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Sunday, 30 August 2015

More #betterwithLeerdammer Sandwiches

It has been a delicious week of sandwiches in our household, thanks to a challenge set by Leerdammer to create tasty lunches using their cheese.  There were several other bloggers who also took part in the campaign and I thought it would be a great idea to share with you their scrumptious creations.

Jac who blogs over at Tinned Tomatoes created a week of delectable vegetarian sandwiches:

Beet Lettuce and Tomato

Roasted Red Pepper and Falafel Stack

Bean, Red Pepper and Spinach Quesadillas

Caprese Pinwheel Sandwiches

Emily who blogs over at A Mummy Too also created some delicious vegetarian sandwiches:

Veggie Mince Tortilla Melt

Reduced Fat Tuna Melt
Swiss Cheese and Chutney Bites
Roasted Balsamic Strawberry, Quorn and Swiss Cheese Baguette

Double Stacked Chilli Sweetcorn Burger

So many amazing sandwich ideas to liven up lunchtimes with Leerdammer! 


** Commissioned Post ** 

Friday, 28 August 2015

Better with Leerdammer, our final sandwich

The final day of the Better With Leerdammer campaign and I've thoroughly enjoyed creating delicious sandwiches all week.  It has certainly made lunchtimes tasty and more interesting!

Today I was tasked with making a sandwich using:

Sour dough bread
Butter
Curly lettuce
Cucumber
Tomato
Leerdammer Original
Relish
Olives

I made a lettuce, tomato, cucumber, Leerdammer and pickle open sandwich.  It was delicious!  We all enjoyed it, including baby boy who enjoyed some bread, a sliver of Leerdammer, cucumber sticks and sliced tomato.




* I was compensated for my time and provided with ingredients to create this recipe *

Thursday, 27 August 2015

Vanilla Cheesecake Traybake - Great British Bloggers Bake Off Week 4

I'm baking along with The Great British Bake Off and am hosting Week 4 of the Great British Bloggers Bake Off on behalf of Jenny who blogs at Mummy Mishaps.


It was dessert week on The Great British Bake Off this week and the Show Stopper Challenge was three baked cheesecakes.  It's the school holidays and bubs is teething again so time and patience were in short supply, there was no way three baked cheesecakes was going to happen.  It took me 4 days to get enough time to bake and photograph my traybake.  Each day I would take the ingredients out and be ready to bake only to have to put them back in the fridge due to some family issue or other issue.


It was worth the wait though!  This Vanilla Cheesecake Traybake is creamy and delicious but light and not as heavy as a large baked cheesecake.  You can also slice it into whichever sized portions you fancy.  I topped our slices with homemade Black Cherry Compote, made from foraged fruit.  A caramel sauce topping or chocolate ganache topping also works well, as does a dollop of lemon curd.  If there are any leftovers you can store the cheesecake traybake in the fridge for a couple of days.

I was also sent vouchers by Tesco to purchase my baking ingredients for this week.  Do check out the Tesco Real Food website for lots of great baking inspiration and recipes.

Vanilla Cheesecake Traybake

250g plain biscuits, I used rich tea fingers
125g unsalted butter, melted
220g caster sugar
500g full fat soft cheese/Philadelphia
250g soured cream
2 tsp vanilla bean paste
3 free range eggs, beaten

Line a slice tin or Swiss roll tin with non stick baking paper and preheat your oven to 180C/160C Fan/Gas Mark 3.

Either put the biscuits in a plastic bag and crush to crumbs with a rolling pin or blitz in a food processor. Mix the biscuit crumbs with the melted butter then press them into your prepared tin. Set aside in the fridge whilst you make the creamy vanilla topping.

Put the sugar and cream cheese into a bowl and mix until combined and the mixture is smooth. I used my hand held electric beater for this as I was in a hurry but you can just as easily mix it by hand. Add the soured cream, vanilla and beaten eggs. Mix again until completely incorporated and the mixture is light and smooth.

Take the chilled base out of the fridge and pour the creamy mixture over the top, spreading and smoothing it out with a spatula. Bake in the preheated oven for 30 - 40 minutes or until the top is a light golden, and the centre is set. Allow the cheesecake to cool completely in the tin. Slice and serve with your chosen toppings.



The Rules:

The linky will be open from Thursday morning until the following Monday at 12 midnight. 


All entries must link to this post, carry the Great Bloggers Bake Off badge (available in the side bar of Mummy Mishaps blog), and also a link to http:///www.mummymishaps.co.uk

When you tweet your bake off recipe, please @JennyPaulin with the #GBBOBloggers2015 hashtag and she will RT and add bakes to the Pinterest board.

Each week a blogger or bloggers will be selected as a Star Baker and will receive a special badge to wear with pride on their blog.

The recipe MUST be relevant to the bakes that are made in the The Great British Bake Off - Week 4 which means Creme Brulee, Spanische Windtorte, or Baked Cheesecake.

Now it's your turn! Link up your bakes using the linky below.

Better With Leerdammer - Day 4

Day 4 of the Better With Leerdammer campaign and my fourth sandwich of the week is a delicious lunch or dinner idea, Quesadillas. Such a quick, filling and endlessly versatile meal idea.  

Today I was tasked with making a sandwich using:

Cooked chicken breast
Canned sweet corn
Tomato salsa
Tortillas wraps
Leerdammer Toastie and Burger
Mango
Strawberry

I made a shredded cooked chicken, sweetcorn, salsa and fresh coriander Quesadillas.  We also had diced mango and strawberry on the side.  It was a delicious and filling meal for us all which we shall have more often I am sure.  


Check back tomorrow for another delicious sandwich idea!

Wednesday, 26 August 2015

Better With Leerdammer - Day 3

Day 3 of the Better With Leerdammer campaign and my third sandwich of the week.  Sandwiches are a regular occurrence in our lunch boxes and for me at home as a lunch option.  They are endlessly versatile and easily adapted to suit difference tastes, budgets and dietary needs.  

Today I was tasked with making a sandwich using:

Baguette
Pesto
Rocket
Leerdammer Light
Mint
Walnuts
Fruit Chutney

I made a rocket, Leerdammer, chutney, walnut and mint open sandwich.  It was very tasty indeed!  We all enjoyed it, except for baby boy who had a different sandwich due to the nuts and chutney in mine.



Check back tomorrow for another delicious sandwich idea! 


* I was compensated for my time and provided with ingredients to create this recipe *

Tuesday, 25 August 2015

Better With Leerdammer - Day Two

I'm taking part in the Better With Leerdammer campaign.  I will be blogging a tasty sandwich each day this week to highlight just how versatile and delicious sandwiches can be as a lunch option and now tasty they can be using Leerdammer.

Today I was tasked with making a sandwich using:

Can tuna
Red pepper
Green pepper
Spring onion
Light mayonnaise
Loaf of bread
Leerdammer Light
Watercress or rocket
Lemon
Olive Oil

I made a rocket, Leerdammer, pepper, and tuna mayonnaise sandwich topped with chopped spring onion.  It was delicious and once again my family enjoyed it.  My baby son had tuna mayonnaise on a toasted bread fingers with pepper sticks and a little piece of Leerdammer.



Check back tomorrow for another delicious sandwich idea! 


* I was compensated for my time and provided with ingredients to create this recipe *

Monday, 24 August 2015

Delicious Lunchtimes with Leerdammer

I love cheese, this is one of the many reasons why I will never be thin.  It is so versatile and tasty and there are so many delicious types of cheese to enjoy.

I was delighted when Leerdammer asked me to become part of their Better With Leerdammer campaign.  A fab idea which will highlight how easy and fun sandwiches can be to create for lunches, using Leerdammer, of course.  I will be blogging a tasty sandwich each day this week as part of the campaign to show just how versatile and delicious sandwiches can be as a lunch option.


Sandwiches are perfect for me to make quickly as a busy Mum, with a young bubs to look after.  They are also great for us to eat both at home and out and about in the school holidays.  What I like about Leerdammer is that it is a great shape for putting on sandwich bread, either homemade or store bought.

I was tasked with making a sandwich from:

Tortilla wraps
Sour cream
Mustard
Mixed herbs
Leerdammer Original
Lettuce
Red onion
Small pepper
Tomatoes
Balsamic vinegar
Avocado
Kidney beans

I made Kidney Bean Patties using red kidney beans, orange pepper, onion, some breadcrumbs (made by whizzing up a tasted tortilla in the food processor), 1 tsp of mixed herbs and 1 Tblsp Balsamic vinegar.  I put all the ingredients into a food processor and pulsed until a finely chopped, rough mix formed.  Not too smooth.  

I refrigerated the mixture overnight then cooked the patties in a little oil until lightly browned on each side before putting them in a tortilla wrap with cheese, lettuce, avocado, tomato and some soured cream.


The wraps, and bean patties, were a real hit with my family.  My 11 month old son liked the Kidney Bean Patties for his lunch with some avocado and sliced tomato.

Check back tomorrow to see another delicious sandwich creation! 


* I was compensated for my time and provided with ingredients to create this recipe *

Friday, 21 August 2015

Quick Double Chocolate Bread


On the Great British Bake Off this week it was all about bread.  There were sculptures, baguettes and quick breads without yeast.  I'm a great fan of soda bread, ready in a jiffy and usually very thrifty indeed.  I've made both savoury and sweet versions in the past but never a chocolate version so I thought I would give it a go.  This bake is based on Ugne's recipe from Bread Week.


Quick Double Chocolate Bread

450g plain flour
100g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
200g white sugar or caster sugar
125g butter, melted and cooled
200ml milk mixed with 1 Tblsp lemon juice or white vinegar and left to curdle
2 large free-range eggs
1 tsp vanilla bean paste
100g finely chopped chocolate or chocolate chips, I used white and dark

Preheat your oven to 200C/180C Fan/Gas 6.  Line a baking tray with non-stick baking paper.

Put the flour, cocoa, baking powder and bicarbonate of soda and sugar into a large bowl.  Stir to combine.  

Combine the cooled melted butter with the milk and lemon mixture.  Mix in the eggs and vanilla then beat until combined.

Make a well in the dry ingredients then add the liquid ingredients, gently stirring with a wooden spoon to combine.  Do not beat the mixture or your bread will be tough.

Once a soft dough forms turn out onto a floured surface then gently shape into a round.  Put your bread round onto your lined baking tray.  Make deep cuts into the round with a knife our dough scraper, about half way into the loaf.  Bake in preheated oven for 30-40 minutes, or until the loaf sounds hollow when tapped on the base.  Leave to cool on a wire rack for at least 20 - 30 minutes before cutting into wedges and serving.


I'm linking this recipe up to The Great Bloggers Bake Off, created by Mummy Mishaps and hosted this week by Jo's Kitchen.


Mummy Mishaps

For other Quick Breads, check out these fab recipes:

Wild Garlic Pesto Pinwheels by Foodie Quine

Rosemary, Olive and Sun-dried Tomato Flax Focaccia by Natural Kitchen Adventures

Chocolate Muscovado Banana Bread by Tin & Thyme

Malted Spelt Soda Bread Recipe by Kavey Eats

Cheddar & Dill Beer Bread Rolls by Tinned Tomatoes

Apple & Pear Cider Spelt Soda Bread by Fab Food 4 All

Cheddar & Chilli Sweet Potato Bread by The Veg Space


Wednesday, 19 August 2015

Lamb and Peas with Cheesy Topping

I was sent this delicious recipe by Sarah Bailey as an entry into the Extra Veg monthly blog challenge.  As Sarah doesn't have a blog I am publishing this recipe on her behalf.


Lamb and Peas with Cheesy Topping 

Serves 2


I would normally use 200g of meat for two people in this kind of recipe, but I decided to cut the meat back to 150g and add 100g of peas in its place. 

The peas in the photograph have been given a quick whizz in a small processor, but they could have been crushed with a fork just as successfully. I don’t think the dish would have been as good if the peas had been left whole, a slightly pasty kind of mixture blends in well - leaving them whole would be an option though.

I used defrosted frozen peas, but tender fresh raw peas would do very nicely, there is no need to pre-cook them.

We ate this dish for our main meal with some new potatoes and broccoli and agreed that we didn’t miss the 50g of meat that I had taken out and substituted with peas. I have to say though, that 50g of peas wouldn’t really have been enough so it wasn’t a weight for weight swap.

150g minced lamb
1 onion
1 clove of garlic, crushed
2 mushrooms, quartered
2 tbsps tomato purée
1 tsp vegetable stock powder
1 tbsp flour
100g peas
3 or 4 leaves of mint
1 x 200g carton crème fraîche
30g cheese, finely grated

Brown the lamb in a pan with the onion and garlic, there will be no need to add oil, minced lamb is always a bit fatty.

Add the mushrooms, tomato purée and vegetable stock powder.  Cook for about five more minutes.  Sprinkle the flour over the mixture and stir to combine, continue to cook for about two minutes stirring from time to time.

Gradually pour over half a mug of hot water into the meat mixture and stir carefully, the liquid will thicken to form a sauce.  Cook this mixture out for a few more minutes.  Put the peas and mint leaves into a small processor and give them a quick whizz, alternatively chop the mint finely and crush it with the peas using a fork.

Put half of the meat mixture into a casserole dish.  Spread the crushed peas over the meat in the dish.  Cover with the remaining meat mixture – it is important to make sure the meat is really hot at this stage, because the peas are cold.  Tip the crème fraîche into a bowl and stir in the grated cheese.  Spread this mixture over the meat and brown under a grill.



I will be entering this recipe into the Extra Veg blog challenge linky, hosted this month by Jen's Food.


Friday, 14 August 2015

Biscotti inspired by The Great British Bake Off


Week 2 on The Great British Bake Off was Biscuit Week, and they were asked to bake Biscotti.  My 8yo and I baked these to put in the Christmas Hampers we gave to teachers last year.  They are delicious and you can add nuts or dried fruit to suit your tastes.  We baked them again over the weekend and will be munching on them with a cuppa throughout the school holidays.



Biscotti

85g light soft brown sugar
1 large free range egg
1 tsp vanilla bean paste or 2 tsp vanilla extract
140g plain flour
1/2 tsp baking powder
1 tsp mixed spice or ginger (optional)
Flavour additions: we used almonds and dark chocolate chunks but have used dried fruit, other nuts and milk/white chocolate chunks in the past.

Preheat the oven to 180C/160C Fan/350F/Gas Mark 4.  Line a baking tray with non-stick baking paper.  

Beat together the sugar and egg until pale and thick then fold in the dry ingredients.  Stir in any flavour additions.  

With floured hands, shape the mixture into a long roll about 28cm/11inches long and press to flatten slightly.

Lift the log of dough onto your prepared tray and bake in the preheated oven for 20 - 25 minutes until golden.  Cool for 5 minutes until cool enough to handle.  Slice the dough into 1.5cm slices and return to the baking sheet.

Bake the slices in the oven for a further 10 minutes or until golden brown  Transfer to a wire rack to cool then store in an airtight container for up to three weeks.


I've linked up with All You Need Is Love And Cake who is hosting the Great Bloggers Bake Off this week on behalf of Mummy Mishaps, do pop over and check out the rules of the challenge.


Mummy Mishaps

Thursday, 13 August 2015

Chocolate Brownie and Cookie Traybake

I was recently challenged by Dr Oetker, as part of their #EvenBetterBaking campaign, to hack one of their recipes and bake it my way.  My recipe inspiration was Browkies, a medley of half brownie and half chocolate chip cookie.  You can see Emily from A Mummy Too make the recipe Step-By-Step here. I decided to bake a Brownie Cookie Traybake with a chocolate chip cookie base layer topped with a chocolate brownie.  Traybakes make portion control much easier and also can be cut into shapes using cookie cutters for parties or other occasions.


Chocolate Brownie and Cookie Traybake


For the Brownie Mix:


115g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (4 oz)
65g Unsalted Butter (2 1/2 oz)
Medium Free Range Egg x 1, beaten
100g Dark Brown Sugar (3 1/2 oz)
5ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
125g Plain Flour (4 1/2 oz)
Dr. Oetker Baking Powder Sachet x 1 (5g)


For the Cookie Dough:


100g Unsalted Butter (3 1/2 oz)
75g Caster Sugar (3 oz)
Free Range Egg Yolk x 1 Medium
125g Plain Flour (4 1/2 oz)
Dr. Oetker Baking Powder Sachet x 1 (5g)
100g Dr. Oetker Dark Chocolate Chunks

Preheat your oven to 180C/160C Fan/350F/Gas Mark 4. Line a 20cm cake tin with baking parchment or a liner. 

First make the cookie dough. In a bowl, cream together the butter, sugar and egg yolk. Add the flour and baking powder then mix until a stiff dough forms. 

Press the cookie dough mixture into your lined cake tin, try to get the layer as even as you can. 

Secondly, make brownie mix. Break up the Extra Dark Chocolate into a heatproof bowl, dice the butter and add it to the chocolate. Set the bowl over a saucepan of simmering water and stir until the butter and chocolate have melted and combined. 

Whilst the chocolate and butter are melting, Combine the egg, sugar and Vanilla Paste in a bowl. Whisk until thick and creamy. Mix in the melted chocolate mixture followed by the flour and baking powder. Pour the chocolate brownie mixture over the biscuit dough in the cake tin and smooth to form an even layer. 

Bake for about 25 minutes until a skewer inserted into the centre comes out with little or no crumbs. Leave to cool in the tin for 15 minutes then carefully transfer to a wire racks to cool. Delicious served warm or cold.



My #EvenBetterBaking Baking Tips:

Make sure you have your ingredients, utensils and appliances ready before you start

Make sure all ingredients are at room temperature when baking cakes

Read the recipe through before you start and reread as you bake it, this ensures instructions are followed and no steps or ingredients are missed

Measure all ingredients accurately

Don't mix measurements, use either grams or cups and stick to that throughout the whole recipe.  Weights are more accurate.  A gram or ounce is always a gram or an ounce. But a cup isn’t always a cup.

HACK THE BAKE TO WIN!

If you fancy making this week’s bake to be in with a chance to win, just add your own ingredient twist, decoration or clever tip.  Once you’re done, tweet a picture to @droetkerbakes using the #EvenBetterBaking hashtag.

Each week, the best hack for that recipe will be crowned Star Baker, winning themselves a lovely goodie bag. But that’s not all, all 10 Star Bakers throughout the series will go on to shortlist, for a chance to win Dr Oetker’s ULTIMATE Baking hamper worth £500!

To keep up to date with all the latest Even Better Baking news, follow @droetkerbakes on Twitter, DrOetkerBaking on YouTube or like www.facebook.com/DrOetkerBaking


**Sponsored Post**

Wednesday, 12 August 2015

A 'Wonderfilled' Afternoon with Oreos

I was meant to have received product from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more, visit www.facebook.com/oreo

We were in need of some School Holiday entertainment so I purchased some new Golden Oreos.  I was sent some to develop a recipe but they arrived totally crumbed, as I mentioned in this post.  

I had some yellow candy melts in our store cupboard so we used those and some of our extensive edible decorations collection to make some creatures and critters using the Golden Oreos.  Just melt the candy melts, coat the Oreos then let your imagination flow.

A friendly octopus 

A colourful turtle

A friendly stripy spider
A trio of happy bumble bees

A little yellow chick

A very starry star fish
Some 'kind of flowers' 

And finally some slightly more conventional flowers

We had lots of fun creating creatures and other edible treats from the Oreos and candy melts.  You could use melted chocolate instead.  I added some lemon flavouring to the candy melts which complimented the flavour of the Golden Oreos.  You could use other colours and flavours of canndy melts to make all sorts of creatures and creations for parties, cake stalls or festive occasions.

Monday, 10 August 2015

Peanut Butter Oreo Moon Rocks

I was recently asked to come up with a recipe for limited edition Peanut Butter Oreos to make them 'Wonderfilled'.  Unfortunately the Oreos arrived crushed and crumbed, no replacements were forthcoming, and the deadline was looming.  Undeterred, I decided to use the Oreo crumbs to develop Peanut Butter Oreo Moon Rocks.  

These cookies are really easy to make and perfect for kids to help out with.  Great for kids parties, lunch boxes or school holiday baking fun.



Peanut Butter Oreo Moon Rocks

340g jar or 1 cup smooth peanut butter
175g or 3/4 cup caster sugar
1 large free range egg, beaten
100g or 3/4 cup chocolate chips
1/2 pack Peanut Butter Oreos, made into fine crumbs

Blitz the Oreos into crumbs in a food processor or bash them with a rolling pin in a plastic bag until fine crumbs.  Beat the peanut butter and sugar together in a bowl.  Mix in the beaten egg thoroughly, then mix in the chocolate chips. The mixture will be quite stiff. I usually use my hand held electric mixer.

Roll tablespoonfuls into balls and flatten slightly then roll inthe Oreo crumbs.  Put on a baking tray lined with non-stick baking paper. 

Bake at 180C/160C Fan for 15-18 minutes until the biscuits are cooked and lightly browned. Transfer to a cake rack to cool and then keep in an airtight container.


For some more Oreo inspired recipes you might like to try:

Oreo Nutella Ice Cream Cake – Kerry Cooks

Slow Cooker White Chocolate Oreo Blondies – BakingQueen74

Hidden Oreo Cupcakes – Sophie Loves Food

White Chocolate Oreo Blonide Brownie – Ellie Bee Bakes

Peanut Butter & Golden Oreo Pudding + a Peanut Butter & Jelly Oreo S’more - Fab Food 4 All


I have received product from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more, visit www.facebook.com/oreo

Sunday, 9 August 2015

Black Forest Gateau inspired by The Great British Bake Off


The Great British Bake Off started again this week and one of the bakes is a Black Forest Gateau, I decided to bake my own delicious take on the classic.  These Black Forest Chocolate Gateau was delicious and disappeared very quickly once the photos were taken.

The contestants on The Great British Bake Off had 3.5 hours to bake and decorate their cake.  It took me slightly longer than that as I had a teething baby, 3 older children, a Tesco grocery delivery and several loads off washing to deal with whilst baking and decorating my cake.  

My cake is 4 layers of chocolate sponge with ganache and cherry jam swirled whipped cream between them.  I did not use any Kirsch in my cake as my children were going to be eating it and I thought it best to leave it out.  




Chocolate Layer Cake

I baked two of these cakes, cut them in half and filled them with chocolate sponge with ganache and cherry jam swirled whipped cream.

200g self raising flour
50g cocoa powder
125g softened butter
1 tsp vanilla bean paste or 2 tsp vanilla extract
275g caster sugar
2 large free range eggs
160ml lukewarn water

Preheat your oven to 180C/160C Fan. Grease and line a 22cm/9 inch cake tin, ensuring the paper comes 2 inches/5cm above the top edge of the cake tin.

Put all the ingredients into a large bowl and beat with a stand mixer or electric hand held beaters until mixture is smooth. Beat for 3 to 5 minutes until the mixture is lighter in colour. Pour mixture in to prepared cake tin and level the top.

Bake for 1 hour to 1 hour 15 minutes until cake is cooked and a skewer inserted into the centre comes out clean. Cool the cake in the tin for 15 minutes to half an hour before turning out on to a wire rack to cool completely.

Split the cake horizontally into 2 layers. Spread chocolate ganache on one half and cherry jam swirled whipped cream on the other, sandwich them together.  Repeat the process with the second cake and top with ganache to finish.


Chocolate Ganache

300g dark chocolate,
200ml double cream

Put the cream in a saucepan over a moderate heat. Heat until almost boiling, remove from the heat and stir through the chocolate until a smooth mixture forms. Leave the ganache to cool until it reaches a spreadable consistency.


Many thanks to Tesco who are sponsoring this year’s Great Bloggers Bake Off, hosted by Mummy Mishaps, and who are kindly providing gift cards to buy the ingredients needed to take part in the challenges each week.  For more great recipe ideas check out the baking section on Tesco Real Food – there's loads of great baking recipes to help with your own culinary adventures.

Mummy Mishaps

Monday, 3 August 2015

Extra Veg Round Up for July

I was delighted to host the Extra Veg blog event in July and see all the delicious ways we can incorporate more vegetables in to our diet.  There are over 20 entries this month, so make a cuppa and take a look at them all.

Camilla from Fab Food 4 All used some of her brilliant bargains to make Green Soup with Sea Spaghetti.


Kate from Veggie Desserts made these deliciously refreshing Cucumber and Lemon Popsicles


Sneaky Veg created a Mexican Style Chipotle Rice With Peppers, Tomatoes And Black Beans


The Green Genie made a Smokin' Hot Three Bean Chilli


Green Gourmet Giraffe created a Stuffed Nut Roast for her Christmas in July party


Healthy and Tasty Vegetarian Recipes made a Chilli Vegetable Gravy


How To Cook Good Food created a refreshing Cucumber and Avocado Soup


The Taste Space made a Slivered Vegetable and Soba Salad with Maple Tofu


Allotment 2 Kitchen baked a Sweetcorn and Pepper Quiche with Harissa Kick


Tinned Tomatoes cooked Green Goddess Farfalle with Dairy Free Pesto


Lancashire Food made a delicious Tomato, Courgette and Sweet Potato Soup


Family, Friends, Food baked Easy Vegetable Crustless Quiche which are Dairy Free


Fab Food 4 All cooked a Mushroom, Spinach and Chickpea Curry


Caroline Makes created some Spiralised Sweet Potato Waffles


Charlotte's Lively Kitchen made a Baked Chorizo and Asparagus Risotto


Herbs, Spices, and Tradition cooked a delicious Yellow Lentil Crepe


Herbs, Spices, and Tradition also cooked Paneer Tikka



Tin and Thyme made a delicious Jewelled Persion Rice



How To Cook Good Food cooked Char-grilled Mediterranean Vegetable Salad with Avocado Caesar Dressing.


Food To Glow created a Vegan BLT with the best Avocado Mayo ever


Belleau Kitchen cooked a summery Courgette, Lemon Thyme and Gem Lettuce Soup


Fab Food 4 All used more bargains to create a Caramelised Courgette Soup



With so many scrumptious ideas there's no excuse not to include more vegetables in our meals.  For the August linky, head on over to Jen's Food.  If you're cooking and blogging a delicious meal idea with extra vegetables included then link up.