Monday, May 25, 2009

Frugal Foods tips and recipe

I have noticed over time that both of the main supermarkets here in Victoria slash the prices of their packed meat from about mid-afternoon on Sundays, the same with the very popular cut-price German-based supermarket chain.
If you've learnt your lessons before this, however, you would have lurked about your local butcher shop on Saturday and snapped up fresh meat that may possibly have been marked down quite considerably.
The following recipe doesn't require much meat at all (you may discard it completely if you're vegetarian).
Cheap,tasty and healthy stew.
  • Take 1large cheap rump/blade steak, remove all fat and chop finely. Kitchen scissors can make this an easier task if you suffer from arthritis, etc.
  • Throw into a saucepan, fill with enough water to cover, then add 1 each of the following:
  • finely chopped onion, carrot, celery, bok-coy, tomato, broccoli floret, large mushroom, turnip, parsnip, 1/2 green and 1/2 red capsicum, garlic clove, 1 small handful of dried seaweed pieces, 1 tablespoon lemon pepper seasoning (other herbs to taste).
  • Let simmer on a low flame for at least 2 hours ( if time-poor let simmer for 30 mins, turn off and cover with lid, food will continue to cook).
  • For a thick gravy place 4 teaspoons of gravy mix in a cup and ladle out hot water from the pot, mix thoroughly then add to stew.
  • Serve with rice or mashed spud.

Cheap, tasty and healthy Ginger Pears with Sago Pudd.
  • Peel and chop 4 pears, plop into a saucepan with enough water to cover.
  • Toss in 1 large tablespoon of fresh minced ginger and 4 teaspoons of brown sugar, stirring through thoroughly.
  • Sit on a low flame with lid insitu and allow to simmer for 30 mins.
  • Add 1/2 cup of Tapioca (Sago).
  • Continue to let simmer, stirring ocassionally.
  • When Sago is cooked, turn off the flame.
  • Serve with ice cream or cream or on its own.


  1. hey nice! (sago-a-no-go) did i mention my mister found someones nana's recipes at work the other day... and braught them home all for me... that boy has been trained well... *swishes hair back like a model*

    the part that peeves me is that theres about 5-10% of them writen in chinese... now i have no problems making chinese food... i think its great... i just havn't mastered the language... O.o

  2. I have my own favourite stew recipe so I'll pass on that one, but the ginger pears sound like heaven. I'll give that one a go. There's plenty of sago and ginger in my kitchen. Just need to buy the pears. Any variety? Or the dessert pears?

  3. I think a lot of people don't realise how easy good food can be to cook

  4. I took your advice and threw the steak into a saucepan. I probably shouldn't have been standing on the other side of the kitchen when I attempted to do this because it landed on the cat's head and took less than thirty seconds to be completely devoured.

  5. You better be sharing some of those old recipes, Madame Kitteh !

    Any old pears, River, just so long as they're really ripe and just starting to go soft.

    I think there's a mass thought that it's too hard and too expensive, B.

    You took 30 seconds to devour the cat's head, Brian?
    Tsk tsk, you can go faster than that!