THRIFTY COOKINGLockdown Favourites

SHARING EVERYDAY EXPERIENCES & DRAWING ON SKILLS

CONTENTS

THRIFTY COOKING Lockdown Favourites

Food can take up a big chunk of the household budget, which makes it a good place to start if you’re trying to save some money. In this book, we offer ways to cut back on costs but still make hearty, healthy, and most importantly, tasty meals and snacks for your family! We’ve even included baby food recipes for the tiniest members of your whānau, as well as games and activities to help keep children entertained at home.

Many thanks to all the people who have contributed money-saving recipes, cooking tips and activities for this book. We hope they become firm favourites in your house, too!

Planning Your Meals . . . . . 3

Shopping . . . . . . . . . . . . . . . . 4

Menu Ideas . . . . . . . . . . . . . . 5

Main Meals . . . . . . . . . . . . . . 8

2

Baking . . . . . . . . . . . . . . . . . 16

Desserts . . . . . . . . . . . . . . . . 19

Baby Food . . . . . . . . . . . . . . 20

Activities . . . . . . . . . . . . . . . 23

PL ANNING YOUR MEALSA bit of forward planning goes a long way in helping to save money on groceries. Looking out for specials at butcheries, fruit and vegetable shops, and the supermarket, is also a good way to stretch your budget. Growing seeds or seedlings from your local garden centre is another great idea.

This five step guide is a handy tool when preparing your weekly shop

3

Step 4: As you prepare your shopping list, check the pantry, fridge and freezer for items you may already have. When making your list:

Write it in the order of the shopping aisles. This will save time and money!

As you plan, make a rough guess about how much each item will cost, and what you need to budget for the shop.

Don’t be afraid to get creative if your list is starting to go beyond your budget. Consider what could replace expensive items or whether some things are essential.

Step 5: Write your meal plan on a large fridge magnet and pop it on the fridge. The kids can come and check what’s for tea and it will remind you that you have all the ingredients for tonight’s dinner in the cupboard.

Step 1: Eat seasonally – stick to buying locally-produced fruit and vegetables when they are in season.

Step 2: Use different types of protein, such as meat, fish, eggs, nuts and poultry, in your meals.

Step 3: Plan what you will be eating for the next seven days before you do your weekly supermarket shop. This will help you to buy only what you need and get the best deals.

If you get supermarket mailers, have a read through what’s on special, or have a look online.

Sit with the whole family while you prepare the weekly list so everyone has a say. With a planned list in place, you won’t have to think about what’s for dinner all week.

To make the most of your groceries, stick to your plan but feel free to swap meals so that you have some flexibility in what you eat each night.

After four weeks of meal planning, you can recycle your ideas to make life even easier.

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When doing your weekly grocery shop, stay alert to marketing traps. Supermarkets do a great job of promoting things like junk food at the check-outs, and items in promotional areas that aren’t always the best deal!

When you’re doing your weekly grocery shop, try and stick to your list. Although easier said than done, it’s a good idea to:

Buy only what you need and avoid impulse buying.

Take advantage of good specials. Budget brands are just as tasty, without the fancy packaging!

Buy in bulk - if cost-effective and the food won’t go off easily.

Get the kids involved. Sending them on missions to find things for the best price can help prevent stray items entering your trolley!

Teach your kids how to shop smartly. Point out things you could easily make at home to show them easy ways to save money.

SHOPPING

Here is an example of a weekly meal planner that could be used for your shop!

PotatoesAdding potatoes is a great way to make a meal more filling, and they’re cheap as chips to grow! You can buy a bag from your local nursery and, in about three to four months, they’ll be ready. They can then be used for heaps of easy dishes, including:

Potato Bakes

Baked Potatoes – easy to add to the oven, when you’re making a casserole or pie.

Mash – just mash potatoes with butter and milk, then whip with a fork for fluffy spuds.

Roasted – boil the potatoes for 10 minutes before roasting.

Boiled – great combined with fresh mint from the garden.

Chips or Wedges – boil the potatoes first and then rub in salt and herbs before baking.

Cheap as chips to grow

TIP:

Seed pota

toes

are

around $8 a bag. P

lant

in sprin

g - and th

en

again in D

ecem

ber.

5

BreadIt can be easy to go through loaves of bread, so making your own is a cheap way to fill the kids up when they come home from school. You don’t even need a bread maker to make recipes like, Lazy Loaf; Cheesy Buns; Lemonade Scones; and Ice Cream Bread.

MENU IDEASRecipes for items in bold are provided from page 8.

Rice and noodlesCan be used in a range of different cuisines and recipes, such as:

Risottos

Stir-Fry – look at what meat is on special, and mix with a packet of stir-fry vegetables;

Sushi – can easily be made by combining one chicken tender, rice, nori, mayonnaise and lettuce.

PastaMake your own sauce or buy it ready-made. A couple of tins of tomatoes, mixed with some mixed herbs and garlic, is an easy option. Other pasta ideas, include:

Macaroni Cheese

Lasagne

Pasta Bake

Fillers How to use carbohydrates to feed the troops.

MEATSMince

6

Mince can be a cost-effective ingredient for preparing easy and delicious meals for the whole family. Why not add some new ideas to your repertoire such as:

Kai Si Ming

Spaghetti and Meatballs

Bulky Nachos – grate veggies into the mixture to hide them from the kids.

Cottage Pie

Tacos

Meat Loaf

Hamburger Patties

Cottage Pie

Mince and Cheese Pie

Spaghetti Bolognaise

Cheap Meat MealsHelping make a little go a long way.

Schnitzel Stir-fry

Crumbed

Beef Olives – fill with stuffing, see page 6.

Steak Where possible, opt for budget cuts to make:

Beef Curry

Beef Stroganoff

Beef Stew

Rissoles – blend leftover meat with egg, breadcrumbs and herbs, if you have them.

SausagesSausage bakes make sausages go a lot further. Cut them 2cm thick to make a Sausage Curry, a Sausage Casserole, or try a Sausage Meat Loaf.

PorkPork can be used to make Sweet and Sour Pork, or try something new and make Pulled Pork.

ChickenChicken is incredibly versatile and can be used in almost every dish you can imagine. Why not get creative and whip up Chicken Pasta; Chicken Pie; Roast Chicken; or for a quick and easy meal, just crumb and bake it.

FishWhen it comes to family-friendly recipes, you can’t go past homemade fish and chips, but why not have a go at making it into a hearty Fish Pie or try Fish Cakes.

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Homemade TakeawaysA night off cooking is a treat but often store-bought takeaways can be pricey and not very good for you. Homemade recipes included in this book make a great alternative:

Crumbed Chicken

Pizza - homemade bases can help cut costs but do take a wee bit more time.

Homemade Drinks Encourage your family to drink more fresh, cold water by keeping a jug in the fridge.

For extra flavour, pop in a slice of lemon;

Freeze ice cubes and add in a mint leaf or berries – this looks super cool, too!

Freeze juice in ice cubes and then get kids to add water - this uses less juice but the flavour is stronger!Tip: Use

small recyclable containers that

you can use again and

again.

SnacksSchool Lunch Ideas

Homemade Popcorn – fun and cheap to make, just pop the corn and add a little butter or icing sugar:

Roast your own nuts

Cheese Toasties

Sweet Corn Fritters

Vege Sticks and cheese

Jelly Treats – reuse yoghurt containers, put some canned fruit in the bottoms, top with jelly and you’ll have tasty snacks for the week.

Baking Beer Bread

Jar Berry Cake

Chocolate Chip Biscuits

Chocolate Cake – Try Ethel’s Easiest Ever on page 17.

Fudge Cake

Ice Cream Bread

Lemonade Scones

One-Pot Banana Cake

Rice Bubble Cake

Rocky Road Slice

Salads and Vegetables

Seeds are cheap and you can grow them on a sunny windowsill before transplanting.

Vegetables and lettuces all seed, so you can often collect these and use them next year!

You might want to let one plant of each vegetable go to seed, so that you have seeds ready for the following year.

Desserts Stewed Fruit

Apple Crumble

Ice Blocks

Boysenberry Slice

Tip: Buy perennial spinach and lettuce mixes

that you can plant and keep

picking.

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MAIN MEALS

Beef Curry Serves 4Rice Boil 1 cup of rice with 2 cups of water for 25 minutes, then drain and serve.

Marinade 500g–750gflank,skirtorbladesteak

– trim fat and cut into 5cm strips.

2 Tbsp soy sauce

¾ tsp crushed ginger

3 cloves garlic

1 ½ tsp sugar

2 Tbsp vegetable oil

Mix all of the above in a glass bowl and leave for 30 minutes to enhance the flavours.

Curry 2 Tbsp oil

I large onion

3tspscornflour

¾ cup water

2 tsps curry powder

Pinch of salt

Heat oil in a fry pan and add beef, keeping the rest of the marinade mixture aside.

Cook meat until brown on all sides, then add onion and salt. Cook until onion is soft.

Add cornflour and curry powder to marinade mixture. Mix until smooth. Add water and stir.

Add to meat and onions and allow to thicken. Serve with the rice.

Beef Olives

4 to 6 pieces of Schnitzel

1brownonion,finelychopped

100g butter

8to10slicesofbread,blendedtomake crumbs

Sprinkle of mixed herbs

2 eggs

Cook chopped onion and butter together in the microware for 2 minutes. Add bread crumbs, mixed herbs, and the two eggs. Mix to combine. Spread mixture on Schnitzel, roll up each piece and pin together with a toothpick.

Bake at 180ºC for 15 to 20 minutes. Can be served with gravy.

Hint: Roll any leftover stuffing into a loaf. Fold greased tin foil around it and bake in the oven with beef olives.

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600g steak

2 Tbsp vegetable oil

1largeonion,diced

300gmushrooms,diced

3 Tbsp butter

2Tbspflour

2 cups beef stock – preferably salt-reduced.

1 Tbsp Dijon mustard

2/3 cup sour cream

Salt and pepper

For Serving 250 - 300g pasta or egg noodles

Extra sour cream to garnish

Beef StroganoffUse your fist (or rolling pin/mallet) to flatten the steaks to 3/4cm thick. Slice into 5mm strips, cutting the long pieces in half and discarding any excess fat.

Sprinkle with pepper and a pinch of salt. Heat 1 Tbsp of oil in a fry pan on high. Scatter half the beef and leave for 30 seconds until browned.

Turn beef quickly. Leave untouched for 30 seconds to brown. Immediately take off the heat and put onto a plate. Add remaining 1 Tbsp oil and repeat with remaining beef.

Reduce heat to medium high. Melt butter and add onions. Cook for a further 1 minute and add the mushrooms. Add flour and keep stirring. While stirring, add half the stock and allow to absorb, before adding the remaining stock. Stir, then add sour cream and mustard.

Continue stirring and bring to simmer, then reduce the heat to medium low. Once it thickens to the consistency of pouring cream (3-5 minutes), adjust salt and pepper to taste.

Add beef to the mixture with any plate juices.

Simmer for 1 minute, then remove from the stove immediately.

Serve over pasta or egg noodles, and sprinkle with chives, if available.

Chicken Pasta Packet of fettuccine or penne pasta

500g chicken

300gbacon,sliced

6mushrooms,chopped

1onion,diced

1 cup spinach

Poach or fry chicken. Make white or cheese sauce (following the recipe on page 15).

Fry bacon, mushrooms and onions. Add pasta and the cheese sauce.

Add 1 cup of spinach, 2 minutes before serving.

Chicken Pie

Use the chicken pasta recipe above, without the pasta.

Line dish with baking paper. Add chicken mixture and top with pastry.

Cook at 180ºC on fan bake until golden.

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Crumbed Spiced Chicken 1largeegg,beaten

1 cup buttermilk – standard milk is fine, too.

6 chicken pieces

1cupflour

1 tsp ground oregano

1 tsp chilli powder

1 tsp dried sage

1 tsp dried basil

1 tsp dried marjoram

1 tsp pepper

2 tsp salt

2 Tbsp paprika

1 Tbsp onion salt – standard salt is fine, too.

1 tsp garlic powder

Cooking oil

Combine egg and buttermilk in a large bowl and add chicken pieces. Using a separate bowl, mix the flour with all the herbs and spices. Remove the chicken from the buttermilk, letting the excess drip off. Roll the chicken in the seasoned flour until it’s completely covered. Fry chicken in a frying pan or in a deep fryer.

Allow to fry for 8 to 10 minutes, until the chicken has turned golden brown and is thoroughly cooked. Pierce the chicken to make sure juices run clear.

Pop the finished chicken on paper towels or a metal rack to drain.

Fish PieFollow the White Sauce recipe on page 12.

Add 500g chopped fish and vegetables (frozen or any in your fridge) to the white sauce. Top with mashed potato and grated cheese and bake until golden.

Fish Cakes 2largepotatoes,peeledandhalved

500gTrevallyfillets,cubed– the type of fish can be substituted for any variety on special.

1 Tbsp butter

1Tbsponion,grated

1Tbspfreshparsley, chopped

1 egg

3 Tbsp of oil for frying

Place the potatoes in a large pot of water and bring to the boil. Let the potatoes cook until they are almost tender. Add the fish and let it cook with the potatoes until they are both soft. Drain well and transfer to a large mixing bowl. Add butter, onion, parsley and egg to the bowl, then mash together. Shape the mixture into patties.

Heat oil in a large fry pan over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Note: If you are using leftover or tinned fish (which is already cooked), you can add it to the potatoes after they have cooked.

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Hamburger Patties 500g mince

1brownonion,finelychopped

1 tsp curry powder

Squirt of tomato sauce

Squirt of Worcestershire sauce

1 cup breadcrumbs – approximately 6 slices of bread blended in a food processor.

Salt and pepper

1 egg

Turn the oven to 180°C fan bake.

Mix together all the ingredients and then roll onto grease proofpaper to 3cm thick.

Cut with a large glass or a cookie cutter. Bake in the oven for 15 minutes. Don’t worry if they shrink a bit, this is normal!

Kai Si Ming 500gmince,brownedinapan

1onion,finelychopped

1 dsp of curry powder

1 tsp mixed herbs

1 packet of cream of chicken or chicken noodle soup

3 Tbsp rice

3 cups of water

4 cups mixed vegetables or cabbage

Salt to taste

Brown mince and then add remaining ingredients. Simmer for 40 minutes.

Stovetop Gravy You can do this in a roasting pan on the stovetop.

Drain all but ¼ cup of meat juice (stock) from the bottom of the pan after cooking a chicken or other roast meat. Add 2 tsps of cornflour and gently mix into a paste (make sure you get all the lumps out). Add hot water (or water from boiled peas or beans) and slowly bring the gravy to a boil. Add more water depending on how runny you want the gravy to be.

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Meatballs Rach’s Special 1kg mince

1onion,finelychopped

1 Tbsp curry powder

1 Tbsp sugar

1 tsp tomato sauce

1 Tbsp sweet chilli sauce

2Tbspflour

2 cups breadcrumbs – 6 to 8 slices of bread blended in a food processor.

Mix all the ingredients together in a medium-sized bowl and then season with salt and pepper. Roll into 1 Tbsp-sized balls. Place the meatballs to once side while you begin the sauce.

Sauce 1 cup smoked hickory sauce

1 garlic clove or 1 tsp of crushed garlic

1 cup water

½ cup brown sugar

1 cup of tomato sauce

1 tsp Worcestershire sauce

Spaghetti,toserve

Mix all the sauce ingredients together in a large saucepan. Simmer on a low heat, stirring occasionally. In a small amount of oil, cook the meatballs in a fry pan. Cook until each side is nicely browned and the meat is just cooked through. Transfer the meatballs to the sauce and then cook for a further five minutes.

Serve on spaghetti, with a sprinkle of parmesan, or any cheese you have on hand.

Pulled Pork Place pork shoulder in a crockpot. Add 1 cup of brown sugar, 2 Tbsp of cinnamon and 2 tsp vinegar. Cook on slow for 6 to 8 hours until the pork pulls apart. This dish is also tasty when added to filo pastry with cream cheese or mixed in pita pockets. The pita pockets are a super easy lunch option for the kids!

Rach’s Mac and Cheese 1 packet of macaroni pasta

1 cup of fresh breadcrumbs

Extra cheese for topping

2baconrashers,sliced

Cook the macaroni, according to packet instructions.

Cheese Sauce 100gbutter,meltedinmicrowave

2 cups milk

Pinch of salt

1heapedTbspflour

2cupscheese,gratedandthen melted in microwave

Add butter and cheese to milk and salt. Whisk in flour. Microwave for 1 minute. Whisk and return to the microwave for another minute until sauce thickens. Add to macaroni and bacon. Top with extra cheese and breadcrumbs. Cook at 180ºC until golden brown.

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Universal Mince 1kg mince

1brownonion,finelychopped

2 cloves or 2 tsp crushed garlic

2 cans Wattie’s – Pick of the Crop brand savoury tomatoes.

2 tsp mixed herbs

1 Tbsp tomato sauce

Packet of tomato soup

Packet of onion soup

Splash Worcestershire Sauce

Pinch of salt

Brown the mince and add the remaining ingredients. Stir frequently.

You can use this mince to make:

Lasagne – with a White Sauce on page 15.

Spaghetti Bolognese – just boil spaghetti, add to mince and top with cheese.

Mince Pie – add a pastry topping.

Shepherd’s Pie - add some mashed potato on top and sprinkle with cheese.

Nacho chips

Top with Universal Mince – see recipe above.

Add grated carrot, courgette and cauliflower. Top with grated cheese and sour cream.

Add some avocado, if you can find one cheaply!

Risotto Makes a large quantity - can feed 6 to 8 people 3 cups Arborio rice

1onion,finelychopped

250g bacon or bacon pieces

500g chicken or pork pieces

Any vegetables you have in the fridge – celery, carrots and frozen beans or peas work well.

8 cups or 2L chicken stock

1 cup white wine (optional) or water

1 tsp salt

100g Parmesan cheese

In a frying pan, brown the bacon and other meat pieces. Add the onion and vegetables, then cook for another 2 minutes until tender. Add the rice and pour in half the stock, bit by bit. Add the wine or water. Stir at a low heat until the liquid evaporates. Add 2 cups of the stock and evaporate slowly. Add the remaining stock and let that evaporate. Add the parmesan cheese and then season with salt and pepper to serve.

Nachos

14

SushiSushi is super easy to make and the kids can help make their own!

1cupsushirice,cooked

1 ½ cups of water

2 Tbsp rice vinegar – or more to taste.

1 Tbsp sugar

¼ tsp salt

Nori – seaweed

Rolling mat – if you have one, otherwise just use a tea towel.

Note: 1 cup of rice makes 4 Nori rolls.

Cook the sushi rice by adding 1 ½ cups of water. Heat the rice vinegar, sugar and salt until the sugar starts to dissolve. Pour mixture over the rice once it has cooled down. Lie the Nori on a rolling mat if you have one, or a towel if you don’t. Spread the rice over the Nori, leaving 2cm at the top uncovered. Put a thin horizontal line of fillings across the Nori.

Fillings could include:

Crispychicken,mayonnaiseandlettuce

Tuna,carrotandcapsicum

Tuna and pickled ginger

Chicken and avocado – when in season.

To roll the sushi, put your hands under the bamboo mat or tea towel, and start rolling from the edge closest to you. Once rolled, cut into slices. Perfecting sushi can take time, so don’t worry if it’s not right the first time!

Sausage Meat Loaf/SquareA great meal for the kids, with heaps of hidden fruit and vegetables.

450 - 500g sausage meat

1 large egg

1 tsp curry powder

1 large Tbsp of tomato or plum sauce

1 brown onion

1 medium apple

1 medium potato

1 large carrot

½cupofcheese,grated

Heat oven to 170°C. Mix sausage meat, egg, curry powder and sauce in a large bowl.

Grate onion, unpeeled apple, potato and carrot, then mix thoroughly with sausage meat. Press mixture into a lined baking tin (either a loaf tin or a flat tin if you would like slices). Sprinkle with cheese. Bake for 45 minutes.

Tip: Cut everything long and finely

15

Stir FryIn a fry pan, brown chicken or beef in oil and mix in sauces. Once cooked, set to one side.

Add vegetables to fry pan. When just cooked, add meat back into pan and heat.

Serve on rice or noodles for a quick and tasty meal!

Sweet and Sour Pork 400-500g pork pieces

1 onion

1 capsicum

1 carrot

1 tin pineapple pieces

1 1/2 cups rice

1 egg

½cupcornflour

145g sweet and sour sauce

½ cup oil

580ml water

Cook rice in 580ml of water and bring to boil. Reduce heat and simmer for 13 minutes. Finely chop onion, carrot and capsicum. Drain pineapple and set aside. Beat egg in a bowl and place cornflour in a separate bowl. Coat pork pieces in egg and then lightly roll in cornflour.

Heat oil on medium heat and then fry pork in batches until golden brown.

Add vegetables and then cook for a further 3 minutes. Add sweet and sour sauce and serve on rice.

White Sauce/Cheese Sauce 100gbutter,meltedinmicrowave

2 cups milk

Pinch of salt

1heapedTbspflour

1cupcheese,gratedandthen melted in the microwave

Add butter to milk and salt. Whisk in flour. Microwave for 1 minute. Whisk and return to the microwave for another minute until sauce thickens. If you’re making a cheese sauce, add the cheese with the butter.

400g chicken or beef

2 Tbsp soy sauce

2 Tbsp chilli sauce

Bag of stir-fry frozen vegetables

Salt and pepper

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Beer Bread Made famous during the lockdown. 1 can of beer

3cupsflour

3 Tbsp sugar

Mix beer, flour and sugar and pour into a greased pan.

Bake at 180°C for 30 to 45 minutes.

Optional extras: Load with red onion, bacon and cheese.

Choc Chip Biscuits

½ cup white sugar

½ cup brown sugar

125g butter

½ tsp vanilla essence

1 egg

½ tsp salt

2cupsself-raisingflour–or plain flour with 2 tsp baking powder added.

½ cup chocolate chips

Pre-heat oven to 180°C. Cream butter, sugars and vanilla essence.

Add egg and mix well. Add flour and salt, mix well. Add chocolate chips and roll into small balls on a greased tray. Flatten balls with a fork. Bake at 180°C fan bake for 12 to 14 minutes.

Taste like Cookie Time Cookies!

Jar Berry Cake 2 ½ cups berries

4 glass jars

¾cupself-raisingflour

¾ cup sugar

½ tsp salt

4 Tbsp butter

Ice cream or custard to serve

Divide berries between the four glass jars. In a bowl, sift self-raising flour, sugar and salt. Whisk with a fork and then spread mixture evenly between the four jars filled with fruit.

Add a generous scoop of butter to the top of each jar. Place jars in a square pan and add dried beans between the jars to stop them shifting. Bake for 60 minutes at 180°C. Serve with cream, ice cream or custard.

BAKINGDOing your own baking is a great way to save money and enjoy some tasty treats!

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Chocolate Cake Ethel’s Easiest Ever

2 cups sugar

2 eggs

1 cup buttermilk or plain yoghurt

½ cup cocoa

200gbutter,softened

2 tsp baking soda

1 ½ tsp vanilla essence

3cupsself-raisingflour

1cupstrongcoffee,boiled

Pre-heat oven to 160°C. Blend all ingredients for 1 minute. Put mixture into a greased, lined 22cm square tin. Bake for 60 minutes.

Allow to cool in the tin and then split carefully into two layers. Spread on butter filling. Place halves together. Ice with chocolate icing.

Butter Filling 8 Tbsp butter

8 Tbsp sugar

8 Tbsp boiling water

Beat together until smooth.

Chocolate Icing 1 tsp butter

1 cup of icing sugar – more can be used if required.

1 tsp of cocoa

Add boiling water, just enough to melt butter and mix straight away. Spread on cake.

Fudge CakeA great way to use a packet of wine biscuits!

125g butter

125g sugar

1 egg

1 tsp vanilla

2 Tbsp cocoa

250g wine biscuits crushed – 1 packet.

Melt butter in pot. Add sugar and bring to the boil. Remove from the heat and add the beaten egg and other ingredients. Mix well, and press into a greased tin. Ice with chocolate icing – see recipe above.

Ice Cream Bread 1½cupsplainflour

1 ½ tsp baking powder

2 cups ice cream – of any flavour.

Preheat the oven to 180°C. Sift the flour and baking powder together. Soften 2 cups of ice cream and mix with the sifted ingredients. Spray loaf tin with oil and line with baking paper. Scoop mixture into the loaf tin and smooth the top. Bake for 45 minutes or until knife comes out with just a few crumbs on it. Cool on a wire rack.

18

Lemonade Scones Marie’s Prize Winners! 4½cupsself-raisingflour

2cupstastycheese,grated

1 pinch cayenne pepper

300 ml milk

250 ml lemonade or soda water

1 pinch salt

Preheat oven to 200°C fan bake and line a baking tray with baking paper.

Sift self-raising flour, salt and cayenne pepper into a mixing bowl. Stir in the grated

cheese. Make a well in the centre. Pour in milk and lemonade or soda water and mix together to form a soft dough. Turn the dough out on to a floured surface. Pat or roll the dough into a rectangle about 2cm thick. Cut dough into 12 pieces using a glass with flour around the rim or cookie cutter.

Place on a baking tray. Bake for 12-15 minutes or until golden. Remove and cool wrapped in a tea towel. Serve warm with butter or margarine.

One-Pot Banana Cake 125gbutter,melted

¾ cup sugar

1 tsp vanilla essence

2bananas,mashed

1 egg

1½cupsself-raisingflour

¼ cup milk

Melt the butter, sugar and vanilla essence, then remove pot from the heat. Add the mashed bananas and egg, mix well.

Stir in the self-raising flour and milk. Mix lightly. Place in oven and bake at 170°C for 40 minutes.

Rocky Road Slice 395g tin condensed milk

550g chocolate

1 Tbsp butter

1tsp vanilla essence

200g marshmellows

200g strawberries

2 Tbsp coconut

Combine all ingredients and cook on high in the microwave, stirring regularly until melted. Cool and then add strawberries and marshmallows to the chocolate mixture. Sprinkle coconut over the top.

Pour mixture into a lined slice tin and refrigerate until mixture has set.

Rice Bubble Cake 100g butter

100g sugar

1 ½ Tbsp honey

3-5 cups of rice bubbles

Melt butter, sugar and honey in a pot. When melted, boil for 3 minutes.

Remove from heat and add rice bubbles. Mix thoroughly. Place in a square or rectangle plan so that the mixture is about 5cm thick. Cool before slicing.

19

Ice Blocks Juice

Ice block containers

Ice blocks from the supermarket can be expensive and aren’t always that good for you.

Pouring juice into ice block containers and then freezing them is a great alternative. You can usually buy the reusable ice block containers for less than the cost of a box of your favourite ice blocks.

Stewed Fruit Stewing fruit is an easy way to make healthy, tasty desserts. Stew a decent batch in one go and then just pop the rest in the freezer for another time!

Peel and core fruit, then chop into small pieces. Cook the fruit on a low heat with ¼ cup sugar and 1 Tbsp water. Note: If you don’t want to use sugar, honey works as a good alternative. Sprinkle some cinnamon over the fruit once it has softened.

Custard 2 cups milk

2 Tbsp sugar

2 Tbsp custard powder

To make the custard, mix together ¼ cup of milk, the sugar and custard powder. Heat the rest of the milk and slowly add in the custard mixture. Stir the custard until it boils and thickens. Serve with stewed fruit.

Apple Crumble Crumble is a household favourite and is pretty easy to make.

Base 4cupsapples,peeledandthinlysliced

¼ cup caster sugar – plain sugar works fine, too.

½ tsp mixed spice

¼ cup water

Topping 1cupflour– you can use Gluten Free

flour as an alternative.

½ cup brown sugar

1 cup coconut – this can be replaced with rolled oats, if you prefer.

75gbutter,cutintosmallblocks

Preheat the oven to 180°C.

Grease an ovenproof dish and add the fruit. Sprinkle over the water, sugar and mixed spice. In a food processor, mix the topping ingredients until it becomes the same consistency as breadcrumbs. Place the topping over the apple and spice mix and bake for 45 to 50 minutes. When the top is lightly browned, remove from oven. Serve with ice cream or yoghurt.

DESSERTS

20

PUREED VEGETABLES 6 months+

Pumpkin and Parsnip Puree This Parsnip and Pumpkin Puree recipe tastes absolutely delicious, yet it’s so simple to make!

1 parsnip

8oz (1 cup) fresh pumpkin

Tiny pinch ground nutmeg

1tspfreshchives,chopped

Peel and evenly dice parsnip and pumpkin. Simmer in a little water until the pieces are nice and tender. Drain, then blend well in a food processor, or mash well with a fork or a potato masher.

Stir in the nutmeg and chives, before serving.

Boysenberry Slice 1 cup tinned or frozen boysenberries

1 packet blackcurrant jelly

1 cup ice cream

1 tsp lemon juice

1 packet of malt biscuits

¼ cup boysenberry juice/cordial

3Tbspbutter,melted

Drain boysenberries to collect the juices. Add water if required to make 1 cup of liquid. Keep the berries aside. Heat the juices and add the jelly. Melt the ice cream into the jelly. Add juice or cordial, lemon juice and most of the berries. Put mixture in the fridge until it starts to thicken. Crush malt biscuits in a plastic bag with a rolling pin. Add the melted butter to make a base, Chill in a tin until hard. Pour in boysenberry mixture and place in the fridge until set. Serve with cream or ice cream.

Rice Cereal 1/4 cup brown rice powder

1 cup water

A little formula/breast milk

To make the rice powder, grind uncooked brown rice in a blender or food processor. This is best achieved by grinding in small quantities at a time. You can use white rice, if you’d prefer.

Bring water to a boil and add the rice powder, stirring constantly with a whisk. Simmer for about 10 minutes (stirring regularly, or the rice will stick). Stir in enough formula or breast milk to reach the consistency that’s best for your baby. If your baby has been introduced to fruit, you can add a little of their favourite fruit puree to this!

BABY FOOD

21

Cheesy Creamy Squash 1 cup cooked butternut squash

1/8 cup cream cheese

Simply mash all the above ingredients together for a tasty puree that the rest of the family can also enjoy as a side dish.

Kumara and Pumpkin Puree 1kumara,peeledanddiced

8oz(1cup)freshpumpkin,diced

1 Tbsp natural yoghurt

1tspfreshchives,wellchopped

Pinch of ground nutmeg

Combine the kumara and pumpkin cubes in a steamer and steam until tender (8 to 10 minutes), or simmer in a little water.

Place the cubes in a food processor when cooked and add the natural yoghurt. Blend until nice and smooth. Stir in the chives and nutmeg and serve!

This can be frozen but if you plan to do this leave out the yoghurt during preparation. Once you’re ready to use a portion, thaw it, heat it, then stir in the yoghurt. This ensures that the texture of this puree stays perfect.

Cheesy Leek Mash

3 medium potatoes

1 leek

1-2 Tbsp of unsalted butter

30g (1/3 cup) cheddar cheese

Splash of milk

Baby friendly chicken stock – salt-free or low-sodium

Peel and chop the potatoes. Wash and thinly slice the leek. Place the potatoes and leek in a pan with the baby friendly chicken stock and bring to the boil. Simmer until tender. Place the potatoes and leeks in a bowl and add the required amount of chicken stock and milk to make a consistency that will suit your baby. Add the unsalted butter and cheddar cheese and mash everything together (or blend).

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Frozen Banana Pops 1/2 ripe banana

1/2 ripe peach – peeled and with stone removed.

4oz(1/2cup)plain,naturalyoghurt

A little pure maple syrup – optional.

Puree all the ingredients together in a food processor. Pour the mixture into ice block

containers. If you don’t have these, freeze the mixture in a large ice cube tray and use ice block sticks. Serve when frozen. Older babies will be happy to hold the stick. For younger babies, simply squash the banana pops up in a bowl and feed them from a spoon.

FRUIT BABY FOOD RECIPES 6 months+

Sugar-Free Applesauce 4-5 medium apples – peeled and cored

- use naturally sweet varieties.

Pinch of nutmeg or cinnamon

Water

Chop the apples roughly and place in a saucepan. Pour in about 3cm of water - (you could use apple juice instead, but some varieties will contain sugar).

Bring the apples to a boil, then reduce the heat. Cover and simmer slowly until the apple chunks are tender (about 10 to 15 minutes). Don’t cook the apples to the point where the mixture actually looks like applesauce. Cooking it this long will cause it to be watery and tasteless. Instead, remove the apple chunks from the pan and either puree or mash well. Thin with a little cooking water, if necessary. Sprinkle with cinnamon and nutmeg and serve warm, or nice and cold as a soothing treat for teething babies.

Banana Surprise 1 small ripe banana

2 large ripe strawberries

A little breastmilk/formula

Puree the strawberries. Mash the banana with a fork, mixing in enough breastmilk/formula to achieve a creamy consistency. Place in a bowl, then top with the pureed strawberries.

Serve immediately as the bananas brown very quickly. The sweetness of the banana blends well with the stronger flavour of the strawberries. Yum!

Tip: These banana pops

make an ideal, soothing treat if

your baby is teething.

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Gloop 2cupscornflour

1 cup water

Foodcolouring,optional

Alarge,flatbottomcontainerorroasting dish

Place the cornflour into the large container and add a few drops of colouring into the centre. Mix the water into the cornflour and colouring. It will take some time to mix but encourage your child to play with the gloop while it comes together.

If it doesn’t form into a ball shape, add another tablespoon of cornflour. Add some extra water if it is too dough-like.

Playdough 2cupsflour

2 Tbsp cooking oil

1 cup salt

1 tsp food colouring

1 cup water – hot water works best.

Put flour and salt in a bowl. Mix in water, oil and food colouring and combine with the dry ingredients. Knead well, using extra flour if required. Store in a container in the fridge.

Real Fruit Jelly

ACTIVIT IES

1/3 cup water

1Tbspagarflakes*orgelatine

Just under 1 cup fruit puree

1 1/4 cup fruit juice

*Agar is derived from seaweed and is used as a thickener. You can find it in most health food stores. It is expensive but a little goes a long way.

In a saucepan, combine the agar or gelatine and water and stir until the flakes have dissolved.

Pour in the fruit juice and heat for a couple of minutes, stirring continuously. Pour into a suitable bowl and place in the refrigerator. As the mixture starts to set, stir in the puree. You can use any fruit puree, even several fruits mixed together. Avoid pineapple though - it doesn’t set well. Return to the refrigerator until ready to serve!

Thrifty Cooking is a BASE Youth Centre and SEEDS - Safer Mid Canterbury collaboration. A big thank you to MSD - Community Awareness and Preparedness Grant Fund and all the parents and grandparents who contributed their best thrifty recipes.

SEEDS - Safer Mid Canterbury 03 308 1395 seeds@safermidcanterbury.org.nz safermidcanterbury.org.nz

Base Youth Centre base@safermidcanterubry.org.nz baseashburton.wixsite.com/base-youth-centre facebook.com/BASEAshburton