August 2011

One of the great things when growing your own vegetables is making things with them once they are ready. This recipe is typical of the things you can make.

These Beetroot Wedge’s are tasty and will melt in the mouth especially when you use your own home grown beetroots.


  • 500g beetroot
  • 200g spinach
  • 70g Cheddar cheese
  • 2 squares of puff pastry
  • 2tbsp. olive oil
  • 1 egg
  • Ground black pepper
  • Sesame seeds


  • Clean the beets and cut the ends away but DO NOT PEEL.
  • Cook them in lightly salted water until soft and tender then rinse under cold water.
  • Scrape away the peel.
  • Fry the spinach in olive oil until all the water in the spinach has dissipated then let the spinach cool.
  • Cut the beetroots into cubes and mix with the cheese and spinach. Season with black pepper and salt (if required)
  • Set the oven on 225C or gas mark 6.
  • Take the puff pastry and roll out into small squares. Remember you will be turning them into triangles so not too large.
  • Fill the squares with the mixture.
  • Take one edge of the pastry and fold creating a triangle. Firm the edges with a fork.
  • Brush with the egg and sprinkle sesame seeds liberally over the triangles.
  • Cook in the oven for 18-20 minutes depending on the type of oven you have, or until light brown.
  • Leave to cool before enjoying.

These beetroot wedges are great with honey baked red onions!

Heres a quick and tasty meal you can try now that the nights are drawing in and it looks like summer is over for this year.

Sausage casserole is really simple to make, you can add anything you want as it’s so adaptable. If you do try this let me know how you went on, especially if you changed or added other ingredients.


Serves 4-6

  1. 1tsp garlic powder
  2. 1tsp ginger powder
  3. Salt & pepper to taste
  4. 1 litre veg stock
  5. 4 slices of bacon
  6. 4 sausage
  7. 2 large potatoes, peeled and cut into small chunks
  8. 1 onion, peeled and cut into small pieces
  9. 300g can cannellini beans
  10. ½ cup of dried chickpeas (Before you use them soak overnight in water)
  11. 400g can chopped tomatoes
  12. ½ cup of dried butter beans (Before you use them soak overnight in water)


  1. Cook the sliced potatoes in salted water until tender.
  2. Heat the oven to 200C or gas mark 6.
  3. While the potatoes are cooking, take a large casserole dish and put all the other ingredients in, stirring everything together.
  4. Add any herbs and spices you have and stir everything together.
  5. If needed top up with water until everything is covered. Put the lid back on and place in the centre of the oven.
  6. Cook for 1 hour then add the potatoes and cook for a further 30 minutes or until everything is cooked.
  7. Serve in big bowls with homemade crusty bread.

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Milk Chocolate Tart

Rich, creamy and chocolaty, that’s how you can explain how this lovely tart tastes. If you use a good quality chocolate then this chocolate tart will be so scrumptious everyone will be begging you for the recipe. Another great way of using that homemade shortcrust pastry you have just made!


  • 300g white flour
  • 2 tbsp. sugar
  • 150g butter cut into cubes
  • 1 egg


  • 300g milk chocolate. Either Galaxy of Dairy Milk
  • 2 eggs
  • 4 egg yolks
  • 50g sugar



  1. Mix the flour and sugar together in a mixing bowl then add the egg and butter, mixing until mixed together.
  2. Put the dough inside a freezer bag or clingfilm then leave to settle in the fridge for 30 minutes.
  3. Take the dough and roll it out so it fits inside a large quiche or tart tin.
  4. Add baking beans to the base.
  5. Pre-bake the tart base in the oven on 200C or gas mark 6 for 10 minutes then remove. Remove the baking beans and cook for another 5 minutes before removing and allowing to cool.


  1. Melt chocolate over boiling water until soft and melted. Don’t overdo this step as the chocolate will go lumpy.
  2. Whisk the eggs, egg yolks and sugar together then add the melted chocolate slowly to the mixture whisking as you pour the chocolate into the mix.
  3. Pour the mixture onto the pre-baked tart and spread evenly over the base.
  4. Allow the chocolate to cool and set in the fridge for about 2 hours

Serve with either whipped cream, ice cream or on it’s own for a rich and tasty chocolate taste.