Welcome to my blog!

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.

Saturday, 6 February 2016

Easy Muesli Bars

I have been baking these Muesli Bars at least once a week for a very long time now.  They are tasty, versatile and very quick to make.  Perfect for lunchboxes or for a snack with a cuppa, you can vary the dried fruit, and even add seeds if you want to.


Easy Muesli Bars

100g butter
125ml golden syrup
100g dried apricots, finely chopped
100g sultanas
50g mixed seeds (optional)
75g dessicated coconut
150g rolled oats
50g plain flour

Preheat your oven to 180C/160C Fan/350F/Gas Mark 4.  Grease and line a 20cm/8 inch square cake tin.

Melt the butter and golden syrup together over a low heat in a medium sized saucepan.  Once melted and combined, stir in all the other ingredients.

Pour into the tin and press down well, I use a potato masher.  Bake for 20 - 25 minutes until golden.  Allow to cool in the tin then turn out and cut into squares.


Wednesday, 3 February 2016

Vegetable and Pearl Barley Soup

It seems like we've all had the lurgy for the past couple of months, it comes and almost goes but we never feel totally well.  I've decided to try and cram as many vegetables in to our diet as possible, to try and combat the lurgy and get us all feeling better.

I cooked this soup on a blustery and windy day, it was so comforting and warming, I was glad there was plenty left to stash in the freezer as well as giving a bowl to my daughters for an after school snack.



Vegetable and Pearl Barley Soup

2 cloves garlic, minced
2 onions, roughly diced
3 carrots, roughly diced
3 stalks celery, roughly diced
2 sweet potatoes, peeled and roughly diced
1 butternut squash, peeled and roughly diced
200g pearl barley
2 tsp dried mixed herbs
2 litres of vegetable stock
salt and pepper to season
Sweat the vegetables in a little oil for a few minutes until the onion has softened.  Add the stock, dried herbs and pearl barley, then simmer for around 40 minutes until the pearl barley has swelled and is soft and the vegetables are very tender.  Serve in bowls, season to taste and top with chopped fresh parsley if you have any.  We ate ours with Hidden Goodness Rolls.