In case you’re not aware, Credit Crunch Munch is the monthly blog challenge that Helen of Fuss Free Flavours and I run to help you save pennies but not compromise when it comes to good food! October was a bumper month for entries and being Halloween we had a lot of fabulous pumpkin recipes! So without further a do here’s October’s Credit Crunch Munch Round-up:
Falafel Waffles from Veggies Desserts are just pure genius – I would never have thought to do this!
Cheat’s French Onion Soup from me – surely the simplest and tastiest 3 ingredient soup ever!
Leek & Broccoli Soup made by Feeding Boys and a Fire Fighter looks just delicious and also marks the start of a new exciting chapter in Katie’s life!.
Ginger Miso Cauliflower Steaks look amazing, Veggie Desserts takes something simple and makes is splendid as usual using her new OptiGrill.
Easy Baked Beans with Turmeric again from Veggie Desserts prove that the humble bean can indeed pack a flavour punch in this lush dish.
Pear and Kale Smoothie from Rough Measures looks like the perfect pick me up and a great way to use up those ripe pears that just have to be eaten right away or they go bad in the blink of an eye!
Queen Tart with Blueberries, Raspberries and Creme Fraiche – Arctic Cloudberry gives us this traditional Finnish Tart (despite a fear of spiders) which sounds like the perfect dessert to make after an afternoon fruit picking.
Roasted Mediterranean Vegetable Lasagne looks so good from Tales from the Kitchen Shed and best of all it serves up to 8 so you can have a night off from the kitchen the following day and just re-heat it:-)
Reuben Collard Wrap with Sauerkraut, Caramelized Onions, Caraway Tempeh and Raw Thousand Island Dressing from The Taste Space wins the longest recipe title in this round-up and what a fabulous array of flavours to tickle the tastebuds!
Cauliflower Cheese and Gammon Soup from Anne’s Kitchen is a great way of using up some leftovers and worth making extra cauliflower cheese for! Perfect for the cold nights ahead!
Cauliflower and Rocket Soup sounds like a fabulous combination from Stephanie Jane who came home with a carrier bag of rocket after a visit to her sister and needed to find a new way of using it up!
Crispy Based Roasted Vegetable Pizza from Gluten Free Alchemist was the result of a gluten free cookery course – well worth it from the looks of this delicious pizza!
Easy Jam Tarts from Choclette who made use of all her opened jams in these perfect looking tarts with her own pastry recipe
Malawach – Yeminite Jewish fried flatbread from Family Friends Food, Helen says it is traditionally served with a variety of toppings but she loves it on its own too – it’s that good!
Pumpkin & Cranberry Bread from Tales from the Kitchen Shed, what a delicious way to use up leftover pumpkin!
Slow Cooker Spiced Apple and Date Butter from De Tout Coeur Limousin doesn’t actually contain any butter but this Moroccan inspired apple spread sounds like the perfect Autumn tea time treat!
Coconut Cake Bar from the Baking Explorer is perfect for using up all that coconut lurking at the back of your cupboards! How good does this look!
Finnish Potato Flatbreads – Perunarieska from Actic Cloudberry are the perfect and delicious solution to some leftover mashed potatoes.
Apple, Carrot, Garlic & Ginger Relish, another fabulous entry from De Tout Coeur Limousin which sounds like the perfect accompaniment for your cheese board or curry!
Homemade Butter and Buttermilk from Gluten Free Alchemist is such a brilliant and simple idea which will save you money too (I am nearly always over whipping double cream so I’m sure I’d be very good at this)!
Spiced Apple & Rosehip Jelly – Foodie Quine makes the most of her mothers apples and some foraged rosehips in this luscious jelly, food just tastes even better when it’s free!
Pumpkin Pie Jam from Tales from the Kitchen Shed – Sarah says she likes to make it with a soft set so that it can be used in a Pumpkin Pie! Sounds fab.
Thai Vegetarian Omelette is another entry from Veggie Desserts which makes good use of srriracha sauce (optional) which has become a firm favourite in our household so can’t wait to try this!
Cinnaomon Brown Sugar Apple Sauce for Canning is another entry from The Taste Space and sounds delicious – the perfect way to preserve those autumn apples.
Slowcooker Spiced Pumpkin Cake from BakingQueen 74 sounds totally lush with the addition of pumpkin puree in the frosting too!
Quick Veggie Soup with Veggie Dumplings and Dill – a fabulous and tasty soup from Coffee & Vanilla that is super quick using frozen veg for speed.
Spiced Pumpkin Flapjacks from Belleau Kitchen look divine and are the perfect way to get the most out of your pumpkins carvings and seeds!
Best Ever Honey Comb from Tales from the Kitchen Shed looks just amazing, I’m not surprised all the wedding guests she made it for loved it!
Halloween Spider Pizza from My Little Italian Kitchen is sure to get your kids excited about cooking as it looks so creepy and fun:-)
Pumpkin Cupcakes with Avocado Buttercream Icing is another gorgeous entry from Veggie Dessert and again perfect for using up those pumpkin carvings!
Halloween Veggie Lasagne from Feeding Boys and a Firefighter
Butternut Squash and Butterbean Soup from Lancashire Food is the perfect warming Autumn soup!
Edible Daddy Long Legs from Cakeyboi would be a fab centre piece for any Halloween or boy’s party, so effective and no cooking involved just assembly!
Pumpkin Halwa from Herbs, Spices and Tradition is a warming dessert which also makes use of all those pumpkin carvings
Turnip & Peas Side Dish also from Herbs, Spices and Tradition sounds super delicious and will turn even non-turnip eaters!
Le Pudding from Pebble Soup is like a French version of Bread and Butter Pudding, a great way to use up those leftovers in your bread bin!
I hope you enjoyed this amazing array of delicious recipes – thank you to all who took part this month. If you’re a blogger and would like to take part in Credit Crunch Munch then head over to Elizabeth’s Kitchen Diary who is kindly hosting November’s challenge..