Cassiefairy – My Thrifty Life

Cassiefairy's thrifty lifestyle blog – Saving money every day with DIY crafts, sewing projets, low-cost recipes & shppping tips


Pieday Friday – Sweet Potato Pasta with Alfredo Sauce 

Today’s recipe is from the newly released book ‘Eat With Intention’ by Cassandra Bodzak. This is not just a recipe book,but it’s also a practical course in quieting your mind, fueling your body, loving yourself, and changing your life for the better. Alongside the recipes there’s reminders to take care of yourself, and little meditation suggestions for everyday calm. This sweet potato pasta dish is just one example of the healthy yet fulfilling recipes in the book, and it’s quickly becoming one of my go-to recipe books for dinner (and puddings too!). But don’t just take my word for it – you can win a copy of the book for yourself! Scroll down to enter the giveaway below.sweet-potato-pastaSometimes we get so fixed on an idea of something that we close ourselves off from the infinite amount of possibilities for how it could manifest in our lives. I encourage you to think about something you deeply desire right now and strip it down to its basic core, releasing all of its trappings. When we are clear about what we truly desire, we open the door to unexpected opportunities and keep our eyes open for them along the way. Expand your options and expect miracles. Talk about an unexpected way to get your cravings met! If you have been craving the warm, filling, creamy decadence of fettuccine Alfredo without the dairy and gluten, then this is the recipe for you.

Feeling It Meditation

Sit in easy pose with your hands over your heart, eyes closed, breathing in through your nose and out your mouth. Allow yourself to fill up from your heart radiating outward with the feelings of your desire fulfilled. Release any specific images that may come up and return to your heart and tune in to the feeling that is enveloping you around having what you truly desire. Sit in this feeling for the next 3 minutes. When time is up, take a deep breath in and silently say to yourself, “I release my attachment to what it looks like and I welcome in unexpected ways for it to manifest.” Exhale and relax.

Yield: 2 servings

Ingredients: 15-ounce (425 g) can cannellini beans, drained and rinsed,15-ounce (425 g) can chickpeas, drained and rinsed, ½ cup (120 ml) unsweetened almond milk, 7 tablespoons (105 g) nutritional yeast, 3 tablespoons (45 ml) extra-virgin olive oil, 2 tablespoons (30 g) Dijon mustard, 1 tablespoon (14 g) vegan butter, 1 tablespoon (15 ml) garlic powder, 1 tablespoon (15 ml) salt, plus extra to taste, ½ teaspoon ground turmeric, 2 tablespoons (30 ml) extra-virgin olive oil, 2 sweet potatoes, skinned and spiralized, Chopped walnuts, to garnish, Chopped parsley, to garnish

  1. To make the sauce, combine all the sauce ingredients in a food processor and pulse until thick and creamy. Season with salt to taste.
  1. Heat the olive oil in a medium saucepan and sauté the sweet potato “noodles” for
    5 minutes, until softened. Add the sauce to the saucepan and cook for 2 to 3 minutes, until heated through. Garnish with the walnuts and parsley, and serve. (Alternatively, heat the sauce in a separate saucepan and ladle it over a plate of noodles.)

9781631062360Recipe and images extracted from Eat with Intention by Cassandra Bodzak, photography by Evi Abeler. Published by Race Point Publishing (£14.99). More information on the book can be found here.

And if you would like to win a copy of “Eat with Intention” please enter via the Rafflecopter widget below. There are plenty of ways you can earn entries into this giveaway, so best of luck!

a Rafflecopter giveaway

Giveaway open to UK residents only. Giveaway runs from 18th -30th November 2016. One winner will be chosen at random after this date and contacted via email.

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Pieday Friday – Handmade butter in a jar

Today’s Pieday Friday recipe couldn’t be more simple. It’s something I first tried when I was just 4 years old in nursery school. So if I could manage to do it as a tiny little child, I was sure that I’d be able to recreate it again now that I’m a grown-up! It’s the tried-and-tested method of churning homemade butter in a jar and I’ve found the best way to do it. The author of Mason Jar Nation (the book of 50 clever ways to use jars!) Joann Moser has very kindly allowed me to share her tutorial on butter making, so read on find out how it’s done..!homemade butter_BThe first factory in the United States dedicated exclusively to making butter was established in 1856 in Orange County, New York. It was owned by one R. W. Woodhull, and the butter maker’s name was George George. (So nice, he was named twice.) Before then, butter churning was, primarily, a home-based enterprise. Although centuries have passed, the technique for making butter has changed little: put heavy cream in a container of some sort and whip the daylights out of it. There’s science behind turning cream into butter that involves disrupting the position of fat molecules, or something like that. But to the uninitiated, turning cream into butter seems like magic.homemade butter_C

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Pieday Friday – Ultimate KFC (Korean Fried Chicken)

Today’s recipe is an extract from the fantastic new cookbook Korean Food Made Simple by Judy Joo. The traditional recipe for Yangnyum Chicken is the Korean version of good ol’ KFC so I thought it would be fun to share this recipe with you today while I’m away on my half-term holidays. What a fun ‘takeaway’ recipe to try out this weekend! Here’s Judy’s recipe:KMFS Ultimate KFC p167I have always loved fried chicken. But even though I grew up eating it in America, for me, ‘KFC’ stands for Korean fried chicken. There are many different versions, but what they all have in common is a very thin, hard crisp coating, which comes from using cornflour instead of flour, as well as double frying. My take on the dish, which includes vodka and matzo meal, is a little unorthodox and has a fair number of ingredients, but I call it ‘ultimate’ for a reason. Two things make it even better: its customary accompaniment of Cubed Pickled Radish and ice-cold beer.

Recipe serves 4

Coating: 30 g (1 oz) cornflour, 2½ tsp sea salt, ½ tsp baking powder, Freshly ground black pepper, 2 chicken drumsticks, 2 thighs and 4 wings (with tips), Vegetable oil, for frying

BBQ Sauce: 3 tbsp Korean chilli paste (gochujang), 3 tbsp ketchup, 2 tbsp dark brown sugar, 2 tbsp soy sauce, 1 tbsp toasted sesame oil, 2 tsp grated peeled fresh ginger, 2 cloves garlic, grated or finely chopped

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Pieday Friday – ‘Broth’ & ‘Simply Ramen’ cookbook review

Two very similar, yet very different cookbooks. One eager food blogger. A whole weekend of reading, Post-Iting and note-taking. Equals today’s Pieday Friday blog post. Yes, I’m reviewing a couple of freshly published cookbooks, both focusing on the wetter side of cooking – Broth and Simply Ramen.broth and ramen cook book review pieday friday cooking recipe ideas-7I don’t know why, but it seems like the right time of year to be cooking up this kind of meal. The dishes in these cookbooks are much lighter than the stews and casseroles I’ve been slow-cooking all winter, yet they’re still warming meals that help you feel cosy on rainy April days as you cup your hands around a steaming bowl of soup. I’ve definitely been inspired to whip up a few bowls of something hot and wet over the past couple of weeks so I thought that the time is right to share these books with you all.broth and ramen cook book review pieday friday cooking recipe ideas-14 broth and ramen cook book review pieday friday cooking recipe ideas-10broth and ramen cook book review pieday friday cooking recipe ideas-17First up is BrothIt’s a very reassuring – almost old-fashioned – publication that shares the very basics of broth-making, and how to turn these stocks into delicious and filling soups, stews and main meals. Using simple methods and easily accessible fresh ingredients the authors Vicki Edgson and Heather Thomas whip batches of base broths, and share lots of ideas for different meals that can be created from one stock. Take, for example, the basic chicken broth; this can be turned into a classic chicken noodle soup, an Italian Stracciatella, a simmering risotto, Asian hot and sour soups, or even a chilled gazpacho. It makes all that boiling seem worthwhile when you can make so many dishes from that one base stock.broth and ramen cook book review pieday friday cooking recipe ideas-12 broth and ramen cook book review pieday friday cooking recipe ideas-8 broth and ramen cook book review pieday friday cooking recipe ideas-13 broth and ramen cook book review pieday friday cooking recipe ideas-9I’ve picked out some of my favourite recipes from this cookbook to share with you today so please feel free to download the PDFs for each recipe (kindly supplied by the publisher Jacqui Small) and try out the cookbook for yourself. Don’t be fooled into thinking that Broth is just a soup cookbook. There’s a whole chapter on stews, sautés and casseroles including pot roasts, side dishes, risottos, pasta meals and braised meats. Is was here that I found my favourite tagine recipe that I plan to slow-cook this weekend, so it’s a great source of inspiration for all types of meals.

PDF Recipe – Broth – Game Broth_

PDF Recipe – Broth – Aegean Fish Soup

gamebroth_26 gamebroth_39 gamebroth_89AgenianFiSp_08 Continue reading “Pieday Friday – ‘Broth’ & ‘Simply Ramen’ cookbook review” »

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Pieday Friday – Tea bread, porter cake, Dublin lobster & moonshine syllabub recipes for St. Patrick’s Day

In preparation for St. Patrick’s Day next week on 17th March I’ve been reading through The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm (Roost Books) by Imen McDonnell, who blogs over at The With kind permission of the publishers I can share with you some of the delicious Irish recipes from the book with you today. After much deliberation I picked out the Dublin Lawyer lobster recipe, the Moonshine syllabub and a very delicious-looking Chocolate Porter Cake for my Irish-themed Pieday Friday menu. And of course, I couldn’t share recipes from this book without trying the traditional Tea Brack recipe for myself – yum!

Here are the beautiful recipes from The Farmette Cookbook:

IMG The Farmette Cookbook_ p. 49_ Tea Brack_ Roost Books copy


One wet March afternoon, my husband announced that our local water diviner was going to come and help us locate a new well. Up until the moment he arrived, I honestly thought his visit was some kind of madcap prank. I simply couldn’t believe that in the twenty-first century we would be enlisting the services of a person with a willow divining rod to find water on the farm.

But, as I have learned time and time again, many practices of the past are still very much alive in the Irish countryside. When I saw the man hiking in the fields behind our garden, I quickly made up a tea bread to share after he finished his work. We sat around the table sipping tea as I sliced piece after piece of this fruity brack, chatting for nearly an hour, and when the water diviner left, he thanked me for a tea cake as “fine as my mother’s.”

Brack is a cross between cake and bread and is often enjoyed with a cup of tea or coffee.

Ingredients (Makes 1 loaf) 200 g mixed dried fruit, 240 ml hot black tea (Barry’s Tea is perfect if you can get it), 130 g flour, 1½ teaspoons baking powder, 1 teaspoon salt, 100 g superfine sugar, 1 large beaten egg, 2 tablespoons orange marmalade

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch loaf pan.
  2. Place the fruit in a small mixing bowl, pour the hot tea over the top, and allow to soak until the fruit swells, about 1 hour.
  3. In a separate bowl, stir together the flour, baking powder, salt, sugar, egg, and marmalade. Pour in the fruit and any tea left in the bowl; stir thoroughly. Pour into the loaf pan, and bake for 1 hour.
  4. Remove from the oven and allow to cool slightly before turning out of the tin. Serve the brack with butter and cups of tea.
  5. Store any leftovers in the bread box, where it will keep for one week.

IMG The Farmette Cookbook_ p. 109_ Dublin Lawyer_ Roost Books copyCLASSIC DUBLIN LAWYER Continue reading “Pieday Friday – Tea bread, porter cake, Dublin lobster & moonshine syllabub recipes for St. Patrick’s Day” »

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How to sell your blurb book on Amazon

Blurb has always been a great way for people to make books about the things that interest them and I’ve made my own Pieday Friday recipe book using their design and publishing services. I’ve been sharing a free e-book version of my recipe book with my lovely readers (drop me an email if you’d like me to send it to you – and while it’s always been possible to sell your books via Blurb’s website, you can now sell the books you make on! Imagine, your work on the world’s biggest marketplace – that’s something that I’m getting pretty excited about and I’ve been investigating how I can bring my recipe book to Amazon. Here’s an interview with Donna Boyer, Blurb’s Chief Product Officer, on how the whole thing works:

Cassiefairys free pieday friday recipe book blurb ebook

What’s the most exciting thing about authors being able to sell their books through

Setting up Blurb books to be available on couldn’t be easier. Once authors have uploaded their book to their Blurb account, they simply go to their Book Details page to select “Amazon” under the “Sell my book” options. That’s it. Once authors provide their info to get paid, Blurb handles the rest.

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My recipe book has arrived! And you can have a free copy :)

Have you ever thought that you might pop from excitement. Well that’s how I felt when I opened the parcel containing my book. “Eeeeeeeeeeee” is not enough..!

I made this recipe book to house all my favourite Pieday Friday recipes and I made an e-book version so that all of my lovely readers could have a free copy too. When I used to create the book using BookSmart I was so impressed with how it looked that I just had to buy a printed copy too! So I uploaded my work, published my e-book and ordered my hard-copy last week and have been bubbling up with excitement ever since.

Cassiefairys free pieday friday recipe book blurb ebook

Well, it’s here. And I love it! I know it’s a little smug to get so excited about my own book, but this is a big moment for me (I’d almost say it’s a lifelong dream to have a book printed) I know it’s not quite the same as a published book – but it looks the same, and feels the same, and at times I honestly forget that the little recipe book I’m flicking through is actually my work! Oh I can’t help it… Eeeeeeeeee, again!

Cassiefairys free pieday friday recipe book blurb ebook cookbook

So if you’d like a free e-book copy of my Pieday Friday recipe book (not just pies – snacks, soups, main meals and sweet treats too!) please view my profile on blurb to preview the whole book and email me for your PDF copy, direct to your inbox and completely free! 


I’ve finally published my Pieday Friday recipe book – in time for National Pie Week!

As we all know it’s National Pie Week in the UK this week (I hope you saw my blog post on my favourite pie recipes on Monday?) and I have some more good news to share with you…

I’ve been working on a free recipe book to share all my Pieday Friday recipes with you! It’s been in the pipeline for a couple of months now, and I’m pleased to say that it’s finally finished!

I used the BookSmart programme from to create my book, which gave a novice publisher like me an easy way to create a book from the comfort of my own home! I was impressed with the selection of page layouts and backgrounds, and there’s even the option to customize the pages you’re creating with a custom-theme, which I decided to use so that I could fit in all the images and recipe information that I needed.

blurb book store cassiefairy profile page pieday friday recipe book 2013

I’m always wary of downloading software to my computer – I don’t like to take up precious hard-drive space on my ancient laptop with programmes that I might not need – but this programme was ideal for me to use to create my book. It was surprisingly simple to use, the photo-uploader was fast (I hate waiting around!) and it was so simple to drag-and-drop images into the pages and let BookSmart do all the resizing and resolution-checking for me. You can probably guess from my ramblings-on that I am thrilled with the results of my book and I can’t wait any longer to share it with you!

I’ve decided that National Pie Week is very apt for me to publish my first Pieday Friday cookery book so I am launching it today and want to share the free e-book with you all! No longer will you be searching back through my archives to find your favourite recipe – it’s all there in the book, and it not only contains pie recipes, but all of my favourites including soups and snacks, sweet treats and main meals! Using Blurb there’s the option of selling your books publicly and here’s the link to my profile on Blurb where Blurb sells my book (I only make 2 quid on these eek!) but I want to give something back to my lovely readers so I’ve published it as a free PDF e-book as a ‘thank you’ for sticking with me all this time soooo…  Preview the E-Book here and email me and I will send you the PDF e-book immediately!

blurb book store cassiefairy profile page pieday friday recipe book

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