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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Tuesday, 23 September 2014

My blog will be a bit quiet for a while . . . . .

Our 4th child was born recently via emergency Cesarean section after a very long induced labour which culminated foetal distress and me suffering major blood loss (almost 3 litres). Baby was in NICU for a little while.

The day before our son was born my husband was rushed by ambulance to hospital with a symptoms of a stroke. This proved to be the case and he suffered 3 TIA's leaving him with weakness down one side and balance issues. He is now back home but has regular rehab appointments both at hospital and at home and is totally exhausted most of the time.
Things will be rather challenging over the next while with a newborn, three older children and my poorly husband to take care of whilst I recover from my emergency Cesarean section surgery.

Obviously blogging will be taking a back seat for the foreseeable future.  I hope you will bear with me whilst we work our way through things as a family and I look forward to getting back into blogging once things settle down.

Thanks so much for your understanding.

Michelle x

Saturday, 13 September 2014

Rice and Vegetable Bake

I have made various versions of this recipe for a weeknight dinner, packed lunches and as a hearty picnic lunch. It is such a versatile recipe and uses up vegetables and a pot of yoghurt from the fridge as well as eggs and rice from your pantry.  Quick and easy to make, you can also freeze leftovers for later.

Rice and Vegetable Bake

200g cooked white or brown rice, we used wholegrain rice
4 spring onions, white and green parts, finely sliced
2 courgettes, finely diced
1 pepper, deseeed and finely diced
1 chilli, deseeded and finely diced (optional)
large handful baby spinach, shredded
200g strong mature cheddar cheese, grated
4 tablespoons grated parmesan cheese
5 free range eggs, lightly beaten
200g palin natural yoghurt
lots of freshly ground black pepper or a pinch or two of cayenne

Grease and line 23cm square cake tin.  Preheat your oven to 190C/170C Fan.

Put the rice cooked rice in a large bowl with all the vegetables and mix well. Mix together the eggs, 3/4 of the cheese and yoghurt, pour over the vegetables and rice in the bowl then thoroughly mix until combined.  Season well with lots of black pepper.  Spoon the mixture into your prepared cake tin, sprinkle the leftover cheese on top, then bake for 40 minutes until the top is lightly golden and there is no wobble of the bake if you gently jiggle the tin.

Serve slices with sweet chilli sauce and a fresh green salad or with spicy tomato salsa and cooked mixed vegetables for dinner.

Sainsburys are the leading retailer of cage-free fresh eggs and the first major retailer to use cage-free eggs as ingredients in all their own brand products. It would be brilliant if only free range eggs were used but exclusive use of cage free eggs is a great start down that road.  

Here are some other delicious recipes from my blogging friends for you to try:

** Disclosure: I was compensated for my time, expertise, and ingredients used when developing this recipe **