Cassiefairy – My Thrifty Life

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


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Pieday Friday – Homemade + healthy sweet ‘n’ sour coleslaw recipe

I’m getting ready for BBQ season with this week’s Pieday Friday recipe. Yes, I’m making homemade coleslaw, which we all know is the best type of coleslaw in the world. Sure, you can spend ££s on luxury coleslaw if you really want to, but nothing beats the fresh, zesty crunch of a homemade ‘slaw. Use it to funk up salads, to dollop on top of your burger, to serve as a BBQ side dish, or to mix with cheese as a crunchy sandwich filling. However you use it up, the freshness of a homemade coleslaw will have you going back to the fridge again and again to help yourself to another spoonful with your lunch. Here’s how I made an ultra-fresh and zingy coleslaw: homemade summer coleslaw panasonic food processor bbq dish-19 homemade summer coleslaw panasonic food processor bbq dish-3homemade summer coleslaw panasonic food processor bbq dish-15 homemade summer coleslaw panasonic food processor bbq dish-13Ingredients (serves 4 plus a small tub of leftovers to keep in the fridge!): 1/4 of a white cabbage, 4 peeled carrots, 1 white onion, 1 red onion, 1 zingy green apple and 1 sweet red apple, cored and quartered, a dash of lemon juice, 250ml non-fat natural yoghurt, 2 tablespoon course mustard, 100ml picked gherkin juice (or white vinegar), salt and pepper.

Use a food processor with a thin slicing blade to finely slice up the cabbage and both onions.

Change to the grater blade and add the carrots, and both apples.

Toss the ingredients together with a splash of lemon juice to stop the apples from going brown.

Dollop in the yoghurt and mustard and give the coleslaw a stir.

Drizzle in the picked gherkin juice (which is both sweet and vinegary), mix again and season to taste.

Store in a sealed tub in the fridge and serve up alongside your BBQ burger this summer! This was the first time I’d tried using a food processor (this one is a Panasonic MK-F800) and it made the process of making the coleslaw fantastically fast. Plus, the fine slicing blade got the onions and cabbage so wafter-thin – something I’ve never been able to achieve with a knife. homemade summer coleslaw panasonic food processor bbq dish-18 homemade summer coleslaw panasonic food processor bbq dish-15 While I had the food processor on the go, I also whizzed some potatoes through the julienne blade (with skins still on) to rustle up the quickest batch of chips I’ve ever made. Just a spritz of fry-light before oven baking was all the potatoes needed to turn them into crisp homemade (and healthy!) chips.homemade summer coleslaw panasonic food processor bbq dish-13 homemade summer coleslaw panasonic food processor bbq dish-20Considering I’d never used a food processor before, I got to grips with the Panasonic processor really quickly. It wasn’t long before I was looking for more vegetables to chop up or slice. While I was at it, I finely sliced up all the rest of the white cabbage so that I could freeze it in portions. I find that cabbage is one of those vegetables that I really like but that I hardly ever eat because you never use a whole one at once (not between the two of us anyway!) so I always end up with a limp half-cabbage that I forget about and find a month later slowing wilting at the back of the salad drawer. At least this way there was no wastage and I’ve got the right size portions in my freezer, ready to eat with bangers and mash.homemade summer coleslaw panasonic food processor bbq dish-19 homemade summer coleslaw panasonic food processor bbq dish-3Let me know if you have a go at making this recipe and tell me how you would funk up your coleslaw in other ways – would you add cheese, zesty orange segments or sliced gherkins?? What’s your signature homemade coleslaw recipe that your BBQ guests cant get enough of? Also, it would be great to hear your ideas about what other things I can use my food processor for, so please do get in touch to tell me how you use your applicances. Leave me a comment below or tweet me @cassiefairy.


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Pieday Friday – Fresh parma ham & minted pea salad recipe

With the sun making a welcome appearance this week and Easter just around the corner, I thought I’d get invest in some fresh ingredients to create a delicious spring salad. I searched online and found an excellent recipe for a parma ham, buffalo mozzarella and pea salad called ‘A Taste of Newcastle’ by chef Andrew Scott. As this contained all of my favourite foods, I gathered together the ingredients and set to work recreating this famous dish and here’s how I got on:summer salad recipe-6

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A quick garden update ~ Homemade salad dressing

Although I usually like to eat my salads plain or with a tiny side splodge of mayo, I’ve been converted to salad dressings since making my own. It was my husband who first suggested making a dressing, mainly because he really likes balsamic vinegar and olive oil and to be honest he was probably getting fed up of all the dull, bare salads I was making! I caved in when I realised that I would be able to make use of some of the rapidly-growing herbs from my new raised bed ‘herb garden’ and I was eager to give it a try.

Here are a few snaps of my herb garden which is quickly becoming even more unruly since I took these photos so I think it’s time for a trim!

DIY plant markers for garden using pebblesDIY homemade herb and balsamic oil dressing using herbs from the garden DIY homemade herb and balsamic oil dressing-2 DIY homemade herb and balsamic oil dressing

The recipe is simple enough: it just involved picking your favourite herbs – we’ve used two varieties of sage, thyme and lemon thyme, rosemary and oregano – and popping them into an empty bottle with a little salt, pepper and a squeeze of lemon. Fill with 2 thirds olive oil and 1 third balsamic vinegar and give it a shake – et voila! Your dressing is ready! The longer the herbs are floating in the oil, the more their flavours will infuse into the dressing, so it will only improve with time.

DIY homemade herb and balsamic oil dressing using herbs from the garden-2 DIY homemade herb and balsamic oil dressing using herbs from the garden-3


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Pieday Friday ~ The things you can do with a potato salad

Well, the possibilities are endless when you’ve got a big pack of new potatoes and a jar of mayonnaise! I probably don’t have to tell you to cube your new potatoes, boil them until tender and mix with as much mayo as you like – it’s not the most difficult of processes. And I know this seems like a non-recipe post, but really that’s what it is – just a few suggestions of things you can do to make your potato salad extra special. Lets face it, potato salad is pretty special as it is, I mean, who doesn’t want a big dollop of potato salad on their plate a summer BBQ?!

pieday friday picnic recipes cold potato salad

I like to add the following combinations to make my potato salad into something a little different:

  • Snip chives and spring onions into the salad for extra onion-y crunch
  • Grate some mature cheddar or red Leicester cheese into your salad and why not mix in a spoonful of cream cheese too?!
  • Spike your salad with finely chopped chillies and a sprinkling of paprika
  • Add slices of cold Matteson’s sausage and stir in a little BBQ sauce to taste
  • Make it into a coronation potato salad with a dollop of mango chutney and a teaspoon of curry powder
  • My favourite option – lots of salt and pepper and a lovely blob of whole grain mustard – yum!

Let me know what your favourite combination is and what you like to add to your potato salad – leave me a comment below 🙂

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