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Tip Store: Cooking: Ingredients:

​Coconut Cream to Coconut Milk

​I often need two cans of coconut milk for my recipes. Instead, I buy coconut cream (which is similar price) and add water. Same results for half the price.
Contributed by Alyson Hanly

​A Creative Look at Unwanted Food

​In my pantry were two large jars of home made pickled onions that had been there for many years. They were quite sharp in flavour and efforts to fix it didn’t help so they remained uneaten but were surprisingly still crunchy. So I had the idea to turn them into chutney...after all chutney is made usually with onions and vinegar amongst other things . I vaguely used a recipe for mixed fruit chutney, using the chopped pickled onions and the vinegar along with some fruit in the fridge. It turned out to be delicious and is now our favourite chutney....pickled onion chutney, who’d have thought?
Contributed by Jeni Winslow 

​Preserving and Storing Herbs and Spices

​I dehydrate most of my herbs from my garden and bulk buy spices. Both should be stored with no light. I save (and get from friends) prescription bottles. These are ideal, no light so herbs and spices keep a long time
Contributed by Jen Nelson

Save My Butter

​As both hubby and I are on the aged pension, we continually have to find out what we can do without, substitute for something less expensive, or sadly cannot afford anymore. Everyday we have a roll or sandwich for lunch. My hint is that we butter only one piece of the bread or roll, then, as we have pickle, chutney or mustard as well, we put this on the other side of bread or roll. Using only half the amount of butter, marg or whatever your dairy spread is. Even without the pickle etc., the meal tastes the same. We are just so accustomed to buttering both sides. It might be a small saving, but it all adds up.
Contributed by Anna Crerar

Save My Cheese

If you use plain label slice cheese, because of its convenience or the inability to cut your block cheese thin enough because of hand problems. If you like toast with cheese on top for breakfast. I slice the cheese slice into four pieces. Three pieces are ample for taste on the bread slice. A wee space between and leaves that extra slice for another day. If you zap in the microwave for a nice winter warmer breakfast, all the cheese melts together anyway. Not too good at math but I an thinking this would be a 1/4 saving giving you lots of extra slices out of that one packet.
Contributed by Anna Crerar

Saving Tomato Paste

I used to buy Tomato Paste in the little cans or in the portion cups. Lightbulb moment: I bought a big jar of paste at Aldi and froze portions (about 3 tablespoons) using reusable silicon cupcake containers. When they were frozen I popped each one out into a freezer bag. I have not calculated the savings but just the convenience of it is a win-win for me anyway!
Contributed by Heather Schlusemeyer, 15th November 2017

​Vanilla Sugar

​I buy caster sugar put this in a jar with a split vanilla bean, shake jar leave for about a week. You have vanilla sugar for recipes. Top jar up with sugar it will be ready for next time you need vanilla sugar and if you have a vanilla pod that you have used the seeds for a recipe but not the pod, add this to the jar. Contributed by Rose Hardy, 27th March 2014

​Divide and Conquer

​Who says a quiche has to be that deep? Made a favourite special occasion quiche recipe and needed to double it. Light bulb moment, used 4 savoury pie crusts already made on the shallow tin foil pie plates out of the freezer. The doubled recipe in shallow crusts yielded 4 pies that everyone said were delicious. That same favourite recipe uses low fat creamed cheese (no milk or cream) which is more expensive but this is a special occasion recipe. I was short of one egg so used 3 tablespoons of mayonnaise as a substitute, flavour was outstanding. The recipe usually has field mushrooms, out of my budget altogether for the amount, so I bought just a couple and added the cheapest of tinned mushrooms in butter sauce. Really, I think these quiches were even better than the family recipe. Contributed by Carol Ryan

​No More Buying Creamed Corn

I needed a can of creamed corn for a recipe and had none left in the pantry. I defrosted approximately 350gm from a bag of frozen corn kernels blended with my stick blender, added about 1 tablespoon water and 1/2 teaspoon castor sugar (MOO of course) and had a nice creamed corn that looked straight from the can. Not sure what the savings are but from now on I don't need to keep tinned corn kernels or creamed corn in the pantry, just always keep a bag of corn in the freezer which I normally do anyway. Two more items to cross of the shopping list!
​Contributed by Melinda Karagiannis

​MOO Seasoned Dry Breadcrumbs the Easy Way

A great way to use up bread crusts is to put then into your food processor. Then place them on an oven tray and sprinkle in some sesame seeds. Put on low heat in the oven and check regularly. Mix them around to ensure they're all dried out. You now have delicious bread crumbs. It's important to add the sesame seeds at this stage so they pop in the oven instead of when they're cooking in the hot oil.
​Contributed by Robyn Stewart, 28th June 2013

​Simple, Inexpensive and Pure Oil Spray

We buy our oil in bulk and as it comes in large tins it was hard to judge how much we needed when coating the pan/tray etc. This can become very wasteful very fast. Therefore a tip from the beauty section was adapted to my kitchen. Using a spray bottle that has a fine mist setting, fill with oil and use in the kitchen for all your oil needs. The squirt setting works well to reduce waste however cannot cover a large area like a mist spray can.
Contributed by Mel McIntosh, 11th June 2013

​ Editor's note: I use a spray bottle for oil too. The squirt setting is fine, just use a pastry brush (or your fingers if they're clean) to spread the oil in your cake pan or baking dish. Cath

​MOO Caster and Icing Sugar

I don't bake very often and find it very annoying to find I don't have any caster or icing sugars or they have gone rock hard. I decided to try and make my own. I use my Bamix and the grinder accessory and blitz home brand white sugar. It works fabulously. A second or two for caster sugar and 5 seconds or so for pure icing sugar. 3 Kg of Home Brand white sugar costs approximately $3.20. That makes a lot of caster and icing sugar. Home Brand Caster sugar costs over $2 per kilo and pure icing sugar costs $4 a kilo. I've not tried it but I'm sure it would work in a food processor.
- Contributed by Janine Fitzgerald, 31st March 2013

Editor's note: This will make pure icing sugar, not the icing sugar mixture you would usually buy at the supermarket. It's fine to use for frostings and hard icings, just be aware that it will set rock hard if you use it for a glace icing. MOO your caster sugar and your icing sugar and that's another two things you can cross off your shopping list. Cath

​Better Vanilla Extract

Approximate $ Savings: $7.00

​Did you know that cheap vanilla essence is often only made of the by-product of paper pulp mill processing? Yuk! To get the real stuff you have to buy pure vanilla extract, often costing up to $14 dollars a bottle. You could use vanilla bean in milk but this is time consuming. To make vanilla extract simply take a cup of brandy in a clean jar and break up two vanilla beans into it and cap securely. Leave it on the bench for six weeks and shake it every day. It will be now ready to use and you will not believe the fresh vanilla flavour. Do not worry about the brandy because cooking usually dissipates the alcohol.
- Contributed by Linda Swift, 14th January 201

Editors Note: I use vodka to make vanilla extract. You can download the How To… here. Cath

​The Great Grocery Swap

After a recent pantry inventory I realised that I had a number of items well within use-by date that I would never use. I was reluctant to just throw them out as I am always looking for ways to reduce waste. After talking to friends, I realised that many of us were in the same boat. We organised a morning tea where we all brought our unwanted ingredients and swapped them amongst ourselves. Everyone went away with either things they knew they would use or items they've been wanting to try. Best of all nothing was wasted!
​- Contributed by Rebecca Clay, 16th March 2012

​Easy Wine Vinegar

​Wine vinegar adds a wonderful flavour to salad dressings and casseroles and it is the easiest vinegar to make. To make a wine vinegar open a bottle of red (for red wine vinegar) or white (for white wine vinegar) wine. Cover the top of the bottle with cheesecloth and secure around the neck with a rubber band. Place the bottle in direct sunlight. In summer you'll have wine vinegar in approximately two weeks, at this time of year  it takes about one month to convert.  Taste after two weeks and if the vinegar is strong enough for your taste, strain and bottle it. The longer you leave it the stronger the taste will become. 

​Spray Oil

Instead of purchasing those spray cans of oil for cooking, why not make your own? Purchase a spray bottle and add the oil of your choice. Helps to save the environment as well because you can reuse the spray bottle over and over.
​- Contributed by Tracey, Rochedale South, 16th July 2009

​Gourmet Seasoned Breadcrumbs

Approximate $ Savings: $ 3.80

When bread crumbs are required in a recipe I use left over sliced stale bread. Any brand of plain white or brown bread works best, simply whizz amount required ( 4-6 slices with crusts on) in the food processor for a few seconds. Bread crumbs make a great crunchy topping mixed with herbs and butter on any savoury, saucy casserole dish or for crumbing fish fingers, veal schnitzel, chicken nuggets etc. Keeping a stash in a zip lock bag in the freezer always comes in handy when baking last minute meals. Fresh bread crumbs have a better flavour and texture, so much better than store bought stale varieties costing around $2.00 to $3.80 a packet. A small saving per month with a better, much more professional result.
​-Contributed by Maryanne, Footscray, 12th June 2009

​Homemade Breadcrumbs

Approximate $ Savings: $10

​ I have saved money using only home made breadcrumbs when making food for my 11-month-old son. The packets of pre-made breadcrumbs contained ingredients I wasn't comfortable using in cooking for my baby. We grate left over crusts before putting them in containers in the freezer. Then we just take out what we need for coating fish, chicken, etc. If you are lucky enough to have a bread maker like us, you could use the crusts from home made loaves (the ones that we can't fit into our toaster).
- Contributed by Sarah Jones, 2nd July 2010

​Make Your Own Gluten Free Flour

You can make your own gluten free flour for much less than buying it from a health food shop. To make 1 kilogram of gluten free flour mix 750g rice flour and 175g arrowroot. Cost is approximately $4.50 for the kilo. To make self-raising flour add baking powder (I use Wards from the baking aisle in the supermarket and follow the directions on the container). You can buy McKenzies brand gluten free rice flour and arrowroot at any Coles or Woolworths, making it easy to just put them on your shopping list and pick them up as you need them without having to make a special trip to a healthfood shop or bread making supply shop.
​-Contributed by Sandra, Blackburn South, 23rd August 2009

​Peeling Eggs

The simplest way to peel hard boiled eggs is to plunge them into cold tap water after cooking them. Smash them a little and the shells will come straight off.
​- Contributed by Anthea, Bentley, 28th May 2009

​Herbs All Year Round

Approximate $ Savings: $3 a bunch of parsley or basil

​ I grow my own basil and parsley, it is the easiest thing to grow in a small pot I always pick it and put it in containers or freezer bags in the freezer so I always have some even when it is out of season. Doing this, I don't have to buy any and it is always there when I want it
- Contributed by Domenica, Silvan, 27th May 2009

​Cheesy Breadcrumbs

To always have ready made cheesy breadcrumbs on hand. Save all ends of bread, stale bread rolls etc. in the freezer until you have enough to make whizzing in processor worthwhile. I have even bought a loaf of Aldi multigrain bread to make enough crumbs at a time. Then grate up 500g block of Aldi cheese in processor. Process all the bread, put in very large bowl. Process the cheese and mix with the breadcrumbs (the mix is about 3 cups breadcrumbs to 1 cup of cheese). I then fill sandwich size zip lock bags with the mixture and store in the freezer. These crumbs are great on salmon mornay, cottage pie etc. Terrific for crumbing chicken, sausages etc. And they also taste so much better than bought breadcrumbs as you all know. Adding the cheese gives it a lovely taste.
​- Contributed by Bev Harrison, 26th June 2010

​Save Time and Money with Dry Mixes

A lot of money is often spent on food for family and guests because of being short of time or too tired to prepare a dish from scratch. Now when I make anything from muffins to a spice mix I make at least one extra batch of the measured dry ingredients. Label it with the name of the mix and then if you want to keep reusing the container also add the remaining wet ingredients and further instructions to the label. Now when guest or coming in an hour or the children want muffins I can just add the egg and milk and bake- and not have to run out to the shops!
​- Contributed by Sharon Benjamin, 21st June 2010

​Sneaky Tricks to Stretch Bacon

When we open a packet of bacon I sneak out one piece and that becomes a bacon and egg burger in my husband's lunch box the next day. I also sneak out another two slices and that becomes a quiche for a nights meal and no one seems to notice when we have bacon and egg for breakfast that the packet is minus a couple of slices.
​- Contributed by Thelma, Dalyellup, 24th May 2010

​The Health Benefits of Different Rices

Just a little bit of advice if you using Jasmine rice or Long Grain rice both of these rice are fairly high GI. But Basmati rice is one of the multitude of low GI foods and that means that this rice is way better for your life, and it also keeps you much fuller for a lot longer and your body can keep you a lot healthier, it also is available in 10kg bags at most super marts and other Asian shops and this rice is a lot healthier than the other rice importers.
​- Contributed by Stuart Leamer, 29th April 2010

​Cooking for One With a Bigger Recipe

When cooking for one and the recipe is for a family of 4, simply freeze the remaining 3. This ensures you still get a great variety of meals, and I never have take away because there always seems to be a meal in the freezer when I cannot be bothered to cook!
​- Contributed by Robyn, Bunbury, 27th January 2010

​Adjust Recipes to Save on Unwanted Leftovers

Approximate $ Savings: $20 per week

Leftovers are all very well, but we seemed to be getting leftovers after every meal. All the recipes I have feed 4 adults, but my family consists of 2 adults and 2 young children. But trying to cook 2/3 of recipes was too hard when I'm in a hurry. So, instead of using the 500g - 700g of meat called for in a recipe, I started to use 400g. The extra sauce from the meal still gets soaked up in the rice or pasta and doesn't go to waste. Now I buy my meat in bulk and take some time to divide it all up into 400g portions. If I buy 2kg of chicken breasts for example, then instead of getting 4 meals of 500g of meat, I get 5 meals of 400g of meat. I'll adjust the amount of meat in a meal as my family grows.
​- Contributed by Sarah, Warradale, 7th September 2009

​Glub Glub Splish Splash

If you buy your olive oil in huge gallon sized cans, you know the glug, glug, slosh problem resulting in spills that these big containers produce! The way around that is to even out the flow. You do that by introducing oxygen to the can on the opposite side of the pouring spout—use a church key style can opener and open ‘er up! The oil will flow out smoothly and you will be able to control it so much better, making filling oil bottles so much easier.
​- Contributed by Gail, Cranbourne

​Keep Fresh Spices

When we were married we were given a spice rack full of different spices as a gift. It was sitting on my kitchen bench until a friend suggested that they would last better if they were kept in the freezer (spices have a limited shelf life if subjected to heat and light). I went through the rack and threw out any jars that were older than a year. Then I cleaned out the shelf in the door of the freezer. This shelf is too small to hold anything much and tended to collect odd bread crusts etc but it is the perfect size to hold my jars of spices. Now I can read the names on the tall jars at the back. I have them arranged in two rows, alphabetically. I am storing only the spices I use and they are always fresh. My benchtop is less cluttered and the op shop was blessed with a good wooden spice rack to sell.
​Contributed by Ruth, West Pennant Hills, 28th October 2009

​Healthy Substitute

Substitute brown rice, brown bread, brown wholemeal flour (all low GI index foods) in any recipes or menus where the white refined variety is promoted (high GI index). You will feel fuller longer, feel healthier, get more fibre in your diet and reduce your risk of diabetes and medication bills. Obviously if you have a gluten intolerance avoid this all together.
​-Contributed by Tracey, Copacabana, 24th October 2009

​Clean Oil

Approximate $ Savings: $25.00

​ After making French fries or other fried food I clean the oil by putting a mall piece of cheesecloth in a funnel. To hold the cheesecloth in place, place a second smaller funnel inside the first. The oil pours through the cheese cloth faster if you push a toothpick or matchstick between the two funnels to keep them slightly apart. This method save cheesecloth and cleans the oil.
- Contributed by Richard, Fairfield, 18th March 2009

​Saving on Buying Stock and Flat Meat

​To make the most out of the left overs from a roast chicken we strip it clean and place small, thin pieces of chicken meat on greaseproof paper in layers and freeze. This way we can have small pieces of chicken easily thawed for individual sandwiches, salads etc. Then boil up the bones for approx 1 hour with onion, salt, garlic and other herbs to taste to create a chicken stock. Allow to cool and skim off the fate. Then freeze or refrigerate in individual containers to use as soup bases etc.
​- Contributed by Kylie, Deagon, 30th January 2008

​Beaut Oil Bottle

Approximate $ Savings: $20-30

We buy our olive oil in big tins and I was looking to buy an olive oil dispenser to have near the stove for times we needed only a small quantity in cooking/ salad dressings etc. Pouring it from a plastic container always seems to waste a lot, especially when good olive oil is the price of gold! I discovered the glass vinegar bottle I buy from Woolworths (Cornwells brand - 375mls - nice shape!) had a removable plastic insert inside the lid so I tried refilling an empty one and using it instead. It's perfect and only cost about $1.69. I can dribble as much or little oil as I like and didn't have to purchase a purpose built dispenser to do it.
​- Contributed by Sonia, Mawson Lakes, 29th January 2008

​A Cleaner Strain

Approximate $ Savings: $18.00 per month

​ My kids won't eat potatoes. I grow them, I cook them in interesting ways - no success. Until, that is, I started making home made chips. I deep fry them in about 2-3 litres Canola oil which can cost anything up to $10.00 for 3 litres. After frying the chips, the oil ends up with "floaties" - little bits of potato. I tried everything to scoop them out before pouring the cooled oil back into the bottle for another use, to no avail. Then I tried a brand new Chux cloth to strain the oil through (like muslin). It works perfectly, and I end up with clean, clear oil ready to be used for the next batch of home grown potato chips. Salvaging the oil saves me the price of the new bottle ($10.00). I cook chips on average twice a month and now get four batches from each bottle of oil - a saving of $15.00 a month, or $180.00 per year! (and the potatoes are free!)
- Contributed by Megan, Castlemaine, 14th February 2008

​Flavourful Cubes for Casseroles

Approximate $ Savings: Free

If you're not a big drinker but have some left over wine stick it in a saucepan and boil it for a few minutes (to remove the alcohol, but not the flavour), then freeze it in an ice cube tray. Then when you're making a casserole throw in a couple of wine cubes for added flavour. Delicious!
​- Contributed by Kate, Wendouree, 1st March 2007

​Ready Made Garlic

Instead of buying garlic in a jar - which is expensive and not very tasty, make your own. Grab a few string bags of garlic from your grocer, peel all the garlic, pop into a food processor, add extra virgin olive oil and blitz until it's all pureed. Then scoop out, put into a screw top jar or container cover with more olive oil (which makes it air tight) and keep it in the fridge. There you have it - a total time saver - no messy cleaning up or smelly fingers. A total cost saver - these bags are only $2 each and best of all the garlic stays fresh for 6 months in the fridge.
​- Contributed by Kellie, Maroubra, December 6th 2006

​Herb Flavoured Oils

​Early week supermarket shopping I always find fresh herbs going out cheap. I add a bunch to some sunflower oil in a glass jar and store in the pantry for a couple of weeks. Take out the herb and strain oil back into the jar and top up with oil. You have instant flavoured oils for a fraction of the price it would cost you to buy at a deli. Can also use the herb in dressings and sauces for that night's dinner. - Contributed by Karen, Ivanhoe, May 13th 2005

​5 Months on One Can of Olive Oil Spray

I had been using standard olive oil for cooking and felt I was going through it quite quickly. I decided to try Pro Chef olive oil cooking spray. I dated the can to compare how long it would last. It is so much better and healthier. I was amazed at the difference. One can usually lasts about 5 months.
​- Contributed by Christelle, Surfers Paradise, April 7th 2005

​Making Your Own Mixed, Dried Fruit

Instead of spending $5 on a small bag of mixed dried fruit I make my own. I buy Homebrand sultanas, dried apple, dried apricot and whatever else the kids like. Then I cut them up and mix them all together. I get about 4 times the amount for around the same price. I also then use it to make my own muesli that has a lot less sugar and is yummier than the brought stuff.
​- Contributed by Narelle, Raymond Terrace, March 10th 2005

​Cheaper, Better Tasting Chicken or Beef Stock

When I require a beef or chicken stock for recipes I use a cheaper alternative to the much more expensive Tetra Pak stocks. If you search your supermarkets you will find that Campbells make a Beef and Chicken Consommé in a can. I last bought them on sale for the unbelievable price of 25 cents per 410g can. I 'stock up on stock' whenever I see them. Great for soups, sauces, gravies, and risotto. I have been using them for years and haven't yet been persuaded by the flashy packaging of the newer versions.
​- Contributed by Nicole, Concord, July 7th 2006

​Spice Replacement

When running out of a particular spice, you can save around 1/3 of the replacement price by keeping the plastic/glass container that the spice came in and purchasing the replacement spice from the plastic wrapped spices. Usually the plastic wrapped spices contain much more than refilling your container so you also have leftover spices for the next time you run out!
​- Contributed by Sophie, Brooklyn Park, 11th September 2006

​Grated Cheese

​Keep grated cheese in the freezer, ready to use. Buying the packets of grated cheese is convenient, but can almost double the price per kilo. If you buy a 1kg block of tasty cheese ($4.99 at Aldi) and grate it yourself you'll save $1.53 per kilo, as the packaged grated cheese is $3.26 for a 500g packet. To make the cheese easier to grate, slice it into four or five pieces and freeze them for about 30 minutes before you start to grate. The cold, solid cheese is less likely to melt and stick to the grater as you work.

​Easy and Free Spring Onions

When you buy spring onions and cut off the small piece with the roots on it, plant it outside in your herb garden or a pot. It will grow into spring onions again and again. The trick is not to pull them out but cut them with a sharp knife at the base when you need them. You will always have spring onions for salads or anything you need without any waste and no cost.
​- Contributed by Silvia, March 21st, 2004

​'Free' Garlic

When you get small cloves of garlic, which are too small to use, plant them outside in your herb garden or a pot. As they grow you can use the tops like garlic flavoured "chives" and when they are larger cut them off at the base and use them like spring "onions" (don't pull out) to flavour dishes and meals and as green garnish for scones and pizzas. The flavour is a lot lighter than the actual clove and if you don't actually pick the whole clove again they will keep growing all year around. If you leave them in for a few years they will multiply and when the tops have died off and before they start growing again, the whole clove can be picked...but I leave mine down unless I'm desperate because I've run out. You will always have garlic for salads or anything you need without any waste and no cost.
​- Contributed by Silvia, March 21st, 2004

​Saving Money on Bananas

​Never be afraid to buy too many bananas when they go on sale. When they ripen, it is easy to mash them up and freeze them. It actually saves time, because when you buy bananas they are never ripe. You should wait for them to ripen for baking. If you already have some frozen, you can thaw and bake when you have the time- as opposed to having to do it during the particular time frame when the bananas are ripe.