Saturday, June 6, 2009

Frugal Foods tips and recipe June 6

It's flippin' freezing today, how about some winter warmers that will stick to your ribs and keep you toasty warm?
Now - egg replacers on their own as scrambled eggs can be bland but used in baking and cooking in general, not only will your food be safe for all with egg intolerance/allergies (and let's face it, the number of food intolerances is growing) but it will save you plenty in your hip pocket.
A 200gm box I bought for $3.60 has not only lasted me several months but has seen plenty of home made goodies baked from it's innards - two things a dozen eggs cannot do.
Always check the ingredients used in egg replacers; some are natural, others less so.

Homemade Skinless Sausages.
  • Sausages aren't called mystery bags for nothing - I've heard tales of what goes into them that makes my toes curl.
  • Grab some cheap meat and mince it or buy some minced meat of choice - you can use a mixture if you wish.
  • Throw it into a mixing bowl with finely chopped brown/red onion, minced garlic (to taste), herbs and spices of choice, a little dribble of sauce (own choice to taste), 1 egg and mix thoroughly with your own mitts.
  • *if mixture seems too wet to hold its shape, sprinkle some cornflour through to bind it better*
  • Shape into small sausage shapes, brush with a little olive oil and bung onto a hot grill/pan.
 
Minced meat with diced capsicums, champignons, tomatoes and sauce to taste.

Curried snags and vegies.
  • Finely chop onions, sautee in pan then add some garlic, vegies of choice (finely chopped) and just enough water to cover.
  • Let it simmer/gently boil in the pan until tender, then in a cup mix some cornflour with curry powder and hot water with a fork until you have a smooth paste.
  • Boil 1 cup of rice in a pot.
  • Add the paste to the pan and keep stirring.
  • Toss in the snags (pre-cook skinless sausages if using them) until all are coated and cooked through in a semi-thick curry gravy.
  • Serve on a bed of rice.

Bread, Butter and Jam Pudd.
  • Grab a casserole dish (the old pyrex jobs work fab).
  • Butter the bread you're going to use - butter can be skipped if watching your diet/dairy intolerant - and/or spread jam of choice on bread.
  • Sometimes 2 jam flavours work great in this recipe - ie raspberry jam + marmalade.
  • Cut them into triangles and arrange all over the casserole dish until the dish is covered (with alternating jams if using 2).
  • Mix up custard (egg replacement can be used with non-dairy milk) and pour over bread, then throw it into a moderate oven for approx. 30-45 mins.

5 comments:

Anja said...

That pudding sounds like heaven. That's easy enough for a kitchen disaster like myself to try.

River said...

If mixture seems too wet, try mixing in some stuffing mix to bind it together better. Adds more flavour and doesn't get that gluey feeling that cornflour sometimes gives. The cheapest packaged brand of stuffing mix works quite well enough.

You don't make your curry sauce by adding flour and curry powder to the sauteed veg? Stir until veg are coated, then gradually add your liquid, stirring continually to avoid lumps. Releases the curry flavour better.

Brian Hughes said...

"I've heard tales of what goes into them that makes my toes curl."

In that case your toes would be a suitable ingredient in their own right.

Jayne said...

Dead easy, Anja...and you can always hide your mistakes in the vegies patch ;)

Seasoned stuffing mix is handy for thickening a few things, River, thanks for the reminder.
I do, just depends on where my heads at during cooking and whether I need to balance a cat on a cup whilst dragging the offspring out of the pots and pans ;)

I think that would bump the snags up into the premium class, Brian :P

Marita said...

I've been able to skip the eggs totally in some recipes.

But we are trying to get more protein into my girls so I try to use real eggs when I can.

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