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Posts Tagged ‘Budget’

Pizza for Picky PeopleIt’s a truth universally acknowledged that once you make your own pizza dough, it’s near impossible to buy a shop-bought base again. Not only is it insanely cheap (the cost of flour and a yeast sachet) but the results are incredibly delicious. It also becomes a family activity when you have the kids on the bench helping out with their own little ball of dough and a small rolling pin.

My trick for the little picky people in my life is to put a bunch of mixed vegetables into a food processor and blitz. The blitzed vegetables can be stirred into some organic tomato paste with a pinch of salt and pasted liberally over the pizza base and topped with grated cheese.

The pizzas look deceptively vegie free but are filled with all the sneaky goodness of kale, capsicum, mushrooms and carrot.

For a quick and easy pizza base recipe, try this one from taste.com.au.

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You can feed a family of four a satisfying meal for $5 in less than 15 minutes. It’s not sexy, it’s not fancy and you may not want to serve it at a dinner party…but it is:

1. Healthy

2. Cheap

3. Filling

4. Quick to prepare.

5. Easy to conceal vegies.

5. Passes the trifecta baby/toddler/adult tastebud test.

Tuna Pasta is our ‘go-to’ meal. The quickest, easiest, mid-week meal in my cooking repertoire. It’s the meal I go to if I’m considering ordering take-away, as the ingredients are always in my pantry. Works just as well with any vegies!

Tuna Pasta

Ingredients

1 x 700g jar homebrand pasta sauce

1 x 400g tin homebrand diced tomatoes

1 x 185g tin homebrand tuna, drained

1 packet of homebrand thin spaghetti

1 brown onion, diced

1 clove garlic, minced

1 small zucchini, grated or blitzed in food processor

1 small carrot, grated or blitzed in food processor

Cheese to serve

Instructions

1. Cook 3/4 packet of pasta in a large pot of boiling water.

2. Brown onion and garlic in a large saucepan.

3. Add sauce, diced tomatoes, vegies and tuna. Simmer while pasta cooks.

4. Serve with cheese.

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This recipe is adapted from a Chocolate and Coconut Slice recipe I discovered a while back on taste.com.au. Using home-brand ingredients, the total cost of the slice is $4.00, or $0.22 per piece based on 18 pieces. (Add an extra $1 for optional walnuts.) The best thing about this recipe is it’s tasty, cheap to make, most of the ingredients can already be found in your pantry/fridge and it’s simple enough for a toddler to help you make it.

Ingredients

3 Weet-Bix (blitzed in the food-proccessor or very finely crushed)

1 cup (85g) desiccated coconut

1/2 cup (120g) caster sugar

1 cup (150g) self-raising flour

2 tbs cocoa

150g butter

1 tsp vanilla extract or essence

Handful of lightly crushed walnuts (optional)

For the topping

1 1/2 cups icing sugar

2 tbsps cocoa

1-2 tbsps hot water

Dash of vanilla extract or essence

Instructions

  1. Preheat oven to 180 degrees celsius.
  2. Place coconut, sugar and processed Weet-Bix into a mixing bowl. Sift over flour and cocoa. Add walnuts if desired and mix together.
  3. Melt butter in a small saucepan over a low heat, then pour over dry ingredients.
  4. Add vanilla and mix well.
  5. Scoop mixture into a lightly greased shallow pan.
  6. Press down very firmly all over until the slice is well compressed and flat.
  7. Bake for approximately 15 minutes.
  8. Remove slice from oven and let it cool on the bench.
  9. Sift icing sugar and cocoa into a bowl. Add a dash of vanilla and stir in a little water until you reach a nice consistency.
  10. Spread icing on slice and sprinkle with coconut.
  11. Place slice in the fridge and let it cool thoroughly (even overnight) before cutting it into pieces. Allowing it to cool thoroughly will prevent crumbling.

Serve on a fancy plate and enjoy!

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