Double Chocolate Oatmeal Cookies

Hello my lovelies, I come bearing more temptation.

Because that’s how I roll.

Today’s offering is a nice, simple cookie (that is, soft on the inside) that also doubles as a nice hit of fibre. You can do your digestion some good while making your taste buds do the happy dance.

The Double Chocolate referred to is a charming combination of Cocoa (antioxidants!) and Choc chips – the oatmeal (for my Aussie readers) is rolled oats. Really, it’s practically a health food and should be considered suitable for breakfast…

Let us begin.

Get your butter out of the fridge to soften and preheat your oven to 180°C/ 350°F. If you have a stand mixer, fit the paddle attachment and make yourself a cuppa until the butter is softened. You may also wish to pummel a block of dark cooking chocolate should you not wish to use choc chips – like I did.

Cream together the butter and sugars for about 4 minutes. I must confess that, when making this batch, I left out the brown sugar completely as I became distracted by something.

They still turned out beautifully, just not as sweet. Health food, dontchaknow?

After you’ve reached the soft and fluffy consistency, add a dash of vanilla extract and two whole eggs. Beat until thoroughly combined.

20161004_163321

Flour and cocoa for sifting.

At this point most of the dry ingredients can be combined and sifted into a bowl.

Flour and cocoa sifted.

Flour and cocoa sifted.

Add this to the mixing bowl and stir until just combined. Then add the rolled oats and repeat.

Oats are healthy.

Oats are healthy.

Stir those in and add the chocolate pieces. I prefer to use bits from a smashed up block of cooking chocolate, because it gives a different texture to the finished product. You’ll end up with pools of chocolate that blend nicely into the mix. Choc chips are designed to retain their structural integrity and remain recognisable after baking.

You can use whichever method you like. They’re your cookies.

Dark chocolate contains antioxidants. Health food.

Dark chocolate contains antioxidants. Health food.

Then, drop rounded spoonfuls onto a lined baking sheet and bake for 8-10 mins.

Use an ice cream scoop to save on arguments

Use an ice cream scoop to save on arguments.

Leave them to cool on the tray for about 5 minutes before you attempt to move them to a cooling rack. It will save on tears.

Double Chocolate Oatmeal Cookies

  • Servings: 48
  • Difficulty: easy
  • Print

Ingredients

70 g softened, unsalted butter

½ cup white sugar

1½ cups brown sugar, firmly packed

2 eggs

1 tsp vanilla extract

1½ cups plain flour

1/3 cup unsweetened cocoa powder

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

2 cups rolled oats (not quick or minute oats)

1 cup dark chocolate chips.

Method

Heat the oven to 180°C/375°F.

Using an electric mixer and a paddle attachment if possible, cream butter and both sugars together until light and fluffy. This will take about 4 minutes.

Add the eggs and vanilla extract and beat until thoroughly combined.

In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Sieve into your butter mixture and blend until just combined.

Stir in the oats.

Stir in the choc chips.

Drop in rounded tablespoons onto a lined baking sheet. Do not flatten.

Bake for 8-10 minutes until set. Cooked cookies will be soft to the touch.

Allow to cool on the baking sheet for 5 minutes before removing to a cooling rack.

Store in an airtight container.

 

 

 

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Tuna Rice Bake (simple)

Simple tuna and rice bake.

This is a very simple meal from The Boy’s childhood. I begged the recipe from his mother about a year ago (he kept on about it), but have only just got round to making it.

Because fish.

I’m not a big fish eater, I’m afraid. My mother had a deadly allergy to shellfish and an uncanny talent to turn fish fillets into cardboard. It all rather put me off.

I didn’t make this exactly according to the recipe either – which kind of spoiled the nostalgia surprise effect I was aiming for. Meh. I didn’t have any celery (IKR!) so I used red capsicum and I added Old Bay Seasoning to the white sauce, because I thought it would taste good.

And it did.

So there.

Anyway, here goes. This is actually a really good, simple, casserole for those nights when stocks are low and inspiration lower. Most of the ingredients will be found in a well-stocked pantry, especially if said pantry includes long-life milk… It’s even better if you have some plain rice already cooked and languishing in your refrigerator.

It starts off with a large tin of tuna in brine or spring water. The tuna is drained, but the liquid is reserved and made up to 1½ cups by adding milk to it. Now, I actually ended up using about a cup or so more of milk when I made it, as my sauce was exceedingly thick. But more on that later.

Drain the tuna and reserve liquid.

Drain the tuna and reserve liquid.

Some butter is melted and and used to saute an onion until translucent. Now I did this bit differently to the original recipe, as I didn’t want to risk a raw flour taste in the sauce. A few tablespoons of plain flour were then added and stirred to make a roux before the milk mix was whisked in and stirred until it boiled and thickened. Basically a fish-flavoured white sauce with onions in.

Make a roux.

Make a roux.

After you have your thickened liquid, add salt and pepper. If you are me, however, add something more interesting (like Old Bay Seasoning).

Add some yum.

Add some yum.

If you don’t have any – which is understandable in Oz – something similar could be conjured up with a touch of dry mustard and smoked paprika, with a little salt.

To your newly-flavourful white sauce, add the contents of the tuna tin, some celery and some nuts. The recipe called for cashews, but I had slivered almonds so I used those and of course I substituted the celery with capsicum.

Add tuna, celery and nuts.

Add tuna, celery and nuts.

Now a smallish (1.5 l) oven dish was sprayed with oil and half a cup of grated cheese (I had mozzarella)was spread on the base before a cup of rice was also added.

Cheese and rice start the layering process.

Cheese and rice start the layering process.

The tuna mixture followed.

Tuna mix next.

Tuna mix next.

Then a layer of sliced tomatoes. Related: we grew these tomatoes. In our garden. Oh yeah.

Home-grown lusciousness ensued.

Home-grown lusciousness ensued.

I sprinkled the top with another half cup of cheese and it went into the oven for 30 mins.

After which it was eaten.

Dinner.

Dinner.

And everyone was happy.

I am particularly happy now. The fact that this is on my website will mean that I can find it and read it much more easily than this photo of the recipe that was emailed to me…

I couldn't change the rotation to read it when cooking...

I couldn’t change the rotation to read it when cooking…

Tuna Rice Bake

  • Servings: 4-6
  • Difficulty: moderate
  • Print

Ingredients

1 x 425g tin tuna in brine or springwater

1¼ cups of milk (approx.)

2 tbsps butter

1 small onion, diced

2 tbsps flour

Salt and pepper

¾ cup chopped celery

½ cup whole cashews or almonds

1 cup grated cheese

1 cup cooked rice

1 large tomato, sliced.

Method.

Set oven to 180°C/350°F.

Drain tin of tuna, reserving liquid. To the liquid add enough milk to make 1¼ cups.

Flake the tuna into a small bowl, removing skin and bones.

Melt butter in a medium saucepan over gentle heat.

Add onion and sauté gently until soft and translucent (not browned).

Add flour and stir into butter, creating a roux. Fry gently for one minute.

Remove from heat and whisk in milk, dissolving any lumps. Return to heat and cook gently until liquid boils and thickens.

(If you think your sauce is too thick, add more milk a ¼ cup at a time until it reaches a consistency you prefer. You don’t want anything too runny.)

Add tuna, celery, nuts and seasoning.

Grease a medium-sized casserole and sprinkle half the cheese on the base.

Add the cooked rice.

Spread the tuna and white sauce mix onto the rice layer.

Arrange slices of tomato on top of the tuna layer.

Spread with remainder of cheese.

For ease of handling, place your casserole dish onto a larger oven tray. 😉

Bake for 30 minutes – until heated through and the cheese is browned.

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Irish Soda Bread

Irish Soda Bread

We make our own bread in the Budget Bounty household. It started out as a budgetary mechanism, but now we’ve got ourselves into a groove and it’s become a thing.

We just use a purchased bread mix and add bits to it, like ground flaxseeds or buckwheat. We buy a 5 kg bag, decant most of it into a food grade sealed bucket and put a kilogram or so into a smaller container in the pantry. When this smaller container is empty, it is refilled from the bucket by The Boy.

So, you can imagine my surprise when my request for the smaller container to be refilled from the bucket was answered with the words, “It’s empty.”

Ahem.

I’m still at a loss as to how the empty bucket wasn’t noted at the time it was emptied, so that it could be refilled before we ran out.

Anyway, moving on.

We needed bread. About this time, I remembered making Irish Soda Bread several lifetimes ago and that it had been well received – so I thought I’d give it a shot on The Boy.

It’s a very scone-like bread (half way to a damper) that toasts well and lets one consider one’s farm-dwelling ancestry a generation or two back. It’s also a great introduction to bread-making for those who are afraid of using yeast.

Ahem.

Unfortunately, its density means that it isn’t something that diabetics will be wanting to consume on a regular basis, but it is very yummy.

It’s a very simple recipe using basically plain flour, baking soda and buttermilk. We had all of these things.

So, into a largish bowl 800g of plain flour was poured. I had a bit of wholemeal plain flour in a jar, so I added it first and then made up the weight with some regular stuff.

It was all sifted on the way through, along with some salt and some baking soda. The bran from the wholemeal was added after.

The flours were sifted.

The flours were sifted.

I also added a tablespoon or so of golden flax seeds. Because I like them.

Flax seeds rock

Flax seeds rock

It was all stirred together thoroughly, a well was made in the middle, and a pint of buttermilk was added. Then it was mixed together with a heavy spatula (or I could have used a wooden spoon) until it came together as a firm dough. My bread needed more liquid, so I just added splashes of milk until I got that result. It’s important not to be too heavy-handed with this. It is a lot like scones, in that light handling will result in a lighter bread.

Then it was tipped out onto a lightly floured surface.

Turn it out onto a floured surface.

Turn it out onto a floured surface.

Then, with a light touch, I shaped it into a big ball – kneading it gently until it was only just smooth.

Remember it's rustic. Alton says people pay extra for that...

Remember it’s rustic. Alton says people pay extra for that…

A tray was sprayed with cooking oil, the loaf was placed smack dab in the centre of it and brushed with a little milk. Then, following tradition, a cross was cut in the centre. This enables the bread to rise in such a way that the loaf maintains its shape on the way.

Ready for the oven.

Ready for the oven.

Then it was all baked in a moderate oven for just on an hour.

The same bread, now baked.

The same bread, now baked.

It really is that simple. Measure your flour, add your wet stuff and bake.

Let it cool on a rack and then treat as you would any other bread. Ours kept in the bread box in the pantry for 5 days after baking.

Yum!

Yum!

Once life is a little more settled (probably after we move) I’m intending to try experimenting with different flours and additives. I think this would be awesome with some rolled oats added in, just as a f’r’instance.

If you’ve never made bread from scratch before, then please give this a try and then let me know how you go. 🙂

Irish Soda Bread

  • Difficulty: easy
  • Print

Ingredients

800g plain (All Purpose) flour. You may use a combination of different flours if you wish.

1 tsp salt

1 tsp bicarbonate of soda (baking soda)

600 ml  buttermilk

milk to glaze

Method

Heat the oven to 180ºC/350ºF.

Sift the flour, salt and baking soda together into a large bowl, adding back any bran left in the sieve. Mix well.

Make a well in the centre and add the buttermilk. Stir lightly and quickly until a firm dough forms. If loose flour is still evident, simply add milk a tablespoon or two at a time until it is all incorporated.

Turn onto a lightly floured surface and lightly knead and shape into a smooth round about 20 cm across.

Place onto a lightly greased tray.

Cut a cross about 1 cm (½ inch) deep into the top of the loaf.

Brush the surface of the bread with a little milk. This will remove excess flour and help the bread to get a lovely golden colour.

Bake for an hour, testing after 50 minutes. Bread is done when a skewer inserted in the centre comes out clean.

Lift onto a wire rack to cool.

 

Chocolate “Paddle Pops”

Chocolate "Paddle Pops"

Yes. I know it’s been a while, but there’s been stuff and it’s been hot and things have been going on and, and…

Never mind.

Some of the stuff that’s been happening.

2016-02-10 18.05.21

Some of the stuff that’s been happening.

Ahem.

Today’s post is in honour of all those mums out there with overheated youngsters and very little disposable income. School is back and the heat seems unrelenting right now with some parts of Australia having 4-5 consecutive days of 40º C plus heat. Which sucks.

So, it’d be quite nice to be able to give the kidlings an icy-cold, almost-good-for-you treat when they flood in the door.

This is one such treat.

Paddle Pops are a part of summer in this neck of the world, but they can get pricey quite quickly. Make your own and save some money while also controlling portion sizes and the amount of sugar that goes into your little ones (or your big ones in this household!)

They use very few ingredients and take about 5 mins to make and 2 hours or so to freeze solid. The kids can even help with making them.

Icy pole moulds

Icy pole moulds

I use icy pole moulds that I bought from Tupperware some time ago – mostly because my mother had the exact same ones when I was a kid, so I had to have them – you understand, don’t you? However, you don’t have to get the same ones. Kmart and other discount stores have icy pole moulds for sale at very low prices, failing that (small) disposable cups will work just as well. Use what you have.

The recipe calls for FOUR (4) ingredients: milk, sugar, cornflour and cocoa.

Start with 500 ml of milk. Any kind of milk: full cream, skim, reconstituted powdered milk, half and half, soy, almond, goat, whatever. Place it in a medium sized saucepan and bring to a boil over a medium heat. You want to give yourself time to get the other ingredients ready…

Heat the milk

Heat the milk

Then, into a smallish bowl, sift together the sugar, cocoa and cornflour.

Sift the dry ingredients together.

Sift the dry ingredients together.

I confess to not using cocoa in these pictures. We have a largish tin of a dark hot chocolate mix that was given to me and has been kicking around our pantry for some time now. It doesn’t contain milk powder, so I’ve started using it as a cocoa substitute where possible. Take my lead here, you can substitute the cocoa with Milo, Ovaltine, or Nesquick if that is what you have.

Now, get yourself a whisk. I have a little sauce whisk that I bought for a few dollars at Ikea the last time I was there, and I prefer to use it for this task as it works well to stop things from sticking to the bottom of the pot. A regular balloon whisk will do the job though, so don’t fret.

Sauce whisk

Sauce whisk

So, bring your milk to a low boil and remove from heat. Add your dry ingredients to the wet and whisk well. I actually prefer to add some of the milk to the bowl they are in and blend them there before adding back to the rest of the milk. It’s much the same as the method I use for thickening sauces.

Add some hot milk to dry ingredients...

Add some hot milk to dry ingredients…

...and whisk to dissolve.

…and whisk to dissolve.

 

 

 

 

 

 

 

 

If you do this too, then return the chocolate mix to the milk in the saucepan and return the liquid to the heat.

Yes. Yes, it does look like chocolate milk.

Yes. Yes, it does look like chocolate milk.

This bit will require your attention. Heat the milk, stirring constantly until the mixture begins to thicken to a custard-like consistency. Use your whisk to scrape the bottom of the saucepan which is where the heavier cornflour and cocoa will sink to and – if you are unlucky – catch and burn. Don’t stop stirring!

The thickened mixture through a steam soft focus.

The thickened mixture through a steam soft focus.

Remove it from the heat and, if you are as much of a klutz as I am, transfer it to a jug with a good pouring lip. Work quickly or a skin will form on your liquid.

Pour into your icy pole moulds, add sticks and freeze.

Fill 'em up.

Fill ’em up.

When frozen solid, munch away.

Ready to go.

Ready to go.

Chocolate 'Paddle Pops'

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

500 mls milk

2 tbsps sugar

1 tbsp cocoa (or other milk flavouring)

1 tbsp cornflour

Method

Place milk into a 1 litre saucepan.

Sift together sugar, cocoa and cornflour.

Heat milk until just boiling and remove from heat.

Add half the milk to the dry ingredients and whisk well to remove all lumps.

Add contents of bowl back into saucepan and return to medium heat.

Whisk liquid constantly, making sure to scrape the bottom of the saucepan regularly, until it thickens and becomes custard-like.

Pour the custard into icy pole moulds, add sticks and freeze until set. The time this takes will depend on how wide your moulds are – the thinner they are, the faster they will freeze through.

Variation: Use chocolate milk flavouring powder like Milo, or strawberry milk Nesquik for a change of flavour.

A cool treat for kids of all ages.

A cool treat for kids of all ages.

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Jelly Whip (2 ingredient dessert)

And doesn't that look good?

I know, it’s been a while. Never mind.

I’m back now.

I’ve been unwell and it’s been hot – these two things are related.

However, I figure most of my Southern Hemisphere readership has also been feeling a tad warm, so here’s a quick and easy dessert recipe to (a) cool you down and (b) entertain the kidlets as you get toward the end of the School holidays.

This recipe uses exactly two (2) ingredients: evaporated milk and instant jelly (jello).

You’ll also need an electric mixer or be an absolute virtuoso at hand whisking.

This dessert resembles mousse and takes nothing more than a good sense of timing, really.

Basically, you chill a tin of evaporated milk. Then you make up a sachet of flavoured jelly, using only half the water and pop it into the fridge. Then, when the jelly is only just set, you whip up the milk until it triples in volume and mix in the jelly.

Spoon into parfait dishes (or, you know, whatever) chill for another hour and eat.

Easy as, bru.

The timing comes into the whole “only just set” bit. You’ll wait and wait and wait (and the kids will nag and nag and nag…) and then suddenly it will be completely firm, because of course. If this happens, then nil desperandum, pop the jelly into the microwave for 10 seconds and it will no longer be perfectly set.

So!  From the beginning then…

Pop a tin of evaporated milk into the refrigerator for a few hours, or make it easier on yourself and just keep one in there.

Then make up a packet of jelly – or as the Americans call it, Jello – but only use half the water needed.

A packet of Strawberry Jelly crystals.

A packet of Strawberry Jelly crystals.

I prefer not to use “diet” jellies for this, the artificial sweeteners don’t really help the flavour profile of what is actually a very rich dish. I always find it has a rather metallic taint to it, however you may not so go with what you have.

This packet called for 2 cups or 500 ml of water to be added, so I added only 1 cup – half boiling and half chilled.

jelly Crystals. Pretty, aren't they?

Jelly Crystals. Pretty, aren’t they?

I have trouble dissolving it all properly in such a small amount of water, so I use a tiny whisk I got in a Christmas gift of Hot Chocolate a few years ago. It’s okay though, you may use a spoon.

Isn't it precious? (The hot chocolate mix it came with was awful!)

Isn’t it precious? (The hot chocolate mix it came with was awful!)

Put your jelly liquid in the fridge and wait until it has just begun to set – you don’t want a liquid and you don’t want a sliceable texture either. Give it 2 to 3 hours, tops.

When it gets there, remove your evaporated milk into the basin of a mixer and prepare to be amazed. It will start out looking like this.

Evap milk: Exhibit A

Evap milk: Exhibit A

Beat it on full speed for several minutes. It will start to thicken and will eventually form stiff peaks.

Really.

You might think it’s not going to work and then it will. Like this.

Evap milk: Exhibit B.

Evap milk: Exhibit B.

Now spoon in your jelly and mix gently until incorporated.

Can you see the strawberry tint to it? Can you? Can you?

Can you see the strawberry tint to it? Can you? Can you?

It will smell delicious.

Now, scrape down the sides of your bowl with a spatula and give it a final stir by hand, making sure to incorporate any heavier bits of jelly that have dropped to the bottom of the mixing bowl.

Spoon into parfait dishes and return to the refrigerator for one hour. Do NOT do what I did and pile it up in the bowl, it won’t hold its own weight and will spill over the sides of the dish.  You have been warned.

And doesn't that look good?

And doesn’t that look good?

I would suggest using milkshake glasses if you have them, just quietly.

This will serve four generously. If there are not that many of you and you wish to keep some for later (!) then be sure to cover with plastic wrap or a lid of some kind. The jelly will do what jelly does and form a skin. This is by no means inedible – just ask me – but it isn’t particularly attractive.

So, there you go. A cool, rich dessert for a hot summer night.

Even the kids could make it. Heavens, they could even wash up the mixing bowl and clean the kitchen while you wait for it to set.

Just a thought.

Man oh man!

Man oh man!

Jelly Whip

  • Servings: 4-6
  • Difficulty: super easy
  • Print

Ingredients

1 400g tin evaporated milk (a little larger or smaller won’t matter)

1 packet flavoured jelly crystals

Method

Chill the evaporated milk in its tin for a few hours or overnight.

Make up the jelly crystals using only half the water called for in the packet instructions.

(Most packets call for 2 cups or 500 ml of water, so use ½ a cup of boiling water to dissolve the crystals thoroughly and then add ½ a cup of cool water to complete.)

Place in the refrigerator to chill until only just set. It should be neither liquid nor solid.

This will take about 3 hours. If you do misjudge the window – or forget- and it sets hard, simply microwave for 10 secs and then return to the refrigerator if necessary.

When the jelly is set sufficiently, empty the evaporated milk into a large bowl and beat on high speed with an electric mixer until thickened and doubled in volume – about 4 minutes.

Add the jelly and mix gently until incorporated.

Spoon into serving dishes and return to the refrigerator for a further hour before serving.

Cover any leftovers to prevent a ‘skin’ from forming.

You may wish to garnish with fruit to match the flavour of the jelly…

Howdy do,

Today was very productive as far as the kitchen goes.

Yesterday, saw a lot accomplished elsewhere: lawns mowed, lawns fed, loads of laundry, etc. Oh and the Accidental Cat decided that I was okay and we were going to be friends after all. Naw!

Jam drops

Jam drops

Today, I harvested some silver-beet from our ‘allotment’, went out to take my first steps on our land – now the big, water-filled barriers to the development have been removed (and did a private little ‘happy dance’ in the rain) – then came home and baked biscuits and put dinner in the slow cooker, before The Boy reappeared from his travels.

So, dinner tonight was some slow-cooker Mongolian Beef that I jazzed up a bit – because that’s how I roll.

Do you remember the red basmati rice that I purchased way back here?

Red Basmati Rice.

Red Basmati Rice.

Yeah. I’d forgotten about it too until I came upon it during a small (very small)  tidying frenzy yesterday. So tonight I cooked it up with some regular basmati. Then, during that last five minutes off the heat, I put the smallest of the silver-beet leaves that I harvested today into the pot and replaced the lid. That way they wilted a little without cooking too much.

Red and White Rice and Silver-beet.

Red and White Rice and Silver-beet.

It all looked very pretty in the bowl. Then I topped it with the beef, and it tasted pretty darn good. The recipe is a keeper, I think.

Slow-cooker Mongolian Beef

Slow-cooker Mongolian Beef

So now, I’m going to sit down and write a post about those biscuits for all of you in the Land of Oz with kids on school holidays and the weather snapping cold again.

See how I think about you?

Naw!

Traffic lights = antioxidants galore.

Hi everyone,

sorry I wasn’t on last night. I had my semi-annual review with my neurologist yesterday. This is an occasion which takes a lot out of me emotionally, so I came home and curled up into a small ball before the television and stayed there. Surrounded by cats.

Toasted sandwiches were had for dinner.

Today, however, I greeted the dawn mid-morning with renewed vitality and went out to shop.

We don’t really need that much at the moment, so I stocked up on baking supplies and bought a fair amount of meat – for us anyway.

H ere is the breakdown. For all my new readers *waves hello!* a gentle reminder that the prices are in Australian Dollars (AUD) so, if you are in the USA, you could probably comfortably halve the amount mentioned. Okay? Moving on then…

At Aldi was bought:

Dry goods.

   Dry goods.

  • 1 x 397 g tin condensed milk              $1.69
  • 1 x 400 ml tin coconut cream             $0.89
  • 1 x 225 g olive oil spray                        $2.99
  • 1 x 800 g tin apple pie filling               $2.99
  • 1 x 500 g baking soda                           $1.79
  • 1 kg Self-raising flour                           $0.75
  • 1 kg Plain flour                                       $0.75
  • 2 kg sugar                                                $1.79
  • 2 x 1 litre UHT milk                                $1.80
  • 2x largish sweet potatoes                   $3.38

Total = $18.82

I also bought meat at Aldi

Freezer stuffers

Freezer stuffers

  • 1 kg of middle rasher bacon         $7.69
  • 1.5 kg chuck steak                         $16.41
  • 500 g kassler steaks                        $4.78

Total = $28.88

Then I toddled off to the green grocer and bought the following:

Traffic lights = antioxidants galore.

Traffic lights = antioxidants galore.

  • bok choy                                           $1.59
  • zucchini                                             $3.92
  • pumpkin                                           $3.46
  • red capsicums                                 $2.38
  • cup mushrooms                             $2.50

Total = $13.85

Then I went to Woolworths and gathered a few things there:

  • 1 litre Soy Milk                                 $2.99
  • Tartaric Acid                                     $2.75
  • wonton skins                                   $2.60
  • Beer batter chips                            $3.00

Total = $11.34

Grand total = $72.89

Which leaves me $27.11 for anything else that may occur to me during the next fortnight.

I also bought a 1.5 litre (1 quart) slow cooker at Woolies for a student friend of ours who is doing it hard at the moment. It cost $20 and, if an opportunity to give it to them doesn’t present itself sooner, it will make an excellent Christmas gift. It’s only a few months away you know!

I’d not seen Kassler steaks before – so they were the “fun” thing for this shop. They’re thick slices of ham, and no doubt I shall find a use for them.

I bought the tartaric acid for the ginger beer I’m attempting to make; apparently it’s not the same thing as Cream of Tartar, which would be why my first attempt was rather lack lustre. Sigh.

The won ton skins will enable me to restock the freezer with gyoza-like dumplings at some stage. In fact, I might use some of the remaining money to get some chicken or pork mince and do that in the next few weeks. They’re a really tasty and easy lunch dish to have to hand.

I shall dice up the chuck steak and freeze in portions; some with marinade and some without. I have a new slow-cooker recipe for teriyaki beef that I really want to try and I can see that happening relatively soon.

The bacon will be divvied up and frozen in portions.

We do not currently need any of the flour I purchased – indeed there’s no room for any of it in the storage containers!  However, I want to make 4 pizza bases worth of dough to freeze and that will use a large chunk of what is there.  We used to buy wholemeal bases from the supermarket for around $3, but recently they have gone up to $5.50!  Buying those is just not happening when they are so very easy to make. I must do a post on them…

The Boy has decided to go camping tomorrow afternoon, so I shall be cooking for one this weekend. The mushrooms are a treat for me and I shall be including them in everything I possibly can.

Hasta mañana,

S.