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Recipe File: Mixes
Add To Me Muffin Mix
Ingredients:
2 cups SR flour*
1/3 cup sugar
1/4 cup canola oil
2 egg whites
1 cup skim milk
Method:
Preheat the oven to 190 degrees Celsius. Place the flour and sugar in a large mixing bowl. In a separate bowl blend the oil, egg whites and milk with a balloon whisk until blended completely together. Pour into the dry mixture. Mix with that wooden spoon until everything is just moistened. Add any berries, nuts, choc chips etc now, just barely mixing through the batter. Prepare a muffin tin with a non stick cooking spray OR place a muffin paper in each cup. Fill each muffin cup 2/3 full of batter. Bake 20 to 25 minutes or until a toothpick inserted in the center of a couple of muffins comes out clean.
* You can use half white, half wholemeal SR flour if you wish to.
These muffins are the best morning tea snack and they really keep the after school hungries at bay until dinner time too. You can make them low fat by substituting unsweetened applesauce (homemade or canned) for the oil, just use the same quantity. You won't notice any difference in texture, flavour or moistness I promise.
2 cups SR flour*
1/3 cup sugar
1/4 cup canola oil
2 egg whites
1 cup skim milk
Method:
Preheat the oven to 190 degrees Celsius. Place the flour and sugar in a large mixing bowl. In a separate bowl blend the oil, egg whites and milk with a balloon whisk until blended completely together. Pour into the dry mixture. Mix with that wooden spoon until everything is just moistened. Add any berries, nuts, choc chips etc now, just barely mixing through the batter. Prepare a muffin tin with a non stick cooking spray OR place a muffin paper in each cup. Fill each muffin cup 2/3 full of batter. Bake 20 to 25 minutes or until a toothpick inserted in the center of a couple of muffins comes out clean.
* You can use half white, half wholemeal SR flour if you wish to.
These muffins are the best morning tea snack and they really keep the after school hungries at bay until dinner time too. You can make them low fat by substituting unsweetened applesauce (homemade or canned) for the oil, just use the same quantity. You won't notice any difference in texture, flavour or moistness I promise.
Alcohol Free Vanilla Extract, MOO
Making vanilla extract using vodka is easy and relatively quick. But I am often asked for a way to make extracts, especially vanilla, without using alcohol.
This is a simple and easy non-alcoholic way to MOO vanilla extract.
It is not quick! It takes a minimum of 90 days to extract the vanilla flavour from the beans, so you'll need to be patient, but the wait is worth it.
You will need:
10 vanilla beans - Madagascar are the best for extract making but use what you have or can get
3 cups vegetable glycerin - available from pharmacies, health food shops
1 cup cool water
Large, 1L sterilised jars with plastic lids
Step 1. Using a sharp paring knife, split all the vanilla beans. Drop them into the sterilised jar.
Step 2. Measure out 3 parts glycerine to 1 part water to fill the jar and pour over vanilla beans. If the vanilla beans aren't covered by the glycerine/water mixture make up some more to the ratio 3 parts glycerine: 1 part water and top up the jar.
Step 3. Put the lid on and shake. The mixture will be a little cloudy - that's ok.
Step 4. Place in a cool, dark cupboard for at least 90 days to steep. Every second day, give the jar a good shake - this is important to ensure that all the flavour is extracted from the beans. After 90 days it will be ready to use, but the longer you leave it to steep, the stronger the vanilla flavour will be.
This extract keeps indefinitely on the shelf if kept cool and dark.
This is a simple and easy non-alcoholic way to MOO vanilla extract.
It is not quick! It takes a minimum of 90 days to extract the vanilla flavour from the beans, so you'll need to be patient, but the wait is worth it.
You will need:
10 vanilla beans - Madagascar are the best for extract making but use what you have or can get
3 cups vegetable glycerin - available from pharmacies, health food shops
1 cup cool water
Large, 1L sterilised jars with plastic lids
Step 1. Using a sharp paring knife, split all the vanilla beans. Drop them into the sterilised jar.
Step 2. Measure out 3 parts glycerine to 1 part water to fill the jar and pour over vanilla beans. If the vanilla beans aren't covered by the glycerine/water mixture make up some more to the ratio 3 parts glycerine: 1 part water and top up the jar.
Step 3. Put the lid on and shake. The mixture will be a little cloudy - that's ok.
Step 4. Place in a cool, dark cupboard for at least 90 days to steep. Every second day, give the jar a good shake - this is important to ensure that all the flavour is extracted from the beans. After 90 days it will be ready to use, but the longer you leave it to steep, the stronger the vanilla flavour will be.
This extract keeps indefinitely on the shelf if kept cool and dark.
All Purpose Seasoning, MOO
This recipe doesn't contain salt, like the Masterfoods All Purpose Seasoning does, but it still gives a good flavour wallop to your savoury dishes. Just use it in place of salt in casseroles and stews, rissoles, meatloaves, as a sprinkle over steak or chops on the barbecue - wherever you want a flavour boost without adding salt.
Ingredients:
5 tsp onion powder
1 tbsp paprika (I use sweet, but use whichever you prefer)
1 tbsp garlic powder
1 tbsp ground mustard
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp ground black pepper
Mix everything together. Place in a small shaker or container to store.
Ingredients:
5 tsp onion powder
1 tbsp paprika (I use sweet, but use whichever you prefer)
1 tbsp garlic powder
1 tbsp ground mustard
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp ground black pepper
Mix everything together. Place in a small shaker or container to store.
Basic Bulk Cake Mix
Ingredients:
10 cups SR flour
6 cups sugar
1 cup cornflour
2 1/2 cups vegetable shortening*
Method:
Sift dry ingredients into a large bowl. Cut the vegetable shortening into small pieces and rub into the dry ingredients until the mixture resembles a bought cake mix. You can use your fingertips (it's hard work) or a pastry blender if you have one. A heavy duty mixer will also do the job, but I suggest you do it in small batches so as not to overheat the motor.
Store in an airtight container in the fridge. Label and use within 10 weeks.
*Note: In Australia Copha is the most readily available vegetable shortening . In New Zealand Kremelta is the equivalent of Copha.
10 cups SR flour
6 cups sugar
1 cup cornflour
2 1/2 cups vegetable shortening*
Method:
Sift dry ingredients into a large bowl. Cut the vegetable shortening into small pieces and rub into the dry ingredients until the mixture resembles a bought cake mix. You can use your fingertips (it's hard work) or a pastry blender if you have one. A heavy duty mixer will also do the job, but I suggest you do it in small batches so as not to overheat the motor.
Store in an airtight container in the fridge. Label and use within 10 weeks.
*Note: In Australia Copha is the most readily available vegetable shortening . In New Zealand Kremelta is the equivalent of Copha.
Plain Cake
Ingredients:
2-1/2 cups Basic Cake Mix
3/4 cups milk
1 tsp vanilla extract
2 eggs
Method:
Pre-heat oven to 175 degrees Celsius. Prepare cake tin by greasing sides and lining base with baking paper. This recipe is enough for one 20cm round cake tin or one lamington tin. Combine cake mix, vanilla and milk in a large bowl. Beat on high for two minutes, scraping down the sides. Add eggs one at a time, beating well after each addition. Continue beating until batter is creamy in colour. Pour into prepared cake tins. Bake 30 - 35 minutes for the round tin or 35 - 40 minutes for the lamington tin, or until a skewer inserted in the centre comes out clean. Cool in pan 10 minutes then carefully turn out onto a cake rack to cool completely. Ice when completely cold if desired.
Variations:
To make a chocolate cake: add 1/4 cup cocoa to the dry ingredients.
To make coffee cake: add 2 teaspoons instant coffee to the milk, stir to dissolve.
To make spice cake: add 1/2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg and 1/4 cup chopped nuts to the dry ingredients.
This is a semi-dry cake mix, as it has the vegetable shortening in it. It will keep in the pantry but I prefer to keep it in the fridge. Kept in the fridge it will keep for 10 weeks. The mix can also be frozen, just thaw it before using to make a cake. And of course, if you are going to freeze it, portion it into individual mixes as with the shortening in it freezing will turn it into a solid block.
One basic cake mix is enough to make seven 20cm cakes.
From the November 2011 Journal
2-1/2 cups Basic Cake Mix
3/4 cups milk
1 tsp vanilla extract
2 eggs
Method:
Pre-heat oven to 175 degrees Celsius. Prepare cake tin by greasing sides and lining base with baking paper. This recipe is enough for one 20cm round cake tin or one lamington tin. Combine cake mix, vanilla and milk in a large bowl. Beat on high for two minutes, scraping down the sides. Add eggs one at a time, beating well after each addition. Continue beating until batter is creamy in colour. Pour into prepared cake tins. Bake 30 - 35 minutes for the round tin or 35 - 40 minutes for the lamington tin, or until a skewer inserted in the centre comes out clean. Cool in pan 10 minutes then carefully turn out onto a cake rack to cool completely. Ice when completely cold if desired.
Variations:
To make a chocolate cake: add 1/4 cup cocoa to the dry ingredients.
To make coffee cake: add 2 teaspoons instant coffee to the milk, stir to dissolve.
To make spice cake: add 1/2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg and 1/4 cup chopped nuts to the dry ingredients.
This is a semi-dry cake mix, as it has the vegetable shortening in it. It will keep in the pantry but I prefer to keep it in the fridge. Kept in the fridge it will keep for 10 weeks. The mix can also be frozen, just thaw it before using to make a cake. And of course, if you are going to freeze it, portion it into individual mixes as with the shortening in it freezing will turn it into a solid block.
One basic cake mix is enough to make seven 20cm cakes.
From the November 2011 Journal
Basic White Sauce Mix
Ingredients:
2 cups powdered milk
1 cup plain flour
1 teaspoon salt
250g butter
Method:
Combine dry ingredients, add butter and blend until mix resembles dry breadcrumbs. Store in a large air tight container in the fridge. This mix keeps for up to two months. Can be frozen.
To make white sauce combine 1/2 cup mix to 1 cup cold water. Whisk together to remove lumps. Bring to a boil over a medium heat. Simmer one minute.
Variations:
Cheese sauce: Once sauce has come to a boil stir in 1/2 cup grated tasty cheese.
Mushroom sauce: Add finely sliced mushrooms after the cold water. Stir to combine. Cook for 2 minutes until mushrooms are done.
Curry sauce: Add 2tsp curry powder with dry ingredients.
Mustard sauce: Add 2tsp dry mustard powder with dry ingredients.
Contributed by Cath Armstrong
2 cups powdered milk
1 cup plain flour
1 teaspoon salt
250g butter
Method:
Combine dry ingredients, add butter and blend until mix resembles dry breadcrumbs. Store in a large air tight container in the fridge. This mix keeps for up to two months. Can be frozen.
To make white sauce combine 1/2 cup mix to 1 cup cold water. Whisk together to remove lumps. Bring to a boil over a medium heat. Simmer one minute.
Variations:
Cheese sauce: Once sauce has come to a boil stir in 1/2 cup grated tasty cheese.
Mushroom sauce: Add finely sliced mushrooms after the cold water. Stir to combine. Cook for 2 minutes until mushrooms are done.
Curry sauce: Add 2tsp curry powder with dry ingredients.
Mustard sauce: Add 2tsp dry mustard powder with dry ingredients.
Contributed by Cath Armstrong
Breakfast Sausage Seasoning
Here's what you need to make a big batch:
1/8 cup Sea Salt (coarse is best)
1/8 cup Rubbed Sage
1/8 cup French Thyme
1/8 cup Paprika (Hungarian style, sweet)
1/8 cup Black Pepper
1 tbsp Cayenne
1 tbsp Nutmeg
That's it! Make sure you stir every time you scoop it out: some of the spices rise to the top so you want to ensure you have an even blend each time.
Directions
Add 2 tablespoons of mix to one pound of ground beef or pork.
I like to mix the seasoning and the ground pork in my Kitchenaid mixer and then I let it “marinade” overnight in the fridge. Next morning, I form sausage into patties or crumbles and cook up!
Contributed by Gardenpat
1/8 cup Sea Salt (coarse is best)
1/8 cup Rubbed Sage
1/8 cup French Thyme
1/8 cup Paprika (Hungarian style, sweet)
1/8 cup Black Pepper
1 tbsp Cayenne
1 tbsp Nutmeg
That's it! Make sure you stir every time you scoop it out: some of the spices rise to the top so you want to ensure you have an even blend each time.
Directions
Add 2 tablespoons of mix to one pound of ground beef or pork.
I like to mix the seasoning and the ground pork in my Kitchenaid mixer and then I let it “marinade” overnight in the fridge. Next morning, I form sausage into patties or crumbles and cook up!
Contributed by Gardenpat
Celery Salt
Ingredients:
1 tbsp celery seed
2 tbsp course salt
Method:
Mix together. Store is a small, air tight jar.
Contributed by Cath Armstrong
1 tbsp celery seed
2 tbsp course salt
Method:
Mix together. Store is a small, air tight jar.
Contributed by Cath Armstrong
Chocolate Chip Cookie Mix
My cousin in UK sent me this recipe she found on an email site over there and its very good I thought you would like to try this for yourselves.
Ingredients:
9 cups plain flour, 2teasp salt
3 cups white sugar
4 tsp bicarb soda
3 cups brown sugar
4 cups butter
Method:
Mix all together and keep in a air tight container or freeze.
To Make Up:
Ingredients:
6 cups of the above mixture
2 eggs beaten
1teasp vanilla
2 cups (375g) chocolate chips
Method:
Combine mixture, mix in vanilla and eggs, mix well. Fold in choc chips. Drop teaspoonfuls onto greased trays and bake in oven for 10-12mins at 180c until golden brown. Remove from trays when slightly cool and finish cooling on a wire tray. Makes approximately 5 doz.
Contributed by Robyne, 12th January 2005
Ingredients:
9 cups plain flour, 2teasp salt
3 cups white sugar
4 tsp bicarb soda
3 cups brown sugar
4 cups butter
Method:
Mix all together and keep in a air tight container or freeze.
To Make Up:
Ingredients:
6 cups of the above mixture
2 eggs beaten
1teasp vanilla
2 cups (375g) chocolate chips
Method:
Combine mixture, mix in vanilla and eggs, mix well. Fold in choc chips. Drop teaspoonfuls onto greased trays and bake in oven for 10-12mins at 180c until golden brown. Remove from trays when slightly cool and finish cooling on a wire tray. Makes approximately 5 doz.
Contributed by Robyne, 12th January 2005
Chocolate Muffin Mix
Ingredients:
2 cups SR flour
1 cup cocoa
1/2 teaspoon salt
1-1/2 cups chocolate chips
1-1/4 cups sugar
Method:
Combine all of the above dry ingredients in a large bowl. Divide the mixture into 2 equal portions and pour into some kind of air-tight storage container - jars with screw top lids or ziplock bags or vacuum seal.
This Chocolate Muffin Mix will store for up to a year if kept in a cool, dry place with the lid in place.
When you are ready to make Chocolate Muffins with your mix, you will need:
1 Egg
1/4 cup vegetable oil
3/4 cup sour cream
1-1/2 teaspoons vanilla essence
Combine all of these ingredients with the contents of one packet of the mix. Stir well until all ingredients are combined and no dry ingredients remain.
Scoop into a greased or lined Muffin Tin with a muffin scoop. Each packet should make 12 regular sized muffins.
Bake the muffins at 180 degrees Celsius for about 20 minutes or until a toothpick inserted into the centre of one of the muffins comes out clean. Enjoy warm.
Ingredients:
2 cups SR flour
1 cup cocoa
1/2 teaspoon salt
1-1/2 cups chocolate chips
1-1/4 cups sugar
Method:
Combine all of the above dry ingredients in a large bowl. Divide the mixture into 2 equal portions and pour into some kind of air-tight storage container - jars with screw top lids or ziplock bags or vacuum seal.
This Chocolate Muffin Mix will store for up to a year if kept in a cool, dry place with the lid in place.
When you are ready to make Chocolate Muffins with your mix, you will need:
1 Egg
1/4 cup vegetable oil
3/4 cup sour cream
1-1/2 teaspoons vanilla essence
Combine all of these ingredients with the contents of one packet of the mix. Stir well until all ingredients are combined and no dry ingredients remain.
Scoop into a greased or lined Muffin Tin with a muffin scoop. Each packet should make 12 regular sized muffins.
Bake the muffins at 180 degrees Celsius for about 20 minutes or until a toothpick inserted into the centre of one of the muffins comes out clean. Enjoy warm.
Chocolate Pudding Mix
Ingredients:
3/4 cup powdered milk
1 cup cornflour
1 1/2 cups sugar
3/4 cups cocoa powder
1/4 tsp salt, rounded
Method:
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar.
To Make Up (Serves 4):
Add 2/3 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Cool and serve.
From Make Our Own Mixes
3/4 cup powdered milk
1 cup cornflour
1 1/2 cups sugar
3/4 cups cocoa powder
1/4 tsp salt, rounded
Method:
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar.
To Make Up (Serves 4):
Add 2/3 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Cool and serve.
From Make Our Own Mixes
MOO Condensed Milk 1
Ingredients:
1 cup hot water
2 cups skim milk powder
2 cups white sugar
6 tbsp butter or margarine
Method:
Place all ingredients in a food processor and mix for about 3 minutes. The mixture will be quite thin, but thickens on standing for about an hour. Use immediately or refrigerate for up to one week. Can be frozen, thaw before use.
Makes 3 cups.
1 cup hot water
2 cups skim milk powder
2 cups white sugar
6 tbsp butter or margarine
Method:
Place all ingredients in a food processor and mix for about 3 minutes. The mixture will be quite thin, but thickens on standing for about an hour. Use immediately or refrigerate for up to one week. Can be frozen, thaw before use.
Makes 3 cups.
Cream of Any Flavour Soup
This can be made up in advance and used in casseroles etc which call for canned cream of something soup. Makes around nine cans worth and you can obviously make less by dividing the amounts. Most of these ingredients are staples in my pantry so I don't have to specially go out to purchase the ingredients.
Ingredients:
2 cups powdered milk
3/4 cup cornflour
1/4 cup stock powder (chicken)
1 tsp onion powder
1 tsp dried basil
1 tsp dried thyme
1/2 tsp black pepper
Method:
Mix all and store in an airtight container. To make the same amount as one can of cream of any flavour soup: Mix 1/3 cup of dry soup mix with 1 1/4 cups of water. Bring to boil over medium heat and cook until thickened, stirring constantly to prevent sticking. To make it mushroom soup, add mushrooms before cooking. To make celery soup, finely slice and add celery. You get the idea :)
Contributed by Wendy, Taigum, 2nd September 2009
Ingredients:
2 cups powdered milk
3/4 cup cornflour
1/4 cup stock powder (chicken)
1 tsp onion powder
1 tsp dried basil
1 tsp dried thyme
1/2 tsp black pepper
Method:
Mix all and store in an airtight container. To make the same amount as one can of cream of any flavour soup: Mix 1/3 cup of dry soup mix with 1 1/4 cups of water. Bring to boil over medium heat and cook until thickened, stirring constantly to prevent sticking. To make it mushroom soup, add mushrooms before cooking. To make celery soup, finely slice and add celery. You get the idea :)
Contributed by Wendy, Taigum, 2nd September 2009
Cream of Anything Cup-a-Soup
Ingredients:
4 cups powdered milk
1 1/2 cups cornflour
1/2 cup chicken flavoured stock powder
4 tsp dried onion flakes
2 tsp thyme
2 tsp dried basil
1 tsp ground black pepper
Method:
Combine all ingredients together and store in an air tight screw top jar. This mix will keep for twelve months in a cool, dry pantry.
To Use:
Add 1/3 cup of cup-a-soup mix to 1 coffee mug of boiling water. Stir well to dissolve soup mix.
Variations:
Add half a cup of one or more of the following:
Sliced mushrooms
Asparagus pieces
Cooked broccoli or cauliflower florets
Thinly sliced celery
Cooked, diced chicken or beef
4 cups powdered milk
1 1/2 cups cornflour
1/2 cup chicken flavoured stock powder
4 tsp dried onion flakes
2 tsp thyme
2 tsp dried basil
1 tsp ground black pepper
Method:
Combine all ingredients together and store in an air tight screw top jar. This mix will keep for twelve months in a cool, dry pantry.
To Use:
Add 1/3 cup of cup-a-soup mix to 1 coffee mug of boiling water. Stir well to dissolve soup mix.
Variations:
Add half a cup of one or more of the following:
Sliced mushrooms
Asparagus pieces
Cooked broccoli or cauliflower florets
Thinly sliced celery
Cooked, diced chicken or beef
MOO Cultured Buttermilk
Ingredients:
1/3 cup cultured buttermilk
1 cup full cream milk
Method:
Mix together. Pour into a clean glass jar and cover with cheesecloth or a paper towel. Let sin on bench 12 - 24 hours until it has reached the tartness you like.
Take 1/3 cup of the buttermilk and put aside to start the next batch.
1/3 cup cultured buttermilk
1 cup full cream milk
Method:
Mix together. Pour into a clean glass jar and cover with cheesecloth or a paper towel. Let sin on bench 12 - 24 hours until it has reached the tartness you like.
Take 1/3 cup of the buttermilk and put aside to start the next batch.
Curry Pasta and Sauce
Ingredients:
1 x 500g pasta (spirals, small shells etc) 50c
1-1/2 cups milk powder – 75c
1 tbsp parsley flakes – 5c
1 tbsp onion flakes- 5c
1tbsp curry powder (more or less to taste) – 5c
Mix together and store in airtight container.
Method:
Bring 6 ½ cups water to the boil and add the noodle mix. Stir in 1 tbsp margarine. Cook at a rapid boil for 10 minutes, until noodles are soft and mixture has thickened.
This recipe makes 6 main course size serves at a cost of 16c per serve.
To make this recipe a complete meal in minutes, add ½ cup peas, ½ cup corn kernels and a drained 185g tin tuna after 5 minutes. Bring back to the boil and cook until noodles are soft.
Note: For a quick and easy side dish or as the base of a casserole those pasta and sauce packets are very handy. Unfortunately they are also very expensive, running at anything between 99 cents and $1.89 per packet.
There are a lot of extras in the commercial product, including flavours and colours, that I don't particularly want to feed to my children so out of desperation and my definite dislike of cooking I came up with a Cheapskates pasta and sauce mix that suits my budget, is safe to feed to my children and that stores well in the pantry (this recipe can easily be doubled or tripled).
For under $1 you can make the equivalent of 4 packets of the bought product, saving up to $6.61. If you like to calculate the per hour value, it takes less than two minutes to make up a batch so the hourly savings rate would be up to $183!
Contributed by Cath Armstrong
1 x 500g pasta (spirals, small shells etc) 50c
1-1/2 cups milk powder – 75c
1 tbsp parsley flakes – 5c
1 tbsp onion flakes- 5c
1tbsp curry powder (more or less to taste) – 5c
Mix together and store in airtight container.
Method:
Bring 6 ½ cups water to the boil and add the noodle mix. Stir in 1 tbsp margarine. Cook at a rapid boil for 10 minutes, until noodles are soft and mixture has thickened.
This recipe makes 6 main course size serves at a cost of 16c per serve.
To make this recipe a complete meal in minutes, add ½ cup peas, ½ cup corn kernels and a drained 185g tin tuna after 5 minutes. Bring back to the boil and cook until noodles are soft.
Note: For a quick and easy side dish or as the base of a casserole those pasta and sauce packets are very handy. Unfortunately they are also very expensive, running at anything between 99 cents and $1.89 per packet.
There are a lot of extras in the commercial product, including flavours and colours, that I don't particularly want to feed to my children so out of desperation and my definite dislike of cooking I came up with a Cheapskates pasta and sauce mix that suits my budget, is safe to feed to my children and that stores well in the pantry (this recipe can easily be doubled or tripled).
For under $1 you can make the equivalent of 4 packets of the bought product, saving up to $6.61. If you like to calculate the per hour value, it takes less than two minutes to make up a batch so the hourly savings rate would be up to $183!
Contributed by Cath Armstrong
Elaine's Easy Pastry
Ingredients:
1 cup SR flour
1 cup plain flour
½ tsp salt
2/3 cup margarine or lard
½ cup hot water
Method:
Cream margarine or lard. Keep beating and add hot water gradually, beating until creamy. Sift dry ingredients together and add to margarine mixture. Mix with a knife until pastry leaves the sides of the bowl. Turn onto a lightly floured board and roll thinly. This is an excellent recipe and can be rolled to amazing thinness, ideal for pies and quiches.
Contributed by Elaine, Wagga Wagga
1 cup SR flour
1 cup plain flour
½ tsp salt
2/3 cup margarine or lard
½ cup hot water
Method:
Cream margarine or lard. Keep beating and add hot water gradually, beating until creamy. Sift dry ingredients together and add to margarine mixture. Mix with a knife until pastry leaves the sides of the bowl. Turn onto a lightly floured board and roll thinly. This is an excellent recipe and can be rolled to amazing thinness, ideal for pies and quiches.
Contributed by Elaine, Wagga Wagga
MOO Evaporated Milk
Ingredients:
2/3 cup milk powder
1 cup cold water
Method:
Dissolve milk powder in cold water. This recipe makes the equivalent of one can of evaporated milk.
Variation:
Light evaporated milk: Substitute skim milk powder for full cream for a lower fat version.
2/3 cup milk powder
1 cup cold water
Method:
Dissolve milk powder in cold water. This recipe makes the equivalent of one can of evaporated milk.
Variation:
Light evaporated milk: Substitute skim milk powder for full cream for a lower fat version.
Fajita Mix
Ingredients:
1/4 cup salt (optional, I leave this out)
3/4 cup oregano
3/4 cup cumin
1/2 cup garlic powder
1/2 cup chili powder (more or less to taste)
1/4 cup paprika
Method:
Combine all ingredients in an air-tight jar. Shake really well to thoroughly combine.
Yield: 3 1/2 cups
To use: mix 2 tablespoons oil, 2 tablespoons fresh lime juice with zest and 2 tablespoons fajita mix to marinade 4 chicken breasts overnight.
Contributed by Cath Armstrong
1/4 cup salt (optional, I leave this out)
3/4 cup oregano
3/4 cup cumin
1/2 cup garlic powder
1/2 cup chili powder (more or less to taste)
1/4 cup paprika
Method:
Combine all ingredients in an air-tight jar. Shake really well to thoroughly combine.
Yield: 3 1/2 cups
To use: mix 2 tablespoons oil, 2 tablespoons fresh lime juice with zest and 2 tablespoons fajita mix to marinade 4 chicken breasts overnight.
Contributed by Cath Armstrong
French Onion Soup Mix
Ingredients:
4 tbsp onion powder
1 tbsp garlic granules or powder
1 tsp celery salt
1/4 tsp white pepper
1 tbsp beef stock powder
Method:
Mix all of these ingredients together and store in a jar. To use: three tablespoons of mix is the equivalent of one 35g packet of french onion soup.
4 tbsp onion powder
1 tbsp garlic granules or powder
1 tsp celery salt
1/4 tsp white pepper
1 tbsp beef stock powder
Method:
Mix all of these ingredients together and store in a jar. To use: three tablespoons of mix is the equivalent of one 35g packet of french onion soup.
Garam Masala
From allrecipes.com
"This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good."
Ingredients:
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Method:
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Contributed by Syd_Mum, 28th October 2011
"This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good."
Ingredients:
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Method:
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Contributed by Syd_Mum, 28th October 2011
Homemade Pickling Spice
Ingredients:
2 tbsp whole mustard seeds
1 tsp ground ginger
1 tblsp whole allspice berries
2 bay leaves, crumbled
2 tsps whole coriander seeds
2 cinnamon sticks broken in half
1 tsp red pepper flakes [ or to taste]
Method:
Place mustard seeds, allspice, coriander and red pepper flakes into a jar with a tight fitting lid. Shake well to combine. Add ginger and shake again. Sprinkle crumbled bay leave over spice mix, then put cinnamon sticks into jar, seal and shake well to combine. Mix can be stored for up to 1 month, in a tightly sealed jar, out off sunlight without loss of flavour.
Contributed by Mi Caulfield, 28th March 2013
2 tbsp whole mustard seeds
1 tsp ground ginger
1 tblsp whole allspice berries
2 bay leaves, crumbled
2 tsps whole coriander seeds
2 cinnamon sticks broken in half
1 tsp red pepper flakes [ or to taste]
Method:
Place mustard seeds, allspice, coriander and red pepper flakes into a jar with a tight fitting lid. Shake well to combine. Add ginger and shake again. Sprinkle crumbled bay leave over spice mix, then put cinnamon sticks into jar, seal and shake well to combine. Mix can be stored for up to 1 month, in a tightly sealed jar, out off sunlight without loss of flavour.
Contributed by Mi Caulfield, 28th March 2013
Homemade Sweetened Condensed Milk
Make your own condensed milk instead of paying up to $3 for a cup full. It is very handy to know how to make as a replacement when you don't have a can in the cupboard.
Ingredients:
1 cup instant non-fat milk powder
1/3 cup boiling water
2/3 cup sugar
1/4 cup butter, melted (optional)
Method:
If the butter is omitted to lower fat content then increase the water to 1/2 cup and increase the sugar to 3/4 cup. Combine all ingredients and mix until smooth. Store in the fridge for up to 5 days.
Contributed by Joanne, Tuakau, 22nd January 2010
Ingredients:
1 cup instant non-fat milk powder
1/3 cup boiling water
2/3 cup sugar
1/4 cup butter, melted (optional)
Method:
If the butter is omitted to lower fat content then increase the water to 1/2 cup and increase the sugar to 3/4 cup. Combine all ingredients and mix until smooth. Store in the fridge for up to 5 days.
Contributed by Joanne, Tuakau, 22nd January 2010
Italian seasoned salt recipe
Ingredients:
2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground basil
1/2 tsp ground oregano
Method:
Combine all the ingredients, shaking or whisking to mix. Store in an air-tight jar.
2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground basil
1/2 tsp ground oregano
Method:
Combine all the ingredients, shaking or whisking to mix. Store in an air-tight jar.
KFC Coating
Ingredients:
2 c plain flour
1 tsp salt
1 tsp basil
1 tsp oregano
1 tsp thyme
2 tbsp celery salt
2 tbsp ground black pepper
2tbsp dry mustard (I like Keens)
2 tsp ground ginger
1 tbsp garlic salt
6 tbsp chicken stock powder
8 tbsp sweet paprika
Method:
Use a balloon whisk to combine ingredients, being sure they are evenly distributed. Store in an air-tight container. To use, dip chicken pieces into flour, then either beaten egg, or milk and then into breadcrumbs, dip into egg or milk again and roll in KFC mixture. Chill in fridge for 30 minutes. Spray a pizza tray or similar baking tray with cooking spray and spread chicken pieces onto tray. Spray chicken with olive oil spray (can use vegetable oil) and bake in a moderate oven 25 - 30 minutes until chicken is cooked through and coating is golden brown and crispy.
Contributed by Rena, North Bayswater, 17th August 2007
2 c plain flour
1 tsp salt
1 tsp basil
1 tsp oregano
1 tsp thyme
2 tbsp celery salt
2 tbsp ground black pepper
2tbsp dry mustard (I like Keens)
2 tsp ground ginger
1 tbsp garlic salt
6 tbsp chicken stock powder
8 tbsp sweet paprika
Method:
Use a balloon whisk to combine ingredients, being sure they are evenly distributed. Store in an air-tight container. To use, dip chicken pieces into flour, then either beaten egg, or milk and then into breadcrumbs, dip into egg or milk again and roll in KFC mixture. Chill in fridge for 30 minutes. Spray a pizza tray or similar baking tray with cooking spray and spread chicken pieces onto tray. Spray chicken with olive oil spray (can use vegetable oil) and bake in a moderate oven 25 - 30 minutes until chicken is cooked through and coating is golden brown and crispy.
Contributed by Rena, North Bayswater, 17th August 2007
Mediterranean Seasoned Salt
Ingredients:
2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground rosemary
1/2 tsp ground sweet basil
Method:
Combine all the ingredients, shaking or whisking to mix. Store in an air-tight jar.
2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground rosemary
1/2 tsp ground sweet basil
Method:
Combine all the ingredients, shaking or whisking to mix. Store in an air-tight jar.
Mexican Seasoned Salt
Ingredients:
2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp powdered cumin
1/2 tsp chilli powder
Method:
Combine all the ingredients, shaking or whisking to mix. Store in an air-tight jar.
2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp powdered cumin
1/2 tsp chilli powder
Method:
Combine all the ingredients, shaking or whisking to mix. Store in an air-tight jar.
MOO Bisquick Mix
Ingredients:
6 cups plain flour, sifted
3 tablespoons baking powder
1 tablespoon salt
1/2 cup cold unsalted butter
Instructions:
Step 1. Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly.
Step 2. Cut in cold butter using a pastry cutter until thoroughly incorporated. Store refrigerated in an airtight container for up to 4 months.
This makes 6 cups of mixture.
6 cups plain flour, sifted
3 tablespoons baking powder
1 tablespoon salt
1/2 cup cold unsalted butter
Instructions:
Step 1. Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly.
Step 2. Cut in cold butter using a pastry cutter until thoroughly incorporated. Store refrigerated in an airtight container for up to 4 months.
This makes 6 cups of mixture.
MOO Buttermilk No. 1
This is great for when you need a small quantity of buttermilk for pancakes or marinating. It's not true cultured buttermilk but it does just as good a job for a fraction of the price.
Ingredients:
1 cup milk (fresh or made from powdered milk)
1 tsp white vinegar or lemon juice
Method:
Stir the vinegar into the cup of milk. Let the milk sit for 10 minutes to curdle, it's ready to use.
Ingredients:
1 cup milk (fresh or made from powdered milk)
1 tsp white vinegar or lemon juice
Method:
Stir the vinegar into the cup of milk. Let the milk sit for 10 minutes to curdle, it's ready to use.
MOO Buttermilk No. 2
Just like MOOing yoghurt, you need a cultured starter. For this MOO buttermilk you'll need to buy cultured buttermilk (available in the milk cabinet at your supermarket). Freeze what's left of the starter to use to make more.
Ingredients:
3-1/2 cups milk
1/2 cup cultured buttermilk, at room temperature
Method:
Mix ingredients in a sterilised jar and cover with a tea towel (don't put a lid on it, it needs a little air to work). Let the mixture sit in warm spot for 24 hours (the top of the fridge is good for this, or a sunny windowsill). After 24 hours you'll have a fresh batch of buttermilk, ready to use. Makes 1 litre.
Notes:
This buttermilk can be frozen.
Remember to keep 1/2 a cup to start the next batch.
You can use any milk, fresh or powdered, full cream or skim, even soured milk. Full cream works better than skim, but it will still work.
Ingredients:
3-1/2 cups milk
1/2 cup cultured buttermilk, at room temperature
Method:
Mix ingredients in a sterilised jar and cover with a tea towel (don't put a lid on it, it needs a little air to work). Let the mixture sit in warm spot for 24 hours (the top of the fridge is good for this, or a sunny windowsill). After 24 hours you'll have a fresh batch of buttermilk, ready to use. Makes 1 litre.
Notes:
This buttermilk can be frozen.
Remember to keep 1/2 a cup to start the next batch.
You can use any milk, fresh or powdered, full cream or skim, even soured milk. Full cream works better than skim, but it will still work.
moo condensed milk
Ingredients:
1 cup hot water
2 cups skim milk powder
2 cups white sugar
6 tbsp butter or margarine
Method:
Place all ingredients in a food processor and mix for about 3 minutes. The mixture will be quite thin, but thickens on standing for about an hour. Use immediately or refrigerate for up to one week. Can be frozen, thaw before use.
Makes 3 cups.
1 cup hot water
2 cups skim milk powder
2 cups white sugar
6 tbsp butter or margarine
Method:
Place all ingredients in a food processor and mix for about 3 minutes. The mixture will be quite thin, but thickens on standing for about an hour. Use immediately or refrigerate for up to one week. Can be frozen, thaw before use.
Makes 3 cups.
Mexican Hot Chocolate Drink Mix
Ingredients:
1 cup icing sugar
1/2 cup dark cocoa powder (the best you can afford, at the moment I'm using Hershey's, it's just delicious)
1-1/4 cups skim milk powder
1 tsp cornflour
1 tsp cinnamon
1/2 tsp ground nutmeg
Small pinch of cayenne pepper
Method:
Mix all the ingredients together and pour into a large jar. Seal.
If you're giving it as a gift (and it makes a wonderful Handmade Christmas gift), add a fabric jar topper and tie with a length of twine or raffia.
Add a label that says:
Mexican Hot Chocolate
Spoon 3 tablespoons into a mug, add hot water and stir. Enjoy.
Tip of the Day, 16th July 2013
1 cup icing sugar
1/2 cup dark cocoa powder (the best you can afford, at the moment I'm using Hershey's, it's just delicious)
1-1/4 cups skim milk powder
1 tsp cornflour
1 tsp cinnamon
1/2 tsp ground nutmeg
Small pinch of cayenne pepper
Method:
Mix all the ingredients together and pour into a large jar. Seal.
If you're giving it as a gift (and it makes a wonderful Handmade Christmas gift), add a fabric jar topper and tie with a length of twine or raffia.
Add a label that says:
Mexican Hot Chocolate
Spoon 3 tablespoons into a mug, add hot water and stir. Enjoy.
Tip of the Day, 16th July 2013
MOO Tandoori Seasoning
Ingredients:
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp turmeric
1/2 teaspoon cayenne pepper
Method:
Combine ingredients together and mix well. Use as a dry rub over chicken or mix with plain yoghurt for a marinade.
This makes enough for 1 kilo of chicken fillets or two large maryland pieces. Can be kept in an air-tight jar.
Contributed by Cath Armstrong
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp turmeric
1/2 teaspoon cayenne pepper
Method:
Combine ingredients together and mix well. Use as a dry rub over chicken or mix with plain yoghurt for a marinade.
This makes enough for 1 kilo of chicken fillets or two large maryland pieces. Can be kept in an air-tight jar.
Contributed by Cath Armstrong
MOO Tinned Cream of Chicken Soup
This is the equivalent of two tins of cream of chicken soup, much cheaper than bought and far healthier too.
Ingredients:
1-1/2 cups chicken stock
1 Vegeta chicken stock cube
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/2 tsp parsley
1/4 tsp paprika
1-1/2 cups milk
3/4 cup plain flour*
Method:
Put chicken stock, 1/2 cup milk and the seasonings in a medium saucepan and bring to a boil. Boil for one minute. Whisk the remaining milk and flour together until there are no lumps. Add to boiling mixture, whisking continually until mixture boils and thickens.
Yield: approximately the equivalent of two tins of Cream of Chicken soup. Freeze immediately or keep in fridge for up to 5 days. This soup mix freezes and thaws beautifully. Use to make soup or in place of tinned soup in recipes.
*I use plain wholemeal Spelt flour to make this mix. It gives it a nutty flavour. If you don't use white flour plain wholemeal works just as well.
Contributed by Cath Armstrong
Ingredients:
1-1/2 cups chicken stock
1 Vegeta chicken stock cube
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/2 tsp parsley
1/4 tsp paprika
1-1/2 cups milk
3/4 cup plain flour*
Method:
Put chicken stock, 1/2 cup milk and the seasonings in a medium saucepan and bring to a boil. Boil for one minute. Whisk the remaining milk and flour together until there are no lumps. Add to boiling mixture, whisking continually until mixture boils and thickens.
Yield: approximately the equivalent of two tins of Cream of Chicken soup. Freeze immediately or keep in fridge for up to 5 days. This soup mix freezes and thaws beautifully. Use to make soup or in place of tinned soup in recipes.
*I use plain wholemeal Spelt flour to make this mix. It gives it a nutty flavour. If you don't use white flour plain wholemeal works just as well.
Contributed by Cath Armstrong
MOO Cup of Vegie Soup Mix
Ingredients:
1 cup rice puffs
2 tbsp rolled aats
2 tbsp diced chives
1 tbsp onion flakes
1 tbsp veggie stock powder
1 tsp dried sage flakes
1/2 tsp pepper
1/2 cup nutritional yeast
Method:
Blend too a Powder
To use:
Stir 1 tablespoon of powder into 1 large cup of boiling water.
Contributed by Verna Van Nugteren
1 cup rice puffs
2 tbsp rolled aats
2 tbsp diced chives
1 tbsp onion flakes
1 tbsp veggie stock powder
1 tsp dried sage flakes
1/2 tsp pepper
1/2 cup nutritional yeast
Method:
Blend too a Powder
To use:
Stir 1 tablespoon of powder into 1 large cup of boiling water.
Contributed by Verna Van Nugteren
Oatmeal Choc Chip Cookie Mix
Ingredients:
1 cup flour
1 tsp cinnamon
½ tsp. nutmeg
1 tsp. bicarb soda
½ cup brown sugar
¾ cup sugar
1 cup choc chips
2 cups rolled oats
Instructions:
Combine flour, cinnamon, nutmeg, baking soda and salt in a bowl. Layer in order: brown sugar, white sugar, choc chips, rolled oats in a large, wide mouthed jar. Pack down well after each addition. Add flour mixture on top and pack down well. Seal.
Make a pretty card with the following instructions on it and attach this to the jar:
Oatmeal Choc Chip Cookies
Pour the entire jar of cookie mix into large mixing bowl. Thoroughly mix. Use your hands if needed.
Add:
¾ cup butter or margarine, softened
2 eggs, slightly beaten
1 tsp vanilla extract.
Mix until completely blended. Use your hands to finish mixing. Shape into balls the size of walnuts. Place on greased baking sheets leaving about 5cm between each ball. Flatten slightly with a fork. Bake at 175 degrees Celsius for 11-13 minutes (until edges are lightly browned). Cool on baking sheet 5 minutes. This jar will make 3 dozen cookies.
1 cup flour
1 tsp cinnamon
½ tsp. nutmeg
1 tsp. bicarb soda
½ cup brown sugar
¾ cup sugar
1 cup choc chips
2 cups rolled oats
Instructions:
Combine flour, cinnamon, nutmeg, baking soda and salt in a bowl. Layer in order: brown sugar, white sugar, choc chips, rolled oats in a large, wide mouthed jar. Pack down well after each addition. Add flour mixture on top and pack down well. Seal.
Make a pretty card with the following instructions on it and attach this to the jar:
Oatmeal Choc Chip Cookies
Pour the entire jar of cookie mix into large mixing bowl. Thoroughly mix. Use your hands if needed.
Add:
¾ cup butter or margarine, softened
2 eggs, slightly beaten
1 tsp vanilla extract.
Mix until completely blended. Use your hands to finish mixing. Shape into balls the size of walnuts. Place on greased baking sheets leaving about 5cm between each ball. Flatten slightly with a fork. Bake at 175 degrees Celsius for 11-13 minutes (until edges are lightly browned). Cool on baking sheet 5 minutes. This jar will make 3 dozen cookies.
Old Bay Seasoning Mix
Ingredients:
1 tbsp celery salt
1/4 teaspoon paprika
1/8 tsp black pepper
1/8 tsp cayenne pepper
1 pinch ground dry mustard
1 pinch ground nutmeg (may substitute a teensy pinch nutmeg)
1 pinch ground cinnamon
1 pinch ground cardamom
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
Method:
Combine all ingredients, shaking thoroughly to combine.
Store in an air-tight jar.
1 tbsp celery salt
1/4 teaspoon paprika
1/8 tsp black pepper
1/8 tsp cayenne pepper
1 pinch ground dry mustard
1 pinch ground nutmeg (may substitute a teensy pinch nutmeg)
1 pinch ground cinnamon
1 pinch ground cardamom
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
Method:
Combine all ingredients, shaking thoroughly to combine.
Store in an air-tight jar.
Seasoning Salt
Ingredients:
2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Method:
Combine all the ingredients, shaking or whisking to mix. Store in an air-tight jar.
Notes: For seasoned salts, it's best to use a fine salt, like a table salt, and powdered herbs and spices, so they combine evenly. Larger granules allow the finer ingredients to sink to the bottom, and the flavours aren't evenly distributed throughout. Use a mortar and pestle or a spice grinder to powder any herbs and spices before you add them to the salt.
2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Method:
Combine all the ingredients, shaking or whisking to mix. Store in an air-tight jar.
Notes: For seasoned salts, it's best to use a fine salt, like a table salt, and powdered herbs and spices, so they combine evenly. Larger granules allow the finer ingredients to sink to the bottom, and the flavours aren't evenly distributed throughout. Use a mortar and pestle or a spice grinder to powder any herbs and spices before you add them to the salt.
Shake 'n' Bake
Ingredients:
4 cups plain flour (can be wholemeal or a mix of white and wholemeal)
20 weetbix
4 tbsp salt
2 tbsp sugar
2 tsp garlic powder
2 tsp onion powder
3 tbsp paprika
1/4 cup vegetable oil
Method:
Whizz weetbix in food processor until very fine crumbs. Combine with all other dry ingredients. Stir through oil, being sure to mix thoroughly. Store in a sealed container in fridge. This mix will last in fridge indefinitely.
To use: Dip meat in any liquid (egg, milk, salad dressing etc) then in the shake and bake. Put on baking sheet and bake at 180 degrees for 20-30 minutes for boneless chicken or fish strips, an hour for chicken pieces with bones (i.e., drumsticks and thighs, as long as possible for bone-in breasts).
Can also be used to coat steak, rissoles, sausages and fish cakes. To cook these foods after coating, heat a little oil in a frying pan and when hot add food to be cooked. Turn frequently to prevent burning.
Contributed by Cath Armstrong
4 cups plain flour (can be wholemeal or a mix of white and wholemeal)
20 weetbix
4 tbsp salt
2 tbsp sugar
2 tsp garlic powder
2 tsp onion powder
3 tbsp paprika
1/4 cup vegetable oil
Method:
Whizz weetbix in food processor until very fine crumbs. Combine with all other dry ingredients. Stir through oil, being sure to mix thoroughly. Store in a sealed container in fridge. This mix will last in fridge indefinitely.
To use: Dip meat in any liquid (egg, milk, salad dressing etc) then in the shake and bake. Put on baking sheet and bake at 180 degrees for 20-30 minutes for boneless chicken or fish strips, an hour for chicken pieces with bones (i.e., drumsticks and thighs, as long as possible for bone-in breasts).
Can also be used to coat steak, rissoles, sausages and fish cakes. To cook these foods after coating, heat a little oil in a frying pan and when hot add food to be cooked. Turn frequently to prevent burning.
Contributed by Cath Armstrong
Spaghetti Sauce Mix
Ingredients:
1 1/4 cup onion powder
1/2 cup garlic powder
3 tbsp dry mustard
2/3 cup brown sugar or stevia
10 tbsp salt
3 tbsp celery seed
1 cup bay leaves, crushed (or leave these out and add 4 bay leaves to each batch)
2 tsp cayenne pepper
1/2 cup basil, dried
1/4 cup oregano, dried
Method:
Combine all ingredients and store in an air-tight jar.
To use add 2-1/2 tablespoons of mix per kilo of browned mince.
Contributed by Cath Armstrong
1 1/4 cup onion powder
1/2 cup garlic powder
3 tbsp dry mustard
2/3 cup brown sugar or stevia
10 tbsp salt
3 tbsp celery seed
1 cup bay leaves, crushed (or leave these out and add 4 bay leaves to each batch)
2 tsp cayenne pepper
1/2 cup basil, dried
1/4 cup oregano, dried
Method:
Combine all ingredients and store in an air-tight jar.
To use add 2-1/2 tablespoons of mix per kilo of browned mince.
Contributed by Cath Armstrong
Sour Cream
Ingredients:
1 cup full cream milk
1 cup light cream
2 tbsp plain yoghurt
2 tsp buttermilk*
Method:
Mix everything together. Pour into a clean glass jar, cover with a cheesecloth or paper towel and let set in a warm place 12-24 hrs.
*Buttermilk - use cultured buttermilk, not MOO Buttermilk for this reacipe.
1 cup full cream milk
1 cup light cream
2 tbsp plain yoghurt
2 tsp buttermilk*
Method:
Mix everything together. Pour into a clean glass jar, cover with a cheesecloth or paper towel and let set in a warm place 12-24 hrs.
*Buttermilk - use cultured buttermilk, not MOO Buttermilk for this reacipe.
Taco Seasoning Mix
Ingredients:
2 tsp ground chilli powder (more or less to taste)
1 tbsp ground cumin
1 tsp paprika
1 tsp sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tsp ground oregano
1/2 tsp salt
Method:
Mix all ingredients together and store in a small, air tight jar. To use: 3 tablespoonfuls is the equivalent of 1 packet of commercial taco seasoning mix.
Contributed by Cath Armstrong
2 tsp ground chilli powder (more or less to taste)
1 tbsp ground cumin
1 tsp paprika
1 tsp sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tsp ground oregano
1/2 tsp salt
Method:
Mix all ingredients together and store in a small, air tight jar. To use: 3 tablespoonfuls is the equivalent of 1 packet of commercial taco seasoning mix.
Contributed by Cath Armstrong
Vanilla Extract
Ingredients:
6 - Vanilla beans
700ml bottle Vodka
Instructions:
Split the vanilla beans lengthwise and drop them in to the bottle of vodka. Screw the lid back on and put it in a cool, dark cupboard and forget about it for around six weeks.
That's it.
After the six weeks, have a sniff and if it smells like vanilla extract it's ready to use. If it still smells a little of alcohol, let it cure another couple of weeks and do the sniff test again. If it smells right and is dark in colour, it's good to use.
I have an old Queen vanilla extract bottle (from back when I bought the stuff) that I keep my kitchen supply in. It holds 200ml and I just decant it as needed. When the vodka bottle is about half empty, I top it up with fresh vodka, add a fresh vanilla bean (leave the originals, they're still go
od) and start the curing over again. If I’ve used a vanilla bean in cooking I drop the scraped pods into the bottle too, so nothing is wasted.
Vanilla beans can be expensive if you buy them from the supermarket; around $10 for two I think last time I looked. There is a stall at the Queen Vic market in Melbourne where they are $6 for four, a much better price. Or you can even buy them on eBay for around $4 for three.
6 - Vanilla beans
700ml bottle Vodka
Instructions:
Split the vanilla beans lengthwise and drop them in to the bottle of vodka. Screw the lid back on and put it in a cool, dark cupboard and forget about it for around six weeks.
That's it.
After the six weeks, have a sniff and if it smells like vanilla extract it's ready to use. If it still smells a little of alcohol, let it cure another couple of weeks and do the sniff test again. If it smells right and is dark in colour, it's good to use.
I have an old Queen vanilla extract bottle (from back when I bought the stuff) that I keep my kitchen supply in. It holds 200ml and I just decant it as needed. When the vodka bottle is about half empty, I top it up with fresh vodka, add a fresh vanilla bean (leave the originals, they're still go
od) and start the curing over again. If I’ve used a vanilla bean in cooking I drop the scraped pods into the bottle too, so nothing is wasted.
Vanilla beans can be expensive if you buy them from the supermarket; around $10 for two I think last time I looked. There is a stall at the Queen Vic market in Melbourne where they are $6 for four, a much better price. Or you can even buy them on eBay for around $4 for three.
Vanilla Pudding Mix
Ingredients:
1 1/4 cups powdered milk
1 1/4 cups cornflour
1 1/2 cups sugar
1/4 teaspoon ground nutmeg
3/8 teaspoon salt
Method:
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar.
To Make Up (Serves 4)
Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer, stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve.
From Make Our Own Mixes
1 1/4 cups powdered milk
1 1/4 cups cornflour
1 1/2 cups sugar
1/4 teaspoon ground nutmeg
3/8 teaspoon salt
Method:
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar.
To Make Up (Serves 4)
Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer, stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve.
From Make Our Own Mixes