Food, free to a good home!

I think one of the best things about starting this blog has been that now all my friends and family know that I am on the hunt for budget busting deals.  People have bought me their leftover fruit and veg before they head on holidays, or have been sharing their fresh eggs, herbs and vegetables that they have grown.  Today I was the happy recipient of 2L of milk just past its best before date (but tasting fine).  So this evening I am making slow cooker rice pudding. I have made nicer rice puddings before, but this is so very easy to make I think its a decent trade off.  I follow the recipe as directed but halve the amount of butter used.

With my roast chicken dinner  with fresh rosemary cooking in the oven and the slow cooker going on the bench, the house is smelling so lovely and cosy.

Super easy pesto pasta dinner

Last night I needed a really quick and easy meal and had been given some basil.  Recently a friend had given me her recipe for pesto pasta, but I didn't quite have everything I needed.  So this is what I made instead.  The best news, everyone happily at their dinner!  Maybe not the healthiest of dinners, but certainly better and cheaper than takeaway.

• 1 packet of penne pasta
• 250ml lite thickened cream
• 2 cloves crushed garlic
• olive oil
• 1/4 cup finely chopped basil
• 1/4 cup basil pesto in a jar (I had this leftover in the fridge, if you don't just add more fresh basil and cheese instead)
• 1 cup grated Parmesan cheese (if you buy this in a block it works out much cheaper than grated)

1. Cook the pasta
2. Meanwhile brown the garlic in the olive oil
3. Using a low heat add the basil, then the cream and pesto and stir continuously for a couple of minutes before taking off the heat
4. Mix together the basil and cream mixture with the cooked (drained) pasta and sprinkle through the parmesan

Menu plan for weeks 9 & 10

The school holidays just finished and last fortnight's budget came in just over at $384.  The bad news is I have already completely blown the coming fortnight's budget.  I think what is going to change is that I  need to include at least 2-3 "leftovers" days in each fortnight.

I had the day to myself and headed to the shops in person this time for a leisurely grocery run where I could touch and smell what I was buying.  I'm sure I picked up stacks of bargains, but without being able to keep track of what I was spending I already have spent $370 - oh no!! So the freezer, pantry and fridge are bursting at the seams and here is the plan for the fortnight:

Wednesday - Take away (hamburgers and chips) - splurge!!

Thursday – Chicken satay noodles (from the Women's Weekly Chicken cookbook) plus ravioli for the kids

Friday – Roast chicken and vegetables

Saturday - Homemade pizza

Sunday – Sausages with potato salad and garden salad

Monday – Sausage hotpot (inspired by @bowhite) with rice

Tuesday – Leftovers

Wednesday – Meat loaf, lemon risotto and peas

Thursday - Meat pie, potato bake and garden salad

Friday - Leftovers

Saturday – Roast beef and vegetables

Sunday – Penne pesto pasta

Monday – Fish and calamari (from the freezer) with chips (home made)

Tuesday – Chicken cacciatore risotto

Lest we forget

An early rise here to trek around to the (yet again) rained out dawn service.  Followed by inviting back a few friends for pancake breakfast.  After midday naps and too much TV on a cold and miserable day we made, of course, some (chewy) ANZAC biscuits. 

But oh no!! They didn't work out well at all... too dry and I am sure I followed the recipe correctly.  I am so disappointed I won't even post the link to the recipe I tried.  The ANZAC slice I made the other day was much much nicer.  Or maybe I should have researched the true origins of the biscuit before I headed into the kitchen and used this "authentic" recipe.

Tinned spaghetti, well sort of...

I used to make this dish when my boys were making the transition from baby food to adult food.  And like any other mum, I would often snack on the leftovers instead of making my own lunch.  This one I worked out was really tasty, and a fantastic way of getting them to eat vegetables.  When I was looking into the bare cupboards today (3 more days to grocery shop day) and saw the pasta sitting there, I realised it has been a long time since I made this dish.  Its perfect for using up leftover vegetables from the fridge and tail ends of bits and pieces.

I have listed today's combination below, but I have used the same dish with many different contents. My only warning is if you are going to use mushroom, 1 is plenty as it really over powers this dish.  And by the way, this meal freezes well. The trick with this dish really is the consistency, you want lots and lots of pasta just so its like the consistency of tinned spaghetti.

The best bit, even though I haven't made it for probably over 6 months - they gobbled it down!!

• 750ml Passata sauce (or a large can of diced tomatoes)
• 3 cloves of garlic, chopped
• 1/2 leek
• few florrets of brocolli
• 1/2 cup chopped carrot (I used frozen today)
• 2 - 3 cups (this is an uncooked measurement) of short cut angel hair spaghetti
• Plenty of grated cheese

1. Fry up the garlic and any onions/leeks in a hot fry pan
2. Once softened, add the sauce/tomatoes and any other vegetables
3. Simmer until the vegetables are all soft then set aside to cool
4. While tomato mixture is cooling, cook the spaghetti then drain
5. Using a stab mixer (carefully if its still hot) blend the tomato mixture until its smooth - don't try and use a food processor with hot liquid, if you have a cheap one like me it can squirt out the side and burn you
6. Combine the tomato mix and cooked spaghetti
7. Serve with a generous helping of grated cheese mixed through

**Note if you use gluten free pasta this can easily become a gluten free meal

Key lime pie

The best thing about Easter is catching up with friends and family.  And there is never a better reason to cook a feast, although this weekend I didn't have much spare time on my hands.  I had been given some limes and eggs last weekend and wanted to make a key lime pie.  Luckily I've had one flagged for a while in the 4 Ingredients book (if you don't have the book I found this site where the authors revealed this recipe). I literally made this entire pie (cooking time and all) in less than 20 minutes.

And for the person who asked why is it called key lime pie? Wikipedia...

**Note, if you used gluten free biscuits you can easily make this one gluten free

The butcher

Last fortnight, I bought most of my meat from the butcher.  I love going to the butcher and seeing all the different types of meat laid out to choose from, not to mention the multiple cooking tips and tricks.  My husband loves it when I go to the butcher, probably because he has asked them to say "steak" every time I walk in.

This is an untapped resource people! If you are doing all your grocery shopping online, or heading to the supermarket late at night when the kids are asleep you are missing out.  Even if like me you are on a tight budget, I will pick up meat specials at the supermarket, but then always head to the butcher for other types of cuts.

If you haven't found a good butcher close by there are some online bulk meat delivery options too, so if you have freezer space you can save by purchasing this way.  Check out my butcher's online service if you live locally, or search around in your area. Alternatively, get yourself a book that will tell you how to make the most out of different cuts of meat.