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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.

Friday, 17 October 2014

Lamb Meatballs and Root Vegetable Bake

This is a quick and easy weeknight dinner.  I sometimes prepare the vegetables and meatballs earlier in the day so I can just put it all in the oven to bake at dinner time.  It went down very well with my family and leftovers made a delicious lunch the next day with a side salad.



Lamb Meatballs and Root Vegetable Bake

750g root vegetables peeled and diced. I used parsnips, swede, carrot and sweet potato
2 onions, sliced
2 peppers, diced
500g lamb mince
1 handful breadcrumbs
1 free range egg
3 Tblsp fresh mint, finely chopped
300g plum tomatoes (optional)

Preheat your oven to 200C/180C Fan.  Cook the root vegetables in boiling water for 5 - 8 minutes until they start to soften, alternatively steam them in the microwave for a few minutes.  Combine the lamb mince, breadcrumbs, egg and mint.  Shape into meatballs, I managed to get 25 meatballs from the mixture.

Lightly oil a large ovenproof dish.  Put the vegetables into the dish and nestle the meatballs on top.  Bake in the preheated oven for 25 minutes, add the tomatoes and bake for a further 5 minutes.  Serve with steamed greens or a side salad.



Wednesday, 15 October 2014

Wholemeal Banana Slice

I baked this slice as a lunchbox treat for my daughters and also an energy boosting snack for me to have with a cuppa. The slice is not particularly sweet, using very over-ripe bananas helps boost the sweetness and the flavour, as does adding some dried fruit.  A delicious way to use up over-ripe bananas!



Wholemeal Banana Slice

200g wholemeal plain flour
90g rolled oats
75g light soft brown sugar
75g dried fruit
2 tsp baking powder
1 tsp cinnamon
3 over-ripe bananas, mashed
4 Tblsp/60ml milk, I used semi-skimmed but you could use soy/almond milk
2 free range eggs

Preheat your oven to 180C/160C Fan.  Line a 23cm square cake tin with non-stick baking paper.  Mix together the flour, oats, sugar, dried fruit, baking powder and cinnamon in a large bowl then make a well in the centre.
In another bowl or large jug combine the mashed banana, milk and egg.  Pour into the dry ingredients and mix until completely combined.  Pour the mixture into your prepared tin and level the top.  Bake for 30 - 40 minutes until a skewer inserted comes out clean.  Set aside to cool completely before cutting and serving.