Quiet - not on your nelly!

My blog may have been quiet this last 2 weeks - but our house hasn't!

I've been kept very busy with one of my boys getting chicken pox, then right after both my boys got colds and nasty ear infections.  To top it of Pappa Bear and I got a cold, and then I had some pretty painful dental work.  Fortunatly, everyone was pretty much on the mend for my eldests birthday party.

We had a fantastic week, we had Nana and Uncle come to stay for a night then a very excited Mr 3 had a Mike the Knight themed party to celebrate turning 4.  Now that he is a little older we played some games, pass the pastel, pin the tail on Galahad and treasure hunt.  We had a wonderful afternoon with friends and family.  And as a bonus, Pappa Bear brought take out after the party so I could have a night off - which ended up being 2 nights with all the left overs.

I had a go a making fondant on a large scale for covering the cake, it turned out really well I think.  All the effort was worth the look on my boys face when he blew out the candles.

The garden is slowly moving along.  All 30 of my broad bean seeds have sprouted and grown well.  Today I added another layer to the 'spider web' to support them as they grow.  The variety I have planted grows to 2 meters tall!  I think I may nip the tops off when they reach the top of the frame at about 1.5 meters.

Broad Beans in a Spider Web

I have also finished one of the paths and have the chickens doing some of the weeding for me.  I'm so glad they eat forget me nots - they are growing like a carpet in some places.  The chickens make very short work of them.  They can clear a 4m square area completely in an afternoon - that would take me nearly 2 hours of digging in the mud and even then I wouldn't be as thorough as the chickens.

I was surprised to see bees working in my garden today.  A few of my sprouting broccoli have gotten away on me and are beginning to flower - which the bees are taking full advantage of.

Water, feed and a nest box - all set for a days work

One path complete - only half a path to go

A little worker braving the cold

Rainy Day Scribbles

 Mr 3 and I have been busy scribbling and scraping.  I saw my husband do one of there drawings with our boys at the weekend I thought we'd have another go today.

It's such an easy and fun activity - perfect for a rainy day.

Just grab some paper, brightly coloured pencils, some soft, dark crayons and something to scrape with, we used a teaspoon.  Scribble all over with the pencils then coat with a thick layer of crayon.  Scrape away the crayon with the teaspoon for colour magic fun.

Garman Noodles and Brown Mushroom Sauce

Our neighbours brought over something I've never seen before which took my interest.  German noodles which their Aur Pair had made.  It is the German equivalent of 'Fish and Chips' - Noodles with brown sauce - perfect for a Friday night supper.

After looking up recipes I found the brown sauce had finely sliced meat in it, along with mushrooms, onions and cream.  Not having any meat on hand, or cream, I opted for an onion and mushroom sauce thickened with flour.

The most difficult part was making the noodles.  There is a special German noodle maker, kind of like a giant garlic press, which you press dough through directly into simmering water.  There is also a method where you cut the dough off a chopping board into water - this is the way I did it.  To start with I thought is was impossible.  The sticky wet dough stuck all over the knife and board and went everywhere except the hot water.  But after trying a few techniques I got it, by skimming the knife nearly horizontal to the board I kind of rolled a small amount of dough to the edge of the board.  Then by taking the knife off the board at an angle I stretched the noodle from the board, then with a flick it went into the pot.  Next time I make them the process should take a lot less than the 20 minutes it took last night.

Not the best looking meal but super tasty

German Noodle and Brown Sauce Recipe
Serves 4

Noodles
4C/500g Flour (I used half plain and half bread flour)
½t Salt
4 Eggs
1C Water or Milk


Brown Sauce
1T Butter
2 Medium Onions, Diced
200g Mushrooms, Sliced
2T Flour
2½C Milk, Warm
1t Chicken/Beef Stock Powder
Pepper

To make noodles combine all ingredients in a large bowl.  With dough hooks on an hand blender beat for 7-10 minutes until dough transforms from a wet batter to a shaggy glutenous dough.  You can do this by hand but it will take 20 minutes of hard work.
Transfer half the dough to a board and using the technique described above roll small amounts into a pot of salted simmering water.  When you've got a good layer of nooldes floating in the surface of the pot fish them out and drain while you make more.

For the brown sauce heat a fry pan on medium-low.  Add butter and onion and cook slowly for 10 minutes until golden brown.  Add in mushrooms and cook for 5 minutes longer.  Stir in flour and cook until it begins to stick to the base of the pan.  Slowly stir in the warm milk to make a sauce, stir in stock powder and pepper to taste.  Turn heat up a little and simmer gently for 5 minutes.

Serve hot noodles topped with brown sauce.

It's not the most attractive meal, but it's way more tasty than greasy fish and chips (with no take-away hang over in the morning) and reasonably quick to prepare.

Sesame Oat Crackers

I used to love Sesameal crackers, but since I've cut loads of additives, processed and very salty foods out of my diet I don't like them so much anymore.  They just taste too salty to me now, so I've been looking for a good homemade cracker recipe.

I tried a variation of this recipe a couple of months ago but I don't think I rolled the dough thin enough.  This time I added sesame seeds and rolled the dough as thin as I could and got a really good result.  My kids devoured a handful each, still warm from the oven, with fruit for lunch.

You can leave out the sesame seeds and add in a couple of tablespoons of grated Parmesan, or cracked pepper, maybe even garlic and herbs.  They are really good on their own or could be served with hummus, cheeses or salsa.

Sesame Oat Cracker Recipe

1C (120g) Rolled Oats
1C (125g) Wholemeal Flour
1t Salt
½t Baking Powder
¼C Sesame Seeds
120ml Water
5T Olive Oil

Preheat oven to 200ºC fan-bake.
In a food processor pulse oats until they resemble coarse flour.  Add in the remaining ingredients and whiz until the mixture forms a ball.  Tip out onto floured surface and knead a few times then divide into four.  Keeping your work surface and rolling pin well floured roll out a piece as thin as you can, rotating the dough every 2 or 3 rolls to ensure it doesn't stick to the bench.  You'll know when it's getting nice and thin because you'll hear the sesame seeds start to crack.  Transfer the sheet of dough to an oven tray and score into cracker shapes with a sharp knife.  Bake for 5 to 10 minutes until they have just turned golden brown.  You'll need to keep a close eye on them because they can burn quickly.  Allow to cool and then break along scored lines.

Pork Burgers with Grilled Apple on Sesame and Rye Buns

It's so good having pork mince on hand in the freezer.  It's so versatile and super tasty - and being home-kill it's way better than anything I've brought at the supermarket.

I've brought a little bit of rye flour recently and it adds a really nice nutty and almost malty taste to bread, it worked really well with pork and grilled apple slices on our burgers this evening.

Pork Burgers with Grilled Apple on Sesame and Rye Buns Recipe
Serves 4 (with extra burger buns for the freezer)

Buns x 8
300ml Warm Water
2t Sugar
1 Egg
1T Olive Oil
350g Bread Flour
150g Rye Flour
Milk
2T Sesame Seeds

Burgers
500g Lean Pork Mince
Large Handful of Parsley, Chopped
3 Cloves Garlic, Minced
Salt
1 Apple, Firm eating variety

Extras
Mayonnaise
Carrot, Grated
Sliced Pickles
Cheese Slices
Red Onion, Thinly Sliced
Tomato
Lettuce

To make buns, mix warm water, sugar and yeast.  Leave to activate for 10 minutes.  Stir in remaining ingredients, tip out onto your work surface and knead for 10 minutes until smooth and elastic - do not add extra flour.  The dough will be quiet sticky to start, just scrape down your hands a couple of times when you get started.  Shape into a ball, place into an oiled bowl, cover and let proove until doubled in size (about 35 minutes to 1 hour).  Punch down and devided into 8 peices, shape into rounds and flatten to 10cm wide.  Place onto baking tray lined with baking paper.  Brush with a little milk and sprinkle over sesame seeds.  When doubled in size bake at 200ºC for 20 minutes.

To make burgers, mix pork mince, parsley and garlic together well.  Divide into 4 and shape into patties.  Allow to rest for at least half an hour.  Heat a pan over medium- high.  When hot brush patties with a little oil and sprinkle each with a pinch of salt.  Cook each side for about 5 minutes or until juices run clear when poked in the center.

To make apple rings, wash apple and cut into 4mm disks.  Cook in same pan as burgers for about 1 minute on each side until just tender.

Serve split buns with pork burger patties, apple rings and all extra you like.

Spicy Vegan Chickpeas, Garlic Brown Rice and Coconut and Mustard Slaw

Another yummy vegetarian dinner last night - and only $6 to boot!

Pappa Bear isn't too keen on brown rice but this went down a treat.  The chickpeas where hot and just a tiny bit sour from the tamarinde.  I must remember to use it in more often in curries.  And the slaw was perfect on the side to cut through the heat.  We added a drizzle of natural yoghurt to ours, which is not vegan but you can leave it out.

Spicy Vegan Chickpea Recipe
Serves 4



2T Oil
2t Cumin Seeds
2t Chilli Flakes
2t Mustard Seeds
4 Cloves Garlic, Crushed
2 Large Potatoes, Peeled and Dice to 1cm Cubes 
1cm Ginger Root, Grated
1T Cumin, Ground
2t Coriander Seeds, Ground
2t Paprika
2 Tins or 3 Cups Cooked Chickpeas, Drained
2T Tamarinde Paste

To start the seeds and husks need to be separated from tamarinde paste (if yours has them like mine).  I do this by putting a block of tamarinde into a sieve sitting inside a bowl.  Add a couple of tablespoons of warm water and massage the tamarinde against the sieve.  When all the seeds and husks are loose lift the sieve above the bowl and press out as much paste as you can.

Using a medium sized pan heat oil over medium heat.  When hot add in cumin seeds, chilli flakes and mustard seeds and cook until mustard seeds begin to pop.  Add in garlic and stir over heat for half a minute longer.  Add in potato, ginger, ground cumin, ground coriander, paprika and continue to stir until potato is coated and spices are fragrant. Add in chickpeas, tamarinde paste and enough water to come up level with the other ingredients.  Bring to the boil then lower the heat and simmer for 30 minutes, covered.  When potato is tender remove the lid and simmer for another 10-15 minutes until the liquid is reduced down to a thick sauce.

Garlic Brown Rice Recipe
Serves 4

1T Oil
3 Cloves Garlic, Crushed
1T Cumin Seeds
2C Brown Rice
3 Cups Water

In a medium pot heat oil over medium heat.  When hot add garlic and cumin seeds and cook until garlic begins to brown.  Stir in rice to coat then add in cold water.  Turn heat up to high.  When water begins to boil cover the rice and reduce heat to low.  Cook for 25-30 minutes, or until moisture is absorbed.

Coconut and Mustard Slaw
Serves 4

¼ Large Cabbage, Finely Shredded
½C Shredded Coconut
1T Oil
1T Mustard Seeds (yellow or black)
½t Turmeric Powder
Juice of a Lime

Put cabbage into a large bowl and knead a little to get some of the juices flowing.  Put a dry fry pan over medium heat.  When hot toast the coconut, stirring continuously, until golden brown.  Add to cabbage.  In the same pan heat the oil with mustard seeds.  When the mustard seeds begin to pop cover with a lid and shake until the popping stops.  Remove from the heat and stir in turmeric.  Pour over cabbage with lime juice and toss.

Eating well with $130 per week - Week 4

$112 at the supermarket and green grocer

My final week of shopping with $130.  I have brought a few more things for birthday parties coming up but stayed within budget.

Something that I do every week is write down how much everything costs as I go around the supermarket.  If I notice something on special, like a free range chicken or pastry sheets for example, I will note down the price and after getting all my listed items I will see if I can afford it.  Yes it's good to buy things on special, but not if you can't afford it in the first place.

This week's shop:

Countdown $87
Milk Powder
Lollies x 2 Bags
Chips x 2
Pop Corn
Butter x 2
Tea
Citric Acid
Coffee
Olives
Glucose Syrup
Sugar
Nappies
Oil
Icing Sugar
Pasta Shapes (3 boxes for $4.50)

Green Grocer $25
5kg Potatoes
Crown Pumpkin
Cabbage
Brussel Sprouts
Onions Red and Brown
Carrots
Pears
Mandarins
Persimmons
Sea Salt

I do buy pretty basic items but with a bit of creativity a little can go a long way, and taste really good.
Last nights dinner cost only $6 and was super healthy - vegan chick pea curry, indian spiced slaw and brown rice.  I'll post the recipe later.

Roasted Pumpkin and Garlic Pasta

Sunday night was meant to be pork chop night - but not getting them out of the freezer till 3pm in the afternoon doesn't really work - so we went vege again.

After having a scratch around in the cupboards Pappa Bear and I decided on homemade pasta with roasted pumpkin and garlic sauce.  A little experiment that turned into a super yummy dinner.

Roasted Pumpkin and Garlic Pasta Recipe
Server 4-5

250g Pasta, Fettuccine

400g Crown Pumpkin, Peeled and 1cm Dice
½ Medium Red Onion, Diced
½C Parsley, Chopped


Dressing
¾C Neutral Oil
1 Egg
1½T Vinegar (I used cider vinegar)
Pinch Cayenne Pepper
½t Smoked Paprika
4-6 Cloves Garlic

Roast pumpkin cubes and peeled garlic cloves at 200ºC for 20-25 minutes, until soft.  Meanwhile, bring a large pot of salted water to the boil and cook the pasta.
To make dressing, in a narrow container add roasted garlic, 1 egg, vinegar, cayenne pepper, smoked paprika and blitz in high with stick blender to make a thick dressing.
Stir drained pasta together with pumpkin, red onion, parsley and enough dressing to coat.