We Don't Have to Buy It Cos We Can Make It Thread!
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| 1 | Hi Everyone.. So many widely available and popular food products are now made overseas, using ingredients grown away from our shores. Other products are made here, though no longer using only New Zealand produced ingredients, as many of the products include a range of imported ingredients. A check of the labels on many available products shows a range of additives and preservatives are also being used. Some ingredients of course aren't grown commercially in New Zealand, including peanuts and some other nuts, banana's, pineapples, coconut, etc.. etc.. However, even with these, we can choose which we want to purchase, by checking labels and supermarket signs. juliewn - 2008-07-26 04:51:00 |
| 2 | Here in this thread, we can share our recipes for goodies which we might otherwise have purchased. And ask questions too, including for recipes you may be looking for and are wanting to make at home. By making these goodies ourselves, we're providing good nutrition for our families, friends and ourselves. We'll know what the ingredients are - and we'll save money too.. Give them a try - and you'll see how quick and easy they are to make, and how good they taste.. I hope the thread will be helpful, and that it will inspire us all to toss together a few ingredients, and create delicious, and health giving, goodies... from our own kitchen's...... Enjoy... juliewn - 2008-07-26 04:52:00 |
| 3 | Peanut Butter: Place 3 cups of peanuts (with or without skins) into an oven dish or microwave dish. Toast at 150°C/Medium microwave temp, stirring often, until the peanuts are only just beginning to change colour. Leave till completely cold. Place 2 cups of the peanuts in a food processor bowl and whizz until a smooth paste has formed. Add the remaining 1 cup of peanuts, and pulse to chop the nuts just a little for super-crunchy peanut butter, a little more for crunchy, or till smooth for smooth peanut butter. Add salt to taste if you need to, or enjoy your own peanut butter just as it is.. Makes about 1 & 1/2 cups juliewn - 2008-07-26 04:53:00 |
| 4 | Mint Sauce: 1/4 cup fresh mint leaves, firmly packed, 2 tsps sugar, 1/3 cup malt vinegar, 2 tablespoons water. In a food processor, use a chopping blade. Place all ingredients into the bowl. Whizz till well blended. To make by hand: Chop the mint finely and place in a small bowl or jug. Add the sugar, and use the back of the spoon to crush the mint leaves and sugar together, so the sugar takes on the mint colour and flavour. Add the vinegar and water, and stir to dissolve the sugar.. Serve with roast lamb or mutton, or lamb or mutton chops, etc.. Store in a sealed bottle or jar in your fridge. Makes about 1/2 cup. To make a larger quantity, multiply the ingredients. juliewn - 2008-07-26 04:53:00 |
| 5 | French Dressing: Place in a food processor bowl: 3 tablespoons white vinegar, 2 tablespoons oil (use your favourite 'good' oil, canola, olive, etc..), 1 tsp sugar, 1 tablespoon parsley sprigs, firmly packed and 1 clove garlic. Whizz all together. Season to your taste. To make by hand: Chop the parsley and garlic very finely, and place into a small bowl or jug. Add the sugar and crush the ingredients together with the back of a spoon. Add all other ingredients and stir together well until all are blended. Store in your fridge. Makes about 1/2 a cup. Make larger quantities if you want. juliewn - 2008-07-26 04:54:00 |
| 6 | Home-Made Butter: Place in a food processor bowl: 600mls. chilled cream that is at least 2 days old. Process until butter has formed - approximately 30 seconds - buttermilk will separate from the butter. Pour the buttermilk into a cup, leaving the butter in the processor bowl. Add 2 cups cold water to the butter in the bowl, lid on and process 5 seconds to clean the butter. Drain the water from the butter, and repeat once more with another 2 cups of cold water. Pour off water, and if you want, add 1 tsp salt to the butter, and process until well combined. Mould the butter into the desired shape (or press it into a clean margarine type container), and refrigerate till firm. Makes about 350gms. Use the buttermilk in place of milk when making scones, pikelets, cakes, etc.. juliewn - 2008-07-26 04:54:00 |
| 7 | Tangy Citrus Dressing: Place in a food processor bowl: 1/2 cup freshly squeezed orange juice (or lemon juice if a more tangy dressing is preferred), 1/2 small onion or shallot, 1tsp dry mustard powder and 1 tablespoon firmly packed parsley or mint. Whizz till smooth, and season to taste. Serve as a rice or pasta salad dressing, or with a vegetable salad. Makes about 1/2 cup. juliewn - 2008-07-26 04:55:00 |
| 8 | Tomato Pasta Sauce: Place in a food processor bowl and whizz together: 2 cans chopped or whole tomatoes in juice (or 500gms to 1kg fresh tomatoes), 1/2 to 1 cup tomato paste, 1/2 cup firmly packed fresh basil leaves, 1/4 cup firmly packed fresh parsley, 2 medium onions and 2-3 cloves garlic. Whizz till blended. To make by hand: Finely chop onions, garlic, basil and parsley, and tomatoes if needed. Mix all ingredients together.. Add a little brown sugar if you want, to your taste, to balance the acidity. Add to well browned mince, stir through and simmer for 15-20 minutes or until the onion is tender. Season to taste, and serve over pasta, or use to make lasagne. Variations: use other herbs to your taste - rosemary, thyme, basil, lemon verbena, chives, garlic chives, etc.. Makes enough for about 400gms - 500gms mince. juliewn - 2008-07-26 04:55:00 |
| 9 | Mayonnaise: In a food processor bowl, place: 3 egg yolks, 1/2 tsp dry mustard powder, 2 tablespoons white vinegar, and pepper to your taste. Whizz till blended. With the motor still running, drizzle 1 & 1/4 cups of your favourite 'good' oil - canola, olive, etc.. Process until well combined and creamy. Season to taste, and pour into a jar or container. To make by hand, enlist some help.. use an egg beater to beat the egg yolks, salt, mustard powder, vinegar and pepper. Ask someone to drizzle the oil in as you keep beating, until well combined and the mix is creamy. Using an electric mixer works well too. Keep in your fridge. Makes about 1& 1/2 cups. juliewn - 2008-07-26 04:56:00 |
| 10 | Tartare Sauce: Place in a food processor bowl: 1 shallot or small onion, 1 stalk celery, 2 or 3 pickled gherkins, 1/4 cup firmly packed parsley sprigs, the juice of 1/2 a lemon, and 1 cup mayonnaise (recipe above). Whizz till well blended, and season to taste. To make by hand: Chop onion or shallot, celery, gherkins and parsley finely. Add the lemon juice and mayonnaise, and whisk or beat together very well. Keep in your fridge, and serve chilled. Makes about 1 & 1/4 cups. juliewn - 2008-07-26 04:56:00 |
| 11 | Italian Dressing: Place in a food processor bowl: 1/4 cup of your favourite 'good' oil (canola, olive, etc..), 1/4 cup white vinegar, 1/2 tsp French mustard (or your favourite premixed mustard), 1 small clove garlic, 1 tsp sugar. Whizz till well blended, and season to taste. To make by hand: Whisk or beat together well. Store in your fridge. Makes about 1/2 cup. juliewn - 2008-07-26 04:56:00 |
| 12 | Peanut Satay Sauce: for stirfries, marinades, kebabs, etc.. Place in food processor bowl: 1 onion, peeled and quartered, 2 cloves garlic, 2 cm cube of green ginger, peeled and halved, 1 tablespoon of your favourite 'good' oil - canola, olive, etc..2 tsps curry powder, 1 tsp chilli powder, 1 tsp salt, 1/2 cup white vinegar, 1/2 cup fruit chutney or tomato chutney, 1& 1/2 cups water. Whizz together till well blended. Add 200gms peanuts and whizz till as smooth as you want, or whizz lightly to keep the peanuts chunky. Use to marinate beef, chicken or lamb, to use as a curry sauce for beef, chicken or lamb, or toss through stirfries just before serving.. To make by hand, purchase a bag or two of chopped nuts (available in supermarket baking sections). Chop the onion, garlic and green ginger finely. Mix well with the other ingredients.. and add the chopped nuts. Mix well. Makes about 2 & 1/2 cups. juliewn - 2008-07-26 04:57:00 |
| 13 | Creamy Blue Cheese Dressing: Place in a food processor bowl: 1 small clove garlic, 1/2 cup firmly packed fresh chives, 1/4 cup sour cream (or lite sour cream), 2 tablespoons mayonnaise (recipe above), 3 tablespoons milk, 1/2 tsp prepared mustard, 1 tsp lemon juice, 100gms blue vein cheese. Whizz till smooth, and season to your taste. To make by hand: chop the garlic and chives very finely, chop the blue vein cheese on a dinner plate, then mash the cheese well with a fork. Mix all ingredients together and beat or whisk well. Season to taste. Serve with salads, added to cottage cheese or cream cheese as a dip or to use as a spread for sandwiches, pita breads, wraps, etc.. or toss some through hot cooked pasta for a tasty dressing. Makes about 1 cup. juliewn - 2008-07-26 04:58:00 |
| 14 | Pesto: Creating your own recipe is easy when making this delicious spread/dip/pasta topping, etc.. Use fresh herbs - basil, or parsley is good at this time of year - you could also add other herbs too.. tips of lemon verbena, lemon balm, pineapple sage, etc.. wash the herbs, shake well to dry, remove stalks if you want, then place in a food processor.. whizz till smoothish.. Add some garlic if you want, then some parmesan cheese to taste - from a piece of cheese is nicest - the powdered doesn't taste anywhere near as good. Add lots of lemon juice to taste.. then drizzle some oil in - I use canola - or you could use olive oil. Whizz well and season to taste.. When it's as you want it.. add some of your favourite nuts (pinenuts, cashews, walnuts, etc..) or seeds (sunflower, sesame, pumpkin..) and whizz till lightly chopped.. Pile into jars and freeze any you don't want to use straight away.. and enjoy your own Pesto on toast, crackers, as a dip, on sandwiches, in pita bread, tossed through hot pasta, on pizza, etc..etc.. juliewn - 2008-07-26 04:59:00 |
| 15 | Hummous: Create your own easy recipe: I prefer to cook my own chickpeas as they have a nicer flavour - or you can use the canned ones, drained well. Place a couple of cups of cooked chickpeas in a food processor. Add a clove or two of fresh garlic, 1-2 tsps of tahini ( a sesame seed paste available at supermarkets - it still tastes good if you leave it out) and the juice of one or two lemons. Whizz till smooth - or till slightly chunky if you want. Season to taste. Some people add olive or canola oil to their hummous - we prefer a non-oily fresher taste, and often add the juice of 5-6 lemons. Once as you want it, place in jars with lids - Craigs jam jar size is good. Keep in the fridge and use within a few days. I keep one in the fridge, and place the rest in the freezer. Thaw overnight in the fridge when needed. juliewn - 2008-07-26 04:59:00 |
| 16 | Hummous Variations: Add some sundried tomatoes after processing the above, and whizz till slightly blended or till smooth - your choice... Add and whizz in some de-seeded olives, or some roasted or boiled kumara or pumpkin, or fresh herbs - parsley goes particularly well with hummous. If you use quite a lot of herbs in the mix, you'll end up with a cross between hummous and pesto - which also tastes good. Some nuts or pumpkin seeds or sunflower seeds can be added and either whizzed till smooth, or once the hummous is as you want it, add a handful and whizz lightly just to break the nuts or seeds a little. You can't go wrong - have a go and create your own masterpieces.. juliewn - 2008-07-26 05:00:00 |
| 17 | Make in moments Salad Dressing: Make your salad, then drizzle a very small amount of a good oil over the salad ingredients and toss through well. Add a good drizzle of your favourite vinegar over the salad and toss through. Taste to check the seasonings and enjoy. We prefer to use Apple Cider Vinegar as the vinegar for the salad - which is also very good for you.. you can also use a wine vinegar (red or white), spiced vinegar (this is good too), etc.. Keep some oil and some vinegar, separately, in your fridge, so they're chilled and ready to use.. juliewn - 2008-07-26 05:00:00 |
| 18 | Home-Made Lemon Drink: In a 1.5 litre fizzy bottle, place 1 cup sugar and the juice of one or two lemon's. Half fill the bottle with water, place the lid on and shake well until the sugar is dissolved. Fill to the top with water. Chill well and it's ready.. juliewn - 2008-07-26 05:01:00 |
| 19 | Variations: For Lemonade: Once the lemon drink is made, add 6 sultanas or raisins to the bottle and place the cap on firmly. Leave in a warmish place for a few days - keep a check on it. When the bottle feels tight, it's fizzy. Chill, and enjoy.. juliewn - 2008-07-26 05:02:00 |
| 20 | For Gingerbeer: Once you've made the lemon drink, add 6 raisins or sultanas and 1 tsp ground ginger to each bottle. Cap on firmly, and leave in a warmish place until the bottle feels tight. Chill.. and enjoy.. juliewn - 2008-07-26 05:02:00 |
| 21 | Microwave Muesli Bars: Heat 75gms butter, 1/2 cup brown sugar and 1/4 cup honey for 2-3 minutes on high till the butter has melted. Mix together then add and mix in: 1 & 1/2 cups rolled oats, 1/2 cup coconut, 1/2 cup sultana's (or other dried fruit), 1/2 cup slivered almonds (or other nuts), 1/4 cup sesame seeds. Sift together 1/2 cup wholemeal flour (or you could use white flour), and 1/2 tsp baking powder. Stir the flour mix into the butter mix. Press into a glass microwave 18cm x 22cm dish, smooth the top and bake on 70% power for 10 minutes. Mark into squares or bars while still warm. Lift out of the dish once cold. This can also be baked in an oven at 180°C for 12-15 minutes or till the top is golden. Mark into bars while hot and leave in the tin till cold. juliewn - 2008-07-26 05:02:00 |
| 22 | Shortcake Pastry: For Apple Shortcake, Marshmallow Shortcake, Fruit pies (rhubarb, apple, berries, apricot, etc..) Christmas Mince Pies, etc.. juliewn - 2008-07-26 05:03:00 |
| 23 | Jo Seagar's Beer Bread: Mix well together: 3 cups flour, 3 heaped teaspoons baking powder, 1 tsp salt and a can or small bottle of beer made up to 500ml with water. Pile the mix into a greased baking paper lined loaf tin. Bake at 200°C for 50-60 minutes for a large loaf tin, or 30-40 minutes for the smaller loaf tins, till a skewer comes out clean. Alternatives.. use a cup of wholemeal or mixed grain flour in place of a cup of white flour. Sprinkle the top with grated cheese and or sesame or sunflower or pumpkin seeds - or add the seeds or cheese to the mix. Sprinkle rosemary, flaked sea salt or paprika over the top. Make stuffed bread.. pile 1/2 the mix into the tin - top with onion marmalade / chargrilled peppers/lightly cooked spinach leaves/ pitted olives etc.. Pile the rest of the dough on top and bake. juliewn - 2008-07-26 05:04:00 |
| 24 | Home-made sausages: Use a mincer or food processor to mix the ingredients together. 1.5kg raw meat (you could use beef, pork, chicken, lamb, etc..), 1 & 3/4 cups flour (you could use wholemeal), 3 & 1/2cups breadcrumbs (use white or any grain bread), 1/4 cup oatmeal (or rolled oats), 2 tsp salt, some pepper to taste, 5 (five) cups water and herbs to your taste - thyme, sage, parsley, etc.. Mince or whizz the meat very finely. Combine all ingredients and mince or whizz again. Use for crumbed sausages, meatloaves, patties, meatballs, pies, etc.. This will keep in a freezer for up to 6 months. Liver or kidney's can be added to give extra flavour. juliewn - 2008-07-26 05:04:00 |
| 25 | Variations: When mixing the ingredients, add sundried tomatoes, bacon, cooked lentils, cooked chickpeas or other legumes. Use tomato juice or beef stock in place of the water. Add some savoury yeast - this is available at Binn Inn type shops - it has a flavour similar to marmite/vegemite. Add cooked spinach or silverbeet, olives, pineapple, pesto, basil leaves, etc.. Vegetables like carrots, broccoli, potatoes, kumara and pumpkin, etc.. can be cooked and whizzed in too. You can design your own creation.. :-) juliewn - 2008-07-26 05:05:00 |
| 26 | White Sauce For Vegetables: For white sauce: place 25gms butter in a microwave proof bowl or jug. Zap till melted. Whisk together till smooth: 2 cups milk and 2 heaped tablespoons of flour or cornflour. Add to the butter & whisk together. Zap two minutes on high, whisk again. Then zap at one minute intervals, whisking after each 1 minute, until the sauce is thick, creamy and smooth. Season to your taste. Use over cooked fresh vegetables - cauliflower, carrots, leeks, broccoli etc.. juliewn - 2008-07-26 05:05:00 |
| 27 | Variations: Onion Sauce: finely chop a small onion, and zap with the butter, with a paper towel on top of the bowl, until the onion is tender. Continue as above and use as above. juliewn - 2008-07-26 05:06:00 |
| 28 | Cheese Sauce: Grate and add 1 cup of your favourite cheese. Add once the sauce is thick and whisk in well - the heat will melt the cheese.. Season if needed. Use onions too if you want, as above. Add cooked macaroni or other pasta to make Macaroni Cheese. Pour over cooked vegetables as above. For Scalloped Potatoes: Pour the sauce over thinly sliced onions and potatoes, and bake at 180°C till the vegetables are tender. Top with grated cheese, and some breadcrumbs if you want a crunchy topping, and bake again until the top is golden. juliewn - 2008-07-26 05:06:00 |
| 29 | Curry Sauce: Add 1 tsp ground turmeric and 1 - 2 tsps curry powder to your taste. Make as above, with or without onions. Add halved hard boiled eggs, to make Curried Eggs, or add fresh fish pieces and heat again till the fish is lighly cooked for Curried Fish. Add cooked pasta and top with grated cheese for a variation of Macaroni Cheese. juliewn - 2008-07-26 05:07:00 |
| 30 | Parsley Sauce: Add chopped parsley to any of the above sauces. juliewn - 2008-07-26 05:07:00 |
| 31 | Smoked Fish In Sauce: Cut smoked fish into pieces, removing bones. Add to the white sauce, stir through and heat again till hot. Stand a few minutes for the flavours to blend. Add chopped parsley if you want. Serve on toast, or pile into an oven dish, top with mashed potato and smooth the top with the back of a fork. Bake at 180°C till the top is golden. juliewn - 2008-07-26 05:08:00 |
| 32 | There will be many variations of the recipes above ... would you like to share your variations, and/or your favourite home-made tried and true recipes, so we can build this thread into a great resource for making nutritious goodies.. Cheers.. Have a great weekend.. :-) juliewn - 2008-07-26 05:11:00 |
| 33 | Julie May I be the first to say...... you are a legend. In a time when we are all getting back to basics, these recipes have been around for ever but we went to the shop and bought the prepared jars. This is what I have needed for my kitchen. A million thanks to you and to others who will add to the thread. Best wishes. Erica carterne - 2008-07-26 06:38:00 |
| 34 | Well, julie, all I can say is ... holy shit! What an excellent idea for a thread, in this day of expensive groceries, perservatives, colourings and other unnatural ingredients, it would be great to, as carterne says, 'get back to the basics' and stop being so blardy lazy and popping down to the shop for a jar or bottle of something. Give yourself a huge pat on the back, well done! Tracey xx :o) jenna68 - 2008-07-26 07:35:00 |
| 35 | well good for you julie if i didnt have bacon cooking at the mo i could get carried away but i will wait till the house is quite and then ill devulge but .....great thread kob - 2008-07-26 07:41:00 |
| 36 | Stock from bones Now, I know that many people get put off making their own stock. My advise is to start simple. The easiest homemade stock involves just the bones and water. From htere you add whatever you like/have/grow in the garden etc. So To statrt, I roast a chicken for the fmaily and we carve it and eat what we like of it. Then I get the juices from the pan (fat and all) and all the bones left with the meat taken off. Put the carcass in a big pot and cover with water. Bring to the boil and simmer for about thirty minutes. Strain into an icecream container.. Chill in fridge until the next day. Take the fat off the top and you are left with stock. Easy.an be frozen or use as it is to make soup, casseroles, rissotto etc. carterne - 2008-07-26 14:07:00 |
| 37 | flavour To add more flavour to the stock add onion, celery, carrots garlic herbs, seasonings to taste. It really doesn't matter so long as YOU like it. This makes a fantastic base for soup. If you have added these flavours for the simmering, take them out and discard when straining and add fresh to make the soup. I use carrots, peas, beans, small pasta shapes, tomatoes depending on what I have. If there is any chicken left over, shred and add to the soup. carterne - 2008-07-26 14:11:00 |
| 38 | PEANUT BUTTER - I have been making this for years Just wanted to say that I have been making my own peanut butter for years. Very, very delicious. A 400g pkt of peanuts probably makes around 2 cups of peanut butter. I tend to rest the food processor motor intermittently when grinding the peanuts, so it does not have to work too hard. It is worth noting also: The oil begins to release itself just when you think it’s never going to happen. Be assured, it will happen! fromwhereisit - 2008-07-26 14:31:00 |
| 39 | Hi Everyone..:-) thanks for your lovely comments Hope you're all safe and warm on this stormy Saturday afternoon.. a good afternoon to do some cooking.. I'm looking forward to seeing all the recipes, tips and suggestions.. there's a wonderful wealth of knowledge and experience among the people who share this messageboard.. and there'll be a way to home-make... anything! juliewn - 2008-07-26 15:20:00 |
| 40 | For those wanting to begin - or to continue - growing your own vegetables and fruits, the NZ Gardener magazine has a free weekly email titled 'Get Growing" that is sent each Friday afternoon. The email gives suggestions and advice on growing, harvesting and using our own produce, and people can email with questions too. There are competitions and giveaways also, plus you can email in with answers to other reader's questions. To sign up (you just need your name and email address) this is the link: http://www.nzgardener.co.nz/page.asp?id=31 The weekly emails can also be read at the bottom of the page using the same link to their website. juliewn - 2008-07-26 15:27:00 |
| 41 | For anyone wanting to make their own breads, rolls, pita bread, naan bread, pizza dough, Hot Cross buns, breadmaker breads, Vogel type breads, Grain breads, etc..etc.. this is the link to the Bread Thread here in recipes: http://www.trademe.co.nz/Community/MessageBoard/Messages.asp juliewn - 2008-07-26 15:32:00 |
| 42 | For how to make a wide range of preserves, jams, pickles, relishes, chutney's, sauces, etc.. check out the Preserves Thread, also here in Recipes.. http://www.trademe.co.nz/Community/MessageBoard/Messages.asp juliewn - 2008-07-26 15:34:00 |
| 43 | Carpet Cleaner: This recipe was given by a carpet layer, when he was laying new carpet.. Fill a 1.5 litre bottle with cold water. Add 2 tablespoons white vinegar and 2 tablespoons of a liquid wool or clothes washing solution. Place the lid on and turn end to end slowly to blend - shaking it will create masses of bubbles. Mark the bottle, and keep this handy for cleaning spills on carpets. To use: Pour a liberal amount of the liquid on the mark/spill and use an old towel to push lightly at the mark, without rubbing. Use the towel to absorb the liquid. Repeat if necessary until the mark is gone. Then saturate the area with the solution, place a thick folded towel on top, and stand on the towel. This will absorb the liquid - move the towel and stand on it again if needed. Once the liquid is absorbed, the carpet won't look damp and won't take long to dry. I've found this works well, even on stains left in a carpet when we moved into a house... I don't use anything else to clean carpet stains and spills. Very inexpensive too.. juliewn - 2008-07-26 15:45:00 |
| 44 | Window Cleaner: This works very well. Mix 1/4 cup malt or white vinegar with 1 litre of warm water. Use paper towels or old cloths to wash your windows using this, then wipe dry with dry cloths. juliewn - 2008-07-26 15:47:00 |
| 45 | Mould Remover for Ceilings, Window Frames, etc.. Use the same solution as above - 1/4 cup malt or white vinegar to 1 litre warm water. Saturate a cloth in this and squeeze out surplus liquid. Use this to wipe ceilings, around windows and frames, etc.. rinsing the cloth well and making more solution when needed. Rinse by wiping with a clean cloth with freshly made solution on it. You can also use this around showers and baths, after you've cleaned them. This solution will help to prevent any mould or mildew from growing on the surfaces you've cleaned using this. Outside house walls, etc, that are prone to having mould growth - ie.. the south sides of a house, can also be cleaned with this. The vinegar in the solution works to help prevent more mould growing. juliewn - 2008-07-26 15:53:00 |
| 46 | Floor Cleaner: Use the same solution of 1/4 cup white or malt vinegar to 1 litre warm water. Dip your mop, sponge mop, or cloth, etc.. in this, remove most of the water, and wash your floors. Rinse by mopping with a new solution, and leave to dry. This is an easy way to leave it to dry: mop your floors just before going out, to work, to wherever.. I do the kitchen last, starting at the part furthest from the door, and working toward the door, with that area left till last. Once I've completed the area closest to the door, I shut and lock the door, leaving the mop and bucket outside.. and the floors dry beautifully while I'm away. Don't forget... take anything you're wanting to take with you out of the house first so they're not left on the bench on the other side of your newly cleaned floor! No problem if you have - carefully (so you don't slip) tip-toe across the floor to collect your belongings - and don't forget your keys!.. then run the mop over the parts you've stepped on, and you're done. juliewn - 2008-07-26 16:06:00 |
| 47 | Shaving Cream: Place 1 cup Lux Soap flakes in a large heatproof basin. Add 1/2 cup boiling water and beat till the Lux flakes have dissolved. Add 1 dessertspoon of olive or almond oil, and if you want, a few drops of your favourite essential oil - lavender is good as it is soothing and gentle on your skin. Beat all well until very thick and creamy - about 5 minutes or so. Keep in screw top jars and use as needed. juliewn - 2008-07-26 16:12:00 |
| 48 | Make Your Own Mustard: Mix 3 tablespopons of mustard powder - Colman's or similar - with a little cold water to make a smooth paste. Add a pinch of salt - this will prevent the mustard becoming hard and brown, and will keep the mustard moist for longer. Leave about 10 minutes for the flavour to develop. Keep in a small jar or covered dish. juliewn - 2008-07-26 16:29:00 |
| 49 | Mustard Variations: To add mustard seeds, heat a frypan till medium hot, and use a paper towel to lightly grease the surface with some canola or olive oil. Place 2 tablespoons of mustard seeds on this, and heat, stirring often, until the seeds are popping and are lightly toasted. Cool on a paper towel, and add to the mixed mustard once cold. Season to your taste, to make your own grainy mustard. Do you like Honey Mustard? Add a little honey to your taste, to the mixed mustard, and mix in well. Season to taste. Add the mustard seeds if you want.. Herbed Mustard: Add to the mixed mustard your choice of chopped fresh or dried herbs - rosemary, thyme, sage, parsley, etc.. Season to taste. Garlic Mustard: Roast a garlic clove or two when you're roasting veges or meats. Mash with a fork, and once cold, mix in with your prepared mustard. Season to taste.. and.. enjoy.. juliewn - 2008-07-26 16:30:00 |
| 50 | Home-Made Baking Powder: To replace 1 tsp baking powder, use 1/3 tsp baking soda, 1/2 tsp cream of tartar and 1/8 tsp of salt. I keep the ingredients separate in my pantry, and mix them as I'm making a recipe and find this gives a better result than purchased baking powder.. juliewn - 2008-07-26 16:33:00 |
