These are a favourite summer side dish in our house and when the barbecue is on anyway, there is no point in using the stove and heating up the house.
I use one medium potato per person (or two small ones, like chats) and always make a couple of extras for leftovers. They make a great lunch the next day. I like to leave the skin on, but you can peel them if you choose to. To prepare, you'll need to cut the potatoes into bite size pieces. Tear off pieces of foil, about 15cm long to make the parcels. Spray the foil with cooking spray. Place one cut up potato on each piece of foil. Sprinkle with your favourite seasonings. Garlic powder, ground black pepper, paprika, chives and parsley are all good. Dice an onion and sprinkle some over each potato and dot with butter or margarine. Fold the foil to make a parcel around the potato so it won't open on the barbecue. The potatoes take about 15 minutes longer than the meat to cook so put them on first, then cook the steak and sausages. You can use this same type of recipe for just about any of your favourite veggies: zucchini, red, green or yellow capsicum, eggplant, sweet potato and so on. Use your imagination. Mix up as many different types of veggies as you want for a mixed vegetable parcel.
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This is the perfect dish for "clean out the fridge" day, the day before garbage day, or the day before shopping day, when you need to use up all those odd leftovers lurking in the fridge.
Ingredients: 4 eggs 1 cup milk 1/2 cup self raising flour 1/2 tsp salt 425g can creamed corn 1 1/2 cups grated cheese 2 cups of chopped leftover vegetables - potatoes, broccoli, zucchini, pumpkin, carrot, cauliflower etc. Method: Pre-heat oven to 220 degrees Celsius. Butter a large quiche or pie dish. In a large bowl, whisk eggs, milk, flour and salt. Stir in corn and grated cheese, add the chopped veggies and pour into buttered dish. Bake for 20-30 minutes until centre is firm. Let rest 10-15 minutes before slicing to serve. From the $2 Dinner Recipe File My strawberry patch is going gangbusters at the moment. And, if I can beat the birds, we will have a fantastic crop - more than enough to eat, make jam and perhaps even enough to make shortcake.
Strawberry Shortcakes This recipe makes six individual shortcakes and is very quick and easy. Ingredients: 2-1/2 cups SR flour 1/2 cup milk 3 tbsp sugar 3 tbsp butter or margarine, melted 2 punnets strawberries, sliced and sweetened (about 500g) 300ml bottle cream, whipped Method: Preheat oven to 220 degrees Celsius. Stir flour, milk, sugar and butter until soft dough forms. Drop 6 spoonsful onto a baking paper lined cookie sheet. Bake 10-12 minutes or until golden brown. Remove to a cake rack to cool. Split shortcakes; fill and top with strawberries. Add a dollop of whipped cream. Serve and enjoy! This recipe is from the Desserts Recipe File Not long after we were married, Wayne's Aunty and I went to a microwave cooking demonstration. It was mind-blowing to me. I'd always thought the microwave was for reheating; I'd never tried to cook in it.
One of the best things I learned at that demonstration was this recipe for a fruit cake - cooked entirely in the microwave oven, and in a quarter of the time it takes in a conventional oven! Ingredients: 1kg mixed fruit 200g butter 1cup brown sugar 2tbsp liquid (orange juice, brandy or water) 4 eggs 1 cup SR flour 1 tsp mixed spice 1 tsp Parisienne Essence - see note Method: Place the fruit, butter, brown sugar and orange juice in a microwave safe container and cook on high for five minutes. Let go completely cold. When cold, add the flour, mixed spice and Parisienne essence. Beat the eggs and add to the mixture. Stir well. Cook in a 20cm microwave safe round cake pan. Line base of pan with baking paper. Wrap outside with foil, extending 2cm above top of pan. Secure with a rubber band. Cook 25 minutes on medium. Let cool in pan. Note: As this cake is cooked in the microwave, it doesn’t brown like a traditional fruit cake. The Parisienne Essence darkens the cake, giving it a more traditional look.If you don't have it, leave it out - just remember your cake won't darken like a traditional fruit cake. Nutella and marshmallow - what a tasty treat! Buy the hazelnut spread and marshmallows on sale, use generic ricies and make twice the amount for less than half the price!
From the Cheapskates Club No Bake Recipe File Ingredients: 4 cups Ricies 1 small jar Nutella (or the equivalent brand) 2 x 200g pkts marshmallows 3 tbsp butter Method: Grease a 20cm square cake tin. In a large saucepan, on low heat, melt the butter. When the butter has melted add the marshmallows, stirring until they are completely melted. Turn the heat down to very low. Add half the Nutella, stirring until it melts. Add the remaining Nutella and stir until the mixture is smooth and everything has completely melted and combined. Pour in the Ricies and stir until well coated with the marshmallow mixture. Remove from the heat and quickly pour into the prepared cake tin. Press down with wet hands to smooth and firm the mixture. Put in the fridge to set. Once set cut into 20 squares to serve. Store in an air-tight container for 1 week. This fudge recipe is really easy and uses pantry items too, so while it may taste extravagant, it's not really.
Ingredients: 500g icing sugar 1/2 cup cocoa 1/4 teaspoon salt 1/4 cup milk 1 tablespoon vanilla essence 125g butter 1 cup chopped nuts (we like almonds, but any nuts will do) Method: Mix all dry ingredients together in an 20cm microwave safe dish (important to use this size pan). Add milk and vanilla essence. Place chunk of butter in centre (leave butter as whole chunk, do not chop up). Microwave on high for 2 minutes until the bottom of the dish feels warm. Stir vigorously and blend in chopped nuts. Transfer to a greased lamington tray and chill for 1 hour. Use real butter for the best results. From the Sweets and Lollies recipe file Ingredients:
500g strawberries, washed, hulled, chopped 1 cup white sugar 1 large lemon, juiced Method: Place strawberries into a 3-litre capacity heatproof microwave-safe bowl (such as Pyrex). Add sugar and 1/4 cup lemon juice. Microwave, uncovered, for 4 minutes on High/100%. Stir to dissolve the sugar. Microwave for a further 15 minutes on High/100%, (jam should still be a little runny) or until jam reaches setting point. (see note). Spoon hot jam into hot sterilised jars. Seal. Turn jars upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 2 months. Note: To test jam: before starting the cooking process place two saucers in the freezer. After 15 minutes, take one sauce from the freezer and pour a teaspoon of jam onto the saucer. If the jam sets and stays when the saucer is turned upside down then it is set. If not cook in 5 minutes bursts, checking each time, until setting point is reached. I make this slice almost weekly. This slice is very simple and doesn't use too many expensive ingredients, unlike lots of gluten free recipes that use almond meal which is quite expensive. Ingredients: 1 cup gluten free SR flour 1 1/4 cup sugar 1/3 cup cocoa 150gms butter/marg melted 2 eggs, lightly whipped Method: Mix dry ingredients and then add melted butter and eggs. Mix with wooden spoon. Cook in a greased lamington tin at 180 degrees for 15 - 20 minutes. This goes quite a long way, everyone loves it and no one will even know that it is gluten free. Contributed by Michelle Graham Platinum members can login for full access to the Recipe File
Not a Platinum Cheapskates Club Member? Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre. Click here to upgrade your Cheapskates Club membership today From the Cheapskates Club Pasta Recipe File Ingredients: 500g mince 1 cup TVP 1 cup hot water 3 slices fresh bread, whizzed into crumb or torn into very small pieces 1 large onion, grated 1 tsp mixed herbs 1 tbsp tomato sauce 1 egg 1 tin crushed tomatoes 1 tin tomato soup 1 clove garlic, crushed 1 onion, finely chopped 1/2 tsp sweet basil 1/2 tsp dried oregano 250g spaghetti Method: Pour the hot water over the TVP and let it sit 5 minutes. Mix together the mince, TVP, breadcrumbs, grated onion, mixed herbs, tomato sauce and egg using your hands. Make sure everything is well combined. Spray a cookie sheet with cooking spray. With wet hands roll teaspoonsful into small balls and place them in rows on the cookie sheet. Bake in a moderate oven (180 degrees) for 25 - 30 minutes. Check them after 15 minutes and shake them around to brown evenly. Makes 42 meatballs. While the meatballs are cooking, cook the spaghetti and make the sauce. Cook the Spaghetti according to the directions on the packet. For the sauce gently cook the chopped onion in a non-stick pan that has been sprayed with cooking spray until transparent. Add the garlic and cook 1 minute. Add the chopped tomatoes, tomato soup, basil and oregano. Stir to mix. Cook over a low heat until mixture thickens. To serve: place spaghetti on plate, top with meatballs and pour sauce over. Top with grated cheese or sprinkle with grated parmesan if you prefer. Serves 6, costs $1.04 per serve Platinum members can login for full access to the Recipe File
Not a Platinum Cheapskates Club Member? Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre. Click here to upgrade your Cheapskates Club membership today This recipe is from the Slices Recipe File These are good - a twist on my favourite ANZAC Slice and Blondies. And being a tray bake, they're super quick and easy to whip up. Ingredients: 150g white chocolate buttons 125g butter 1½ cups castor sugar 1 tsp vanilla extract ¼ cup golden syrup 3 eggs 1½ cups plain flour, sifted ¼ tsp baking powder, sifted 2/3 cup rolled oats ½ cup desiccated coconut Rolled oats, extra, for sprinkling Method: Preheat the oven to 160 degrees Celsius. Line a 22cm square cake tin with baking paper. Melt the white chocolate and butter together over a low heat. Stir until smooth and combined. Place the sugar, vanilla extract, golden syrup and eggs in a mixing bowl and stir to combine. Sift the flour and baking powder together and add to the sugar mixture. Stir in the rolled oats and coconut. Add the chocolate/butter mixture. Mix well. Pour into cake tin. Sprinkle with extra oats. Bake for one hour or until just set. Cool in tin. Cut into squares to serve. Platinum members can login for full access to the Recipe File
Not a Platinum Cheapskates Club Member? Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre. Click here to upgrade your Cheapskates Club membership today |
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