Quick Fish Noodle Dinner.

Jon’s review is “nice sauce (approvingly] lots of noodles (not so approvingly]”. Perhaps a few less noodles and some veggies might be an idea next time!

Still, it took a grand total of around ten minutes, was amazingly rich and if you fancy a hot noodle dish with fish, a thick sauce and plenty of comfort, this is awesome.

Ingredients:

  • 200g fish pie mix
  • 300g salmon
  • 100g squid
  • 200ml double cream
  • 400ml milk
  • 150-250g dry rice noodles
  • powdered vegetable, chicken or fish stock
  • 1tbsp mustard
  • 2tsp worcestershire sauce

Utensils:

  • chopping board and knife
  • pot with lid

Recipe:

  1. Chop the fish into roughly 1.5″ bits. Put in the pot.
  2. Cover with cream and milk. Add stock, mustard and worcestershire sauce.
  3. Simmer until the fish is cooked.
  4. Add the noodles and stir through. Take off the heat once stirred.
  5. Making sure the noodles are submerged, cover the pot and leave a few minutes.
  6. Serve hot.

Fast, satisfying dinner. 😀

What quick meals do you like at your home? And what would you call an appropriate noodle-fish ratio?

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

I accidentally made cheese!

Yeah, apparently you can do that. Was trying to rescue some milk by making white sauce. It hadn’t soured or anything yet, it was just starting to curdle. So I put it on to boil and hoped it would blend out, as it sometimes does.

Well, the curds and the whey split completely. I left it on the side to cool before throwing it away. But then I tasted a curd. It was lovely! Salted them, wrapped them in cheesecloth and strained them until they formed a round ball. Cheese. 😀

In celebration, here is a recipe for some awesome cauliflower and potato cheese which you can top with your own cheese curds.

Ingredients.

  • 300g potato
  • 500g cauliflower
  • 1l milk
  • 150g flour
  • 100g butter
  • 300g cheese
  • 1tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1tbsp salt
  • 1tsp smoked paprika
  • 1tsp black pepper

Utensils.

  • chopping board and knife
  • large pot, stirring spoon
  • another large pot
  • small pot, stirring spoon

Recipe.

  1. Split the milk in half. Put each half into one of the large pots and begin to simmer.
  2. Chop the potatoes and place them in the bottom of one put of milk.
  3. Chop the cauliflower and add on top of the potatoes in the milk. Make sure the leaves are at the very top and bits of stem are with the potatoes.
  4. Salt the mix, cover and keep simmering until tender.
  5. In the small pot, melt the butter and slowly mix in the flour.
  6. Chop the cheese.
  7. Add the other half of the milk to the butter mix, the cheese, the paprika, the soy sauce, the pepper and the worcertershire sauce.
  8. Once blended, pour into the cauliflower and potatoes.
  9. Do not overcook! I disintegrated my cauliflower into the cheese last time. 😦 More fondue than cauli cheese. Tasted good though.
  10. Crumble fresh cheese on top and, if you like, bake in the oven for a bit before serving.

And that’s one of the things I served at the last meatfeast. Add more cauliflower and no potatoes for low carb. Use low fat milk and a reduced amount of low fat cheese for low fat. Remove the salt and halve the soy sauce for lower salt. Swap the worcestershire sauce for a drop of vegemite or veg stock, the cheese for mozzarisella and the milk for sweetened almond milk for vegan, lacto-free or paleo. Simples!

What is the weirdest thing to happen in your kitchen?

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

5 Ways To Use Up Milk.

This is part of the Nutritional Health Series, check the tag for the other posts!

Seeing as I’m actually trying to reduce the amount of dairy I consume, what with being lactose intolerant and all, we sometimes hit some trouble using up leftover dairy. And milk is a big one. When Jon is having porridge, we will buy in whole three and four pint jugs of milk, just for that. When he isn’t we tend to just need one or two at a time and even then we may throw some away.

But there is often an overlap between when we need a lot of milk and when we don’t need any. And I can’t exactly drink two pints of milk overnight so as to not waste it. So here are five recipes to use up any leftover milk so it doesn’t go to waste.

1: White sauce.

Ingredients per pint of milk:

  • 1/4 cup flour
  • 1/4 cup butter
  • 2 tsp black pepper
  • 1 tsp salt
  • 2 tsp herbs (optional)

Recipe:

  1. Mash the butter and flour together until fully blended.
  2. Heat the milk in a pan.
  3. Slowly incorporate the butter-flour.
  4. Simmer until the milk thickens. Stir continually.
  5. Season and simmer a little longer.
  6. Use or preserve.

This one works well for fish, chicken and cured pork, but can also make a nice base for black pepper sauce, which goes with anything.

2: Froth pudding.

Recipe:

  1. Boil the milk until a froth forms.
  2. Scoop the froth and place to one side.
  3. Repeat until little to no milk is left.
  4. Leave the froth to set in the fridge.
  5. Flavour with fruits, honey, nuts and seeds, chocolate, fudge…etc.

This is a common Indian street food, requires nothing but milk and home-made treat and goes well with any sweet dish.

3: Dulce de leche.

Ingredients per pint of milk:

  • 4 tbsp sugar
  • 1 tsp coffee or cocoa (optional)

Recipe:

  1. Bring the milk to a boil.
  2. Dissolve the sugar in it.
  3. Continue boiling as it evaporates.
  4. Once the mix goes amber, start stirring continually.
  5. Cook until a thick, smooth paste the colour of fudge results.
  6. Cool.

This Spanish dish is very similar to a thicker, less chewy toffee and goes very well in ice-cream, on bread, in cakes and in puddings.

4: Milk jelly.

Ingredients per pint of milk:

  • 100g jelly mix or soft gelatine
  • 2tbsp sugar

Recipe:

  1. Put the jelly in a jug.
  2. Add boiling water to the 1/4 pint mark.
  3. Stir to dissolve the jelly.
  4. Add the milk. Stir in.
  5. Pour into a mold to set.

This one is great fun, sets really quickly and kids tend to love it.

5: Pan de leche.

Ingredients per pint of milk:

  • 1 cup self-raising flour or flour and raising agents
  • 1 tsp salt
  • 3 tbsp sugar (for sweet version)
  • 2 tsp pepper (for savory version)
  • 1 egg (for glazing)

Recipe:

  1. Mix the dry ingredients.
  2. Fold in the milk.
  3. Mix until the mass is firm and only a bit sticky.
  4. Form rolls.
  5. Paint the rolls with a beaten egg.
  6. Bake in an oven preheated at 150C for 20-25min.

Another Spanish recipe. Great breads, nice both in sweet and savory forms, lovely with jam.

And those are five ways I use up leftover milk when there’s a risk it will go off.

Dulce de leche and milk jelly last almost indefinitely.

Pan de leche and white sauce last four or five days.

Milk froth pudding lasts only a couple of days and needs to be refrigerated.

You can freeze dulce de leche and white sauce, as well as turn milk froth pudding into an ice-cream (that lasts ages).

Generally, all of them will lengthen the life of your plain milk and make it a different type of food you can use faster.

What do you find you need to use up at home? Feel free to say in the comments and I’ll find a few recipes from my repertoire to help you make good use of leftovers!

TTFN and Happy Hunting!

Stew of the Week and Cat Update.

First, a quick cat update. Meet Wallace/Wally:

Distracting him was the only way to photograph him, as the phone filled him with rage.

Distracting him was the only way to photograph him, as the phone filled him with rage.

He is now settled in the house. Still a little sneezy, but very comfortable in the kitchen. A bit cautious in the living-room and pantry/scullery, but that’s for the best, seeing as he isn’t allowed outdoors yet (scullery exits onto patio) and he’s only allowed in the living-room under supervision.

He’s also one of the tamest and most obedient cats I’ve met in my life. He understands the concept of “no” pretty well, in that it seems to mean “cease, desist and when in doubt hide under a table”. He has very good command of his hideously large teeth and claws and can play with our hands and feet and legs without injuring us. He’s only just getting the idea of toys and seemed confused when I told him off for playing with a computer wire. He will also look to us for permission before climbing on anything or scratching anything. The one thing we can’t get him to do is wait for food. Once he knows a certain smell is “cat food”, he will devour it the second it’s before him. Not enough patience to get him to wait.

Anyhow, now for this week’s stew: White Chicken Casserole.

Ingredients:

-5 chicken quarters

-6 small-medium potatoes

-2 stalks of celery

-1 small courgette

-1 cup of beans and peas

-400g cream cheese

-150ml double cream

-2tsp paprika

-2tsp pepper

-2tsp salt

Utensils:

-large cooking pot and wooden spoon

-chopping board and knife

-fork

Recipe:

1: Put some water with paprika in the bottom of the pot.

2: Bring it to a boil.

3: Skin the chicken quarters and add them to the water. Slice the potatoes and add them also.

4: Cover with water.

5: Once softened, remove the chicken and deflesh the bones.

6: Add the chicken meat, cream, cheese, chopped courgette and celery.

7: Salt and pepper the stew. Leave to boil.