Hoovers Doovers

This recipe is an old family favourite from my childhood.  When Mum first made them,  Dad called them Hoovers Doovers as he thought that's how you pronounced hors d'oeuvres. As with most of my recipes,  you can make them your own by adding your favourite ingredients.  My inlaws like to add pineapple to theirs.


Bread - sandwich sliced of any type
Butter or margarine

Butter approximately 12 - 14 slices of bread and place onto large flat baking trays

In a bowl place -

1 1/2 large tomatoes or 2 medium tomatoes finely diced
4 eggs
Diced ham or bacon - about 150 -200 grams
1 1/2 - 2 cups of grated cheese
2 teaspoons of dried onion flakes or 1/2 small onion finely diced
1 teaspoon of chives or parsley
Salt or garlic salt, pepper to taste

Mix all the ingredients together.  The mixture should be wet and thick. Add another egg if needed.
Spoon onto bread and spread to the edges with a fork.
Cook in the oven for 25 - 30 mins @ 200c until the bread is golden underneath.

Serve hot.  They are best eaten fresh but can be refridgerated  for two days but must be covered.  Can be frozen.

Whole Orange Cake

This orange cake has a lovely rustic flavour and texture.  It's not too sweet and the orange flavour is authentic.  I hope you enjoy it as much as we do.

1 whole orange
1  cup of  white sugar
3 eggs
1 cup of Canola or Olive oil
2 cups Self Raising flour

Cut the orange in 8 pieces taking out any pips.  Whiz in a food processor until smooth.

Add the eggs,  sugar and oil and whiz until well combined.

Add the flour and whiz again,  scraping down the sides of the processor.

Pour the cake batter into a large greased and floured fluted ring cake tin or two medium loaf tins

Bake in a 180 degrees Celsius  oven for about 40 minutes until  the middle springs back.

When  the cake is cool,  turn onto a cooling rack

This cake can be iced with lemon icing and dusted with coconut.

Notes -

*  Yes you need to use the whole orange - rind and all ( except the pips and sticker ).

*  The batter can be baked into little cup cakes.

*  The cake can be frozen.

*  If you use olive oil make sure it's mild in flavour.  Otherwise,  combine it with canola oil for a mild flavour in the cake.

* When oranges are in season and cheap,  I whiz up lots of oranges,  divide into small containers and freeze for future baking.  This makes the cake budget friendly.

Pizza Scrolls

Quite often I make mini quiches for the family or a catering order.  After the pastry shells have been cut out,  there's so much pastry left over.  It's always bugged me that the pastry goes to waste.  Just recently I had another catering order for 80 mini quiches.  With all that pastry left over,  I thought it was time to make something else from the scraps.  The following recipe is something I made up as I went along.  The result was yummy little pizza scrolls that my family enjoyed.  The rest were frozen for lunch box treats.

Scraps from puff pastry sheets
Sauce - I used tomato and bbq combined
Grated cheese
Mixed dried herbs.
Flour

Flour your kitchen bench then knead the pastry until it forms a ball.

Using a rolling pin ( or your hands ),  roll out the puff pastry until it resembles an oblong that's a few millimetres thick.  It might be a bit tough to work with.  When this happened,  I gave the pastry a 5 minute rest then continued rolling.

Spread the sauce over the pastry leaving 1 centremetre around the edges.

Sprinkle the herbs over the sauce and add the grated cheese still leaving an edge.

Roll the pastry lengthwise into a long log.

Cut the log into 2 - 3 centremetre pieces and place onto a lined baking tray.

Pinch the outer edge of the scroll to secure.

Cook at 180 degrees Celsius for approx, 20 minutes.

From the freezer

Fresh out of the oven

Pizza toppings just before rolling.

Pita Chips

I first heard about pita chips when Darren,  myself and the girls were on holidays visiting family in Tasmania.  Darren's step mother made  them for us as a healthy snack to munch on.  They are so easy to make,  can be stored for months at a time and are super budget friendly.

Here's how I make them-

1 bag of pita bread.  I like to use wholemeal pita bread.  It's better for you and the kids won't notice the difference.

Oven trays

Olive oil spray - optional

Seasoning - optional.

Cut the pita breads into long strips about 3 - 4 centimetres wide or just over an inch
Then cut the strips into bite size pieces.
Spread the pita pieces evenly onto the oven trays
Bake in the oven at 160 degrees Celsius for 20 minutes.
Allow to cool before storing in an airtight container.

NOTES -

*  The olive oil and seasoning is an optional extra if you want to eat them as an alternative to potato chips.  Lightly spray the olive oil and sprinkle salt or potato seasoning over the pita chips before baking.

*  If you season the pita chips,  they do take a little longer to crisp up in the oven

*  Please make sure the pita chips are not overlapping each other on the tray.  If they overlap,  some parts of the pita bread will not bake and need more baking time.

*  I always rotate the tray halfway through the cooking time for even baking.

*  Check the pita chips at the 15 minute mark to prevent over cooking.  Some ovens are hotter than others.

Potato Cakes From Mash

These potato cakes are very frugal and oh so yummy.  Served on their own as a lunch or served with a salad in Summer they make a delightful treat to eat. My Mum started making these when I was iny teens.  There's no recipe as such so I've written down what I use to make them


Left over mashed potato or potato and pumpkin together. You need as little as a cup in quantity
1/2 cup of grated cheese
Sprinkle of -
Salt
Pepper
Garlic salt or powder
Paprika
1 teaspoon of chives or parsley
Olive oil for cooking
Plain flour for coating
Paper towel on a plate for draining

In a large bowl mixed together the mash and seasonings until well combined

In a smaller bowl add 2 - 3 tablespoons of plain flour

Place rounded tablespoons of the mash mix into the flour and coat.

Place the potato cakes in a heated fry pan with olive oil.

Flatten the potato cakes a little

Cook on each side until golden brown

Serve with sauce or tomato relish

NOTES -

*  I prefer to use cold mash as it's easier to form into balls to coat in the flour

*  Be careful that the oil is not too hot as the potato cakes can burn very quickly.

*  If the mash mix is too soft,  add a little flour until it stiffens a bit

*  If I'm planning on serving pumpkin and potato mash with dinner the night before,  I cook up extra so I can make these potato cakes the following night.

*  Store them in the fridge for two days if you make too many.

Lunch

Left over pumpkin and potato mash

Add the seasonings

Cook in olive oil

Golden brown

Ready to eat.

Whole Orange Cake

This cake uses the whole orange - yes,  rind and all.  To save costs,  buy oranges in Winter when they are cheap,  whiz in the food processor and freeze in containers.   The fragrance of this cake is just lovely and the texture is rustic.  There's nothing artificial and the flavour is real.

1 whole orange cut into eighths
1  cup of  sugar
3 eggs
1 cup of Canola oil or 1/2 and 1/2 with olive oil
2 cups SR flour

In a food processor whiz one whole orange.  Make sure there are no pips.

Add the eggs,  sugar and oil and whiz until well combined

.

Add the flour and whiz again.

Pour into a large greased fluted ring cake tin or two medium loaf tins

Bake in a 180 degrees Celsius oven for about 40 minutes until  the middle springs back

.

Turn onto a cake rack when cool

This cake can be iced with lemon icing and dusted with coconut.

Notes -

*  This cake freezes well without the icing.

* The batter can be made into cupcakes.

Chicken Flan

This is a wonderful all year round recipe.  In Summer,  served with a side of salad.  In Winter some crusty bread or steamed veggies make it a hearty meal.

4 eggs
1/2 C plain flour
1/2 C grated cheese
1 small chicken fillet cubed and cooked or 1 cup of leftover chicken
1 onion finely diced or 2 teaspoons of dried onion flakes
1 medium tomato finely cubed
Zest of 1 lemon
salt and pepper to taste
1 3/4C milk
Dried or fresh parsley

Small sprinkling of garlic powder or granules

2 – 3 leaves of Silverbeet finely chopped – optional

Preheat oven to 180 degrees Celscius

Combine all ingredients in a bowl and mix well

Pour into a greased quiche dish and sprinkle with a little extra cheese..

Cook for one hour until golden on top.

Slice and serve with veggies or salad.

Freezes well.

NOTES -

*  Any leftover meat can be added instead of chicken.  I've used roast beef and lamb with great success.

*  Leftover roast veggies can be added instead of the tomato and lemon zest..

*  This can be made in muffin tins as a lunchbox treat

With crusty cheesy bread made by Megan

Straight out of the oven

Peanut Butter Choc Chip Biscuits

Once upon a time I loved to buy biscuits from a certain American biscuit ( cookie ) store.  Yes,  those were the days when I had money and no family to feed  From memory those bought biscuits came at a premium price of around $2.50 each. 

Times have changed and so have my tastes.  I just love homemade biscuits and along with Cranberry Hootycreek Biscuits,  these Peanut Butter Choc Chip Biscuits are my all time favourite.  Whether you make them big or small,  crunchy or soft,  they are divine.   Made into giant biscuits, they make a great present for a hungry teenage boy.

1 cup of butter or margarine ( 250 grams )

¾ cup of white sugar

¾ cup of brown sugar

½ cup of peanut butter – crunchy or smooth

1 teaspoon of baking powder

1 teaspoon of baking soda ( bi carb )

2 ½ cups of plain flour

½ cup of chocolate choc chips

½ cup of crushed peanuts

Cream the butter / margarine and sugars together with electric beaters.

Add the peanut butter,  baking powders and baking soda and mix well.

Add the flour,  chocolate choc chips and crushed peanuts and mix well.

Drop teaspoonful’s of compacted dough onto greased baking trays and flatten with your hand.

Bake for 10 – 15 minutes at 180 degrees Celsius until slightly golden around the edges.

Remove from the tray when cool.

HANDY HINTS –

*  Biscuit dough can be frozen.  Wrap the dough in log sizes with cling wrap.  To defrost allow 15 – 30 minutes and slice into biscuit size pieces.  Alternatively you can put the dough in the microwave for about 20 seconds to defrost..

*  Providing you have a big enough bowl,  this recipe can be easily doubled.  When I'm on a roll I make two double batches and freeze most of it for future baking.

*  Biscuits stay fresh for about 5 – 7 days in an airtight container.

These biscuits are great to give as presents.  

Sausage Rolls

These sausage rolls have become a party favourite in the Gower house.  They are full of flavour and very tasty.  Once you've tried homemade sausage rolls you'll never want to eat store bought again.

4 sheets of Puff Pastry defrosted.
I egg beaten

To a large bowl add - 

500 grams of sausage mince, 
good squirt of tomato sauce,
Salt, pepper, chives or parsley,
finely chopped onion ( or dried ),
Garlic ( I use dried )
Half a cup of seasoned  bread crumb
.
Mix all ingredients well by hand or with an electric mixer

Lightly spray baking trays with cooking spray

On a floured surface cut 1 pastry sheet in half ( thirds if you want tiny bite sized ).
Spoon mixture along each pastry half, - not too much.
Brush edge closest to you with a beaten egg.
Roll pastry over towards you
Brush the top of the pastry with the beaten egg.
Cut to desired size.
Cook in oven on about 200 degrees Celsius for 20 - 30 mins until golden brown

NOTES - 

*  Grated carrot and zucchini can be added to the sausage mince.

*  Sausage rolls can be frozen.

Fruit And Vegetables Are Cheap To Eat.

Have you seen the news reports and tv shows claiming that fruit is too dear to buy ?    So many times over the years the media tells us that low income families can't afford to buy fruit and vegetables and that junk food is a cheaper option.  WHAT ROT  !!!!

Darren and I always shake our heads at the tv.  We firmly tell the tv that we've always been able to afford to eat healthy.  It's probably quite comical to watch us talking to a tv but I get so frustrated.  There is no excuse for poor shopping habits.  There is enough information available to educate us about the health benefits of fruit and vegetables.

For starters,  it's what our body knows.  They are whole foods created to nourish our bodies.  Fruit and vegetables are full of anti oxidants,  vitamins and minerals.  They provide fibre to keep us regular which in turn gets rid of the toxins in our bodies.   I know I'd much rather get my vitamins and minerals from fruit and vegetables than from a multi - vitamin.

Yes,  at times some fruits and vegetables can be expensive.  The trick is to avoid buying them just because you want them.  Here's what I do to reduce my fruit and veg bill -

*  Look at your menu plan and write a list of items needed.

*  Take a detailed shopping list with you when you shop.  Specify what you need and how many.

*  If some items are too expensive,  be prepared to substitute or go without.  Bananas are a great example of this.  Their price can range from 79 cents a kilo up to $5.99 a kilo with no real reason for the price changes.  When they are too dear I buy a few extra apples or find something else.

*  Know your prices.  I won't pay more than $2.99 a kilo for bananas,  apples and grapes.

*  Buy in season.  It sounds obvious but I see so many people buying strawberries in Winter for $5.99 a punnet.  In Summer they can be under $1.  Buying in season means you are buying better quality and the nutrients are at their best.

*  Pick your fruit and veg over.  Do not buy soft fruit unless you are going to eat it that day.

*  Potatoes are always cheaper by the bag.  Check the inside of the bag to make sure they are not green.

*  Fruit and veg shops are almost always cheaper than supermarkets.

*  Check the bargain table at your fruit and veg shop.  Only buy reduced items if you can use them withing a few days.

*  Grow your own.  Even if you only grow lettuce in a pot this could save you $50 - $100 a year.  Lettuce costs on average $1.99 each.  Buy one a week and you are up for $103.48 per year.  A packet of seeds costs about $3 and lasts a few years.

*  When vegetables are cheap,  buy lots,  blanch and freeze for future meals.

This fruit haul cost  $9.88 and lasted one week.  That's $2.47 per person per week or 35 cents per person per day.  You can't quite see every piece of fruit in the photo but there was plenty to eat each day.

I can't think of any store bought snack that only costs 35 cents per serve that is as healthy,  nutritious
and filling.  Can you ?

Muesli Bar Slice

I found this recipe on the internet just before the GST was introduced. Mums all over Australia were trying to find ways to cut costs. I guess nothing has changed !!  Of course I tweaked the recipe to suit our own tastes and budget

1 cup of rolled oats / rice bubbles / corn flakes - it doesn't matter as long as there are some rolled oats in the mix and it equals 1 cup ( I mix it up )
1 cup sultanas, apricots, cranberries or other dried fruit
1/2 cup Whole meal or white Self raising flour
1/2 cup of raw sugar
1/2 cup of coconut
125g of butter
2 tablespoons of honey

Place butter, honey and sugar into a saucepan and melt until the sugar has dissolved
Mix all dry ingredients in large bowl
Add butter mixture to dry ingredients and mix until sticky
Press evenly into a greased slice tin. Use a potato masher to flatten out
Bake @ 180c for 20 - 25 minutes until golden
Cut into bars / squares when cold

Keeps for 5 - 6 days in airtight container

The finished product.

Squishing it down with the potato masher.

Ready for baking.

Raspberry And White Chocolate Muffins

I just love a good homemade muffin and these raspberry and white chocolate ones are divine.  The raspberries add tang which balances out the white chocolate.  They look pretty too.

6 cups of self-raising flour

2 cups of white sugar

2 eggs

2 ¾ cups of milk

250 grams of melted butter

2 teaspoons of vanilla essence

200 – 250 grams of white choc bits

400 grams of frozen raspberries

Mix the flour and sugar together.

Melt the butter and add all other ingredients except the raspberries.

Place muffin / patty cases into the muffin tins.

Add the frozen raspberries and gently stir in until just combined.

Spoon mixture into muffin / patty cases until 2/3 full.

Bake at 200 degrees celcius for 20 -25 minutes until just golden on top.

Makes approx.. 24 large muffins.

Muffins can be frozen.

 

Making Your Own Yoghurt

About 4 1/2 years ago I met a lady at a bakery.  It was closing time and we were there to pick up the left over bread to give to needy people.  It was the first time I'd met this lady.as she was filling in for a friend.  We started talking about things we make from scratch.  I said I had a yoghurt maker and loved making yoghurt cheaper than store bought.  She told me about a website called The Cheapskates Club where you could find a recipe for making one litre of yohurt for about $1.  As soon as I arrived home I just had to check out the website.  I've been a member ever since and the rest is history. 

I never saw that lady again but I'll be forever grateful for passing on such valuable information.

The recipe below is my adapted version of the Cheapskates one.  I hope you enjoy it.

2 tablespoons of natural yoghurt
1 1/2 cups of full cream powdered milk
dash of vanilla extract
4 tablespoons of sugar ( optional if you don't want t sweet )
tap water
boiled water

As you boil the kettle, put tap water into the Easiyo container up to the 500 ml mark ( the one you make the yoghurt in, not the thermos part )
Add milk powder, natural yoghurt, sugar and extract.
Blend with a hand blender
Top up the container to the 1 litre mark with tap water
Put lid on and hand shake
Fill Easiyo thermos to the top of the red insert with boiled water
Put cthe yoghurt ontainer in and put thermos lid on
Leave on the bench for 10 - 12 hours
Take container out and put in fridge. 

NOTES -This yoghurt keeps for up to two weeks after it's made. 

 If you are making it unsweetened,  once it's set,  save two tablespoon of the yoghurt and freeze it to start another batch.  

 Flavour can be added by using jams,  toppings and pureed fruit once it's been made.

Full cream milk powder must be used for it to set.  Low fat milk powder doesn't have enough fat.  

The Easiyo system retails for about $20 and can be bought at Big W and Woolworths.  It makes a fantastic present for all occasions.

 

Pumpkin Scones

Pumpkin scones are a family favourite in my home.  Infact,  they have been a favourite for a very long time.  My grandpa loved to eat them too.  Although I didn't start making them until after he passed away,  I make them in honour of him.   I can just imagine him licking his finger to pick up the crumbs off his plate - just like he did with any food.

1 cup of cold, mashed and drained pumpkin
2 1/2 cups of self raising flour
1 egg
1 tablespoon of butter
1/2 cup of sugar

Cream the sugar and butter together.  Add the egg and mashed pumpkin and mix until combined.

Add the self raising flour and mix in with a dough hook or wooden spoon.

Turn onto a floured surface and lightly knead into a ball. 

Roll the dough out until it's about an inch high.

Cut with a round cookie cutter and place in a greased baking tin.

Bake for 15 -20 minutes at 200 degrees celcius

Serve with lashing of butter.


NOTES -

*  I use Jap pumpkin for flavour and price.

*  When pumpkin is on sale ( under $1 a kilo ) I buy a few whole pumpkins and store them on their sides in a dark cupboard.

*  Cook up a lot of pumpkin at a time. I use a vegetable steamer for the microwave.

*  Drain the pumpkin in the fridge for about 4 - 6 hours using a fine colander with a bowl underneath.

*  I freeze pumpkin in 1 cup measures for this recipe.  That way I have pumpkin on hand at any given time.

*  I use an electric mixer for this recipe.  I use the whisk beater for the wet ingredients then switch to the dough hook when I add the flour.

*  Scones can be frozen for at least a few months.

The finished product

Draining the cooked pumpkin

Pumpkin ready for freezing for future use.

Cutting the dough

Ready to bake

Pumpkin scones galore

Chocolate Brownies

Here's my favourite brownie recipe. It's very easy and you can add chopped walnuts,  peanuts,  cashews or dried fruit for extra flavour.

1/2 a cup of butter ( 125g ) - melted
1 cup of sugar
1 teaspoon vanilla essence
2 eggs
3/4 cup s/r flour
1/3 cup of cocoa powder

1/2 cup of choc bits

1/2 cup of chopped nuts of dried fruit

Mix butter, sugar, vanilla and eggs with a spoon.
Add the flour and cocoa. Add chopped nuts / dried fruit if desired
Pour the mixture into a greased and lined square cake tin

Bake at 180c for 30 – 35 minutes or until edges are firm and the centre doesn't wobble - check with a skewer.

Remove from the tin when cold and cut into squares with a sharp knife.

NOTES -

*  Make sure the lining goes up the sides for easy removal when baked.

*  I quite often make a double batch. I add some nuts to half the mixture and the other half is left plain.  Both batches have the choc bits.

*  The brownies freeze well

*  Store in an airtight container for 3 - 4 days

 

Lunchbox Chocolate Choc Chip Muffins

Making muffins was the very first baked item I learnt to make as a newlywed nineteen years ago.  Back then I started my baking passion by using a packet mix.  The flavour was vanilla and I made it exactly as the packet said to.  The next time I made them I added choc chips.  The next time I added choc chips and cocoa.  The fourth time I added a little oil to the other added ingredients.

These days I make my own from scratch.  I found a recipe on the internet back in 2002 and as usual,  I changed the recipe around to suit my family's tastes.  They are delicious and because they are chocolate you can hide black chia seeds,  linseed meal,  oat bran and lots of other goodies to make them healthier.

I hope you enjoy them as much as we do

3 cups of self raising flour
1 cup of sugar
4 tablespoons of unsweetened cocoa powder
1 3/4 cups of milk
2 eggs
150 grams of melted butter
3/4 cup of chocolate chips / bits

Turn the oven on to 180 degrees.
In a large bowl mix the flour,  sugar and sifted cocoa powder.
Add the milk,  melted butter and eggs.  Mix until just combined.
Add the chocolate bits and mix until combined.
Place spoonfuls into greased muffins tins or use patty cases. 
Bake in the oven for 15 - 20 minutes until the tops spring back when touched.
Remove from the muffin tins when slightly cool.

Makes about 20 medium muffins or about 30 small muffins.

Notes -

*  These muffins freeze well.  Add them frozen to your kid's lunchboxes and they'll be thawed by morning break time.

*  To add extra goodness,  mix two tablespoons each of black chia seeds,  linseed meal and oat bran to the dry ingredients.  Kids will love them as the muffins are slightly crunchy.  You might need to add a little extra milk if the mixture is too stiff.

*  For vanilla muffins omit the choc chips and cocoa powder.  Add two teaspoons of vanilla extract.

*  These muffins are great for kids birthday parties.  Ice with different colored icing and top with smarties,  sprinkles,  coconut or crushed nuts.

A plate full of lunchbox muffins

Making the muffins