Lemon Poppy Seed Cake and Raspberry Clafouti

You could be forgiven for thinking we only eat sweets here – the following two recipes are a cake and a dessert. I am way behind in my posts, this cake was made a fortnight ago 🙂

Lemon Poppy Seed Cake:

4 tablespoons poppy seeds

1/4 cup milk

juice of 1 lemon

Soak the poppy seeds in the milk and lemon juice for 10 minutes.

200 g butter

1 tablespoon grated grind

1 cup sugar

3 eggs

2 1/4 cups flour

2 tsp baking powder

1/2 cup sour cream, greek yogurt or milk

Preheat oven to 375 deg. Beat the poppy seed mixture, eggs, softened butter, lemon rind, sour cream and sugar till well blended. Add to the sifted flour and baking powder and pour in to a paper lined or well greased cake tin. Bake at 375 deg approx 35 minutes, till cooked and golden.

Syrup:

1/4 cup each of water, sugar and lemon juice.

Simmer in a pan 5 minutes then spoon over hot cake. 

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Raspberry Clafouti:

I had been wanting to try this for a long time and found a bag of raspberries lurking in the freezer. This is so simple and sooo good.

500 g or 2 cups berries (any sort)

2 tablespoons sugar

125 g cream cheese or greek yogurt

3/4 cup sugar

1/4 cup flour, sifted

1 tsp vanilla

3 eggs

1/2 cup milk

Preheat oven to hot 200 deg C, 400 deg F. Put berries in the base of oven dish and toss with the first measure of sugar.

Beat cream cheese, sugar and flour till smooth. Gradually add combined vanilla, eggs and milk and beat till smooth. Pour over berries. Bake for around 20 – 25 minutes or till golden. Sprinkle with icing sugar (I didn’t have any).

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Frugal Food – please share your tips :)

I have been wanting to do a Frugal Living post for some time and have decided to do this in a series of posts that I am hoping others will add to from their own store of tips for cutting living expenses…because I consider that those who read my blog (and myself) are a community of like-minded people and I often receive comments from others sharing their wisdom on frugality. Please do feel free to add yours in the comments section.

So, because my blog is mostly about food I’ll start here with a few of my own tips for eking out my food dollar.

1. Has to be growing whatever we can ourselves, wherever we can and with whatever we have at our disposal. Not everyone has a garden but there are many containers we can use to grow in from buckets to shopping bags to juice containers. Seeds can be taken out of tomatoes, cucumbers, zucchini etc to start off new plants. Explore the net for ideas and inspiration. I have articles here on frugal gardening for beginners.

https://quarteracrelifestyle.wordpress.com/2013/06/10/my-list-of-the-best-value-for-money-vegesand-fruits-for-the-home-garden-pantry/

https://quarteracrelifestyle.wordpress.com/2013/03/24/beginners-guide-to-frugal-food-gardening-1/

https://quarteracrelifestyle.wordpress.com/2013/05/18/beginners-guide-to-frugal-food-gardening-2-seed-saving/

There are other articles in the gardening section reblogged from others for ideas and inspiration.

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2. Foraging. Easier if you live near rural areas, there may be wild blackberries, apples, nuts etc just growing wild around you somewhere. This is a great article on food foraging http://www.realfarmacy.com/foraging-52-wild-plants-you-can-eat/. I can tend to be a bit shy about doing this but my husband is not, he is very quick to notice fruit trees that are un-owned and to raid them 🙂

3. Develop a from scratch mentality and rely little on convenience foods because we pay dearly for that convenience. For the price of pancake mix we can buy a bag of flour and a packet of baking powder that will yield a whole lot more than one batch. Make your own yogurt for 1/4 the price https://quarteracrelifestyle.wordpress.com/2013/05/17/crockpot-yogurt-yogurt-ricotta-and-labneh-yogurt-cheese/. Seeking information, improving our own cooking and baking skills pays off big time over the years, I am 54 and have raised my family but am still always seeking new, better, cheaper ways of doing things. I buy things like chickpeas, lentils and pulses because they are cheap and nutritious to cook with. Buying them dry, cooking a whole pot and freezing in cooking sized portions means I am unlikely to buy them canned for convenience sake.

4. Shopping. I buy house branded (cheap branded) flour, cocoa, toilet paper etc etc rather than more expensive brands, the quality is often the same, they are often packaged by the same companies. I get to the checkout and look through what I have…there is nearly always something I have picked up on impulse that I will return because I no longer feel I need it. I stock up on different things on special each week and will forego something else in order to buy 1/2 dozen (or more) somethings that are extremely cheap if I use alot of it eg coffee on extra special. I check that an item on special (often a leading brand) isn’t still dearer than a cheaper brand. I don’t buy anything I couldn’t make myself cheaper. We don’t get coupons here now but I remember years ago spending ages before I went shopping cutting out coupons. I base meals around what I have and what is on special rather than just buying random foods to make up meals I feel like and I always write a list of what I NEED, there is always room to accommodate specials too good not to stock up on.

5. Make use of the freezer. I will buy something like a 1 kg packet of bacon on special and split it down to use in odd recipes to eke it out. I use mine alot for freezing leftovers to use for another meal eg a smallish amount of meat or chilli sauce sauce can be mixed later with pasta and topped with cheese sauce for another meal. Excess grated cheese can be frozen. A large pot of soup can be frozen in serving sized quantities, Fruit given from a friend can be cooked and frozen, extra sausage rolls, leftover homemade scones, milk bought cheap…virtually anything can be frozen.

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My Provident journey has started a series on using the freezer, find the first one here http://myprovidentjourney.wordpress.com/2013/07/15/provident-uses-for-your-freezer-dairy/

6. Minimise food waste: Don’t purchase more than you can realistically use, store well, either freeze or plan leftovers for another meal. Be creative…my husband cooked a few nights ago and used leftover sliced lamb on toast with barbecue sauce and cheese, grilled…I thought it sounded weird but it was delicious, leftover sausages are nice like this too or sliced, dipped in egg and breadcrumbs and fried lightly. Fritters, quiches, frittata, pies, soups are all good ways of using leftover meats and vegetables.Baked goods can be refreshed in the oven, or re-crisped. Turn over ripe bananas into cakes, breads or fritters…I will also make a carrot cake or dog biscuits out of softer carrots , or they go into soup. The list in endless here.

7. If using alot of citrus save the peels in cheap white vinegar for cleaning.

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8. Porridge is the cheapest breakfast cereal on the market and is nutritious. Rolled oats are great in baking and homemade muesli and muesli bars. I wouldn’t be without rolled oats in my kitchen, or shredded coconut. These form the base of muesli and many times I have made it just because I have odd quantities of dried fruit sitting in the cupboard (or lots of my own dried) This recipe will use any dried fruit, nuts etc in the cupboard https://quarteracrelifestyle.wordpress.com/2013/05/08/homemade-toasted-muesli-with-figs-walnuts-and-feijoa/

9. Preserve, make jam, sauces etc. If you have access to large amounts of fruit or vegetables at times learn the skill of preserving, jam making etc. I buy jars from thrift shops, garage sales…friends save them for me. If you can’t bottle them they can be cooked in syrup and frozen, some fruits such as berries and plums can be frozen as is. Your first ever batch of homemade jam is something to be proud of…I will just share a story of mine 🙂 I was very young and left a large plastic salad server in the pot to stir with – never to be seen again and that batch had to be thrown out, trust me no one can do worse than that, so give it a go!! Only months ago I lost a whole batch of cranberry jelly to the floor, I am still trying to be an expert preserver!! If you are dreading Christmas  now is the time for many to make homemade jams etc that would make nice Xmas gifts, they keep for over a year.

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10. Distinguish between wants and needs. Supermarkets are chock full of yummy things we’d all like to be able to afford and this can be hard to begin with but when things are tight we can’t afford to come out through the checkout with a heap of not such great buys in favour of good nutritious NEEDS and staples. I used to drink only ground coffee but that is no longer affordable and now instant seems perfectly fine (yes, in this house coffee is needed), I don’t need the magazine I often go to throw in, neither do I need the flower oil I used to use in my hair. These are only things I desire, not needs….realising of course that very OCCASIONALLY some little thing is needed as a morale booster because sometimes you need chocolate, or the magazine. Sometimes I get fed up with going without but generally I can manage to get through with only the milk and toilet paper I went in for! I haven’t always been like this and had to learn alot of discipline but it’s actually really rewarding to end the week well knowing I have managed to shop this way.

11. Develop a survivor mentality in dire cases of needing to save money.  There is poverty and there is voluntary simplicity and I have done both…at the same financial level. I am now choosing to live at a level I previously found very stressful (but I’ve been worse) and we are thriving….it’s just taken a different mindset and we work hard at making it work because it needs to. In saying that I have always had a roof over my head. Most would agree there are 3 basic necessities in life food, warmth and shelter and I am always aware many don’t have these things and I am gratified I am not one of them. We can afford shelter, we get free firewood and grow most of our own food. We both agree we live abundantly, but we live within our means and it all takes work. We can afford insurances etc only because we buy few groceries. Not everyone can do this but thinking outside the square and doing what YOU can do well can make a difference.

There was an item on our news yesterday about a primary school in a poorer area of our country who are teaching life skills such as food gardening, cooking from that garden for lunches many of the kids can’t supply themselves, making fire bricks from shredded newspaper etc. These children are already learning how to make something from nothing, how to be self reliant etc….the teachers told how the kids are so much healthier for it, how much more animated they are and how they are all striving to learn as much as they can. I loved this because God knows, it’s needed there, it’s needed everywhere at present.

So please, do share your tips here or link to your own blog of a similar nature, my list is nowhere near comprehensive and there is alot to be learned from each other. Food tips only as I will do another for household etc. Don’t be shy, your tip might be the only one another can use:)

Chocolate Zucchini and Yogurt Cake

Rich, moist and chocolatey – you would never guess this has 3 cups of grated zucchini in it. And it’s easy, I love easy.

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1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups sugar

1 tsp vanilla

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 large eggs

1/2 cup sour cream, yogurt or buttermilk

2 1/2 cups flour

3/4 cup cocoa

2 tsp espresso powder

3 cups shredded zucchini

1/2 cup chocolate drops (optional, I didn’t use but would’ve been super good with it!)

Preheat oven to 325 f and grease a large cake tin. Beat together softened butter, oil, sugar, vanilla, baking soda, baking powder, yogurt, eggs and salt until smooth. Add flour and cocoa, beat, then add zucchini and lastly chocolate drops. Pour into cake tin and bake 30 – 35 minutes.

I topped with chocolate icing – 75 g softened butter, a little boiling water, 1 tsp vanilla, 1 good tbspn cocoa and enough icing sugar to beat to a good consistency.This recipe came from http://www.kingarthurflour.com/recipes/chocolate-zucchini-cake-recipe – they suggest melting chocolate over the top.

Crockpot Yogurt, yogurt “ricotta” and Labneh (Yogurt Cheese)

I have only bought yogurt sporadically this year and wanted to try making it. The net abounds with versions of crockpot yogurt and labneh, which looked too good not to try for a girl who likes her creamy things!!

I can access farm milk locally cheaper but do have to drive some distance to get it so thought I would just splash out, try everything and see how we went with it before I make a trip down to this farm. I will be making these alot, I am so pleased with how it turned out. The starter yogurt just has to be bought initially. You need 1 tub, or 1/2 cup for each litre of milk. These were 60c each and the milk $2.50 per lire carton. So, it cost just over 1/2 the price for 2 litres of greek yogurt (if not on special).  Postnote: I have been making this since this with normal dark blue lidded milk, for half the price again.

I do apologise for quality of photos, my kitchen is so dim. I didn’t take photos of the process either sorry.

I started with this:Image

Put the milk into a crockpot on LOW. Keep on low for 3 hours. After this time turn it off and leave it to cool until you can hold your finger in till the count of 10, between warm and hot! Take 2 cups of milk out and mix through the yogurt, return all back to crockpot and stir through well. Wrap the crockpot in a large thick towel (or blanket) and put in the oven WITH THE LIGHT TURNED ON, overnight or for up to 12 hours.

You then end up with this, 2 litres of yogurt. Very simple. Mine was quite thick already and thickened up more on refrigeration. This will last a week or so in the fridge. Remove and reserve 1/2 cup for each litre of milk you want to make into yogurt next time as a starter. You never need to buy the starter again.Image

I prepared a straining basket with 3 layers of cloth (I used a couple of linen teatowels) and placed over a bowl. I tipped just over a half of the yogurt into a cloth, refrigerated this for around 15 hours and ended up with a delicious soft curd similar to ricotta cheese with a slightly sharper taste. Delicious and just begging for a cake to be used on.

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Some was taken off to eat like this and the rest returned to the basket for another 8 hours.Image

If making Labneh straight from yogurt it is suggested to leave draining for 24 hours.

Labneh balls:

With oiled hands take off golf ball sized pieces and roll into balls, roll in fresh herbs if wish, and place gently in a sterilised jar. Cover with olive oil as you do each layer. The balls will last refrigerated for at least a couple of months.Image

The whey has also been saved to use in smoothies. I have seen suggestions it can be used in place of buttermilk.Image