Beetroot burger, Celeriac chips and Saffron Pudding

Hello Dear Reader,

Ooops! You can see I've just got in from exercising and kicked my shoes off in the kitchen. I'm a  barefoot cook! I'm aching inside and out from running, working with weights and tonight using a different  type of bike in the gym. This mound of deliciousness is gladly now all gone! I baked another Saffron Cake for St.Piran's day and as my Kenwood Chef had died, I used the bread machine instead. I used the brioche recipe and added saffron and fruit. Next time, I'll double the amount of fruit to two cups. It's an incredible colour and Dearly Beloved has been taking a buttered slice to work each day. 

Firstly, a huge thanks to Riverford Farm for sending me a box of organic vegetables. I'm already planning mushroom and tomato omelette for breakfast tomorrow. It's a very generous gift and I'm particularly glad to receive it as it's full of all the essentials I will need this week. They also sent me some tokens for half price boxes so leave a message with your address (which I will not publish) and I can send them to you if you want them. This is available in mainland UK only and I'm not sure if they deliver in every area.

I used a variation of their recipe to make Beetroot burgers and Celeriac chips. I chipped the celeriac, tossed them in two tablespoons of olive oil, sprinkled them with salt and baked them. I then grated two carrots, two small peeled beetroot, one onion, one apple and mixed all of that with 100g of bread crumbs and two eggs. I seasoned them with salt and pepper. I used the moulds to make burger shapes, fried them lightly on both side and them finished them in the oven.

The results were just wonderful!

I made the Saffron cake on Monday night and it wasn't going to last much longer so I made a version of bread and butter pudding with a few less calories. I didn't butter the cake as it's already really rich with butter any way. I made an egg custard from milk, two heaped tablespoons of sugar, the zest of one orange and a pint of mik and then poured it over the saffron cake.

The result as sweet version of eggy bread with crispy edges. Perfect for children with some ice cream or more custard. I've portioned it in freezer tubs and I can take them out and provide DB with a sweet dessert at a moment's notice. I love those quick meals that cost pennies, use up what we have but taste delicious.

On a final note, thanks to everyone who sent me an email yesterday, telling me all about your trials with debt and your triumphs in paying them off. I love the stories of your simple lives and how you appreciate what you have and do what you can to live with less. 

I'm off for an early night and look forward to hearing from you.

Until tomorrow,

Love Froogs xxxxxxxxxxxxxx