1 large onion
2 tomatoes
1 potato cut into thin strips
1 carrot cut into thin strips
2 tsp. marmite or Vegemite
1 quart (1250 ml) of boiling water

Fry onion a golden brown, boil carrots and potatoes till tender.
Boil and strain tomatoes to remove skins and seeds, dissolve marmite in a little hot water
To these ingredients add 1 quarts boiling water.
Lets stand on stove and simmer gently for about 10 minutes before serving.
A delicious marmite broth can also be made by dissolving 1 teaspoon of marmite in 1 cup of boiling water.
1952 recipe

Vegemite

Marmite

Vegemite new add

Nine 1996 - 40 Years Of Television - Old Commercials

Self contained (without Stock)

2lbs (1kg) soup bones with a little meat on them (cut into small 3inch pieces)
(I did add a lamb chop that I had to the mixture.
2 quarts plus extra pint (5 litres) of cold water
¼ cup white vinegar
1 tsp. salt
3 sprig of parsley flat & 1 sprig of rosemary tided together with cotton trine. You can thyme or marjoram with parsley. (I just had parsley & rosemary in the garden.)
Boil for 5-10 minutes until boiling skimming the scrum off the top then simmer on low for 2½ hours.

Now cut up vegetable at the 2 hours mark.
Into chunky diced pieces I used 3 medium potatoes, 3 carrots, ½ medium yellow sweet potato, 1 medium onion, I would have used some celery if had any. I did put in some peas but found it’s best to add when reheating it.
1 cup red lentil washed
As for flavoring I did use 2 heap tablespoons of curry powder and 1 teaspoon celery salt.
1 tablespoon beef liquid stock concentrated as I need some more flavor when I tasted it.

At the 2½ hours stage, remove broth off the heat and remove the herbs and discard.
Sieve broth saving both liquid & diced meat pieces removing any left on the bones, removing the meat bones and discard.

Return broth, meat, chunky diced vegetable, lentils and flavoring to the stockpot bring to the boil, then simmer for another 30 minutes.

Serve about 3 soup ladles per person
It’s a watery liquid broth; I have it with toast & vegemite.
I froze it and I got approx 8 servings.

I did go and pay my power bill this week and did a little shopping too! Bought beef soup bones and made a Meat & Vegetable Broth (Soup) and I got 8serving, so I will have a few meals for lunch time. I just add 2 multigrain toast with butter and vegemite. I know that black stuff us Aussie love. I just have a little not a lot. I did find a soup recipe for marmite soup while I was looking for a recipe for the beef soup bones recipe. Not to many around now I had to go back to the 1950’s for the recipe. It’s not a fancy recipe but more like a recession recipe with very little meat in it. Post recipe soon.

I finished painting the door is done, it looks good too, it just needs my friend to come back and put it back up. It’s far too heavy for me to do and it’s to go on the top of flight of stairs too!

Weekly Main Meal Menu
Sunday ~Apricot Chicken with rice
Monday ~ Steak with Onions & Grilled Tomato
Tuesday ~ Omelet with salad
Wednesday ~ Leftovers night
Thursday ~ Chicken Schnitzel & Egg with Vegetables
Friday ~ Salmon Patties with Vegetables
Saturday ~ Kangaroo Steak with Mushroom Sauce & Vegetables

Facts about Kangaroos

Recipes and all you need to know about Kangaroo Meat

I did try this recipe and modified it a little.
As I cook only for one, I made up only half the recipe

Easy Tuna Dish (Modified)
Serve 2 - Double recipe for 4 servings

1 small (95g) can chunky tuna in spring water or brine, drained
2g Chinese dried mushroom soaked for 5 minutes then drained
or ½ can small of sliced mushroom, drained
½ can cream of chicken, celery or asparagus soup, undiluted
½ can (440g) pineapple pieces in juice. Drained and reserve juice if you need any liquid
Cooked boiled rice (Heated)

Open all cans and measure required amounts.
Just blend the ingredients gently in a saucepan or microwave dish and heat through.
Serve with boiled rice or fried noodles.

I have made the original recipe twice now.
Taste is a little more on pineapple side; it does have a yellow look but tastes ok.

Ideal if you need to just mixed a few cans together and you have no refrigeration.

Other variations:

Add some green beans or peas if you have them.
Instead of pineapple use dried apricots, cropped, soaked and drained.
Instead of can tuna or salmon try chopped spam or ham, all do come in cans!
Instead of rice or fried noodles try 2 minutes without seasoning.
This recipe is becoming a mix ‘n’ match one. It’s a recipe ideal for living off your pantry or camping supplies.

Another No Spending Day

I dropped into the antique store and had a look around and end up buying a $3.00 very old cookbook with lots of old style recipes in it. It’s instruction book for a refrigerator in the 1950’s.

While I was out, I walk up to Hungry Jack’s and had a free coffee $2.45 that’s add to $20 challenge. It not bad for a treat now & then for 40c for ice cream cone that I have with it.

Here one of my favorites that I still make. This recipe is from the booklet above.

Peach Melba
Open a can of cling stoned peaches halves.
Put a half peach in each glass dish.
Fill centre with a good ice cream, pour over some raspberry syrup toping, then pile whipped cream on top of all.
Garnish with a maraschino cherry.
Vary this by using fruit syrup (peach) from the can instead of raspberry syrup topping.

Weekly Main Meal Menu
Sunday ~ Homemade Hot Curry Chicken Soup & Toast
Monday ~ Spaghetti Bolognese
Tuesday ~ Spicy Pumpkin & Sweet Potato with Lentils
Wednesday ~ Scramble Eggs on Toast
Thursday ~ Garlic Chicken Schnitzel with Tomato Salsa & Steamed Vegetables
Friday ~ Poached Fish with Steamed Vegetables
Saturday ~ Curry Ground Beef & Rice with Sambal

Today’s Senior Card Savings - $2.45
Adding to total $20 Challenge $67.30
My Spending today $3.40
Any Savings today $2.45

I made it tonight; it’s very tasty with the pineapple pieces & chunky tuna that I drained. As I only made up a half recipe making two serving, I use ½ can of chunky tuna drained, ½ can pineapple pieces reserving the juice, ½ can cream of the chicken soup plus small ½ cup of mushroom in butter sauce. I used some of reserved pineapple juice as the liquid in this dish keeping it on the thick side.. Heated in all a frypan served it with noodles. Being careful not break up the tuna too much. The chicken soup kept it yellow with the flecks of mushrooms in the mixture. I will make it again


It’s another No spending day here.

As I was going though an old handwritten recipe book today, I found this recipe which I will put into my pantry recipe file. What do you think of it?

EASY TUNA DISH

1 large 425g can Tuna in springwater
1 small can mushroom in butter sauce
1 can cream of chicken soup
1 can 440g crushed or pineapple pieces in juice

Put all the ingredients in a saucepan and heat through.
Serve with boiled rice or fried noodles

Ideal if you need to just mixed a few cans together and you have no refrigeration.

It's another No spending day here.

I found this recipe on old can of fruit a few years ago.
After a very hot day here of 38C, I think just reading this recipe cools me down a bit.
I would have made it today but I don’t have any yogurt or sour cream.

Peach Freeze
Makes 6 serves.

1x 825g can sliced Peaches, in Lite Juice, drained (190kj per 100g)
2 Tbsp. sugar
1¼ cups sour cream (300g)
¼ tsp. vanilla essence
1/8 tsp. almond extract
1 tsp. lemon juice
Place all ingredients in a blender and blend until smooth.
Place in a large bowl and mix until smooth.
Pour into a mould or individual serving dishes.
Freeze until set.

Note: This may work with Natural Lite Yoghurt instead of sour cream.

BREAKFAST Muesli & Milk Coffee
LUNCH Salad & Light Cream Cheese on Crackers Apple Coffee
DINNER Chilli Con Carne with Corn Chips Coffee

I make a special blend of Muesli, which I found on a list of ingredient on packet a few years ago now! I only use a half a cup at a time. I did say that I would post recipe here.

It is quite expensive, as you had to buy it online. 500g of it was about $7.00AU and plus postage. I was given a sample of it. I took one look at the ingredients and went to the supermarket and found the main ingredients available there. I do buy all the stuff in bulk and on special if possible and kept it only for this cereal with NO NIBBLES. Living alone does help. I do pad it out with rolled oats, which the cheapest item. I have included my costing at the time in 2005 but the prices have gone up since then.

‘Copycat of A High Protein Muesli’

4 cups (375g) Rolled Oats - generic
2 cups (120g) Vogel’s Soy & Linseed Ultra Bran or All Bran (if you can’t buy other.)
1 cup (110g) Oat bran –generic or very fine Oat bran from health food bulk store.
½ cup each of 70g of Sultanas, 40g of each Chopped Small Dried Apples & Dried Apricots (Best cut with kitchen scissors)½ cup (70g) of each Almond, Pepitas (Hulled Green Pumpkin Seeds), & Sunflower Kernels, all grounded if not you digesting nuts & seeds.

Mix well and store in airtight container.
All the above goes into Cereal Container including a ½ cup measuring cup.
1 serve = (½ Cup) 40-50g serves ~ 2 to 4 tablespoons Muesli with soymilk, almond milk and rice milk or oat milk, skim milk or protein powder.
You may add some chunk of fresh fruit if desired.
You may add one dessertspoon LSA and one teaspoon lecithin if desired.
Serves 18 per batch 900g

900g + @ $5.50 (reg: 500g @$7.25 + postage) this costing was in 2005 prices have gone up since then.

LSA
(Ratio 3:2:1)

2 cups linseeds
1 cup sunflower seeds
½ cup raw almonds

Grind all the above finely in a coffee grinder. Blend together.
Keep in the Freezer the bulk supply, and just keep out in the refrigerator enough for a few days, it’s only takes a few minutes to thaw from the freezer as it’s doesn’t freeze solid.

Sprinkle it on your cereal, yoghurt, in bake goods, fruit salad or top of Hummus on Kavli Crispbread or bread.

Shopping list & Costing
Vogel’s Soy & Linseed Ultra Bran 425g = 6 cups = 3 batches ……(120g @ $1.14)
750g Rolled Oats Coles = 6- 8 cups (380g) @99c kg = 2 batches ……(750g @. 99c)
Oat bran Coles 375g = 3 cups = 3 batches………(110g @ 40c)
Dried apples 200g = 5 batches……….(40g @ 50c)
Dried apricots 200g Coles or bulk Action = 5 batches……….(70g @ 53c)
Sultanas 1000g Farmland = 14 batches ……..(40g @ 40c)
Nuts and seeds can be bought loose
or in packs with enough for 3 - 6 batches
Pepitas 200g / 500g Mellow Yellow = 2½ / 7 batches……(70g @ $1.15)
*Sunflower Seeds 500g Mellow Yellow = 7 batches……….. (70g @ 45c)
*Almonds 750g bulk = 10 batches……….(70g @ $1.05)
Pricing was done (2nd March 2005) Approx.1000g == Total $6.12

Note: The above list only would work if solely used for the above recipe. Allowing approx.12 –20 dollars for first shopping stock up, then buying as required. Allowing, that the *extra almonds and sunflower seeds are bought a long with the shopping for the LSA mixture.
*Including the extra batches.
I have used Aldi Muesli at time as extra or filling. Mostly when I needed a little change.

BREAKFAST 2 Boiled Eggs Toast & Jam
LUNCH Turkish Bread with Hummus Lettuce Ham Marinated Feta with Marinated Peppers
DINNER Curry Ground Beef & Rice with Sambal

Over the last few weeks I have been trying different, economical basic items in my quest to fine more ideas to use to keep my budget low if I need too! One of them was using Sago or Tapioca. I did find few recipes in old cookbook ‘Off the Beaten Track’ printed in 1916 and it’s one those very early booklets with those WW1 soldier advertisements in it too!

So here a two of the recipes found.

Raisin Sago

2 tbsp. sago
2 tbsp. sugar
2 tbsp. raisin
4 tbsp. stale breadcrumbs
½ pint (10oz) milk
pinch salt

Wash sago and put to soak in milk for thirty minutes.
Add raisins, sugar, breadcrumbs and salt.
Mix thoroughly, turn into well-buttered mould and steam on hour.
Serve with cream or boiled custard.

Lemon Sago

2 tbsp. sago
2 tbsp. golden syrup
2 tsp. treacle
1 lemon
1 pint (20oz) water.

Wash sago; place in saucepan and pour over scant pint of water.
Cook till clear, remove from fire. (heat)
Add the grated rind and juice of juice of lemon, golden syrup and treacle; when cool, turn into glass dish.
Serve with cream or boiled custard.

BREAKFAST Muesli & Milk Coffee
LUNCH Salad & light Cream Cheese on Crackers Apple Coffee
DINNER 2 Egg Cheese Omelette and Pasta Sauce & Grilled Peppers

These are family heirloom recipes that I found in an old handwritten cookbook of my great aunt’s. It’s a good way of getting fibre into people who don’t like cereals, and will eat slices and cakes. These were popular when I was growing up.

PEANUT BUTTER BLOCK
Cream -
4 oz Margarine
4 oz Raw sugar
8 tsp. peanut paste

Mix dry -
¼ cup chopped peanuts
½ cup coconut
3 cups rolled oats

Combine and mix well and press into Swiss/jelly roll tin
Cook 300 F for 20-30 minutes.
When cool ice with Chocolate Icing or white icing

CHOCOLATE COCONUT SLICE
1 cup SR flour
4 tsp. cocoa
1 cup Cornflakes or Weetbix (3 cereal biscuits)
2 tsp. Golden Syrup
5 oz Butter
1 cup Coconut
½ cup Sugar
pinch of salt
1 tsp. vanilla

Mix sifted flour, cocoa and salt
Add Cornflakes sugar coconut
Melt Butter and golden syrup
Add Vanilla
Add to Dry Ingredients.
Press on to a Swiss/jelly roll tin.
Bake 25 minutes at 180 C (350F)
When cool ice with Chocolate Icing

BREAKFAST Muesli & Milk Coffee
LUNCH Grilled Cheese on Toast Fruit Coffee
DINNER Chilli Con Carne with Corn Chips Coffee

I drove DF-M to the doctor but never bought anything today. So another no spending day.

In answer to the question on my Grilled Cheese on toast. ‘When you prepare your grill cheese -- what KIND of cheese is your favorite, and do you use BUTTER when you grill?’

I just use sliced cheese that you would put on slice bread. You can use any cheese that will melt quickly. No I not put any butter or margarine but spread on mustard instead. Bread > mustard > slice of cheese> sprinkle on some paprika that it. I use to make Croque Monsieur my version that was made at Expo 88 that I bought at the French Pavilion for about $4.00 each back in 1988.

There are a lot of versions around but as I minimize much of what I make and I was putting on weight by eating to many of them. I finish up with what I liked with my grilled cheese on toast version.

This version was made for quick sale at fast food counter.

Two slices of buttered bread with mustard butter, Top one slice with 1 slices of ham and 1 slices of cheese. Place second slice of bread on top and put 1 slice of cheese on top and sprinkle a little paprika. Grilled until cheese had melted. You could place the remaining bread, buttered side down over the another slice cheese and use a sandwich maker.

Here are some other versions.
Croque Monsieur
Croque Monsieur make ahead

BREAKFAST Muesli & Milk Coffee
LUNCH Turkish Bread with Hummus, Cos Lettuce, Ham, Marinated Feta with Marinated Peppers
DINNER Bean Patties and Vegetables Apple Coffee

As it’s hot here, I will have cold salads & meze kind of lunches most days. While having coffee the other week in the city, I had a look at kind of lunches are being served in other food outlets. Here are some of my findings and my versions on them. Because you wouldn’t go out to buy some of these ingredients if you on a strict budget like I am. I have put in some other alternatives, as you would use what you have got and not buy fancy stuff because it’s in the ingredient list. I buy Focaccia & Turkish bread in single serves when they are marked down, so I bag them up and freeze them in single serves. Most times they are packed in bags of 4 so if I can I will buy 2 bags at a time. Using about 2 per week gives me month worth of them. Seeing that I can buy the rolls for around 50c each or less. I can make these recipes from home for under $2.00 each using what's in my fridge at the time. Seeing that I do make my own Hummus, Marinated Peppers, Marinated Feta & Pesto and bulk buy Sweet Chilli Sauce in a large bottle and decant into a smaller bottle, all saving money on the overall cost.

You can use any kind of rolls or bread but original ones were Focaccia rolls. These Fancy bread rolls sell for $5.95 each or more. As I have never bought them, I don’t know if the chicken is cold or hot but it’s grilled. They could have slice cheese on them, as they were call melts.

Chilli Chicken Tenderloin Melts
Garlic Focaccia Bread or Turkish bread buttered, put lettuce or rocket leaves, then with Chicken Tenderloins, Marinated Peppers, top with 2 avocado slices, sweet chilli sauce and sour cream and snow peas sprouts garnish.

Pesto Chicken Tenderloin Melts
Garlic Focaccia Bread or Turkish bread spread with Hummus or pesto, then rocket or lettuce, Chicken Tenderloins Marinated Peppers or few fresh pepper slices topped with 3 avocado slices or Marinated Feta and Mayo or pesto over the top.

Gourmet Salad Rolls
Focaccia Bread or Turkish Bread with Hummus Lettuce or Rocket, Tuna or Ham or Chicken slices, Marinated Feta with Marinated Peppers topped with Sweet Chilli Sauce.

BREAKFAST Baked Beans on Toast Coffee
LUNCH Macaroni & Cheese Fruit Coffee
DINNER Curry Ground Beef & Rice with Sambals

I have very little planned for today.
A No Spending Day for me!

So here is a recipe.

Rice and Vegetables in a Pot
Serves Four.

2 cups raw rice
8 cups water or stock
3 cups mixed vegetables, diced - see note
Little salt to taste

Put water and all other ingredients into a large stockpot or saucepan.
Bring to the boil.
Cover and simmer on low heat very gently for one hour or until all vegetables are tender.
Do keep a watch on the water and add more if required.

Note: Mixed vegetables, depending on what is in season and the cheapest at the time. Carrots, yellow sweet potato, pumpkin, celery, peas or green beans. You could use best generic “Mixed Vegetables’ from freezer section (that is already diced), this is what I use when vegetables are expensive along with one or two cups of the above.

Do have a glass of milk or fruit juice with this, along with a piece of fruit to add more nutritional value.

Use brown rice, as it’s a little healthier than white rice, which is just filler, and gives you very little nutritional value.

Use one cup of rice to two cups of water or stock. From each cup of raw rice you get about three cups cooked rice, enough for 2 – 4 servings depending on the other items that you are serving. Portion serving is ½ cup cooked rice.

I read a novel today instead of working around the house or being on my computer, it’s a charge for me to do that. It’s another no spending day so find a recipe or two to include.

Impossible Pie – Quick & Easy Savoury

4 eggs
2 cups Milk
½ cup Plain Flour
125g (4oz) Margarine, melted
½ level tsp. Baking powder
pinch of salt

Mix all together then
Add one at a time –

1 medium can tuna or salmon
1 onion, finely chopped
½ cup grated Cheese
¼ cup chopped parsley

Pour into greased 25cm pie dish.
Bake at 180 C Gas or 190 C (375 F) electric until custard is set and top is browned.
Time 30-35 minutes.
Serve 6-8

For other Savoury Fillings try:
1. Bacon sautéed and crumbed, sliced Tomato and Onion.
2. Cooked or Canned Prawns, sliced spring onion or shallots and grated cheese.


Quick Tuna Pie

1 pkt (100g-6.5 Tbsp.) instant mashed potato
½ chopped onion or celery
1 large can tuna
1 egg
grated cheese

Mix potato as directed and line pie plate.
Mix other ingredients and pour over potato.
Top with grated cheese
Bake for 30 minutes at 350 F

Its Mediterranean style way serve a light lunch or meal. Mezze or meze is little bits of tasty treats to please the palate. All served on separate plate so that you can take a much or as little as you want.

Almost anything that is small and tasty qualifies as a mezze dish. Mezze can include miniature versions of main dishes.

Meze - Mezze cuisine is collections of tasty dishes that be can served as appetizers, a light lunch, a main meal or select a combination of dishes and serve as a meze or feast.

Recipes cover a range of appetizers, dips, sauces, salads, sweets, meat and vegetable dishes served with bread.

Here is what I may put on my platters. I just put out enough food out per person serving plus one extra serve for the table.

Little dishes with nuts - mixed and dried fruits Dried apricots and almonds: Stuff each apricot with a whole almond. Or Sultana raisins and nuts: Combine equal parts of whole walnuts, peanuts, almonds or hazelnuts with sultana (golden seedless) raisins and serve in bowls.

Serve bowls of fresh fruits in season & Sliced can pineapple as it’s Summer here.

Bowls of marinated olive, pepper, feta cheese, or pickled cucumbers.

Plate of sliced tomatoes, sprinkled with Italian herbs.

Dips of Hummus, Red Lentil Dip or Lite Cream Cheese Spread or Labni - Fresh Cheese made from Yogurt (if have no feta and I have fresh yogurt made.)

Salad greens, red onions or shallots that I have in my garden.

Platters of can tuna or sliced ham what ever in the fridge at the time.

Can asparagus or artichokes whichever that I have in the pantry.

Pita, Lavash Turkish Pide Bread or Crackers if I have none of the others.

Sweets - Turkish Delight or Greek shortbread

Some Recipes

Greek Village Salad

Serve 6-8
6 tomatoes, cut into thin wedges
1 red onion, cut into rings
2 Lebanese cucumbers, sliced
185g kalamata olives
200g feta
½ cup olive oil
dried oregano, to garnish

Combine the tomato, onion, cucumber and olives in a bowl.
Season to taste.
Break the feta into large pieces and scatter over the top.
Top with olive and oregano.
Calories 235, fat 20g

Tunisian Tuna Salad

1 chopped onion
1 large fresh tomato
1 can of tuna
Salt and pepper to taste
1/4 cup olive oil
5-10 olives (pitted)
1 boiled egg

Mix chopped onion, peppers and tomatoes and put them in a bowl.
Season the tuna with salt, pepper and olive oil.
Mix all ingredients and garnish with the olives and rounded pieces of the boiled egg.

Marinated Peppers - Pipperies
I usually use green bell peppers to make this recipe because they're so easy to find, but it's delicious and colorful made with a range of colors. The recipe is very simple and the peppers keep in the refrigerator for weeks, so if you love them, make a large batch to keep on hand for a tasty and unusual last minute salad or appetizer.

bell peppers (any color or mixed)
red wine vinegar
salt
olive oil
Wash peppers and trim stems (do not remove entirely), and cut into quarters from top to bottom. Do not remove seeds.
Bring enough water to cover peppers to a boil, add peppers, and cook for 5-6 minutes, until partially softened.
Drain in a colander, sprinkle with salt, and allow to cool for 20 minutes.
Place in a ceramic or glass container and cover with red wine vinegar.
Cover and refrigerate.
Peppers are ready to use after 1 hour, and will keep for weeks.
When ready to use, take pieces of pepper from the container and shake off excess vinegar.
Serve marinated peppers as an appetizer or side salad:
Cut marinated peppers into thin slices or smaller pieces and drizzle with olive oil to taste.

Labni - Fresh Cheese made from Yogurt
2 cups yogurt
1/2 t. salt
Need:
Muslin sack or several layers of cheesecloth made into a bag
Large bowl

Combine yogurt and salt.
Pour into a muslin sack, tie up, and suspend over a large bowl. Let drain overnight.
The bowl will catch the dripping liquid.
In the morning, discard the water.
Unwrap the cheese and use as a spread on pita or form into small balls.
Serve with olive oil and chopped fresh mint or with black olives.
Makes 1/2 cup

From "Mediterranean Cooking" by Paula Wolfert

Mahammara Labni - Fresh Yogurt Cheese with Dill and Pimento
1/2 cup labni - fresh yogurt cheese (refer recipe for Labni)
Salt and freshly ground pepper
1 T. chopped fresh dill
1 roasted pimento, chopped
Sweet paprika
8 melba toasts or crackers

Combine labni, salt, pepper, dill and pimento, mixing well.
Spread on melba toasts and sprinkle with paprika.

From "Mediterranean Cooking" by Paula Wolfert

Hummus bi Tahina - Chickpea and Sesame Dip
125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs. tahina
2 garlic cloves, crushed
salt

Garnish
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped

Drain the chickpeas and simmer in fresh water for about an hour or until tender.
Reserve the cooking water.
Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.
Serve with warm pita bread for dipping. Serves 4-6.
Note: I only put garnish on when I am serving. I do freeze this in small containers. Put out to thaw the night before.

From "Mediterranean Cookery" by Claudia Roden

Have a look at these links for more information
Greek Meze

Mezze

This recipe is out off one of my dumper diving finds, the booklet has no cover but it's on cookies and is over forty years old.

Meringues

3 egg –whites
6oz confectionery/ castor sugar
vanilla essence

Cover an oven tray with baking paper.
Whisk egg-whites till very stiff.
Gradually (Slowly add) beat in half the sugar.
Fold in the rest of the sugar with the vanilla essence. (If you prefer, all may be beaten gradually.)
Put in a forcer / icing bag with a meringue or large star tube.
Force it round in a circle about 1½ inches in diameter, gradually filling the centre, getting higher and higher till it forms a spiral with a small peak at the top.
Cook for 1 to 1 ½ hours or until crisp and dry.
Bake in an electric oven at 275 F (135 C) or in gas stove at 225 F (110 C).
The mixture can be put out in tablespoonful or done other shapes, keeping a good round or oval shape. The ones that I am buying are done with large flat wavy forcer tube in large wave shape with two full loops joined.

‘More Meringue Recipes’

BREAKFAST Muesli & Milk Coffee
LUNCH Grilled Cheese with Mustard Toasted Slices Cherries Coffee
DINNER Mushroom Chicken with Vegetables and Rice, Fruit, Coffee
SNACK grapes & cherries

Fruit Chutney

Makes about 6 cups or more.

Sterilized about 7–8 medium jars before you start.

2 1/2kg (5 ½ Pound) Fresh (6-12) ripe mangoes, stoned and sliced or you can use any soft fruit that’s in your freezer or have a lot of the free or very cheap, (Peaches, Mangoes, and Nectarines, canned or dried apples, dried apricot to make up the amount. See note.
3 medium onions, finely sliced
2 cups dark brown sugar
2 cups white or cider vinegar
1 cup sultanas
¼ cup grated fresh ginger or persevered ginger
3 cloves garlic, finely chopped or 2 tsp. jar garlic
2 tsp. black mustard seeds
2 tsp. yellow mustard seeds

Combine mangoes, onions, sugar, vinegar, currants, ginger, garlic and seeds in a small stockpot or large saucepan.
Cook over a low heat, stirring for about 5 minutes or until sugar dissolves.
Bring to the boil. Reduce heat.
Simmer, uncovered for 40 minutes or until the mixture begins to thicken.
Stir occasionally to prevent sticking.
Pour into dry, sterilized jars. Using a homemade jar funnel (cut off bottom of juice drink bottle, use the wide cut off end as the funnel.)
Seal immediately with canning jars seals cover (cello circles) and put on jar covers turning the jar upside down for five minutes, then right way up.
Label and store in cool, dry place for one month before using. Refrigerate after opening.
This chutney will keep for about six months and more if stored in the refrigerator after one month still sealed.

Note: Thaw all frozen fruits and cut into small pieces, soak and cook all dried fruit.
5 minutes in microwave (650W). (I found that this cuts down on cooking time a bit.)

I use this chutney when chutney ingredient is call for in recipe that I am making! I mainly use this when I make Curried Ground Beef & Rice.
Serve with Curries, barbecued meats or fish. It is also excellent spread on sandwiches filled with cheese and ham.

This recipe is the last one I made to use up all frozen mangos that I haven’t eaten and found in the bottom of the freezer from last year. I have most of other ingredients in my pantry.

BREAKFAST Baked Beans on Toast Coffee
LUNCH Grilled Cheese with Mustard Toasted Slices Apple Coffee
DINNER Honey Mustard Chicken with Vegetables and Rice, Fruit, Coffee

My handyman friend arrived today to fix my tap & a blind that needed few holes drilled as it was falling down.

As he knows that I like vanilla slice as a cake, that he arrived today with six of them! I don’t make them but I like eating them but its too messy to make for one. See a recipe for them below. These have the puff pastry on the bottom and top with that beautiful vanilla confectionery custard filling and iced with yummy passionfruit icing. They are the cheaper version and but gourmet version, with it’s triple layers puff pastry, double layer crème patisserie with white water icing is a bit rich. Can’t waste them as they cost $2.50 each at the cake shop for a small cake 2½ inch square. Gourmet version coffee shop & restaurant only at $5.00 plus. 1½ by 2½ inches Rectangle.

My car had a flat battery as I left the boot light on. I hope that was all that was wrong with it! The car club’s roadside service came and restarted it for me. It does pays to be a member.

Everyone has they own version of making Vanilla Slices so here two versions. One cup = 250 ml

Vanilla Slice Deluxe

1 500g package frozen puff pastry, thawed
1 cup white sugar
1/2 cup custard powder
3/4 cup cornstarch
5 1/4 cups milk
1/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
Icing
1 cup confectioners/icing sugar
1 tablespoon milk (4 tsp.)
1 dash vanilla extract

1) Preheat the oven to 200 degrees C.
Unfold puff pastry sheets, and place flat onto baking sheets.
Bake for 10 to 15 minutes, or until lightly browned and puffed.
Set aside.

2) Combine the sugar, custard powder and cornstarch in a large saucepan.
Mix in just enough milk to form a paste, then gradually mix in the rest.
This will prevent lumps from forming. Add the butter.
Cook over medium heat, stirring frequently until thick.
You may need to use a whisk to ensure a smooth consistency.
When the mixture comes to a simmer, cook stirring constantly for 2 minutes.
Remove from the heat, and stir in the egg yolks and vanilla.

3) Line a 22cm baking dish with aluminum foil.
Place one of the baked pastry sheets in the bottom of the dish.
Spread the custard filling in an even layer over the pastry, and top with the other sheet.

4) Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing.
Spread over the top of the pastry.
Refrigerate until the custard layer is firm.
Remove from the pan and slice.

Chef: Geoff Lindsay ~ Pearl Restaurant

Vanilla Slice

Serves Makes 4

1 sheet puff pastry, cut into 4, 6 x 10cm rectangles
2 cups skim milk
1/4 cup caster sugar
1/3 cup custard powder
1 tsp. vanilla essence
icing / confectioners' sugar
Method:
Step 1
Preheat oven to hot 200 C.
Cut pastry into 4, 6 x 10cm rectangles.
Arrange on a baking tray.
Bake for 10 to 12 minutes or until puffed.
Allow to cool.
Separate each into two layers.
Step 2
Prepare custard by bringing milk and sugar to the boil, stirring.
Whisk a little milk into the custard powder.
Whisk the custard powder mixture back into the milk.
Return to heat.
Cook, stirring until mixture boils and thickens.
Simmer, stirring for 3 minutes.
Cover the surface with plastic wrap to stop a skin from forming and allow to cool.
Step 3
Spread custard over 4 pastry halves.
Top with a second layer.
Dust with icing sugar.

Nutritional Information: Per serve: about 1265 kJ; 8.5 g fat; 4.9 g sat fat
Chef: Jennene Plummer ~ Food Editor, New Idea

BREAKFAST Muesli & Milk Coffee
LUNCH Ham Salad Vanilla Slice Coffee
DINNER Lamb chop Egg, Onion & Tomatoes Coffee

Today’s Full price Tally $ 18.10
Today’s Savings - $ 13.80
2006 Total $-t-r-e-t-c-h Savings Tally $6795.05

Italian Bean and Tuna Salad

1 can (185g) Tuna in springwater
1 can (420g) butter beans or 3 bean mix, drained.
½ small onion, thinly sliced
Lemon juice to taste
Italian Dressing, (Fat-Free) to taste (optional)
Freshly ground black pepper
2 tsp. grated gingerroot fresh (optional)
Small red pepper finely chopped (optional)

Drain tuna and beans.
Break up chunks of tuna with a fork
Mix tuna with the beans.
Add onion, pepper and lemon juice and or Italian Fat-Free Dressing to taste.
Add ginger and red pepper if you are using.
Serve with Cos lettuce & sliced tomato or green salad.
Serves 2 as main meal or 4 as side

BREAKFAST Muesli & Milk Coffee
LUNCH Italian Bean and Tuna Salad & green salad Coffee Apple Coffee
DINNER Hungarian Goulash with Rice Coffee

At times, I like to try packet goods out first before I start substituting commercial-made items for a recipe made from scratch one. I was lucky the other week to get three packets of meals that I just had to add the meat too! Now that I know what it tastes like and what ingredients the manufacturer used. Now I can go and look at my cookbook collection for similar recipes and make my own combinations up using a few different recipes and ingredient of the packet as a guide. This does end up at times with a new version with a similar name. I start this when I couldn’t eat sustain foods over a number of period years, now I can eat them but not as much as before.

BREAKFAST Muesli & Milk Coffee
LUNCH Crackers with Low-Fat Cream Cheese & Tomato Mandarin Coffee
DINNER Pasta with Pasta Sauce & Tuna

Gingernut Cookies

Makes about 24

1 1/3 cups plain flour
1/8 tsp. salt
1 tsp. ginger grounded
1 tsp. mixed spice
1 tsp. cinnamon
¼ cup (65g) butter
2/3 cup brown sugar
1 tbsp. golden syrup
1½ tsp. grated fresh ginger.

Sift together the flour, salt, ground ginger, mixed spice and cinnamon. Set aside.
Cream together the butter and sugar until light fluffy.
Add the golden syrup and fresh ginger. Mix well.
Stir in the sifted dry ingredients. The mixture should be stiff but if it is too stiff, add a little more golden syrup.
Roll into small balls and place on a buttered cookie sheet. Press gently to flatten slightly.
Bake in 190 C (375F) oven for about 20 minutes.

Thai Creamy Chicken Satay for 2

2 tsp. oil
1 tsp. red curry paste
250g (½ lb.) chicken fillets, cut into small cubes
½ cup coconut milk …see note
2 tsp. fish sauce
2 tsp. brown sugar
2 tbsp. crunchy peanut butter or less
Vegetables if using … see note
6 baby corn halved, ½ cup small pieces cauliflower & 1 small onion, sliced
Steamed jasmine rice
Lemon wedges

Heat the oil in a wok, add red curry paste and fry for 1 minute.
Stir in chicken and fry 4-5 minutes or until golden brown.
(Batch cook chicken if too much for wok at one time)
Cook onion, in wok and return cooked chicken to wok.
Add all remaining ingredients except lemon wedges and steamed rice.
Bring to the boil.
Lower heat and simmer uncovered for 10 minutes or until sauce has thickened.
Serve with steamed jasmine rice and lemon wedge.

Notes: coconut milk …(regular or lite) or evaporated milk plus 1 tsp. coconut essence
Vegetables… are not in the original version but I have been served these vegetables at times. So if you wished to use less chicken or serve a large portions then add vegetables.
This is one of my favourite Asian meals.

BREAKFAST Muesli & Milk Coffee
LUNCH Pasta with Chilli Tuna Sauce
DINNER Thai Creamy Chicken Satay with Vegetables and Rice, Orange, Green Tea

As I am looking for recipes to make from scratch in most things that I am cooking. So here is another one that I will try soon!

Hungarian Goulash
Serve 4-6

2 med. onions
Canola oil
2 lbs. Chuck steak, diced
1 cup dry red wine or tomato juice
1 can 410g tomatoes diced
1 tsp. caraway seed (optional)
2 tsp. paprika
½ tsp. chili powder
1 large red pepper/capsicum , seeded & chopped
salt & pepper to taste

Chop the onions and sauté them in the oil.
Set onions aside and brown diced steak.
Combine, then add the rest of the ingredients and simmer on top of the stove for about 2 hours or until the meat is tender and juices have reduced.
Serve with noodles, steamed potatoes or boiled rice.
Can be frozen. Thaw and reheat

BREAKFAST Muesli & Milk Coffee
LUNCH BBQ Soy Beef with Rice Green Tea Orange
DINNER 2 Fish Cakes & Salad Orange Coffee
SNACK Pancakes with Maple Syrup Whipped Cream

This is the one that I used this time. As I had some black beans paste in my pantry.

Black Bean Beef with Sweet Chilli
Serving 2

½ lb (250g) trimmed rump steak, cut into thin strips
3½ oz (100g) black beans paste
2 tsp. chilli sauce
4 cups of chopped or sliced vegetables (Red Capsicum, Shallots Onion Carrot & Bean Sprouts)
2 serves cooked jasmine rice or 5 oz (150g) rice vermicelli (prepare before you start cooking.)
2 tbsp. stock or water if paste too thick.
Combine paste with beef in bowl.
Heat large, non-stick pan or wok add beef fry 2 minutes or until cook, stirring constantly.
Add vegetables, stir-fry a further 3 minutes.

I found another recipe for Beef and Sweet Peppers in Black Bean Sauce, which I will try soon!

Beef and Sweet Peppers in Black Bean Sauce
Serves 2 to 4

INGREDIENTS:

Marinade:
1/2 tsp. sugar
2 tsp. soy sauce
2 tsp. Chinese rice wine or dry sherry
1 ½ tsp. cornstarch/cornflour
1 tbsp. Canola oil

3/4 lb (750g) steak (sirloin or rump)
2 bell peppers, 1 green and 1 red
1 small onion
1 tablespoon black bean sauce to taste
2 cloves garlic
2 large slices ginger
4 tbsp. oil for stir-frying, or as needed
1/2 cup chicken stock or water
soy sauce
PREPARATION:
Cut the beef into rectangular slices, about the size of a large postage stamp and 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.

While the beef is marinating, prepare the vegetables.
Remove the stems and seeds from the bell peppers and chop. Peel the onion and chop.

Use a cleaver or knife to chop the beans into tiny pieces. Finely chop the garlic and ginger. Mix the chopped garlic with the black beans.

Heat the wok over medium-high to heat. Add 2 tablespoons oil. When the oil is hot, add the beef. Brown briefly, then stir fry until it changes color and is about 80 percent cooked. Remove the beef from the wok.

Add 2 tablespoons oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper.

Pour in the chicken broth. Heat to boiling. Add the beef back into the pan. Reduce the heat and simmer, covered, for a few more minutes. Taste and season with soy sauce if desired.
Serve hot with steamed jasmine rice.

BREAKFAST Muesli & Milk Coffee
LUNCH Crackers with Cottage Cheese Chutney & Herbs Fruit Coffee
DINNER Beef Bourguignon Chocolate Rice Coffee

I had some homegrown Kent pumpkin to use up this weekend.
Chopped up half of want I had to boil and gave the other half to DF-D to use. Then I set about making some Pumpkin Soup later in the day. As I was using cooked cold pumpkin, I need to charge the recipe somewhat. I blended few recipes together and did a what’s in the pantry style soup I start out with 3 pounds of raw pumpkin that was cooked & cold still in it’s cooking water. I put this in a large saucepan and blend/mashed to a pulp. Adding 1 tbsp. vegetable stock powder to 1 cup boiling water into the mixture. Heating this up on a stovetop. Adding 2 tsp. minced garlic, 2 tsp. minced ginger paste, 2 tsp. grounder coriander, 2 tsp. Thai Green Chilli Paste, and to give a bit more of a kick, I put in 100g Cajun All Purpose Sauce that need to be use up. After bring to the boil then slowly simmering for around 20 minutes. I had large serving of this for dinner with toast. I got around 6 serving for next few days. It can be frozen up to two months. I just reheat it in the microwave.

Now to make a copycat recipe of Cajun All Purpose Sauce. It will be fun trying!

BREAKFAST 2 Boiled Eggs & Toast Coffee
LUNCH Grilled Cheese on Toast Apple Coffee
DINNER Pumpkin Soup with Toast Salad Coffee

Passionfruit Butter
Makes 2 cups or 2 jars.

4 eggs
¾ cup sugar
¼ cup lemon juice
4 Passionfruit {up to ¾ cup of pulp}
125g (4oz) butter

Combine beaten eggs and sugar in top of double saucepan: stir until combined.
Gradually add lemon juice, passionfruit pulp and roughly chopped butter.
Place pan over simmering water, stir until mixture thickly coats wooden spoon.
Pour into sterilized jars, seal. Store in refrigerator.

Notes: When thick, the mixture start to coat spoon and changes colour. It will set thicker when cool.

BREAKFAST Oatmeal with Sultanas & Milk Coffee
LUNCH Salad with Cracker & Sardines Coffee
DINNER 2 Pork Sausages with Salad Fruit Coffee

Quite day cooking vegetable soup and working on my computer.

MINESTRONE (Vegetarian version)
This is Italian peasant dish with rustic style.

375g dried haricot beans or Italian Soup Mix (see instruction below.)
2 tsp. crushed garlic (jar.)
1 large onion
4 carrots
4 stalks celery
½ small cabbage
1 x 410g diced tomatoes
250g green beans
125g frozen peas
125g small macaroni or other pasta
2 tbsp. finely chopped parsley or basil
1 tbsp. olive oil
4 tbsp. freshly grated Parmesan
8 cups Vegetable or Chicken Stock (Massel)
Salt & pepper to taste

Soak dried haricot beans or Italian Soup Mix overnight. Drain. Simmer beans in 4 cups water for 2 hours. (Italian Soup Mix, simmer for 1¼ hours see instruction below)
Sauté in olive oil, cut onion into eighths and crushed garlic until golden.
Add stock simmer gently with finely sliced carrots and celery.
Slice cabbage, and green beans into large pieces (rustic style).
Add all vegetables, except peas; bring to the boil then cover and reduce heat until soup barely simmering. Simmer for 1½ hours.
20 minutes before serving add peas and macaroni, bring to the boil and then simmer until macaroni is tender.
Just before serving, stir in fresh chopped parsley or basil and little olive oil.
Serve hot with freshly grated Parmesan.
Serve 6-8

As I am cooking for one person and freezing most of this soup.
I UNDERCOOK by about 10 minute after the pasta is put in.
Rapid Cool - FREEZE HERE after removing the portion for tonight meal and any that will used next day.
Fully cook single portion in the microwave. 3 minutes if warm and 4 to 5 minutes when thawed.
Garnish with Grated Parmesan and serve with crusty bread.

Note: This soup needs to be THAW IN REFRIGERATOR then adding extra liquid and seasoning if desired. (I in mine put ½ cup water, extra tomato paste and extra garlic or dash of Tabasco sauce. Stirring just a bit. Microwave as above.)

Serves 6-8 (portion 1½ cups)
Preparation time: 20 minutes
Total cooking time: 1¾ - 3½ hours.

Cooking - Italian Soup Mix.
Rinse soup mix before soaking. Soak soup mix for 6-8 hours (overnight if convenient) before cooking. As I have found that the bean soup mix need extra cooking, boiling for 15 minutes and change of water to stop wind. I now cook the bean first, until changing the water when the scum is to be removed. Then return bean soup mix to the stockpot using 4 cups of boiling water bring back to the boil and simmer for approx. 1 hour.

Tips: Any amount of soaking will reduce times.
Soups may be frozen for up to six months.

BREAKFAST Muesli & milk Coffee
LUNCH Soup & Toast Apple Coffee
DINNER Poach Fish & Salad Coffee

Bulk Food Replacement Fund - $175.25

I walked down to the hospital today to see DF-M.

I just visited her then walked back home it’s around 2.5km trip. I never went near the shopping centre across the road!

MUESLI BARS (NO-BAKING)

¼ cup LSA mix or crushed nuts
1½ cup toasted or non toasted Muesli
3 cups rice bubbles
1 cup coconut
¼ cup sunflower seeds
1 stick (125g) butter
1/3 cup honey
½ cup raw sugar
1/3 cup crunchy peanut paste

Combine all dry ingredients in a bowl.
In a small pan combine butter, honey, raw sugar and peanut paste
Bring to the boil, then reduce heat and simmer for five minutes without stirring.
Stir honey & butter mixture into dry ingredients, combine well.
Press mixture into a slab pan and refrigerate for at least two hours before cutting into squares.
Turn out on to a chopping board and cut into squares or slices.

Notes: Bars are best kept in the refrigerator.

BREAKFAST Oatmeal with Current & Milk Coffee
LUNCH Soup & Toast Coffee Apple
DINNER Chilli Con Carne & Toast Coffee

Bulk Food Replacement Fund - $153.25

I have decided to go out for a picnic by the river so it should be nice day!

I am planning what food I will take & finding all the picnic items has taken a few hours but it will be worth it.

Picnic Menu -Asian Green Salad Leaves, Mixed Bean Salad, Sliced Tomatoes, Bread & Butter Cucumbers, Stuffed Olives, Asparagus Spears, Pickled Onions, Corn Beef, Cheese and Garlic Focaccia Bread. Coffee and Mandarins (Homegrown)

MIXED BEAN SALAD

1 can 4 Bean Mix or 3 Bean Mix (drained & rinsed)
1 medium diced tomato
I stick celery, finely sliced
½ tsp. Italian herbs
2 tbsp. fat-free Italian salad dressing

Mix all but the salad dressing.
Put into refrigerator until nearer to serving time.
Add salad dressing & blend.
Will be kept around two days in refrigerator.

Double or triple if taking to BBQ or bring salad outing. Simple and easy for non-cooks.

BREAKFAST - Oatmeal with Current & Milk Coffee 35c
LUNCH – Toasted Cheese Coffee Mandarin (free) 50c
DINNER – Omelette with Cheese Coffee 60c

Bulk Food Replacement Fund - $116.40