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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.

Sunday, 17 May 2015

Creamy Mushroom Tart

Now that we have 4 children life can be rather busy and dinners need to be quick and low fuss to prepare, as well as filling and tasty.  I was delighted when Just Add Mushrooms asked me to come up with a speedy recipe suitable for a family.

I made this Creamy Mushroom Tart for lunch, we enthusiastically devoured it with salad, it would be equally good for a dinner with steamed greens and mixed root vegetable mash or roasted new potatoes.

Using store cupboard and fridge ingredients, this is a deliciously quick meal, packed with flavour and substantial enough to satisfy a hungry family of 6.



Creamy Mushroom Tart

1 Tblsp oil
2 peppers, diced
1 onion, diced
300g button mushrooms, sliced
375g sheet puff pastry, pre-rolled
1 free range egg, beaten
200ml creme fraiche
3 Tblsp pesto, homemade or store bought
100g grated mature cheddar

Preheat your oven to 200C/180C Fan.

Put a large frying pan over a moderate heat and add the prepared vegetables.


Cook until softened and the liquid released by the vegetables has evaporated.  Remove the pan from the heat and leave the vegetables to cool slightly whilst you prepare the pastry. Remove the pastry from the packaging but leave it on the parchment it comes on.  Place the pastry, still on the parchment, onto a baking tray then score a border about 2cm in from the edge of the pastry.  


Prick inside the border well with a fork, this will stop the middle of the pastry rising.Brush the beaten egg over the entire pastry sheet.


Mix the creme fraiche with the pesto, adding salt and pepper to taste.  Stir through the vegetables then spread the mixture evenly over the pastry within the border.  Sprinkle over the grated cheese.


Bake in the preheated oven for 20 minutes until the pastry is golden and crisp and the topping is bubbling.  Serve warm or leave to cool to room temperature.  Serve with salad or additional vegetables.



I was compensated for my time, expertise and ingredients used when creating this recipe.

Friday, 15 May 2015

Credit Crunch Munch Round-Up for April

I was delighted to host Credit Crunch Munch in April, there were so many deliciously frugal recipes and ideas for thrifty meals.

Many thanks to those who joined in, Credit Crunch Munch this month is being hosted by BakingQueen74.

Here are the 24 fabulous entries:


Cinnabunnies - The More Than Occasional Baker
Chana Masala with Wild Garlic - Tortillas for Tea
Pecan and Vanilla Coffee Cake - Coffee and Vanilla


Cheese and Leek Pudding - Tin and Thyme
Vegetable Croquettes with Cheese  - My Little Italian Kitchen
Chhole Bhature - Herbs, Spices and Tradition
Banana and Berry Muffins - The More Than Occasional Baker



Jamaican Saltfish Fritters - Food Glorious Food
Potato and Leek Soup - Jo's Kitchen


Slow Cooker Goulash Soup - Onions and Paper
Strawberry and Coconut Milkshake - Fab Food 4 All
Sunshine Loaf - Utterly Scrummy Food For Families
Quick and Easy Pizza Dough - The More Than Occasional Baker


Pan Con Tomate - Roast Chicken and a Country Walk
Carrot and Ginger Soup - The Taste Space
Cheese and Onion Oemlette Muffin Bites - Family, Friends, Food
Apple Marzipan Dumplings - Fab Food 4 All


Homemade Tomato Soup - Cooking By The Sea
Citrus Curd - The Gluten Free Alchemist
Magic Chocolate Mousse - Food To Glow
Breakfast Apple Oat Muffins - Free From Farmhouse

Thanks so much to Camilla and Helen for asking me to host the linky.  If you would like to guest host Credit Crunch Munch please get in touch with Helen via email: Helen (at) fussfreeflavours (dot) com.