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THAI RED CURRY NOODLES

September 30, 2011

You can buy the Maggi noodles in a pack of 5 for $1.97.  The small cans of tuna with flavours added are delicious and one is just right for one person.

1  Maggi 99% fat free noodles                         .53

1 small can of tuna with Thai Red Curry   95 g           . 90

TOTAL   COST                                                                       $1.43

Optional  parsley or finely sliced spring onions

  1.  Boil noodles until they are tender.
  2. Place hot noodles in a bowl with the can of tuna and mix through.

Sprinkle with parsley or spring onions if you have them.

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No Refrigeration

September 30, 2011

All over the world many people sometimes get stuck with no refrigeration.  Could be the old Silent Knight has broken down, there has been a repossession, you live in an isolated area or you just have other priorities.

To meet this need we have introduced a new section – No Refrigeration.  We are starting with some very simple ideas that provide easy, inexpensive meals with no refrigerator required at all.

CHICKEN & MUSHROOM PASTA

June 18, 2011

1 cup dried spiral or bowtie pasta

1/2 cup cooked chicken (chopped)

1/2 cup mushrooms (sliced)

1 tbspn chopped parsley (chopped finely)

cracked black pepper to taste

1 tspn olive oil

1 tspn parmesan cheese

METHOD

1.  Bring pot  of water to the boil and add cup of pasta.  Slow to simmer and cook until pasta is still slightly resistant when you bite into it.

2.  Place oil in a frypan over a medium-hot heat.  Fry mushrooms until they are brown and caramelized.  Add chicken and cracked black pepper.  Stir the chicken through until warmed. Toss in parsley and cook until parsley is wilted.

3.  Place pasta in a bowl and stir through the chicken and mushrooms mixture.

4.  Top with sprinkle of parmesan cheese.

Serves 1

LOW FAT BREAD & BUTTER CUSTARD

June 17, 2011

Personally I don’t like sultantas in my Bread and Butter Pudding so I have left them out. Please feel free to add a tablespoon of sultanas if you like them.  This is actually very nice for breakfast.

Enough stale bread to fit into a 4 cup ovenproof dish. (about 8 slices of normal square bread)

3 eggs

3 cups skim milk

1/2 cup of sugar

grated nutmeg

1/2 tspn vanilla (optional)

1 tbspn of sugar (extra)

METHOD

1.  Cut each piece of bread into halves diagonally and place in two overlapping rows in a buttered 4 person ovenproof dish.

2.  Whisk eggs with sugar add milk gradually and whisk to make custard.

3.  Pour the custard over the bread and leave to stand for 30 minutes. Sprinkle top with lots of grated nutmeg and extra sugar.

4. Bake in preheated 160 C oven for 45 minutes until centre is set.

Serves 4

 

SHOPPING LIST -$60 MENU FORTNIGHT 3

June 16, 2011

From the last fortnight you should have poppy seeds, nutmeg, lemon juice and oil.  If not you will have to add these to the list.  

All groceries purchased at Woolworths.

Meat & Fish

Chicken Thigh Cutlets on the bone                        $3.57

Bacon Middle Rashers                                                  2.08

Vegetables & Fruit

Lemons 0.533 kg                                                          2.12

Canelli Beans 420g                                                        .99

Chick Peas 420g         (2)                                            1.99

Tinned Tomatoes  (2)                                                1.98

Brown Onions 0.473 kg                                            1.17

Baby Spinach 250g                                                    4.48

Kennebec Potatoes  1.25 kg                                    2.28

Lentils 400g                                                                1.29

Mushrooms                              0.125 kg                 1.35

Beans green                               132 g                      1.49

Parsley                              1 bunch                          2.98

Dairy

Homebrand Milk 1 lt (2)                                      2.36

Eggs 12                                                                       4.00

Nuttlex Spread Lite  500g                                   2.88

parmesan cheese  100g                                       1.89

Shelf Items

1 pkt sliced white bread                                   1.00

Paprika smoked                                                   2.75

Homebrand Semolina   500g                           2.19

Sugar White                               1 kg                     1.99

Pasta Spirals 500g                                              1.00

Yeast                                                       35g         2.39

Plain Flour                   1kg                                 0.95

Garlic                          0.47 kg                            .80

garam masala                                                    1.60

chilli                 0.007 kg                                   .09

ginger              0.012 kg                                    .17

tumeric                                                              1.60

PARMESAN MONKEY BREAD

June 6, 2011

This spectacular construction is little known outside the USA.  Basically it is constructed of individual bread rolls.  If it is not your thing, just make up the bread rolls.

7g packet of dry yeast

1/3 cup of warm water

2/3 cup warm skim milk

3 cups plain flour

2 tbspns lite vegetable spread (melted)

4 tbspns parmesan

1.  Combing yeast and water in a small bowl.  Allow to stand for about 5 minutes and then stir with fingers.

2.  Combine flour and a pinch of salt in a large bowl.  Mix the yeast mix and warm milk into the flour mixture with a wooden spoon.  Continue mixing with your hands until the dough forms a ball.  If it is too dry add a little more milk.  If it is too wet add a little more flour.

3.  Turn out the dough onto a lightly floured surface and knead for about 10 minutes.  (Go on it won’t hurt you think of the exercise!)

4. Place the dough in a lightly oiled bowl, turning the ball of dough so it is coated on all sides.  Cover the bowl with cling wrap and place in a warm, draught free place  for about 1 hour.  It should have doubled in size.

5.  Punch down the dough with your fist and then divide it into 16 pieces and shape each piece into a small ball.

6.  Lightly coat a deep round cake tin with oil.  Dip each ball of dough in the melted margarine and then in parmesan, arrange in the tin in layers.  Cover with a tea towel and let rise again in a warm place for about 40 minutes.

7.  Getting towards the end of the last rising period, preheat the oven to 200 C  Bake bread for 30 minutes.  Place the tin on a wire rack and cool for 30 minutes.  Turn the bread out by inverting the tin on a platter. 

Variations:  Dip each roll in melted butter and cinnamon before placing in tin.

Makes 16  rolls.

POTATO SOUP

June 5, 2011

My mum always made this recipe during winter months.  It is the ultimate in comfort food and no, it doesn’t have a stock cube in it.

1 tspn oil

1 large onion (chopped finely)

3 cups water

600g potatoes

1 cup skim milk

parsley (finely chopped) optional

freshly cracked black pepper to serve

METHOD

1. Place chopped onions with oil in a large frypan.  Cook onions until they are transparent.  Try not to colour the onions.  Place water, fried onions  and potatoes cut into quarters in a large pot.  Bring to boil and turn down to simmer.  Simmer until potatoes are almost falling apart – about 15 minutes.

2. Drain potatoes and onion and then add milk to the saucepan.  Mash potato mixture or blend with stick blender. Now add parsley if you have it. Place on the stove top and stir often for 3-4 minutes until mixture is almost simmering.  Do not bring to boil again.

3.  Pour into bowl and add cracked pepper before serving.

Serves 4

Variations:  Fry a bacon rasher cut into small pieces with the onion.