I’m sorry I wasn’t on yesterday, everyone.

The Boy suddenly reappeared unannounced from his camping trip while I was engaged with the pressure canner and frightened the life out of me. He bought me dinner from here to make up for nearly giving me a heart attack.

This morning I attended a Pasta-making workshop at the Ballarat Community Garden, but it required rather large amounts of kit and supplies.

Not my pasta…

So, I spent my blogging time packing the car instead.

Never mind. I’m here now!

So onto the shopping.

The Aldi shopping.

From Aldi was purchased the following:

2 x 1 litre UHT milk $1.90
1 x 1 kg Frozen peas $1.99
1 kg full cream milk powder $5.69
1 kg brown sugar $3.19
2 x 420 g tins Creamed Corn $1.78
1 x jar Indian simmer sauce $2.99
1 jar Basil pesto $1.99
1 jar sundried tomato pesto $1.99
1 jar capsicum pesto $1.99
3 x tins diced tomatoes $2.97
1 x tin evaporated milk $1.89
2 x packets Droste Dutch cocoa $12.98
1 packet shredded tasty cheese $5.49
1 packet shredded pizza cheese $4.49
1 packet steakhouse fries $2.49
1 packets wholemeal tortilla wraps $1.99
1 punnet mushrooms $2.91
1 kg brown onions $1.49
sweet potatoes $3.16
full bunch celery $1.99
700g chuck steak $8.42

Total = $68.63

Now, I’ve highlighted the cocoa that’s included in there for a reason. This stuff is great. It’s also expensive. I used two packets of it last year so, now it’s back on special at Aldi, I thought I’d stock up. If I find any still in the store next time I do my shopping, then I might buy another packet. I consider it a worthwhile indulgence.

I had to stock up on cheese again because I’d used all of the mozzarella I had when I made the pizza lunch for my Thursday group. The tasty cheese was exhausted when I made the mac and cheese during the week.

The greengrocer sold me these things:

Fresh stuff.

zucchini $2.15
apples $1.60
prepacked carrots $0.79
mandarins $1.13
bananas $1.71
bulb of fennel $1.49

Total = $8.85

The fennel is my ‘fun’ thing this fortnight. I’ve not cooked with it a lot, but I want to try some more things with it. I saw it there, so I thought I’d go for it. I don’t actually have a plan for it right now, but give me a day or so.;-)

Anyway, that gives me a total spend of $77.48.

The remaining $22.52 I had intended to spend on beans at the Farmers’ Market down by the Lake Wendouree this morning, but I slept too late and had to get to the workshop. Sad face.

However, I have exhausted my supply of mason jars and really can’t justify a further purchase right now. I am very proud that I have now pressure-canned all my chicken stock and made a lot more space in my freezer, as well as making some mexican beans too.

My first ever canning!

Today bread was also made and dinner tonight will be fried rice made with the leftover roast beef from earlier in the week.

Tomorrow some baking will need to be done, but I’m too tired to think about it right now.

See you all soon.

ttfn

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July 23, 2015

Sharon

Howdy, All.

I guess you’re all wondering if The Boy enjoyed his portable feast last night. Well, so am I. Apparently he opted to mix up one of these instead, so FML.

This morning, I put some bread into the machine and removed the meat from the BBQ chicken I bought the other day. The carcass is now in the slow cooker being turned into stock.

I went off to my normal Thursday lunch group, only to leave in a hurry when my stomach objected strongly to the smell of the fish dish being served. A few blocks away, I became reacquainted with my breakfast.

This day has not been fun.

However, I have managed to get all the flannel sheets washed and taken to the Laundromat to be dried – because, Ballarat winter. I also managed to purchase a Christmas present for a loved one (yay, forward planning!) and get the vegetable shopping done.

Fresh stuff.

I’ve also battled through the 90th straight hour of sciatica to have a bit of a play with this big boy.

23 quart pressure canner

I’ve managed to make buttons pop and dials move and to not make anything explode. Which is a definite improvement on the rest of the day…

So, now, I’m going to have a sachet of plain microwave brown rice with some mixed veg and hope that I can keep it down. Wish me luck.

The plan for tomorrow is not to leave the house if I can possibly help it and spend my time ironing, writing the ‘shopping’ post and trying the whole canning lark.

Wish me luck.

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July 22, 2015

Sharon

So, this time yesterday, The Boy decided he was going camping tonight.

This led to a great deal of running around last night on both our parts and a lot of work today on mine.

I have packed him a rather fulsome hamper for his evening drive to parts foreign and I forgot to photograph any of it….

However, it includes a rather sweet little pasta, chicken and vegetable salad with a pesto mayonnaise. A tub of home-made hummus and a couple of tiny ziploc bags filled with julienned carrots and celery also found its way along.

There’s some air-popped corn with a chilli spice topping for when he gets the munchies. There’s also a couple of slices of that Chocaroon Layer Cake. Oh and a nice flask of made up Hot Chocolate from our home-made mix.

He has no idea that I’ve also included a pack of english muffins and some Vegemite for his breakfasts. A few months ago I bought him this sort of double-decker Tradesman’s insulated lunch cooler from Aldi. So his dinner is in the top compartment – the pasta and dip – and everything else in the bottom.

Now, this may seem rather old-fashioned – packing supplies for my man, and all. He is quite capable of eating well on his own but, as someone with an ASD, he’s not likely to. This is my way of making sure that I don’t have to pick up the pieces when he gets back. It’s purely selfish.

I made myself a riff on a mushroom stroganoff I was given a recipe for yesterday. The Boy will not eat mushrooms due to sensory issues associated with the aforementioned ASD, so this was a real treat for me!

Mushroom Stroganoff

I managed to get most of the grocery shopping done today (in amongst everything else) so an update on that soon.

Shopping

Assuming people want me to keep going with the daily and fortnightly diary of it all.

Let me know.

In the meantime, my new Pressure Canner has arrived and I have some user instructions to study so that I don’t blow the place up!

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July 20, 2015

Sharon

Chocaroon Layer Cake.

I’ve had a few days off – you might have noticed. So here’s an update.

On Friday night we had the rest of the Store cupboard chickpea curry.

Store cupboard curry.

On Saturday night I made Slow cooker Macaroni and Cheese and added one of the massive saveloys from the freezer.

Saturday night.

And last night I cooked up a marinated asado beef roast from Aldi with roast potato and pumpkin and frozen peas. It was yummy.

Roast dinner, Chez Moi.

Today I made another of my Mother’s recipe collection. A Chocaroon Layer Cake. It hasn’t been tasted yet (it’s still cooling) but, my golly gosh it smells good!

Chocaroon Layer Cake.

If it tastes as good as it smells, I’ll post the recipe as soon as I get through the existing backlog…

Update: It’s amazeballs. Like, literally.

Chocaroon Layer Cake.

Then I made these “carrot cake” balls for The Boy. They need work, I think.

We had pork dumplings from the freezer for lunch.

I also have had a bean chilli bubbling away in the slow cooker for most of the day. However, it had far too much liquid in it not so long ago.

Chilli Overboard!

I could have thickened it up with some cornflour and served it over rice, but I decided to make a cornbread cobbler instead. This will soak up the liquid and add a carbohydrate.

And, indeed it has, lo!

Chilli cobbler.

Life is still pretty good.

Mañana todos.

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Chocolate Fudge Pudding

Hot fudge pudding and ice cream.

I have two self-saucing chocolate pudding recipes in my collection. One is my Mother’s and one is my Grandmother’s. The thing I find fascinating about them is the difference in the flavour profile that a mere few decades can make.

My Grandmother’s recipe is rich – very rich. It is made with butter and cocoa and really does meet the label of fudge. My Mother’s recipe is sweet. Tooth-achingly sweet. But still good. I’ll feature both recipes on this site, but my Grandmother’s recipe is my favourite.

The first time I made this, the richness overwhelmed me. I use Dutch process cocoa in my cooking and the chocolate flavour was almost too much. The Dutch process removes the acidity that may lurk in cocoa powder and gives the cocoa a rich dark colour as well, however it is not necessary to make this recipe work.

Also, the original recipe calls for shortening as one of the ingredients. My American readers will be surprised to learn that this is not something widely available on Australian supermarket shelves. I used butter.

I had decided that, the next time I made it, I wanted to add something to cut the richness. It occurred to me that adding some orange zest might just do the trick – I was right. If you are inclined toward the alcoholic, try adding a spoonful of orange liqueur to the batter as well/instead – something like Grand Marnier or Cointreau would work well.

Preheat your oven to 180°C/350°F. Start with the pudding ingredients and sift together the flour, sugar and cocoa into a basin.

Sift the dry pudding ingredients.

At this point, zest a largish orange and add to the dry ingredients.

Add orange zest.

Add the sultanas at this point too.

Melt the shortening (or butter, if you wish) and mix together with the milk. Add the egg to this liquid and mix lightly. Pour this mixture over the sifted ingredients. This is when you would add liqueur if you wished. Beat until well combined.

Yes, it’s blurry. We can blame the liqueurs if you like…

Dig out a nice deep ovenware dish and place your batter in the middle of it. The dish doesn’t need to be greased or prepared in any way. Don’t panic.

Also, save yourself some trouble and place the baking dish on a metal tray. This will make putting the pudding into, and then taking it out of, the oven infinitely easier. Really.

Put the batter in an oven-proof dish.

Moving to the sauce ingredients now: melt the butter. I use a glass jug in the microwave.

Mix the butter, the cocoa and hot water all together until smooth.

It will look kind of mesmerizingly amazing…

Pour this liquid over the batter in the baking dish. If it looks awful, it’s okay. Really. You haven’t ruined it, I promise.

It will look appalling. You're doing it right.

It will look appalling. Don’t worry, you’re doing it right.

Now bake it for 30-35 mins. Remember to use the metal baking tray as well.

I like to serve this after a slap up roast dinner. I get the washing up for the pudding out of the way while the roast is still cooking, and then put the pudding in to bake when I serve the meal. That way it cooks while we are eating and is ready when we have finished our mains.

Welcome to decadence. (Note the oven tray.)

Cut into small pieces and serve, spooning the sauce below the solid pudding into the bowls as well.

Grandmother Sayers’s Chocolate Fudge Pudding.

A reminder that this is VERY RICH. You only want small servings. Garnish with a small scoop of plain vanilla ice cream or a spoonful of dolloping cream.

You’re welcome.

You’ve gotta try this. Now.

Chocolate Fudge Pudding

Servings: 4-8
Time: 1 hour
Difficulty: easy
Print

Ingredients

Pudding:

125 g sugar

1 egg

1 cup self-raising flour

2 tbsps cocoa powder

zest of 1 orange

60 g shortening (or unsalted butter)

¼ cup milk

¼ cup sultanas

Sauce:

90 g unsalted butter

2 tbsps cocoa powder

1 cup hot water

Method

Heat oven to 180°C/350°F.

Starting with the pudding ingredients, sift together flour, sugar and cocoa and place in a mixing basin.

Add the orange zest and sultanas.

Melt the shortening/butter and add milk. Mix in the egg.

Pour onto the dry ingredients in the basin and mix well. (My Grandmother’s recipe says to beat by hand for 2 minutes, if that helps!)

Place in a clean, deep oven-ware dish that you have placed on a larger metal tray for ease of handling.

Using the sauce ingredients, melt the butter and then mix with the water and cocoa.

Pour over the pudding batter in the oven ware dish.

Bake for 30-35 mins.

Serve with plain vanilla ice cream.

Variations:

Soak the sultanas in 1 or 2 tablespoons of orange flavoured liqueur before adding to the pudding mixture.

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July 16, 2015

Sharon

Store cupboard curry

Hiya,

I spent most of the day elsewhere. First I made a couple of pizzas with this guy.

Masterchef Kai.

We were at my weekly lunch with the Intercultural Womens Network of Ballarat (free plug!) and they were my contribution. He was the only three-year old there and scatters toppings really well. 😉

Then it was off to replace my blood glucose monitor – which I appear to have left in the car from the driving assessment yesterday.

Dinner was never going to be complicated. Ever.

I hadn’t got anything out of the freezer and I couldn’t be bothered doing so when I got home. I just opened the pantry and pretended I was a teenager doing a survey of the refrigerator – you know exactly what I mean, don’t you?

I spotted a jar of Tikka Masala simmer sauce and thought, “Well, that’s a start.” That was emptied it into the baby slow cooker and followed with a tin of lite coconut cream.

Tikka Masala simmer sauce.

I chopped up half a red capsicum, then peeled and chopped up the seed end of half a butternut pumpkin and stirred that through. The crock was getting a little full, and I’d realised that I’d left my run a little late for using the slow cooker, so I transferred it to a Dutch oven on the stove top, where I added a tin of drained and rinsed cannellini beans.

I realised I’d made a strategic error and transferred it to the stove top at this point.

It really only needed to simmer long enough to cook the pumpkin through so, while it did that, I put some rice on to steam and added some millet to the pot for something different. That came out looking like this.

Jasmine rice and millet.

The curry was looking a little ‘samey’ so the freezer was raided and a bag of mixed frozen vegies was used to add some more texture and colour to the curry.

Frozen vegies make life easier.

When they were heated through, the curry was spooned over the rice and served.

Store cupboard curry.

A meatless dinner with minimal effort and plenty of leftovers. That last point is important because we’ve got a long day in Geelong tomorrow, starting at stupid o’clock, and it was likely to end with takeaway if we weren’t careful. Now that’s not so likely.

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July 15, 2015

Sharon

Today I was told I could keep my licence and I probably wouldn’t have to be reassessed in the near future.

Yay.

Mind you, I did the driving assessment while in severe pain and after a night of no sleep due to aforementioned pain. It has been a painful time in my life.

I’m also still very cross about being made to pay for the whole thing, but there you go. Peeps, I am no danger to you on the road.

Happy now?

I came home and discovered I’d left my blood monitor in the testing vehicle. I reacted to this in two ways (in my exhaustion):

I made myself a rather large serving of loaded potato chips (I’m not sorry) and,
I took advantage of an online special and bought myself a pressure canner. (Still not sorry.)

The Boy came home from the office with news that the muffins were well received and a nice piece of rump steak.

To clarify, the steak didn’t come from the office. It came from our local butcher, John Harbour. The Boy had decided we needed a bit of high living for a change and this would fit the bill.

He was right.

He also brought home a bag of spinach and some mushrooms – which was very thoughtful. So, I put some potatoes on to boil for a mash, sliced up the mushies and dug out my cast iron grill.

Now, it wasn’t a massive steak, but it was a very good quality one. I covered one side with a few sea salt flakes and a whole heap of freshly ground pepper and grilled it until it reached our level of perfection -we like it crispy on the outside, and moist-but-cooked-through on the inside.

Perfectly grilled, moist steak.

Then, I put it aside to rest for 5 mins while I used the grill pan to sauté the mushrooms, before adding a few good handfuls of baby spinach leaves and a shake or two of nutmeg.

Waiting for the spinach to wilt.

While we waited for that to wilt down, I mashed the potatoes with some buttermilk and sliced the rump.

Vegetarians look away now.

Slicing the beef gives the appearance of abundance.

Then everything was plated up and the jus from the ‘resting plate’ was drizzled over the meat. In addition, I squeezed half a small lemon over the meat and the spinach, then served.

Simple and delicious.

This, Ladies and Gents, was gourmet.

The dinner conversation was whether I should do a post on how to cook a steak. I know many would consider my steak to be overcooked – preferring to chew endlessly on rare beef. Others would consider it underdone, although let me assure them that this is nothing resembling rare. (It looks red, it doesn’t taste it.)

Let me know, what you’d like.

There’s a comments box immediately below this post, leave your feedback and I’ll take it from there.

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Chocolate ‘Ice Cream’ (with bananas)

Chocolate soft serve ice-cream.

You know when you buy a hand of bananas and suddenly they’re all too ripe and no-one wants to eat them and you get annoyed because you’ve spent the money and now it’s being wasted and it doesn’t matter what you do it seems like you can never get it right and why is life so unfair?

Take a breath. Calm down.

Firstly, freeze your bananas. If they’re getting past the eating-as-a-fresh-banana stage, then peel them and pop them into a ziploc bag and put them in the freezer. They can be defrosted and used in cakes and muffins and what-not at a later stage.

If you don’t want them to stick together, so you can take out one or two at a time, then freeze them separately before you place them in the bag. They will live in there quite happily for many months.

And don’t they look attractive?

Then you can make ice cream out of them.

Yes. I said ice cream. Frozen bananas can be used to make a soft serve ice cream which is wonderful for those with a lactose intolerance. Cold affects the performance of your taste buds, so the banana flavour fades right away and you are left with a cold, creamy substance that you can add other flavours to. Like chocolate.

This requires a food processor with a metal blade. I’m sorry, there’s really not an alternative to the use of an appliance for this.

The metal blade of a food processor is the secret ingredient here.

Also, I had quite a few bananas I wanted to use as I wanted the freezer space. So the pictures you see here will be of about three times the quantity that will be made from the recipe provided.

Making the actual dessert is super simple. Get the kids involved (just don’t let them lick the blade…)

Cut your bananas into chunks and put them into the processor bowl.

Chunky bananas.

Now sift in a couple of tablespoons of cocoa powder. I used Dutch process cocoa because that’s what I had. If you’re an Aussie and you have some to spare, then try using Milo instead.

Add cocoa.

Now add some vanilla extract and a touch of salt. The salt will help to accent the sweetness of the bananas.

I used sea salt flakes – you don’t have to.

Then add a dollop of sweetener if you really want to. I added a touch of honey, but it’s really not necessary. Bananas are full of natural sugars – don’t for a moment start thinking of this as a low calorie alternative to regular dairy ice-creams.

*Diabetics be warned, this will make your sugars spike.*

I added some totally unnecessary honey.

You may like to add a few tablespoons of a nut butter here. Peanut butter works fine, or you can try almond or sunflower butter instead. The oils in the butter give the final dessert a smoother texture and “mouth feel.” I didn’t have any, so I didn’t.

I did find that it wasn’t blending as smoothly as I would have liked, so I drizzled in some buttermilk that I had in the refrigerator. Adding yoghurt would also work – and this can be dairy, soy or coconut – or you could just add a little vegetable oil.

None of these things is absolutely vital.

Put the lid on your processor and pulse a few times to get it going.

It will form a thick paste.

Keep blending until you reach the desired texture. I wanted a smoother blend and added a drizzle of buttermilk to loosen it up a little. I stopped blending when it looked like this.

Chocolate soft serve Icecream

You may serve it immediately. If you are making it with kids, you’ll probably have to serve it immediately.

Otherwise, place it in a sealed container and re-freeze.

Put in a container and freeze. Temporarily.

When the time comes to serve it up, remove it from the freezer at least 15 minutes beforehand to soften. You may end up with a sprained wrist otherwise.

Enjoy.

Chocolate 'Ice-cream' (banana)

Servings: 2-3
Time: 5 mins
Difficulty: easy
Print

Ingredients

3 medium bananas, peeled, cut in chunks and frozen

½ tsp vanilla extract

pinch salt

3 Tbsp cocoa powder

optional:

sweetener such as honey or maple syrup
3-5 tbsps peanut butter or similar
2-3 tbsps Greek yoghurt or buttermilk

Method

Place the metal ‘S’ blade in a food processor.

Combine the first four ingredients in the bowl and blend until smooth. Add the optional ingredients if you wish.

Serve immediately.

May be stored in a sealed container in the freezer, but remove at least 15 minutes before serving if you do so. The warmer the ice-cream the more it will resemble soft serve.

Variations:

Mix through chopped nuts or choc chips.
Use another frozen fruit e.g. strawberries, blueberries, frozen mango etc., instead of the cocoa powder for a fruit flavoured dessert.

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July 14, 2015

Sharon

Chocolate soft serve ice-cream.

I spent yesterday in various parts of Melbourne, so there was very little done in the Budget Bounty kitchen. Although I did pop into one company to price containers for some food-based products I’m thinking of selling in the future. Maybe. Perhaps.

Anyway, leftovers were the order of the day when we got home and we were very happy to have those porcupine meatballs to warm up and serve with a quick mashed potato. This is a picture from the night before, when we dished them up onto a bed of sweet potato that we had cooked in the slow cooker.

Porcupine meatballs, cooked in the pressure cooker.

Both times they were yummy!

Today I kept myself a little busier. I have been given more lemons, so more lemon butter was made (natch!).

Lemon butter, anyone?

I made a double batch, because I wanted to give some away and I wanted to make these. Hidden Treasure Muffins, but made using the lemon butter instead of Dulce de Leche this time. The Boy was keen to take some into the office tomorrow.

Hidden Treasure muffins with lemon curd.

I wanted something low fuss for dinner, so I filled my small crock pot with my Lentil and Barley Hot Pot.

Lentil and Barley Hotpot

That’s smelling luscious and I’m looking forward to tucking in soonish. I also decided to do something with a bag of frozen, over-ripe bananas that are taking up space in my freezer and annoying me.

And don’t they look attractive?

So I turned them into chocolate ice-cream. The Boy came in as I was finishing and decided it was his duty as The Man of The House to lick the bowl.

Chocolate soft serve ice-cream.

He declared it to be “good.”

Yes. I will be posting instructions for this very soon. I’m going to have my dinner first though.

See you all soon!

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July 12, 2015

Sharon

Bringing home the bacon...

I didn’t post yesterday due to an existential crisis.

So, today I’m posting about what I did yesterday – welcome to time travel.

I had planned to head off to the local Farmers’ Market down at Lake Wendouree, and so I did.

I spent about $15 there on this lot.

My treasure from the market.

What? It doesn’t look all that exciting? Really? Huh.

Let me go through what I’ve got here. In that bag at the front, in the bottom left hand corner, there are Golden Linseeds.

Golden Linseeds or Flaxseed.

I like to add a couple of tablespoonfuls of that to my bread mix. There are already linseeds in the mix that we buy, but I like to boost it. Linseed is full of fibre and Omega 3s. However, unless you grind it, the Omega 3s aren’t available to you and the seeds pass through your body undigested.

So, I use a small electric coffee grinder to break them up a bit and add them through the nut/seed/fruit dispenser in my bread machine.

Next, there are Navy Beans. I buy a lot of these – usually 500g at a time.

Navy Beans.

They cost around $8 a kilogram. Now with that 500 g, or 1 pound, I can make a batch of baked beans to keep in my freezer for quick and nutritious lunches. That batch will make about 2 litres worth of beans.

The Boy and I are in discussions about maybe buying a pressure canner so I can keep them in my pantry instead…. stay tuned.

Next, we have black lentils.

Black lentils.

I love to add lentils to mince meat dishes or any slow-cooked dish. My collection of different colours and textures is slowly growing and is so different from the large brown and green lentils that used to be all that was available in Australia. (Yay!)

Next, you’ll see some Red Basmati Rice.

Red Basmati Rice.

I hadn’t ever seen this before, so I grabbed 250 g of it. Basmati rice is a little lower on the Glycaemic Index (GI), which makes it much better for keeping my blood sugars stable (and yours too). I have no idea what it tastes like and I’m looking forward to finding out.

Lastly, there is black barley.

Black barley.

I was really happy with how it turned out in my Barley and Lentil Hotpot and have decided it needs to be a pantry staple in the Budget Bounty household. So there.

I had a few dollars left from the $20 I had been prepared to spend, so I bought some Bok Choy as well.

Then I came home and saw to the meat. The chuck steak was diced, placed in a zip lock bag and frozen as is. I already have a few bags of marinaded diced chuck in the freezer, so I thought I’d leave this lot plain for now.

Diced chuck. (Sorry, Chuck!)

The Osso Buco was also frozen as was. It’s there ready for a nice, warming casserole in the future.

Osso Buco

The sausages were placed into a large ziploc bag – being sure they weren’t touching – and frozen. Once they were frozen through, the bag was shaken down and folded over.

Pork Sausages

By freezing the snags like this, I will be able to remove one or two at a time without having to defrost the whole lot. With this style of sausage, I’ll only need a small number to feed the two of us.

Bacon pieces

Then, I processed the bacon rashers, cutting off the tails and dicing them and leaving the “eye” part whole. They were frozen in separate bags and small portions.

Although one portion was immediately used to counter the Antarctic vortex currently enveloping most of southern Australia. I added them to a fine luncheon of Loaded Hot Potato Chips. Yum! They really hit the spot!

Bringing home the bacon…

Bread was made, as was a batch of Apple and Oat Bars. I dined on leftover risotto and The Boy ate chicken soup.

Tonight he is making Porcupine meatballs in the pressure cooker and using some of the red basmati in it too!

Eat well, everyone.

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