Frugal Food Fridays – March Roundup
UPDATE: April’s Frugal Food Fridays is hosted by Utterly Scrummy
Wow, what a joy it has been to host FFF this month. I’ve discovered so many new blogs (from India, Glasgow, Melbourne and more) plenty of great but cheap recipes and learned loads about cooking, blogging and photography from those who have taken part. Thankyou one and all.
So, without further ado, wrap your tastebuds and wallets around this lovely lot:
Marianne from Mari’s World made a warming Cheesy Chicken and Vegetable Cobbler, full of store cupboard basics including tomato soup. It was given the thumbs up by esteemed taste testers and would be very easy to adapt. You can’t beat a good cobbler.
Caroline made a Frugal Frittata (you get bonus points for the name, I love a bit of alliteration). A great way to use up slightly unloved remnants from the fridge which might normally find their home in the big black sack and it’s really quick to make.
Corina over at Searching for Spice appears to be rather enjoying maternity leave and is making all sorts of delights including using up left-over’s to make this healthy, tasty couscous, beetroot and feta salad.
Not only that but she’s also been finding ways to stay fuller longer that involve cake. Brilliant. Her carrot cake isn’t too sweet, doesn’t have lots of icing on it and is from the Ultimate Makeover (healthy re-invention) series at BBC Good Food. I saw this recipe ages ago and have been meaning to make it. I was scared that the healthiness might spoil the taste, but Corina has done the testing for me.
Frugal Food Friday’s mother superior, Helen at Fuss Free Flavours showed us the ideal way to turn root-veg-rejects into a brilliant breakfast bread. Guess what it’s called? Root Vegetable Bread.
Also from Helen comes the “fridge bottomy”(her words not mine) Root Veg & Lentil Thai Coconut Soup
From the clean flavours of the far-east, to the warm comforting flavours of Spain now, as Janice at Farmersgirl Kitchen has made Chickpea and Chorizo tapas. Not content with one meal, she made it stretch to two by adding left over lamb to the mix. Sounds like the perfect, easy dish to eat with a glass of wine on a rainy day and dream of Spain..<sorry drifted off there>…
Jenn raised the multimedia bar with the video for her veggie soup. It’s brilliant and so is the soup.
Johanna from Gourmet Green Giraffe went for the breakfast end of things with her Rice Bubble (rice krispie) Muesli Slice (Johanna I think the photo came out really well, but I also love the dinosaur one) They are great way to use up all the left over random bits of dried fruit and nuts from other recipes, especially at Easter.
Back to the savoury-side, and Rahin from Lazzat made Naan Chips which can be made ahead of time for parties (or a night infront of a film?). Why not check out Lazzat’s other blog “the halal foodie” aswell.
Swetha from Our Cherished World came up with two entries: Garlicky Brussel Sprouts
Firstly, the photos make me want to eat both of these right now and secondly, Swetha gets extra respect from me for enjoying brussel sprouts. I love them and think they are very underrated. The Spag-Aglio-Olio-Spinach (a mouthful of taste and of words) is a brilliant way to fill up on the kind of sunny summer evenings we’ve had this past week.
Savannah from Food Lines made Cabbage Salad and got engaged! Congratulation. I guess you’ll be needing all those extra pennies now…
And, last but not least, Zoe from Life of a Vegetarian Girl embraced the whole ethos os of FFF with a way to make Friday nights cheap. She gives tips on entertainment, vouchers for takeaways and best of all, for making it yourself. Here’s her Frugal Friday Night Takeaway:
WAIT! I nearly forgot…. here’s my offering. Something I would normally only occasionally treat myself to because they are expensive and hard to find. Now I can make them myself:
Daifuku Mochi ( Japanese glutinous rice cakes with red bean paste and black sesame seeds)
And we’re done.
Stay tuned over at Fuss Free Flavours to find out who is lucky enough to host Frugal Food Fridays for April