & Red Lentil Stew)

There are times when I really want a hearty meal but don’t have the energy to stand and cook an elaborate meal. Its a times like that I turn to One pot meals, served with a warm baguette it is a filling , healthy and easy and quick to meal option which NO compromise on taste whatsoever! Moreover its home made , has flavour and is a satisfying experience to make .

I had been meaning to try and cook a stew using red lentils (masoor – Marathi for red lentil )for some time , they are my most favourite lentils and I am ALWAYS stocked up on a large 2 kilo pack of dried red lentils split and without skin , from my local Indian grocery shop at Tooting called Dadu’s. Also since all the other fresh ingredients were procured from my local LIDL this dish is GREAT value for money too! Am totally in love with the FRESH fruits and vegetable selection at LIDL right now.I bought some bright red long crunchy sweet peppers, a pack of medium hot chillies, fresh chicken breast fillets, a very cute packet of garlic, mixed pack of cauliflower and broccoli florets and a packet of gorgeous looking Shallots.( I have always wondered why the lentils are called RED when clearly they are a ¬†lovely light orange colour !)

I love inventing a recipe as I go along and when I got my vegetable tray out on Sunday morning I had all these lovely vegetables staring at me and I just threw in what I thought would taste good together and VOILA ! A Steaming hot , thick, wholesome and tasty chicken and red lentil broth was born.

I love having some baby potatoes in stock and they are always handy in a stew , besides being quite the self proclaimed ”queen of curries” I always am well stocked on Indian spices so bay leaves and cinnamon sticks aplenty in my kitchen larder – oh yes

Please don’t feel put off by the ingredient list , trust me they marry well together in the taste department and the end result is well worth your time and effort!

The biggest bonus of this stew recipe is that you can create your OWN vegetarian version by replacing the chicken with Quorn or if you don’t for some reason like or have never tried or have no access to Quorn then try replacing the chicken fillets with ¬†Suran/Elephant Foot Yam, it can be chopped into big chunks and it takes up flavours very easily. But with the yam the cooking time drastically will reduce as it can go from just right and chewy to soft, goeey or totally disappear into the stew ! My aai (mum) always used suran as a meat replacement and marinated it well in the spices we would use for chicken or lamb and made a thick gravy dish with it, when I was younger she has managed to fool me many times over thinking it was mutton ūüôā – Aai I miss you and all the food you cook – sigh…. no India trip in sight anytime soon ūüė¶

(Dangerous though it looks the elephant foot yam is very very tasty! )

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Cross Section:

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Above 2 Images Credit here

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Serves:4  Preparation Time: 10 minutes  Cooking time:35 minutes

Ingredients:

  • Red Lentils / Massor Dal -3/4th cup
  • Chicken breast mini fillets – 750gm / Comparable Quorn fillets
  • 5-6 baby potatoes
  • 6 shallots approx 200gm
  • 2 large sweet and crunchy pointed Red Peppers – approx 200gm
  • 2 short medium hot chillies
  • 2-3 bay leaves dry
  • red chilli flakes as per taste
  • sea slat as per taste
  • 1 veg stock pot
  • 3 dried red kashmir chillies
  • 1 large roll of cinnamon
  • 4 tbsp sunflower oil
  • handful of Broccoli and Cauliflower florets
  • 2 large tbsp of tomato puree or half of a large tomato finely chopped
  • Red chilli powder
  • Sugar 2 tsp

Method:

  • Wash and soak the red lentil in water to soften them so they cook more quickly then get on with all the other chopping and cutting prep’s.
  • Chop the shallots lengthwise.
  • In a large stew pot or huge saucepan heat the oil and add the bay leaves,cinnamon stick and dry red kashmiri chillies which I have a very big packet of and am trying to finish , they only add colour and no heat so if you don’t have these you can totally leave them out – no harm done here.
  • Now add red chilli powder and sugar and just when the sugar starts to caramelise add the shallots and shallow fry them till they reduce and begin to turn a lovely brown colour.
  • Now add the¬†2 large tbsp’s ¬†of tomato puree or half of a large tomato finely chopped and stir till it mixes well with the shallots.
  • Add the roughly chopped long red peppers and baby potatoes and saute’ for 2 minutes.
  • Add the washed chicken fillets/suran (elephant yam), soaked red lentils with the water it was soaked in.
  • Add the washed and roughly chopped¬†Broccoli and Cauliflower florets and now add enough water.
  • I did not measure the water I added but add enough to get a nice thick stew , while the ingredients are cooking together on a low flame ,feel free to top up with more water as the lentils easily soak up as much water as you feed it with. Having said that you don’t want to end up with a watery stew so don’t add more than 3/4th cup at one go.
  • Season with sea salt , I love MALDON SEA SALT which I use and I have a few packets ALWAYS stashed away, great n salads it is!
  • Then sprinkle red chilli flakes and gently place a veg stock cube on top on this lovely pot of goodness bubbling away. I prefer the KNORR veg stock cubes , they have a great bouquet of flavour and are very handy at times when am exhausted and need to quickly cook up something tasty!
  • Stir well, cover with a lid and cook on a medium flame.
  • The red lentil will froth as they cook not to worry simply stir now and then and mix well, don’t allow the stew to get too thick we want enough lovely gravy to slurp this stew and dip the baguette into!

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I was so hungry that I didn’t click any photos of my lovely fresh ingredients but it was a brilliantly sunny day yesterday and after this wholesome stew for lunch we had to really force ourselves to go and get some much needed fresh air at Morden Hall Park – I happily left my smartphone behind so photos to share but suffice to say that it was a gorgeous walk through the huge grounds and we saw many happy families ,happy couples and cute old folks and even happier kids and dogs romping around in the muddy park ¬†fun! And because we were so good we treated ourselves to hot tea and a sandwich at a local Turkish Cafe ūüėČ hehehe

Am very happy and proud of this new original recipe creation from my experimental kitchen. Next time I make this stew I will smoke the sweet and crunchy long red peppers and peel off the skin , to add a deep smoky flavour to the stew and not have the skin floating around – double whammy I say ūüôā

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Am linking this recipe to Made with Love Mondays hosted by Mark at his wonderful  blog called  CookinwLuv

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Smoky Chorizo and Chives baked Eggs in Pots

Of all the crazy boxing day sale shopping I am most happy with what I found for my kitchen (of course!). Amongst a few things the best buys are a massive Denby cast iron crock pot which doubles up as a slow cooker and I plan to use it real carefully,maybe even pass it down as a family heirloom, and then there are the beautifully dark burnt orange¬†mini cocotte from Le Creuset. I couldn’t think of a better way to inaugurate the cute mini cocottes than by making baked eggs.

I created this recipe for Baked eggs and decided to give it a twist with laying a base of wafer thin potatoes, they give this dish a whole new dimension and are like a secret surprise at the bottom of this miniature stockpot of goodness!

Serves:2  Prep Time:10 Minutes In the Oven: 20 Minutes

Ingredients:

  • 5 eggs
  • a small bunch of chives finely chopped
  • 2 large tsp cream cheese
  • 1/2 red onion finely chopped
  • 4 spicy chorizo sausages chopped
  • 5-6 chestnut mushrooms
  • Coriander to season
  • Sea Salt
  • Freshly Cracked black pepper
  • 2 tbsp butter
  • 2 tsp red chilli flakes
  • 1/4th potato thinly sliced
  • 2 tsp olive oil

Method:

  • Beat the eggs in a large bowl and add the cream cheese,finely chopped chives,the chopped mushrooms,¬†finely chopped coriander,sea salt and¬†red chilli flakes.
  • In a saucepan add the oil and sautee’ the red onion till they go soft n juicy and then add the chopped sausages, cook on a low flame for not more than 2 minutes
  • Grease the mini cocottes and place the potato slices at the bottom, add the red onion and sausage mixture and then pour the egg mixture on them.

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  • Pre heat the oven to 220¬į C and place the mini cocottes on a tray, bake for the first 10 minutes with lid¬†¬†and then wait for 5 minutes then open the oven and bake again for 15 minutes without lid.

It’s super to watch the egg puff up and form the most perfect brown crusty top.I spent so much time getting the setting right that they collapsed by then – gaaaahhh! but still I am so happy with the results of this taste experiment!Serve with hot buttered toast and a large pot of English Breakfast tea.

This  is the perfect indulgent breakfast for a Sunday morning, you could prepare the pots at night if you want to make them in large batches for a big weekend  brunch.Simply cover and store in the fridge with lids on.

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Mind you these may look like tiny pots but one of these and you feel stuffed!!

Tasty and Quick Pasta for two from ”nothing”

We all have those days when we realise that all those reserves we had stowed away in various places – the fridge, the cupboard are well..not there and you are hungry and it’s too late to step out.

Panic not! There are ALWAYS a few things here and there which can be thrown in to make something superb! I made some very tasty and quick pasta yesterday and it was such a satisfying experience I cannot tell you how pleased I was with the outcome.

Please feel free to throw in stuff that you have, that needs using up.Waste not want not I say!

Ok so here goes.

Ingredients:

  • Pasta – whichever type you have left enough for 2 people – used¬†tagliatelle and generally 2 rolls are good for one very hungry adult ūüôā
  • Sea salt (basically just regular salt)
  • olive oil or regular vegetable oil 1 tbsp
  • Tomato puree/ 1 large tomato sliced and diced fine (I scraped off some leftover tomato puree in a can that was at the very back of my fridge ¬†– just in time !
  • Chilli flakes as per taste)
  • Chorizo – again I have a small portion lying around and it packs a punch in the taste department!
  • Spring onion finely chopped, I had a small bit left over from a bunch and it tasted awesome with the chorizo
  • Dried herb mixture – 2 tsp (or use fresh herbs off your kitchen plants – my dried herb mixture is a bit of left over artisan mix from one of the many food fairs I go to ūüôā it has garlic,parsley,chilli,sun dried tomatoes,salt and basil)
  • 2 – 3 cloves garlic sliced very fine and deep fried to give a superbly crunchy deep taste
  • Some cheddar cheese, I had 2 different packs tied with a rubberband and lying quietly in a small corner of my fridge door – ha! perfect find for pasta I say!

Method:

  • Boil the pasta in a saucepan with a sprinkling of sea salt and drizzle some olive oil as it nears the point when it’s cooked completely, this will ensure it does not get sticky and stodgy.
  • As soon as the pasta is on the boil, in another saucepan,heat 1tsp¬†olive oil or sunflower oil and fry the garlic until it is crisp, to get them to crisp slice them superfine,as much as you can manage to without slicing off your fingers;)
  • Then throw in the chorizo slices and as they cook they release a lot of oil and it really can add a lot of flavour and you don’t want to waste that so quickly chuck in the chopped spring onion and the tomato puree,stir and cook this mixture for about 2 minutes on a very low flame.

The oil from the Chorizo adding flavour to the  spring onion

After the Chorizo is cooked it should look like this

  • Drain off the excess water from the pasta ensuring there is just a little bit to allow the pasta to remain smooth.
  • Turn off the heat at this point and mix well.Then add some chilli flakes and the cheese – as much as you have or as much as your waistline and conscience allows ūüėČ
  • The heat trapped inside the pasta and the sauce will melt the cheese and it just disappears into the pasta giving it that perfectly cheesy not over-the-top taste,which is ex-actly what you want folks!The yummy deliciousness that this pasta is makes me want to dive right into the plate and its smoky garlicy flavour with just the right amount of chilli and chorizo which is my absolute personal favourite for pasta dishes,what more could one ask for!?! ūüôā
  • I wish I had some smoked ham,fresh basil and some more chorizo – but hey this was so good I am going to make it again and again!
  • I hope you do too and if you do drop me a line here in the comments, I love reading what you have to say!I am most looking forward to those comments where you were in a similar situation and used the ”nothing” from your fridge and made pasta as delicious as mine – just use your imagination!

The best pasta I've ever made!

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  • I am entering this recipe into the ”No Waste Food Challenge” for Jan ’14,hosted by the lovely Elizabeth who blogs at ¬†Elizabeth’s Kitchen Diary and has taken on the baton to host this challenge from Kate over at Turquoise Lemons who initiated this very challenge,couldn’t think of a post more apt for this I say !If you too would like to link but find the details to the post here¬†

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  • I am entering this frugal recipe for Credit Crunch Much hosted by Helen of Fuss Free Flavours and Camilla of FabFood4all and for Feb’14 hosted by Angela of My Golden Pear. Making use of ingredients which I wouldn’t have otherwise used together and finding things lurking in my fridge which have been salvaged and not chucked into a food bin a few days later, I think this recipe definitely fits the bill for this challenge.

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