Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

Thrifty & Organic Meal Planner for July:

Lamb & Rosemary Skewers,Raspberry Custard Bake

and Summer Salad Recipes

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

Core ingredients for July:

Lamb, Lettuce, Cucumber, Tomatoes, Beetroot and Raspberries

July Menu:

Summer Salad in a Jar

Roasted Beetroot with Shallots

Cucumber and Yoghurt Minted Dip

Lamb and Rosemary Skewers

Raspberry and Vanilla Custard Bake

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

Welcome to July’s Thrifty and Organic Meal Planner, and how June has flown by, I cannot believe I am sharing my new summer menu already! Last month saw me cooking with Sausages, Carrots, Fennel, Watercress, Spring Onions and Strawberries, with four lovely new recipes: Cream of Watercress Soup; Cheese and Spring Onion Scones; Sausage Meatball and Fennel Bake and Little Fresh Strawberry Jellies. Whereas last month was all about using cheaper cuts of meat, such as sausages with lots of seasonal veggies and fruit, this month is all about what us Brits love best, Barbecues! Whether is rains or shines, we have become a nation of barbecue lovers, and many a charred sausage or burned burger has passed my lips over the years – not that I plan to share those secrets today!

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

This months recipes are all about using the best of summer salad vegetables with a fairly expensive cut of meat, lamb fillets, but, used in a thrifty and clever way to make them go a long way. 500g of lamb fillets will feed 4 to 6 people quite happily when made into Lamb and Rosemary Skewers, with all the accompaniments I have suggested plus some pitta breads; any leftover lamb will be perfect for a quick curry or some lamb and salad wraps the next day. The Roasted Beetroot with Shallots is a fabulous side dish, but, it also makes a wonderful meal when served by itself with crusty bread and some of the Minted Cucumber Yoghurt Dip.

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

July is a fabulous month for summer berries, and there are none nicer and as delicious as British organic raspberries. My suggested recipe for Raspberry and Vanilla Custard Bake is my take on a French classic, Clafoutis. In place of the usual cherries that I make mine with, I have devised a creamy soft-set British version with fresh raspberries, and this recipe will feed 6 to 8 people quite easily. This creamy summer dessert can be eaten warm, dusted with icing sugar or cold, with a jug of cream maybe.

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

As regular Lavender and Lovage readers will know that I always try to keep the costs down as much as possible when I create these organic menus; I always provide a cost breakdown for each recipe and meal, and the cost will NEVER go above the maximum limit of £15 per meal, for a family of four, and in MOST cases, I manage to create meals for under £5 a meal, which just goes to prove that organic ingredients do not have to be expensive. So, here is my breakdown of costs for this month’s menu:

Lamb and Rosemary Skewers

JULY Shopping List:

500g Lamb fillet or steaks = £6:50

300mls natural Greek yoghurt =£1:20

1 Large cucumber = £1:25

Fresh mint = 0:80

1 Large lettuce = £1:00

600g Tomatoes = £1:75

Fresh chives =0:70

Salad Cream = 0:30

450g Cooked beetroot =£1:50

Olive oil = 0:36

250g Shallots = 0:75

1 Garlic bulb = 0:30

2 Free-range eggs = 0:62

15omls Milk = 0:15

150mls Cream = 0:62

1 Vanilla pod = £2:50

Caster sugar = 0:45

225g Fresh raspberries = £2:00

TOTAL: £23:52

Individual meal breakdown costs:

Lamb and Rosemary Skewers = £7:01

Price per head (serves 6) = £1:16

Roasted Beetroot with Shallots = £2:72

Price per head (serves 6) = £0:45

Cucumber and Yoghurt Minted Dip = £2:95

Price per head (serves 6) = £0:49

Summer Salad in a Jar = £4:50

Price per head (serves 6) = £0:75

Raspberry and Vanilla Custard Bake = £ 6:34

Price per head (serves 8) = £0:79

 (I shopped at Waitrose, Morrisons & Sainsbury’s using the So Organic Range and the local Farm Shop. Prices correct at time of publishing)

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

More recipe and leftover ideas:

Lamb Wraps with Salad

Lamb Rissoles

Grilled Lamb Salad

Quick Lamb Curry

Greek Salad with Feta Cheese

Beetroot Salad with Yoghurt Dip

Lettuce Soup

Roasted Tomatoes with Garlic Dip

Roasted Tomato Soup

Raspberry Shortcakes

Beetroot Pancakes with Yoghurt

Raspberry Trifles

Raspberry Mousse

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

I hope that July’s recipes have inspired you to try them; as you can see, my meals came in at about £3:50 a head, and that includes all the accompaniments (dip, salad and beetroot) and the dessert too, which makes a well-priced meal for a special barbecue. You can use a cheaper cut of organic lamb, such as diced “casserole” lamb, but you will need to marinate it for longer to make sure it is moist and tender. That’s it for July’s Thrifty & Organic Meal Planner, I will be back in August for another seasonal menu, which will be thrifty and organic. Karen 

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

RECIPES:

Summer Salad in a Jar

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Serves	Serves 4 to 6, depending on the size of the jar
Prep time	15 minutes
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Barbecue, Casual Party
Region	British
By author	Karen S Burns-Booth

A simple and yet stunning summer salad in a jar, which makes it perfect for picnics and BBQ's; easily made, this salad will keep fresh without the dressing if made the night before.

Ingredients

• 1 crisp lettuce, shredded; such as: iceberg, Webbs, cos, Romaine, Batavia
• 4 to 6 fresh tomatoes, washed and finely diced
• ½ cucumber, finely chopped
• 4 to 6 tablespoons salad cream, mixed with a little cider apple vinegar
• Salt and pepper, to taste
• Fresh chives, finely chopped

Note

A simple and yet stunning summer salad in a jar, which makes it perfect for picnics and BBQ's; easily made, this salad will keep fresh without the dressing if made the night before.

Directions

Step 1	Arrange the salad in 4 to 6 clean jam jars, in the order of the ingredients from the lettuce to the cucumber; mix the salad cream with a little vinegar, to make it slightly runny, season to taste with salt and pepper and drizzle over the top of the salads.
Step 2	Sprinkle with fresh chopped chives and put the lids on top of the jars, before chilling in the fridge for up to 4 hours before serving.

Cucumber & Yoghurt Minted Dip

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Serves	6
Prep time	15 minutes
Dietary	Vegetarian
Meal type	Appetizer, Condiment, Side Dish, Starter
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Barbecue, Casual Party
Region	Greek
By author	Karen S Burns-Booth

A cool and minty dip that is perfect with all grilled meats as well as for crudités.

Ingredients

• 300mls natural yoghurt, thick Greek yoghurt is best
• ½ cucumber, grated
• 2 cloves garlic, peeled and minced
• ½ teaspoon ground cumin
• Large bunch of fresh mint, leaves finely chopped (some leaves reserved for garnish)
• Salt to taste

Note

A cool and minty dip that is perfect with all grilled meats as well as for crudités.

Directions

Step 1	Put the grated cucumber into a sieve and sprinkle a little salt over it, leave for 30 minutes and then rinse if well before squeezing the cucumber in a tea towel to extract as much moisture as possible.
Step 2	Put the yoghurt in a serving bowl and add the grated cucumber and all of the other ingredients; mix well and season to taste with salt. Chill for at least 30 minutes before serving.

Roasted Beetroot with Shallots

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Serves	4 to 6
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Dietary	Vegetarian
Meal type	Lunch, Salad, Side Dish, Snack, Starter
Misc	Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party, Easter, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A wonderful way to serve beetroot that takes it to another level; this roasted beetroot is perfect as an accompaniment or as a salad with crusty bread.

Ingredients

• 450g cooked vacuum-packed beetroot, cut into wedges
• 12 ”banana” shallots, peeled and cut into half or quarters if very large
• 2 to 3 tablespoons olive oil
• Fresh chives, freshly chopped
• Salt and pepper, to taste

Note

A wonderful way to serve beetroot that takes it to another level; this roasted beetroot is perfect as an accompaniment or as a salad with crusty bread.

Directions

Step 1	Pre-heat oven to 220C/425F/Gas Mark 7.
Step 2	Place the beetroot wedges and shallots into a large baking or roasting tray/tin. Pour the oil over the vegetables and mix well.
Step 3	Roast for 20 to 30 minutes until the edges of the beetroot is charred and the shallots are cooked and soft. Sprinkle the freshly chopped chives over the top to serve, and season to taste with salt and pepper.

Lamb & Rosemary Skewers

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Serves	4 to 6
Prep time	8 hours
Cook time	10 minutes
Total time	8 hours, 10 minutes
Meal type	Lunch, Main Dish, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party
Region	Turkish
By author	Karen S Burns-Booth

Amazingly easy to prepare and very tasty with a subtle rosemary flavour, these kebabs will be enjoyed by all of the family. Prepare up to 8 hours before cooking and allow to marinate in the marinade for succulent lamb.

Ingredients

• 8 to 12 woody rosemary stems/branches, leaves stripped but leaving some on one end
• 500g lamb steaks or fillet, cubed
• ½ wine glass of red wine
• 2 tablespoons olive oil
• 2 cloves garlic, peeled and minced
• ½ lemon, zest and juice
• Salt and pepper

Note

Amazingly easy to prepare and very tasty with a subtle rosemary flavour, these kebabs will be enjoyed by all of the family. Prepare up to 8 hours before cooking and allow to marinate in the marinade for succulent lamb.

Directions

Step 1	Combine all of the ingredients, except the lamb and rosemary branches, in a large container that has a lid. Add the cubes of lamb and toss them well, so they are all coated in the marinade.
Step 2	Allow to marinate for up to 8 hours, before threading them on to the prepared rosemary branch skewers.
Step 3	Grill or barbecue the lamb kebabs under or over a high heat, turning all the time and basting with the marinade for 5 to 7 minutes, depending on how you like your lamb cooked.
Step 4	Serve with pitta bread, cucumber & minted yoghurt dip and assorted salads.

Raspberry & Vanilla Custard Bake

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Serves	6 to 8
Prep time	2 hours, 10 minutes
Cook time	20 minutes
Total time	2 hours, 30 minutes
Allergy	Egg, Milk
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A soft set vanilla custard bake with fresh raspberries, this is delicious served warm or cold with a jug of cream and extra fresh raspberries.

Ingredients

• 150mls fresh milk, full-fat
• 150mls single cream
• 1 vanilla pod, halved and seeds scraped out
• 2 large free-range eggs
• 100g caster sugar
• 25g cornflour
• 225g fresh raspberries
• Icing sugar, to sprinkle

Note

A soft set vanilla custard bake with fresh raspberries, this is delicious served warm or cold with a jug of cream and extra fresh raspberries.

Directions

Step 1	Pre-heat oven to 200C/400F/Gas Mark 6. Grease a large gratin dish with a little butter.
Step 2	Place the milk, cream, vanilla pod and the seeds into a saucepan; bring to the boil and then take off the heat and allow to infuse for at least 2 hours.
Step 3	Beat the eggs and sugar together in a large mixing bowl until thick and frothy; then add the cornflour and continue to beat instil smooth.
Step 4	Remove the vanilla pod from the milk and cream infusion and pour into the egg mixture, whisking all the time.
Step 5	Scatter the fresh raspberries in the buttered gratin dish and then pour the custard over them. Place the dish into the oven and bake for 15 to 20 minutes, or until the custard bake is golden brown and set in the middle.
Step 6	Sprinkle icing sugar over the top and serve just warm, or at room temperature with cream.

Disclaimer:

Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes, as well as providing me with all the ingredients. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.

Karen S Burns-Booth

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