We Don't Have to Buy It Cos We Can Make It Thread!
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| 151 | cont 6. A bowl of soup before dinner is an inexpensive way to take the edge of the appetite while increasing our consumption of our 5+ a day, a cheaper and healthier option than serving seconds of the main course, usually the most expensive meal of the day. 7. Add extra vegetables to recipes when you can, an extra potato, carrot and kumara in a favourite casserole will give you at least one extra serve from the recipe and a healthier ratio of meat to veg. 8. Add cooked pulses- beans, chickpeas and lentils to your dishes; they are an inexpensive, low fat, high fibre protein source and a great meal extender. 9. Make a little bit of a luxurious ingredient go a long way, a handful of berries, a scattering of pine nuts, a drizzle of really good olive oil can transform an everyday dish into something special. pam.delilah - 2008-07-28 09:41:00 |
| 152 | cont 10. Choose quality over quantity with meat and make it go a long way – two good quality sausages will flavour a whole delicious risotto, cassoulet or pasta sauce giving a better result than a bigger quantity of cheap nasty sausages ever could.. pam.delilah - 2008-07-28 09:43:00 |
| 153 | Wow.. this is amazing.. these posts are awesome.. .. there are so many wonderful skills and so much fabulous experience among the people who are part of 'recipes'.. I have tears in my eyes.. thank you all for being a part of the thread and sharing your knowledge and wisdom.... Warm regards.. Julie :-) juliewn - 2008-07-28 09:48:00 |
| 154 | Hi Javlin.. yes.. I make marmalade.. I posted my favourite recipe in another thread yesterday, and will copy it here... it uses oranges that are freshly picked or used within a couple of days of picking, and you can include a few that have a faint touch of green still on the skins, for extra setting qualities. July is a great time for making orange marmalade - the NZ Navel Oranges are perfect at this time of the year for making great marmalade. juliewn - 2008-07-28 09:51:00 |
| 155 | Orange Marmalade Scrub the skins of 6 good sized (or equivalent) freshly picked oranges and slice finely. A food processor can be used, however the marmalade tends to be slightly cloudy when this is done - though it tastes just as good. Place the sliced oranges in a container that is suitable for food - a large casserole dish is good, or a food grade plastic bucket or similar. Use two or more containers if needed. Add 2.5 litres of water, and cover and leave overnight, or at least 6 hours. When ready to make the marmalade, place the all the fruit and water in a preserving pan or similar, bring to the boil and simmer for 45 minutes. juliewn - 2008-07-28 09:52:00 |
| 156 | Increase the heat so the marmalade is at a fast boil stage. Add 1 kg of sugar, a cup at a time, while keeping the marmalade boiling rapidly, and stirring constantly. Once the sugar is dissolved, taste a little of the marmalade. If as sweet as you like, continue boiling rapidly for another 20 minutes. If you prefer a sweeter marmalade, add more sugar, a cup at a time, dissolving the sugar each time, and tasting regularly until the marmalade is as sweet as you like. Boil rapidly for 20 minutes. juliewn - 2008-07-28 09:52:00 |
| 157 | Place about 2 tablespoons of the juliewn - 2008-07-28 09:53:00 |
| 158 | Pour into hot sterilsed jars, juliewn - 2008-07-28 09:53:00 |
| 159 | Oh, oh, oh I can contribute something! When I make meals like spag bol etc I always grate or chop finely vegetables that would not normally be added and add them in. Spag bol gets fine chopped mushrooms, grated carrot and zucchini, can also add grated potato or kumara. My kids hate veges with a vengeance so this is a sure-fire way of getting them to eat them without sdeeing them and whinging at me about it. There is also a recipe somewhere for chocolate pumpkin muffins which my guys love and have no idea they are eating pumpkin lol. cautis - 2008-07-28 09:55:00 |
| 160 | cautis welcome. I saw your thread about stocking up the pantry and was going to direct you to this thread javlin - 2008-07-28 10:04:00 |
| 161 | juliewn thanks for all your effort typing up these recipies. To get back to the marmalade - how many bottles does your recipe produce? My comment about effort in my other post relates to the fact that whenever I make marmarlade it takes me all afternoon and I end up with about three jars which I could have bought for about $2.50 each from the supermarket. I don't soak the fruit overnight though. Im hoping that if I do this it will cut down the cooking time. javlin - 2008-07-28 10:14:00 |
| 162 | Thanks Javlin. Yep, I am always interested in things like this. I have screeds of print outs filling drawers, benches etc. One day I will finish putting them in some kind of order lol. cautis - 2008-07-28 10:27:00 |
| 163 | HOMEMADE VITAMIN C POWDER Peel a mix of lemons oranges and other citrus fruit (or just the one variety) and dry really well in a food dehydrator. Then put it in a coffee grinder and grind until it is a fine powder. Store in a container and use 1 tsp a day sprinkled into juice, or on cereal or if you are brave just eat as is. moore79 - 2008-07-28 11:22:00 |
| 164 | Thanks guys.. I love this thread! Really appreciate everyones input - will put my thinking cap on so I can contribute also! :) risey - 2008-07-28 19:26:00 |
| 165 | Homemade Lemonade Syrup This is my version - 6-8 lemons juiced, 3 1/2 cups sugar, 1 tablespoon citric acid. Grate rind of 1-2 lemons. Put all ingredients into a jug and fill with boiling water to measure up to 1.5 litres. Stir until dissolved. To serve, dilute with water to your taste. My kids make this most christmas' for their teachers or sell bottles to the neighbours. They put their own labels on it-buy a nice bottle to put it in or recycle your own bottles :) Great cheap pressies risey - 2008-07-28 20:21:00 |
| 166 | A big thank you ladies I am an oldie but love all the ideas,lots I remember my mum doing.I had not thought to make the crumble in bigger amounts.Will have a think and get back later jord37 - 2008-07-28 20:38:00 |
| 167 | Hi Everyone.. thanks so much for all the lovely posts and comments.. I keep feeling.. this is something very special we're all doing here.. and it is so heartwarming to be a part of it.. Warm thoughts.. Julie juliewn - 2008-07-28 21:39:00 |
| 168 | Friendly Toilet Disinfectant I have found this to be a really good way of freshening & cleaning the toilet and have also used on wc seat, vanity top & basin....spray on and then rinse with clean water. Put white vinegar in a labelled spray bottle (I use a yates gardening plastic spray bottle) and add a few drops of of your favourite essential oil (3-10 drops according to your sense of smell :). Shake to combine. Spray toilet and then swish with toilet brush. Leave a few mins, swish again then flush loo. Some essential oils are also good antibacterial & disinfectant. I use a mix of lemon & mandarin but the choice is yours:) trademequeen - 2008-07-28 21:56:00 |
| 169 | Hi Javlin.. I'm sorry I didn't reply earlier - I typed a reply then got a phone call about flood damage, so have been on a rushed trip away this afternoon - thankfully the water has gone only about 6" in from the outside wall on one side, plus had surrounded the entire house.. the lawns were absolutely strewn with debris.. I found Granny Smith apples from the tree that the flood had left on the deck.. had to laugh!! So back home again and able to answer your question. The recipe makes about 8 jars - Craig's jam jar size or a little bigger. I tend to double the recipe - use the same cooking times, etc.. so the 16 jars means I can share them with family and friends, plus have some of our favourite marmalade.. yum! The marmalade is a sweeter type - if you prefer something more tart, replace a couple of the oranges with lemons or grapefruit.. hope this helps.. Cheers.. Julie juliewn - 2008-07-28 22:01:00 |
| 170 | re the pickled onions... Yum....love these and have found the supermarket ones just to soft. Will have a go with Jenna68 recipe...any hints tho re peeling a couple of kilos of pickling onions...or will i just have to sniff n bear it!!lol auntie6 - 2008-07-29 12:12:00 |
| 171 | BASIC VINAIGRETTE 1/2 cup olive oil, 2tbs white vinegar, 1tsp sugar, 1tsp dijon mustard, salt and freshly grounded black pepper. place all in a screw top jar and shake well until well combined pam.delilah - 2008-07-29 12:23:00 |
| 172 | balsamic dressing. 1/2 cup olive oil, 2tbs balsamic vinegar 1 tsp honey,salt and freshly grounded black pepper. Place all in a screw top jar and shake well until well combined pam.delilah - 2008-07-29 12:25:00 |
| 173 | MINT SAUCE 1/4 cup finely chopped freash mint leaves, boiling water, 2tbs white sugar, 1/2 cup malt or white vinegar, salt. place chopped mint into a jug and cover with boiling water. Leave to infuse and cool Add sugar, vinegar and salt to taste. Stir well pam.delilah - 2008-07-29 12:30:00 |
| 174 | chocolate sauce 2tbs cornflour, 1/4 cup cocoa, cold water, cup hot water, 1/4 cup caster sugar, 25gm butter, 1 tsp vanilla. In a saucepan mix the cornflour and the cocoa in enough cold water to make a smooth paste. Stir in the hot water, sugar and butter. Stir over a gentle heat until it comes to a boil and thickens, add the vanilla. Cool and store in the fridge. pam.delilah - 2008-07-29 12:37:00 |
| 175 | caster sugar If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes(ONLY) in a food processor pam.delilah - 2008-07-29 12:40:00 |
| 176 | Onion Marmalade (makes 2-3 cups) pam.delilah - 2008-07-29 12:44:00 |
| 177 | not sure - but does ANYBODY actually buy vinegrette, balsamic dressing or mint or choccy sauce all readily made in a supermarket??? I am at a loss here. I love this thread - BUT is this a widespread occurance in NZ that you need a recipe for a mixture of oil, vinegar, salt, pepper and herbs to dress a green salad??? I am very astounded! If yes - then pull out all stops and sell this as a book through WINZ! My mind boggles.... uli - 2008-07-29 14:08:00 |
| 178 | #101 trademe queen if you are still reading this thread.. Thanks for the homemade washing "powder" mix. Can you use this on a cold wash or does the water need to be warm? Thanks javlin - 2008-07-29 16:03:00 |
| 179 | #178 Javlin I use both warm & cold washes. Just mix with some with hot water before adding to machine. I just do it in a small bowl but a jar with a lid would be even better...just shake well :) I always use white vinegar in the rinse water by adding it to the fabric softener dispenser. I have a F & P Intuitive Eco machine. The soap mix goes down the centre of the agitator and the vinegar in the cup thing at the top of the agitator. I just fill the cup with the vinegar. So far I have had no trouble with my whites staying white and the bonus is my clothes are nice & soft. Hope it works for you :) trademequeen - 2008-07-29 16:27:00 |
| 180 | Cleaning your Washing Machine Fill washing machine with hot water and add 4cups chorine bleach. Run through a long cycle. Do not add any soap powder. Whe machine has finished and while still wet inside fill again with hot water and add 4 cups white vinegar and run through another complete cycle. Do this once every 6 months to clean out scum and minral deposits from the spin basket and the hoses. trademequeen - 2008-07-29 16:37:00 |
| 181 | gosh uli where have you been the modern shopper does not make anything anymore!!LOL they buy buy buy so threads like this are a wake up call for some of them, and you would be surprised some of the younger mums dont even know how to make scones & picklets they think you buy them ready made from a bakery, those of us who know how to make these things such as balsamic vinegar and choc sauce are the lucky ones and we should be sharing our knowledge with the less fotunate so please add something, just one thing it may help someone to save a dollar or two kob - 2008-07-29 16:58:00 |
| 182 | I have been in the bush kob and still am. And really I am happy to share, but felt a bit silly the other day pointing out to a young mother in the supermarket that the packet of pancake mix she was going to buy was just flour really, as she still had to add the eggs and milk! I couldn't believe it that she didn't know that! She had never made pancakes "from scratch"! ... uli - 2008-07-29 19:41:00 |
| 183 | # 170 Not a stunning look but we have found that wearing swimming goggles whilst peeling onions can help. lw007 - 2008-07-29 20:42:00 |
| 184 | Greetings Everyone.. :-) My Daughter Jenni's recommendations from her hairdressing training - to give a lovely shine to dark hair: Make a solution of 2 tsp instant coffee dissolved into 500mls warm water. To use, shampoo and condition your hair. Rinse the conditioner out well, then rinse 1/2 the coffee solution through your hair and rinse with clean water. Rinse the remaining coffee solution through and rinse well with clean water.. Dry as usual, and enjoy lovely shiny hair.. juliewn - 2008-07-29 22:47:00 |
| 185 | For a lovely hand scrub: Mix 1 tablespoon sugar with 1/4 tsp of almond oil or baby oil - add a drop of lavender essential oil if you want. Mix together then massage well into your hands (feet too if you want), and keep massaging as long as you want.. or have someone do this for you and be pampered.. Wash your hands in warm water and dry them, then massage a hand and body moisturiser into them. Your hands will be beautifully soft.. juliewn - 2008-07-29 22:53:00 |
| 186 | Sea sand from a beach can also be massaged into hands and feet.. lovely before having a shower.. juliewn - 2008-07-29 22:55:00 |
| 187 | Hi Auntie6.. I've used swimming goggles too, and they work well.. I've also found peeling them with a small desk-top fan beside me works well - I have it on my right side on the bench, so the direction of the breeze from the fan takes the spray of the onions away to my left. I worked out to do this when peeling a large quantity of pickling onions quite a few years ago - a friend and I would each pickle 10kg's of onions each year.. we would sit outside on our bbq table, under a large plum tree.. sun shining, peeling and peeling the onions and placing them in the jars, and we learnt to place the table in a way so that the breeze would run along the length of the table - and all those minute droplets of spray that were released from the onions were swept away. Doing this, with a cuppa to hand, we could peel all those onions without stopping.. so a big job was made into a companionable and productive time spent together.. juliewn - 2008-07-29 23:37:00 |
| 188 | Our favourite Pickled Onions: For the jars - they're easily and cheaply available at Opp shops - select the ones with a plastic lid, so rust doesn't occur in the lid before the onions are used. Peel the onions, and place them into clean jars, packing them in to about 1cm below the top of the jar. For a jar of a size that would hold about 2 cups of liquid (500mls), add 6 to 8 whole black peppercorns and 2 tsp white or brown sugar, or your favourite honey. Fill the jar to just cover the onions, with malt vinegar. Place the lid on, and you're done.. Keep 2 weeks before using.. and enjoy.. juliewn - 2008-07-30 00:31:00 |
| 189 | They stay crisp and delicious when pickled this way.. Variations: 1/ Use white vinegar instead of malt. 2/ Use spiced vinegar instead of the malt. 3/ Add a couple of chillies for a hotter flavour. 4/ Add a couple of whole cloves to alter the flavour a little. 5/ Add a piece of cinnamon stick, and a couple of small fresh or dried chillies. 6/ Add a few more teaspoons of sugar or honey, for a sweeter result. 7/ Use larger onions.. peel them, then slice into thick rings. Place into jars and make in any of the ways above. Doing this gives more onions per jar as they pack together in layers, plus if the onion is large enough, a complete circle of the pickled onions fits a sandwich. Great for bbq's too.. pop some circles on the bbqs for a hot and tasty addition to meats.. Put them in a dish on the bbq if you don't want the vinegar to come into contact with your bbq surface.. juliewn - 2008-07-30 00:33:00 |
| 190 | The larger onions are good value when available in mid to late season - late January through to about early April, usually they're about $6 to $8 for a 10kg bag. Use them fresh as you want them, plus Pickle some in rings, make piccalilli, chow chow, relishes, chutney's and onion marmalade, etc..etc.. Chop lots (use a food processor to make it quicker) and freeze the onions in small containers, or a large bag. Give the bag or container a shake every hour or so while the onions are freezing, and they'll stay free flow. When needed for stirfries, pies, bbq's, soups, casserole's, quiche, etc.. etc.. take out a handful or as many as you need, and add them, still frozen, to what you're making. The 10kg's of onions will soon be used - and you'll have a wonderful array of preserved goodies, plus lots of onions in your freezer, to help with meals throughout the year.. and your few dollars have been well spent.. juliewn - 2008-07-30 00:36:00 |
| 191 | Freezing Vegetables for meals... When veges are cheap, or you have plenty in your garden, freeze them for later use.. for soups, casseroles, stirfries, lasagne, pies, quiche, etc.. or to use as mixed veges.. Freeze pumpkin and kumara in roasting size pieces, to roast throughout winter and spring, or to make pumpkin soup.. I don't blanch them, as I find the veges are rubbery when being used if they've been blanched.. and the process is then much quicker to freeze veges too. juliewn - 2008-07-30 05:11:00 |
| 192 | Silverbeet and Spinach: Wash the leaves and shake them to remove the water. Chop into small pieces, using the stalks too.. and place in a plastic bag. Place in your freezer and give the bag a shake every hour or so, the contents will then stay freeflow.. Take out what you need and use still frozen.. reseal the bag and it's there for next time.. juliewn - 2008-07-30 05:12:00 |
| 193 | Celery: Wash the stems - and the leaves too - for extra flavour and goodness. Chop and freeze as above - use what you need, and leave the rest in your freezer. juliewn - 2008-07-30 05:12:00 |
| 194 | Pumpkin: The green skinned Squash (also known as Buttercup Pumpkins, Supermarket Squash or Japanese Squash) are often available for between 50c and $1 each in January and February each year.. and they're also very easy to grow, and will give a good crop. The grey pumpkins are usually higher in price - though can sometimes be purchased at cheaper prices.When you use a pumpkin that you particularly like the flavour of, spread the seeds out in a single layer on a paper towel - discard the stringy bits from between the seeds, and write on the paper towel which type of pumpkin the seeds are from, and the date. Leave spread out until the seeds are completely dry, then roll the paper towel up and pop the whole thing in a sealed container until you're ready to plant them. juliewn - 2008-07-30 05:13:00 |
| 195 | To prepare pumpkins for freezing: Scrub the pumpkins and leave them to dry on a clean dishrack or in colanders. Then: 1/ Once dry, cut the pumpkins into roasting sized pieces - use the skins too for extra flavour and goodness - and place in a bag. Freeze - they'll stay freeflow.. or 2/ Cut the pumpkins into small cubes, using the skins too, and place in bags. Freeze, giving the bag a shake every hour or so., so the pieces will stay freeflow. juliewn - 2008-07-30 05:13:00 |
| 196 | Pumpkin - To roast: place still frozen pumpkin in to roast in your oven.. they'll take about the same time as when roasted from fresh.. 2/ For soup: pile pumpkin pieces into a large pot. Add whatever else your prefer... chopped onions, carrots, swedes, silverbeet, etc.. a tsp or so of curry powder, some chicken stock and place on the stove.. simmer until the pumpkin is tender - about 30-40 minutes, then either use a potato masher and mash the veges together while still in the pot, or use a kitchen wand or similar and blend. Add milk or cream if a creamy soup is preferred, and season to taste. Delicious soup that is so easy to make.. For using the pumpkin for quiche, pies, etc.. use still frozen and bake as per your recipe. To use mashed as a vegetable, place the quantity you want in a saucepan.. almost cover with water and simmer till tender. Drain well and mash as usual.. You can also use the mashed pumpkin to make a Pumpkin Pie - a lovely slightly spiced dessert pie.. juliewn - 2008-07-30 05:14:00 |
| 197 | Kumara: Scrub whole kumara with the skins on - they have fabulous flavour and goodness - and leave them to dry. Cut off any marks, and the ends if they're stringy. Leave them whole if the right size for roasting, or cut into roasting size pieces. Freeze in a bag - they'll stay freeflow. To use: place pieces, still frozen, into your oven-dish to roast them. To make soup or to use mashed as a vegetable, use in the same way as the pumpkin. juliewn - 2008-07-30 05:14:00 |
| 198 | Swedes & Carrots: juliewn - 2008-07-30 05:15:00 |
| 199 | Tomatoes: If you have a tomato with a great flavour, spread some of the seeds out on a paper towel so they're spaced about a cm. apart. Leave to dry completely, roll the papertowel with its seeds up and keep in a sealed container. Some tomatoes purchased at supermarkets are hybrid tomatoes, and the seeds may not grow. Saving a tomato from your garden - or someone else's garden, will be more likely to have tomato seeds that will grow for you. Tomatoes from a road side stall may also be viable. When planting your seeds, cut off the individual seeds from the paper towel - and place one piece of paper towel with its seed into your soil, and plant like this. juliewn - 2008-07-30 05:15:00 |
| 200 | Freezing tomatoes : Wash your tomatoes and leave to dry in a colander or similar. To freeze them whole, place them in bags, tie the top and freeze. They easily stay freeflow. To use, add them still frozen to casserole's, soups, etc.. To freeze them as a pulp: place tomatoes in a food processor and whizz them till pulped. If you want, you can add onions, celery, pumpkin, carrots, etc.. and whizz it all together to form the pulp. Freeze in small containers - margarine containers work well. When using them, thaw or partially thaw, and use for soup, tomato mince mixtures for Lasagne, Spaghetti Bolognese, and other pasta or rice dishes, etc.. You can also make the tomato mince mixture and freeze this in meal size quantities. juliewn - 2008-07-30 05:16:00 |
