We Don't Have to Buy It Cos We Can Make It Thread!
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| 101 | Homemade Laundry soap for Washing Machine 1 cup grated soap (use Pure or Sunlight as they are less likely to cause any allergies), 1/2 cup borax, 1/2 cup washing soda crystals...I used 1 cup as we have hard water, Mix together the soap & washing soda & give a whizz using metal blade in food processor or blender. Mix in borax and store in a labelled jar. Use 1 Tbsp for a small load or 2Tbsp for a normal to large load. I also mix mine in a little hot water before adding to machine. trademequeen - 2008-07-27 15:53:00 |
| 102 | doree. thanks.. will try that one, sounds yum! I have not had any time today for typing, been doing weekly baking and housework all ready for my onslaught of kids in the morning, will find some time during the week as I have more, have a good week everyone :o) jenna68 - 2008-07-27 19:23:00 |
| 103 | Hi Everyone.. it's lovely to see more posts being added.. :-).. I hope you're all enjoying the recipes.. and sharing them.. I've always made my recipes in these ways, without using packets.. my pantry shows very few of those. I hope everyone's homes are safe tonight, after seeing the devastation in so many areas on the news - so many have been affected.. take care Everyone.. juliewn - 2008-07-27 21:23:00 |
| 104 | Hi Donald.. thanks for your post.. I would really like the recipes I've posted to reach as many people as possible, so have sent them through the email address you posted.. hopefully they'll be of help with their publication.. Thanks for posting about it.. When it's published, even if my recipes aren't included, I'd love a copy of it.. and am wondering if it might be Ok with you to obtain one for me, and if it is ok.. if you could list one here on Trademe when it comes out, so I would be able to pay all costs for it.. Please let me know if this is Ok with you.. Thanks for considering this.. Cheers.. Julie juliewn - 2008-07-27 21:25:00 |
| 105 | Make your own: Apple Cider Vinegar: This recipe is passed on from Jean Gwatkin, via the NZ Gardener magazine "Homegrown, From Your Plot To Your Pantry".. This book, and the second one "Homegrown 2", are both available through the nzgardener.co.nz website. They're wonderful resources of recipes, growing tips and suggestions etc.. I highly recommend them both. The magazine's include a wealth of information.. juliewn - 2008-07-27 21:29:00 |
| 106 | Apple Cider Vinegar: with thanks to Jean Gwatkin & NZ Gardener's Homegrown magazine: The notes in the magazine include that Jean uses Granny Smith or Sturmer apples, because that's what she has in her back yard, though she says any variety will do. The recipe is: "Enough apples to fill a plastic bucket, 3 cups white sugar. Boil enough water to half fill a plastic bucket. Let cool. Wash, chop and roughly process the apples - skins, cores and all and add to the bucket until they're level with the water. Cover with a cloth or loose lid and stir daily for a week. At the end of the week, strain and add the sugar to the liquid. Pour into a clean bucket and leave in a cool cupboard for two months. When the 'Mother' (a sort of leathery translucent skin) forms on top of the liquid, your cider vinegar is ready to strain and bottle.".. and enjoy.. juliewn - 2008-07-27 21:43:00 |
| 107 | This message was deleted. donald6 - 2008-07-27 22:55:00 |
| 108 | This message was deleted. greg.n.michelle - 2008-07-27 23:07:00 |
| 109 | Thanks Ladies.. :-) ... :-) juliewn - 2008-07-28 01:50:00 |
| 110 | This is a link to a website called Homegrown Market, through which people throughout New Zealand can be contacted to buy/sell/swap/ etc home grown produce, hens, plants, etc..etc.. You can click on your area to find out what is available there.. I hope this is of interest.. http://www.homegrownmarket.co.nz/ juliewn - 2008-07-28 02:05:00 |
| 111 | Make your own prepared bread mixes: Rather than purchase premade bread mixes, making your own saves time and money - plus you get just the blend of ingredients you prefer. Making up bags of the dry ingredients, and labelling them for the recipe, means that all you'll need to do when ready to make the bread is to add the yeast and wet ingredients. Half an hour every now and then, to make up a number of packages, or to refill packages, saves time measuring and weighing when ready to make your bread, thus speeding up the process. juliewn - 2008-07-28 03:08:00 |
| 112 | For breadmaker recipes, Place the quantity of all the dry ingredients in a bag, as noted below... juliewn - 2008-07-28 03:08:00 |
| 113 | For handmade recipes, Place all except 1/2 cup of flour in the bag. Leave the extra half cup to add when making your bread, as you're kneading the dough, ensuring that you haven't got too much or too little flour in the recipe. A number of factors affect the amount of flour used - humidity, etc.. so keeping this last 1/2 cup to add as needed will ensure the dough is just right, without being too wet or too dry. juliewn - 2008-07-28 03:09:00 |
| 114 | To prepare: Use the small sealable sandwich bags. Write on the outside of the bag what type of bread the contents will be used for, plus write the amount of yeast and other ingredients you'll need. Replacing butter in the recipe for oil, saves money as well as the time it takes to melt the butter when making the bread. Use a 'good' oil for extra nutrition. Also, write on the bag the quantities of the ingredients you've placed in the bag. You then can go ahead with making the bread, without needing to get out your recipe, and you can refill your bag later without needing the recipe also. juliewn - 2008-07-28 03:09:00 |
| 115 | To make up the packages: Have your favourite bread recipes to hand, and the main ingredients they use - flour(s), milk powder, grains, seeds, etc..etc.. Weigh or measure the flour for a recipe and add the other dry ingredients it requires - other flours, grains, sugar, salt, and sometimes milk powder. Don't include the yeast as that is best to add fresh when making the bread. Place the contents in the bag and seal it tightly. Continue doing this, until you have a number of packages made up, according to the breads you prefer to make and enjoy. I usually have made up 10 or 12 packages - which all fit into a large square plastic cake storage container. Once they're completed, flatten the bags, and place them all in a large sealable container. juliewn - 2008-07-28 03:10:00 |
| 116 | As you've written the type of bread each bag is for on the front of the packages, it's then just a case of taking out a packet for the type you want to make, place it in your breadmaker, add the yeast and liquids, and continue with the recipe - and the bread is easily and quickly made. Each time you use the contents of a bag, keep the bag in with the bread packages - you can then refill the bags easily next time you're preparing the packages, as the ingredients for the recipe are written on the front of the bag. juliewn - 2008-07-28 03:10:00 |
| 117 | To change recipes to create your own preferences: Use your basic white bread or roll recipe. To make loaves or rolls using grains and wholemeal flours, replace 2 cups of the white flour in the recipe with 2 cups of one or more grains or different types of flour. Replacing more than 2 cups will give a much heavier and denser loaf, so 2 cups gives a good balance of texture and taste and quality. There are a wide range of grains and flours - kibbled wheat, kibbled rye, rye flour, fine cornmeal, medium cornmeal, coarse cornmeal, wholemeal flour, soy flour, soy grits, soy meal, etc..etc.. Bulk bin types places like Bin Inn have a wide range available. Adding a couple of tablespoons of linseeds (flaxseeds), sesame seeds, sunflower seeds and pumpkin seeds won't affect the recipe balance of ingredients, and also adds extra nutrition. juliewn - 2008-07-28 03:11:00 |
| 118 | For a Molenberg type of bread: Replace 2 cups of white flour with 1 cup of wholemeal flour, and 1/3 cup each of kibbled wheat, kibbled rye and fine or medium ground cornmeal. juliewn - 2008-07-28 03:12:00 |
| 119 | Wholemeal Bread: juliewn - 2008-07-28 03:12:00 |
| 120 | Rye Bread: juliewn - 2008-07-28 03:13:00 |
| 121 | Grain and Seed Bread: juliewn - 2008-07-28 03:13:00 |
| 122 | Corn bread: Replace 2 cups white flour with 1 cup fine cornmeal and 1 cup medium or coarse cornmeal. juliewn - 2008-07-28 03:13:00 |
| 123 | With the price of butter having risen, .. to reduce costs, replace the butter in the recipe for the same quantity of margarine. Margarine is often on special now. As the packets are mostly 500gms, it's also easy to mark out 1/2 the full packet to be 250gms, or into five equal sections for 100gm slices, etc.. so there's no need to weigh the margarine. Use a knife to cut across where you need to for the recipe, and cut the margarine out. Your recipes will work just as well as they do with butter. juliewn - 2008-07-28 03:18:00 |
| 124 | Salad Dressing: Place in a saucepan or microwave proof bowl: 2 tablespoons sugar, 25gms butter or margarine, 2 eggs, 1/4 tsp salt, 1/2 tsp mustard powder, 4 tablespoons white or malt vinegar and 1/2 cup hot water. Whisk or stir together and heat slowly at a low temperature, stirring regularly, until the mixture is thick. Don't let the mix boil. Once thick, pour into a clean jar, leave till cool then place the lid on and keep in your fridge. juliewn - 2008-07-28 03:24:00 |
| 125 | Low-fat Christmas Mincemeat for Mince Tarts: I don't add any suet or butter, etc.. to this recipe, and the great flavours of the blended fruits is tasted, rather than the taste of suet or butter, etc.. Place in a food processor, or put through a mincer: 200gms currants, 200gms sultanas, 200gms raisins (the sticky raisins sold in a box are great in this as they have a good flavour), 4 medium sized apples, washed, cored and left with skins on. Granny Smiths are good for this. Process or mince all together well. Add 200gms brown sugar, 1 tsp nutmeg, 1 tsp cinnamon and 1 tsp mixed spice. Mix well and press into clean glass jars. juliewn - 2008-07-28 03:39:00 |
| 126 | As there are no preservatives in the recipe, keep in your freezer until the day before needed to ensure the mincemeat keeps well. Thaw in your fridge, and once thawed, use the mix within a few days. The mincemeat can be made now, and kept in your freezer until you're ready to make your tarts. The flavours will continue to blend as the mincemeat doesn't freeze hard, due to the sugars in the fruits and the brown sugar in the recipe. If the mix is sweet enough for you once you've minced the dried fruit and the apples, you can leave out the brown sugar, making an even healthier mixture.. To make Christmas Mince Pies/Tarts - use the shortcrust pastry recipe I've posted in post 22 of this thread, and bake as included there. juliewn - 2008-07-28 03:39:00 |
| 127 | Apple or Other Fruit Crumble: Mix up a large batch of the crumble mixture, and keep it in a container in your freezer. The crumble part can be made according to what you have in your pantry... use a base of 1 cup flour - white or wholemeal or a mix of the two, 1 cup white or brown sugar, and 100 gms of melted butter or margarine. Mix those together until crumbled, and add your choice of 2 cups total of one or a range of the following: rolled oats, oat bran, coconut, crushed weetbix, cornflakes, rice bubbles, wheatgerm, bran, sesame seeds, sunflower seeds, pumpkin seeds, chopped nuts - peanuts, walnuts, or other nuts, etc.. You can double or triple the recipe as it freezes well. juliewn - 2008-07-28 04:10:00 |
| 128 | When you want to make a fruit crumble, you'll just need to wash, core and slice some apples (leave skins on for extra flavour and nutrition), or other fruits (feijoa's, peaches, plums, rhubarb, pears, nectarine's, berries, etc..etc..) and place in a lightly greased oven dish, sprinkle over some crumble mix straight from the freezer and pop it in the oven at 180°C to cook for about 20-30 minutes, while you eat dinner. Enjoy.. :-) juliewn - 2008-07-28 04:10:00 |
| 129 | Jamie Oliver's Curry Sauce, from his TV1: programme last week: Heat 5 tabs oil and add 2 tablespoons mustard seeds and stir through till popping. Add 1 tsp whole fenugreek seeds, a handful of fresh curry leaves, an egg sized piece of fresh ginger, peeled and grated, and 3 chopped onions. Stir together. Add 1 tsp chilli powder, 1 tsp ground turmeric and stir through. Add 5 or 6 chopped tomatoes and 1/2 cup water, then 1 can coconut milk. Simmer 5 minutes and season to taste. He said this can be frozen in meal size quantities, or kept for a few days in the fridge. To use, next posts: juliewn - 2008-07-28 04:54:00 |
| 130 | Chicken curry. Heat 1/2 the curry sauce recipe. Add chopped fresh (or you can use cooked) chicken and stir through. Cook until the chicken is cooked through. Chop and add a handful of fresh coriander leaves and season to taste. juliewn - 2008-07-28 04:54:00 |
| 131 | Fish Curry: Heat the other half of the curry paste. Add sliced fresh fish (he used three good sized fillets) and stir through.. cook a few minutes till the fish is cooked through, then add chopped fresh coriander. Add some coconut is you want.. juliewn - 2008-07-28 04:55:00 |
| 132 | He served these with Lemon Rice: Pop some mustard seeds in hot oil. Add 3 tablespoons lentils and cook till they're almost tender. Add the finely sliced rind of a lemon and stir through. Add 3 cups hot cooked rice and stir through. Add the juice of a lemon and season to taste. Cook through for a few minutes, then pile into a bowl. juliewn - 2008-07-28 04:56:00 |
| 133 | And this: Lemon Pickle: juliewn - 2008-07-28 04:56:00 |
| 134 | And this for a refreshing dessert - Crushed Mint & Pineapple: Slice fresh pineapple into long sticks and spread on a plate. Crush fresh mint leaves with some white sugar in a bowl or mortar, until they are well blended, and the green of the mint has coloured the sugar. Sprinkle over the pineapple and leave to stand while eating dinner - I think this would also be nice served at the same time as dinner. Serve all with Pappadums and/or Naan bread.. and enjoy.. juliewn - 2008-07-28 04:57:00 |
| 135 | Cafe style breakfasts Made at home cafe style omelet.....3 eggs, dash of cream S&P whisk together well, lightly grease a frying pan and heat to medium pour egg mixture into pan and using your spatula just sort of move the edges in so that it cooks evenly, then when starting to set add your desired fillings cheese mushrooms onion tomatoes, etc etc and once on there using a fish slice turn one half of mix over the other sort of folding in half so that it resmbles an omelte and serve with crunchy toast kob - 2008-07-28 07:45:00 |
| 136 | scramblded egg 2 eggs dash of milk S&P bit of finely chopped parsley, whisk together and then pour into a greased saucepan and cook on moderate heat, start bringing the sides in but only slowely then when set pour on lightly buttered specialty breads and serve with a finely diced toamto sprinkled over top and a bit of parsley. kob - 2008-07-28 07:48:00 |
| 137 | bacon & eggs turn grill to high and then lay 3-4 pieces of bacon on a grill sheet add 1 tomato sliced in half and sprinkled with mixed herbsplace under griller and turn every 3-4 mins until almost crispy then cook your eggs how you like either poached or fried serve with nice specialty breads with soft to spread butter or marg kob - 2008-07-28 07:50:00 |
| 138 | crumpets cafe style 600 ml of milk, 1 teaspoon of sugar, 15g of dried yeast, 25 g of butter, 1/4 teaspoon of salt, 500 grams of flour.........warm milk stir in the sugar add yeast, melt butter & add salt, to the mix sprinkle in suffiecient flour to make a fairly thick batter, cover and allow to settle and rise, then after 30 minutes.....grease a hot gridle or grill pan and then drop spoonfulls of mix on it, cook for 5 mins after this mix blisters turn over and brown under side, serve with nicew soft butter and some runny honey or golden syrips with some fruit on the side. kob - 2008-07-28 07:54:00 |
| 139 | corn fritters with bacon put some bacon under the griller and lightly grill while that is happening, make a batter mix using 1 can of whole kernal corn, 2 teaspoons of baking powder, 1 egg, 1 cup of flour, drain corn reserving liquid, put the corn into a bowl with the egg and mix with a fork add about 1/4 of the liquid and then add dry ingredients if it feels to dry add more liquid......put into hot oil & serve with the bacon on the side and inbetween each corn fritter serve a large slce of tomato and a small sefve of relish or tomato sauce on the side....3 to a serve kob - 2008-07-28 07:58:00 |
| 140 | cheese puff muffins 3/4 cup of flour, 1 beaten egg, pinch of salt, 2 teaspoons of baking powder chopped small onion, mix all ingredients together if the mix seems dry add some water not much just to blend, and pour into 6 large muffin tins, sprinkle grated cheese on the top and cook 175g for 20mins serve with sour cream on the side and some cubed tomato 2 to a serve kob - 2008-07-28 08:01:00 |
| 141 | heck 8 am already best get ready for work more later....... kob - 2008-07-28 08:02:00 |
| 142 | creme fraiche 500mls cream, 1tbsp buttermilk, heat cream to blood temp(37c) place in a clean jar and stir in buttermilk. give a good shake and set in a warm place for 24hrs. When set, keep in fridge , last 7-10days pam.delilah - 2008-07-28 09:08:00 |
| 143 | drinking chocolate 2 cups milk powder, 1/2 cup cocoa, 2 cups icing sugar, 1/4 tsp salt. combine all and stir well, store in a airtight jar . Use 1/4 cup of powder per cup of boiling water. pam.delilah - 2008-07-28 09:13:00 |
| 144 | great thread Julie I have just come here from the gardening threads. Sorry if this has all been discussed before but do any of you still make your own marmalade? I have made it in the past but find that it is a big effort for the end result and I also wonder about the power being used with the element on for ages reducing the liquid. Sadly I've gone back to buying the stuff readymade. (I'm also not much of a cook and always struggled to get the stuff to set - using fruit that was too ripe I think) javlin - 2008-07-28 09:18:00 |
| 145 | ginger beer made this years ago in glass bottles. Put it on a shelf above the hot water cylinder. One day they exploded. What a mess - glass and sticky ginger beer! Put me off the idea well and truely :) javlin - 2008-07-28 09:21:00 |
| 146 | In case you are wondering I'm not trying to spoil your party; I avoid premade stuff as much as possible. I have a well used vege garden. I make my own soups, casseroles, bread, pizzas, fruit crumbles and occassionally bottle stuff. javlin - 2008-07-28 09:25:00 |
| 147 | "well used vege garden" lol makes it sound second hand... javlin - 2008-07-28 09:28:00 |
| 148 | Homemade Buttermilk * 1 cup whole milk A combination of plain yogurt (3/4 cup) and whole milk (1/4) cup can also be used to replace a cup of buttermilk in most recipes. pam.delilah - 2008-07-28 09:33:00 |
| 149 | use recipe in post #142 to make sour cream or cream cheese by straining through cheese cloth(muslin) until the desired texture pam.delilah - 2008-07-28 09:35:00 |
| 150 | from destitute gourmet 10 Top tips for eating well for less 1. Keep an essentials list in the pantry, starting with fresh fruit and veg, list everything the household needs to survive, not what they like, just what they need, use this list when planning meals, shopping etc. Make sure you include cleaning products and toiletries. 2. Try not to buy anything you can realistically make yourself – pasta sauces, biscuits, muffins… 3. Find a good local source of supply for fresh produce and meat; the supermarket is not always the best value place to buy these things. 4. Keep a price book- use an alphabetised address book to list the prices of everything you buy, then you can price out your weeks grocery shop, cost out your regular family meals, track promotional cycles, find the best suppliers for regular purchases and bulk buying… 5. Eat in season – seasonal produce is the cheapest, freshest and tastiest. pam.delilah - 2008-07-28 09:40:00 |
