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FOODWORLD
Healthy
family meals
on a
budget!
New
Zealand's Easiest Family Recipes
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Serving healthy food to your family is challenging, especially
when you are on a low budget. We have low cost meals for people
on a budget with cost saving ideas and budget recipes. They
are all healthy eating ideas and are cheap to prepare. Change
the recipes to suit your family's tastes and the ingredients
you have. Cutting costs on food doesn't mean you have to cut
on quality. It's still possible to prepare meals that not only
taste great, but are also good for you. |
Baking
Recipes NZ - quick easy baking recipes! |
Baking
is the technique of prolonged cooking of food by dry heat acting
by convection, and not by radiation, normally in an oven, but
also in hot ashes, or on hot stones. It is primarily used for
the preparation of bread, cakes, pastries and pies, tarts, quiches,
cookies and crackers. Such items are sometimes referred to as
"baked goods," and are sold at a bakery. |
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AFGHAN
BISCUITS
800gm
soften butter
2cup sugar
7 cup plain flour
61/2 cup cornflakes
1 cup cocoa |
Mixer
bowl cream soften butter& sugar add remaining ingredients
mix well
Roll into ball 80gm each and flatten out on tray bake
@180.C for 15 mins or until starting to crack but still
soft
ICING
1 cup icing sugar, 2 tablespoon cocoa, 2 tablespoon melt
butter then add hot water just enough for icing. |
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ANZAC
BISCUITS
¼
cup margarine
1 tablespoon golden syrup
1 cup wholemeal flour
1 cup rolled oats
1 egg, lightly beaten
1 teaspoon baking powder
¼ cup brown sugar
½ cup coconut |
Melt
margarine and golden syrup. Mix all ingredients together.
Roll spoonfuls into balls and place on a lightly greased
oven tray and flatten. Bake at 180ºC for 15-20 minutes
or until golden brown.
Variations:
For a healthier version, replace coconut with sultanas.
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CHOCOLATE
BROWNIES
BASE
4cup plain flour
2cup shredded coconut
2cup brown sugar
500gm melt butter
Melt butter and mix in all ingredient press into flat
large tin lined with baking paper bake @180.C for 15-18
mins |
Melt
butter & dark chocolate together in pot on low heat
& slightly cool. Place sugar, eggs, cocoa, flour &
baking powder in a large bowl mix together with electric
mixer. Add
chocolate mixture combined mix well. Poor mix in a large
baking tray lined with baking paper & bake @ 170.C
for 50 mins or until set. |
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CITRUS
SLICE
800gm
soften butter
2cup sugar
7 cup plain flour
61/2 cup cornflakes
1 cup cocoa |
200gm
sweet condensed milk
150gm shredded coconut
2 lemon rind & juice
7 cup vanilla biscuit crumb base
Mix all ingredients in large bowl and press into backing
tin lined with baking paper and refrigerate. |
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GINGER
CRUNCH
Base
375gm butter
375gm sugar
600gm plain flour
3 tsp baking powder
5 tsp ground ginger
Put all ingredients in food processor & press into
flat large tin lined with baking paper bake @ 180.c for
20min |
ICING
325gm butter
3cups icing sugar
210gm golden syrup
5teaspoon ginger ground
Melt all ingredients on low heat together in sauce pan
pour mixture onto base and top with crystallised ginger.
Cool room temp and cut |
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GLUTEN
FREE CHOCOLATE & ALMOND CAKE
800gm
soften butter
2cup sugar
7 cup plain flour
61/2 cup cornflakes
1 cup cocoa |
Melt
butter with dark chocolate on slow heat. Put cocoa &
warm water in mixer bowl & blend until smooth. Stir
in the chocolate & butter mix. Add sugar, egg yolks
& almonds. In other bowl beat the egg white &
fold in 2 batches into chocolate mix. Poor into cake tin
lined with baking paper & bake for 1- 11/2 hour or
until firm or cracked ice & dust with cocoa powder. |
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PIKELETS
1
cup self-raising flour
2 tablespoons sugar
1 egg
½ cup milk
Sift flour stir in sugar. |
Beat
the egg, add the milk. Stir into the flour mixture. Add
more milk if the mixture is too stiff, or more flour if
it is too thin.
Heat the frying pan with a little margarine or oil. Drop
some mixture off the tip of a spoon. When the top starts
to bubble, turn it over with a fish slice. Cook until
both sides are golden brown.
Variations: Add ½ a mashed
banana or some grated apple. |
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SCONES
3
cups self-raising flour
¼ teaspoon salt
75g (5 tablespoons) margarine
1 3/4 cups milk |
Sift
flour and salt into a bowl. Rub margarine into the flour
till it looks like fine breadcrumbs. Add milk and quickly
mix with a knife to a soft dough. Add a little more milk
if too dry. Knead a few times. Roll or pat the dough to
2cm thick on a floured bench. Cut into 14-16 squares.
Place on a floured oven tray. Bake at 200ºC in the
middle of the oven for about ten minutes or until brown.
Variations: Add ½ cup grated
cheese, ½ cup sultanas or ½ cup chopped
dates |
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SPONGE
CAKE
7
eggs
1/2 c. cold water
3 tbsp. sugar or substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt |
Beat
egg yolks until thick and lemon colored. Combine water,
sugar substitute, vanilla, and lemon juice.
Add to egg yolks beat until thick and foamy; add cream
of tartar to beaten egg whites and continue beating until
stiff peaks form. Fold carefully into yolk mixture. Combine
sifted flour and salt. Sift a little at a time over the
mixture, folding in gently.
Pour into an ungreased 9 or 10 inch tube pan. Bake at
325 degrees for 1 hour and 15 minutes. |
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WEETBIX
CRUSH
2
crushed Weetbix
½ cup raw sugar (or brown)
1 cup rolled oats
1 cup wholemeal flour
1 teaspoon baking powder
1 cup milk
1 cup dried fruit, e.g. raisins, roughly chopped apricots
1 cup seeds or chopped nuts, e.g. pumpkin, sunflower,
walnuts |
Mix
all the ingredients together. Press into a lightly greased
18x28cm sponge roll tin. Bake at 180ºC for 25-30
minutes or until firm to touch. Cut when cold. Variations:
For a treat, replace 1/3 cup of
nuts with chocolate chips |
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Healthy
family meals
on a
budget!
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