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Tip Store: Cooking: Sauces

​Quick German Potato Salad Dressing

​Into a half full bottle of potato salad dressing, I pour approximately 2 tablespoons of Mild American Mustard and shake well. I hard boil an extra egg when we are having boiled eggs for breakfast and leave it in the egg boiler to harden, to use later on. Once the potatoes are cooked al dente for the salad, cool, then add the mixed mustard dressing to the potato plus chopped chives, parsley and gherkins.
Contributed by Chris Tarbuck

​Use those Celery Leaves! MOO Celery Salt

​I love celery salt and use it a lot. It's coming into celery season. Instead of discarding the leaves, place them onto a baking tray lined with baking paper. Bake in a gentle oven for a few minutes until the leaves are dry and crumbly. When cool mix thoroughly into a small pot of salt. You can use a mortar and pestle if rock salt, or a small grinder if you prefer.
Contributed by Lindy Stuetz

​Delicious Gravy

Approximate $ Savings: $1

​ I always use the water I've boiled my vegetables in to make gravy, not only does it save water, it also saves the energy used to boil the kettle and it makes the gravy more nutritious because you are using the nutrients let behind from cooking the vegies.
- Contributed by Melanie, Cawarral

​Delicious Gravy for Spareribs Gravy

Approximate $ Savings: $10.00 For a delicious topping for spare ribs cooked in the oven, use the frying pan to cook onions and peanut butter sauce for on top. For a family of 6 I used 1onion and 2 tablespoons of peanut butter, also adding about 1/4 of a litre of apple juice, and cooking until the onion was done. If you have left over pineapple or gravy you can add that as well.
​- Contributed by Sarah

Meat Sauce Stretcher

I recently had to budget so tight, that I learnt to halve my mince meat in spaghetti bolognaise by adding grated carrot and zucchini. The kids didn't know because they couldn't taste it and Hubby was happy that he was still getting his vegies. Home made Sausage rolls have become pasties with a lot more flavour.
​- Contributed by Donna

​Use Strawberries as a Topping

Frozen strawberries can be used in so many delicious ways it will be hard to choose. Unfortunately when they thaw out they loose their firm consistency and are best pureed or reduced with sugar into a syrup. Add the puree to a tub of soften vanilla or rich chocolate ice cream and re freeze for a delicious strawberry swirl ice cream, mix with yoghurt and top with crunchy muesli for a great breakfast, use as a topping for custard, add it to smoothies, dollop on pancakes or strawberry sundaes. Spread in the middle layer of cakes, use the pulp in trifle, stir through strawberry jelly and pour into small plastic cups to set or add lemonade and pour into icy pole moulds. Make a strawberry self saucing pudding. If you want to use them thawed without pureeing use in daiquiris, add to crushed ice and make strawberry slushies, fruit punch, add to muffin, friands or cake mixture by either adding the thawed berries or stir through puree. To be really decadent add a splash of strawberry liquor to the berries as they thaw and layer with dark chocolate mousse into individual cups and serve chilled. I hope that this gives you inspiration. You can freeze most berries just treat raspberries and blackberries delicately and freeze in layers first then place in containers.
​- Contributed by Dalique

​Strawberry Sauce

Prepare the strawberries cut in half, add some sugar, boil gently until reasonably thick (maybe 15 minutes), stirring occasionally, it will make lovely topping sauce for dessert or spread on sponge cake and cream added. Another option is to make strawberry jam. Use a dob on sago pudding. Keep it frozen and use as desired.
​- Contributed by Heather

​Frozen Flavourings

Approximate $ Savings: $5-10 per annum

​ Buy tomato paste by the jar rather than the smaller packets or tubs and when opened, freeze any that isn't used to avoid it going mouldy or to waste. Scoop tomato paste into an ice cube tray and when frozen store the cubes in a plastic container in the freezer until required. Two frozen cubes of tomato paste is approximately 1 heaped tablespoon. This process can also be used with pesto and curry pastes, and is particularly useful for small households and people living alone where they don't use large quantities.
- Contributed by Lisa

​Turn That Bottle Upside Down

Since we are on savings month, this tip will help the frugal household budget, I have been doing this for years and while it might sound petty, it really does save. Turn all bottles upside down when product cannot be reached for approximately 4 hours. You will find in most bottles there are at least 2-3 more serves left once the product has slid down into the lid. This also works with tubes; slit down side of tube and across top, you'll be amazed at how much is left in between, with toothpaste I get another 4 brushes. Mr Pasparlis was a Darwin millionaire and once said in a interview "it's the pennies that add up to a pound" or in today's lingo "the cents add up to the dollar". Try it you will be amazed. 
​- Contributed by Sally-Anne

​Favourite Tomato Sauce

2 Tbsp olive oil 1/2 medium onion, finely chopped 1 small carrot or 1/2 large carrot, finely chopped 1 small stalk of celery, including the green tops, finely chopped 2 Tbsp chopped fresh parsley 1 clove garlic, minced 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil 800g can whole tomatoes (crushed before adding), including the juice, OR 800g fresh tomatoes, peeled, seeded, and chopped 1 teaspoon tomato paste Salt and freshly ground black pepper to taste 1. Heat olive oil in a large skillet pan on medium heat. 2. Add the chopped onion, carrot, celery and parsley. Stir to coat the added ingredients in the oil. 3. Reduce the heat to low, cover the skillet pan and cook for 15 to 20 minutes or until the vegetables are softened and cooked through, stirring occasionally. 4. Remove the lid and add the garlic. 5. Increase the heat to medium high and cook the garlic for 30 seconds. 6. Add the tomatoes (including the juice if using the canned variety) to the pan, along with the tomato paste and the basil. 7. Season with salt and pepper to taste. 8. Bring to a low simmer, then reduce the heat to low and cook, uncovered for approximately 15 minutes or until thickened. 9. If a smooth consistency is preferred, push the sauce through a sieve. Makes 2 1/2 cups of sauce.
​- Contributed by Debbie

​Tomato Sauce Recipe

5.5kgs Tomatoes 28g(1oz) Whole ginger 220g onions 28g Cloves 113g Salt 28g Allspice 1.5kgs Sugar 1 Litre Vinegar Garlic - optional to taste Pinch Cayenne Put a little water in pan to prevent burning whilst heating. Cut up tomatoes & onions & add to pan. Boil a little before adding other ingredients. Boil slowly for 4 hours. Strain when cool enough, then bottle. Both of these recipes are tried and true and very tasty, all of our kids (5) especially like it on corn patties and burgers.
​- Contributed by Diane

​Tomato Sauce Recipe

4.5kgs tomates (skinned) 750g Sugar 700mls Spiced Vinegar 50g Salt 3/4 tsp Pepper Boil for 4 hours - strain – bottle.
​- Contributed by Diane

​Great Tomato Sauce

This quantity may be reduced proportionately. 10kg (20lb) ripe tomatoes chopped 1.5kg (3lb) apples, 30g (1oz) garlic, 3cups vinegar, 1kg (2lb) sugar, 1/2 teaspoon cayenne pepper or Tabasco sauce ( more if desired), 30g (1oz) cloves, 30g (1oz) peppercorns, 60g (2oz) allspice. Wash bottles well and place in low oven for 30mins. Peel, core and dice apples. Finely chop garlic. Place together with tomatoes in pan and boil until very soft and pulpy. Strain the mixture through a course sieve to remove the skins. Return to pan with salt, vinegar, sugar, cayenne and spices tied in muslin bag. Boil rapidly for 2 hours. Remove muslin bag. Bottle and seal. Put bottles or jars in sterilizer (large pot), add water to come 3/4 way up sides of bottles, bring to 170 F (80c) and hold at this temperature for 30 mins. (From old nursing mother recipe book.)
​- Contributed by Elizabeth

​Tomato Ketchup/Sauce

My family absolutely loves this sauce, the kids are really disappointed at the end of every season if we run out - and refuse to have the bought varieties. Works well if you double the recipe also! Recipe: 6lbs ripe tomatoes 1 pint (625mls) vinegar 1 tablespoon salt 1 chopped onion 250g white sugar 1tsp mixed spice 1 clove 1 clove garlic 1/2 tsp cayenne (or regular) pepper Method. 1. Wash the tomatoes, cut them in quarters and place them in a saucepan with the salt, onion and vinegar and simmer until soft. 2. Blend with a stab mixer/food processor until broken up. 3. Strain the mixture through a fine sieve (plastic preferably) rubbing the pulp through with a wooden spoon. 4. Return the puree to the pan, add the sugar and cook till mixture begins to thicken (stirring occasionally). 5. Add the spices, chopped garlic and pepper, a little at a time, stirring constantly until the flavour satisfies you. (It may be necessary to use all.) 6. When the sauce is reasonably thick (test by putting some out onto a saucer and ensure there is not a lot of water seeping away from tomato mix), pour into clean HOT bottles, and seal immediately, or allow to cool slightly then fill the bottles or sterilize at a temperature of 170 degrees for 15 minutes. 7. Allow to cool. Label and date carefully. ENJOY!!!!
​- Contributed by Annie

​Tomato Sauce

6lbs ripe tomatoes, 1 lb apples, 1/4 lb onions, 1 dessertspoon whole cloves, 600ml vinegar, 1/4 oz pepper, 1/2teaspoon paprika, 2 oz salt, 1 lb sugar Method: Supermix tomatoes, onions and apple to puree. Place in large saucepan or boiler and add 1 dessertspoon cloves tied in a bag. Boil briskly for 1 hour. Add vinegar, pepper, paprika, salt and sugar. Boil for about 1 hour or until it thickens. Strain through sieve before bottling.
​- Contributed by Carole

​Ezy-Sauce Makes Sauce Easy

I make tomato sauce every year but I cheat: all I do is buy a bottle of EZY-SAUCE from the supermarket and follow the instructions. It makes heaps and tastes beautiful. Just make sure you wash and boil all of your bottles/jars thoroughly. I always blanch the tomatoes and peel them because I don't like the skin in the sauce (or you can use tins of whole peeled tomatoes).
​- Contributed by Lynette

​Best Tomato Sauce

This is the best tomato sauce I have ever made and I have used the recipe for a few years now. 12.5kg ripe tomatoes roughly chopped, 60g whole cloves, 60g whole allspice, 30g cayenne pepper, 1 litre white vinegar, 1.5 kg sugar, 250g salt, 2kg onions roughly chopped. Put all ingredients in large pans and boil for 4 hours. If you like your sauce spicy, put 2 or 3 hot red chillies in pan also. Sieve the mixture, which is quite thick after 4 hours of boiling, and well reduced in volume. Put into sterilised jars and seal.
​- Contributed by June

​Simple Sauce

Tomato sauce is simple to make - chop or puree some tomatoes (perfect for those over -ripe tomatoes). Fry a little onion and garlic in a saucepan then add the tomatoes, salt and pepper to taste and simmer until thick enough. The secret to a great tomato sauce is to add some sugar and some vinegar (a small amount of each) - this gives the sauce a more balanced taste. Add any other herbs and flavourings to your sauce as you wish such as parsley, oregano, basil, mushrooms etc.
​- Contributed by Karen