More Economical Home Cooking: with Mum as Your Guide

By Carol Boyd

This book is written in response to the need for an everyday cookbook that is easy to follow and uses ingredients that we are familiar with (and probably have in the pantry).
As well as main meals, desserts, cakes and biscuits there is a chapter on gluten free baking. Also recipes using a slow cooker, pressure cooker or microwave.
I hope you find these recipes and the hints from 'Mum' throughout the book, help simplify the cooking process and make it an enjoyable experience.

• Language: English
• Publisher: BookBaby
• Release date: Dec 16, 2013
• ISBN: 9780992268725

Book preview

Index

Creamy Pasta Meals

Pasta Carbonara - Serves 4

Three-quarters fill a large saucepan with water (add a little salt if you wish) and place over a medium heat. Bring to the boil (bubbling) and add pasta – stir through with a fork. Lower heat so that it is just bubbling and place lid on pan.

Cook for 8 to 12 minutes – stir through a few times to break up lumps of pasta and check that there is enough water, top up with boiling water if necessary

When the pasta is cooked - drain the pasta well. Tip into a colander, over the sink, and shake to remove excess water. Set aside.

While the pasta is cooking: Wash and finely chop parsley. Break egg into a small bowl, beat with a fork until creamy. Add the 300ml cream, pinch of paprika, pepper and 1 tablespoon fresh parsley, or 1 teaspoon dried parsley flakes - mix together well.

Remove the fat and rind from 4 rashers of bacon and chop the bacon into very small pieces (about 1cm squares). Grate the cheese.

Peel onion and slice thinly. Wipe mushrooms with a paper towel and trim the ends of the stems. Slice very thinly (cut in half first if mushrooms are big).

Heat a large frying pan over a medium heat, add 2 teaspoons cooking oil. When hot add the sliced onion and 1 teaspoon crushed garlic – stir with a wooden spoon and cook for 2 to 3 minutes. Push the onion to the back of the pan and add the chopped bacon.

Cook, stirring often, for 2 to 3 minutes (till the bacon is cooked and browned). Push the bacon to the back of the pan and add the sliced mushrooms. Stir and cook for 1 minute.

Lower the heat and add the egg and cream mixture, stir till it comes to the boil. Stir to mix everything together. Add the drained pasta and mix through the mushroom mixture. Check that the pasta is warmed through before serving. Top with grated cheese.

Mum’s Hints: You can increase the paprika to ¼ teaspoon if wanting more flavour.

Instead of grating the cheese you could serve with shaved cheese – shave using a potato peeler or a sharp knife.

Instead of parsley and onion you could use chopped shallots – use all of the shallot as the dish needs a touch of green in it.

Instead of bacon rashers you could use 150 to 175gms diced bacon or 1 cup chopped ham or cooked chicken strips. If using ham or cooked chicken - add after the mushrooms. Instead of cream you could use evaporated milk (light and creamy OK).

Fettuccine Boscaiola - Serves 4

Three-quarters fill a large saucepan with water (add a little salt if you wish) and place over a medium heat. Bring to the boil (bubbling) and add pasta – stir through with a fork. Lower heat so that it is just bubbling and place lid on pan.

Cook for 8 to 12 minutes – stir through a few times to break up lumps of pasta and check that there is enough water, top up with boiling water if necessary.

While the pasta is cooking: Remove the fat and rind from the bacon and cut into bite sized pieces.

Peel and slice onion. Wipe mushrooms with a paper towel, trim ends off stalks and slice thinly (½ to 1cm).

Pour about ½ cup evaporated milk into a plastic container with a secure lid.

Add 1 level tablespoon cornflour, secure lid and shake until well mixed (no lumps of cornflour) – set aside.

Heat a large frying pan over medium heat, add 1 dessertspoon cooking oil. When hot add the chopped bacon, sliced onion and 1 or 2 teaspoons crushed garlic (to taste). Stir with a wooden spoon and cook for 2 to 3 minutes, stirring often.

Add sliced mushrooms and sprinkle 1 teaspoon dried oregano over the pan - stir while cooking for another 4 minutes (make sure the mushrooms are browned on both sides).

Add the rest of the evaporated milk, the milk and cornflour mixture and ¼ cup grated cheese to the pan (up to ½ cup if you want it ‘cheesier’). Stir continuously until it comes to the boil (bubbles), then lower heat and cook for another minute.

Drain the pasta and add to the frying pan – stir through the sauce mixture.

Serve with more grated cheese and chopped parsley on top (if you wish).

Mum’s Hints: You can use ham instead of bacon – about 150gms ham chopped up into bite sized pieces.

You can use spaghetti or other pasta if you prefer.

If you want a creamier dish you can use a cup of cream instead of the evaporated milk and cornflour.

For fussy eaters you may need to chop the mushrooms into small pieces.

Light and creamy evaporated milk is OK.

If you do not have enough room in your frying pan for the pasta – serve pasta out into bowls and cover with Boscaiola and top with grated cheese and chopped parsley.

Fettuccine Alfredo with Salmon - Serves 4

Three-quarters fill a large saucepan with water (add a little salt if you wish) and place over a medium heat. Bring to the boil (bubbling) and add pasta – stir through with a fork. Lower heat so that it is just bubbling and place lid on pan.

Cook for 8 to 12 minutes – stir through a few times to break up lumps of pasta and check that there is enough water, top up with boiling water if necessary

In a plastic container with a secure lid pour about 1 cup of the evaporated milk, add 1 heaped tablespoon flour, ¼ teaspoon dried dill, pinch of salt and pepper.

Secure lid and shake till well mixed - set aside.

Wash the vegetables, cut the asparagus into pieces, the cauliflower and/or broccoli into small florets. Peel onion and slice thinly.

Open the can of salmon - drain off and discard liquid. Grate the cheese – enough to suit your family.

Heat a large frying pan over a medium heat, add 1 teaspoon cooking oil. When hot add the sliced onion and 1 teaspoon crushed garlic – stir with a wooden spoon and cook for 2 to 3 minutes.

Add the vegetable pieces and stir fry for 2 minutes. Add ¼ cup of water, when boiling (bubbling) lower the heat and place a lid on the frying pan. Simmer for 2 to 3 minutes, just until the water evaporates – keep a close eye on it.

Add the evaporated milk and flour mixture to the pan along with the rest of the can of evaporated milk. Increase the heat slightly and stir with a wooden spoon until the mixture comes to the boil.

Lower the heat, as low as it can go, and add the can of drained salmon to the pan. With a fork gently break up the salmon, remove the bones and stir through the sauce.

Place the lid back on the frying pan and simmer for 2 to 3 minutes to warm the salmon.

While the salmon is warming through: Drain the pasta well – tip into a colander, over the sink, and shake to remove excess water.

Add the drained pasta and mix through the salmon mixture, check that the pasta is warmed through before serving. Serve topped with grated cheese and parsley, if you wish.

Mum’s Hints: You can use tuna instead of salmon or replace with chicken or prawns.

You can use 3 cups of the one green vegetable or a mixture. You could replace one of the cups of vegetables with a cup of frozen peas.

Instead of grating the cheese you could serve with shaved cheese – shave using a sharp knife or a potato peeler.

Light and creamy evaporated milk is OK. Or you could replace it with 1 cup cream.

Creamy Salmon Pasta - Serves 4

Peel the carrot and cut into small dice (about 1cm) – cut the carrot lengthways into pieces about 1cm wide, then cut again lengthways about 1cm wide then cut across, about 1cm.

Pour 1 cup water into a large frying pan. Place over a medium heat and add the diced carrot. Bring to the boil, lower heat and leave to simmer for about 5 minutes or till carrots are starting to soften – watch that they do not boil dry.

While carrots are cooking: Three-quarters fill a large saucepan with water (add a little salt if you wish) and place over a medium heat. Bring to the boil (bubbling) and add pasta – stir through with a fork. Lower heat so that it is just bubbling, place lid on pan.

Cook for 8 to 12 minutes – stir through a few times to break up lumps of pasta and check that there is enough water, top up with boiling water if necessary.

In a plastic container with a secure lid pour about 1 cup of the evaporated milk (light and creamy is OK), add 1 rounded tablespoon cornflour and 1 teaspoon chicken stock powder, or crush 1 chicken stock cube. Secure lid and shake till well mixed (no lumps of cornflour) – set aside.

Peel onion and slice thinly. Wipe mushrooms with a paper towel and slice (about 1cm). Open the can of salmon - drain off and discard liquid. Remove bones.

When the carrots are starting to soften drain into a colander and set aside.

Return the frying pan to a medium heat, add 1 teaspoon cooking oil. When hot add the sliced onion and 1 teaspoon crushed garlic – stir continuously with a wooden spoon and cook for 1 to 2 minutes. Add the sliced mushrooms and cook for another minute.

Tip the drained salmon into the frying pan. Break up and mash the salmon with a fork.

With a wooden spoon stir the salmon through the mushrooms and onion, then push the mixture to the back of the frying pan. Tip the cornflour and evaporated milk mixture into the front of the frying pan along with the balance of the evaporated milk.

Increase the heat slightly and stir with a wooden spoon until the mixture comes to the boil. Lower the heat and add 1 cup frozen peas and the carrots to the pan and stir through the mixture.

Drain the pasta. If you have room in the frying pan add the pasta and stir through till the peas are hot. Or dish out the pasta into bowls and top with the salmon.

Mum’s Hints: You can use tuna instead of salmon or change vegetables to suit your family – add fresh with the carrot or frozen with the peas.

For a creamier versions replace the evaporated milk with 1 cup cream.

Creamy Chicken Pasta Bake

A quick easy pasta bake – no pots or pans just one dish

Preheat oven to 180°C and have ready a large oven-proof lasagne or casserole dish

Place 2 tablespoons butter or margarine in a large lasagne or casserole dish.

Place in preheated oven to melt the butter or margarine.

While oven is warming and butter or margarine is melting: Peel and slice onion.

Remove fat from chicken and cut into bite sized pieces. Wash hands!!

Remove fat and rind from bacon and cut into bite sized pieces.

Grate 1 cup of cheese.

Place about ½ cup of the evaporated milk in a plastic container with a secure lid. Add 1 rounded tablespoon cornflour and the dill and garlic (if you have chosen to add them). Place lid on securely and shake to mix well (no lumps of cornflour).

When the butter or margarine has melted remove from oven and carefully place on the stove top (no heat).

Add the chicken pieces, bacon pieces and sliced onion - stir through the butter or margarine.

Add 1 cup small pasta (small spirals or shells are ideal) and 500gms frozen mixed diced vegetables. Stir through the chicken.

Place the can of cream of chicken soup in a mixing bowl, add the balance of the evaporated milk and the milk and cornflour mixture - mix well together. Flatten any lumps of soup with a fork.

Pour over the chicken and vegetables, making sure that all of the pasta is covered with the liquid (any pasta sticking out will burn and go hard).

Sprinkle the grated cheese over the top, cover the dish with a lid or alfoil. Return to hot oven and cook for 30 minutes.

Remove lid or alfoil and cook for another 30 minutes. Check a piece of chicken to make sure it is cooked and that the pasta is soft before serving.

Mum’s Hints: If frozen vegetables are icy I like to run them under the tap to remove the ice – so that they do not taste ‘fridgy’.

If there are any big pieces of frozen vegetables cut them into small pieces (diced).

Rice – ways of cooking rice

Rice triples in quantity when boiled. e.g. 1 cup of raw rice will fill about 3 cups when cooked. 1 to 1½ cups of raw rice will serve 4 people (depending on serving size).

Salt (a pinch to ¼ teaspoon) can be added to the water.

Boiling method: Bring 4 cups of water to the boil. When boiling (bubbling) stir in 1 to 1½ cups of rice. Boil, uncovered, for approximately 15 minutes, occasionally stirring with a fork. Drain in a colander or strainer, rinse with hot water and serve.

Evaporation method: Bring 2 cups of water to the boil over a medium heat. When boiling (bubbling) add 1 cup of rice - stir through with a fork. Cover with a close fitting lid. When water comes back to boil (lid rattles or steam escapes) remove from heat. Leave rice to stand for at least 15 to 20 minutes. Leave the lid on the saucepan and it will stay hot for quite a while. When ready to serve - fluff up rice with a fork (no need to rinse). Increase water in ratio to rice (2 to 1) e.g. 3 cups of water to 1½ cups of rice.

Microwave: In a large microwave-safe dish mix 1 cup of rice and 2 cups of boiling water, cover with a lid or plate and microwave on High for 12 to 15 minutes until rice is firm and watery. Leave to stand, covered, for 5 to 10 minutes before serving.

If boiling rice for a fried rice dish it is better if the rice is cooked a few hours before making the fried rice, or even better if cooked the day before. Chill quickly and keep in the fridge till needed.

Leftover rice: Can easily be reheated in the microwave for another meal – place cooked, cold rice in a microwave-safe dish with 1 tablespoon water. Cover with a lid or plate and microwave on High. Start with 2 minutes, stir through to separate the rice and check if hot enough.

If not hot enough microwave again for 30 seconds, check and repeat in 30 second increments until hot enough.

Rice safety: Rice is best served straight after cooking. Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. These spores can survive in cooked rice and can germinate into bacteria if left at room temperature.

If not serving rice immediately - cool as quickly as possible and refrigerate (within an hour). Use within 24 hours or freeze – no longer than one month. When reheating make sure it is steaming hot, right through.

Don’t eat half cooked rice – must be thoroughly cooked and soft.

Curry Dishes: Are very nice served with coconut rice – simply add 1 teaspoon of imitation coconut essence to the water that the rice is cooked in.

Brown Rice: Needs extra water and takes longer to cook – an extra 10 to 15 minutes.

Fish

Tropical Fish

Put rice or potatoes on to cook

Peel and thinly slice carrots and onion. Wash zucchini, trim off ends and cut into dice about 1cm square.

Place 1 cup water in a large frying pan. Add a pinch of salt and pepper, then add sliced and diced vegetables. Bring to the boil (bubbling), lower heat and simmer for 5 minutes, until carrots are starting to soften.

Pour ¼ cup water into a plastic container with a secure lid. Add 2 tablespoons soy sauce, 1 teaspoon sugar and 1 heaped tablespoon cornflour. Add 1 teaspoon crushed garlic (optional). Place lid on securely, shake until all combined (no lumps of cornflour). Set aside.

Cut fish fillets into bite sized pieces. Place fish pieces on top of vegetables in the frying pan. Pour the whole can of pineapple pieces over fish. Place lid on pan (still on low heat) and cook for about 10 minutes until fish can be easily flaked – comes apart when tested with a fork.

Carefully push the fish and vegetables to the back of the pan. Add the cornflour mixture to the front of the pan and stir until it comes to the boil and thickens. Spoon sauce over the fish. Serve with mashed potatoes or rice.

Mum’s Hints: Use the quantity of fish to suit your family.

Change the vegetables, or add extra, as you wish.

If you do not have a lid for your frying pan cover with a saucepan lid or a piece of alfoil.

Tasty Fish

Preheat oven to 180°C - lightly grease a large oven-proof lasagne dish

Peel onion, finely chop onion and parsley – place in a small bowl. Add 1½ cups breadcrumbs, 1 teaspoon dry mustard, ½ cup grated cheese and 60gms melted butter or margarine. Mix well together.

Rinse fish fillets, pat dry with a paper towel and place in dish. Squeeze lemon juice over the fish. Spoon topping mixture over the fish. Bake in preheated oven for 20 minutes and then check that fish is cooked; will be white and flake easily – comes apart when tested with a fork. Thicker fillets may take a little longer to cook.

Quick Salmon or Tuna Pasta

Three-quarters fill a large saucepan with water (add a little salt if you wish) and place over a medium heat. Bring to the boil (bubbling) and add pasta – stir through with a fork. Lower heat so that it is just bubbling and place lid on pan.

Cook for 8 to 12 minutes – stir through a few times to break up lumps of pasta and check that there is enough water, top up with boiling water if necessary.

Drain well; pour off water or tip pasta and water into a colander or strainer, over the sink, and shake to remove all the water.

While pasta is cooking: Peel and finely chop onion (cut in half – cut side down, slice first then cross chop into small pieces).

Place ¼ cup mayonnaise and 1 tablespoon mustard in a cup (or use 1 teaspoon dried mustard) and mix well together.

Drain and discard liquid from the tinned fish and place fish in a large bowl. Remove the bones. Add the chopped onion, ½ cup grated cheese and the mustard and mayonnaise. Using a fork break up the fish and mix through until all ingredients are well combined.

In a kettle boil enough water to half fill the saucepan.

After placing the pasta in a colander – rinse out the saucepan with clean water. Half fill the saucepan with boiling water and return to stove over a medium heat. When the water comes back to the boil (bubbles) add the frozen vegetables, bring back to the boil and cook for 2 to 3 minutes (carefully check to see if cooked).

Add the pasta back to the saucepan, with the vegetables, to heat through (carefully taste a piece to check that it is hot enough). When hot enough drain off all of the water.

Add the fish mixture to the saucepan and stir well until completely mixed through the pasta and vegetables. Place over a low heat to warm the fish before serving.

Mum’s Hints: A nice variation is to leave out the mustard and flavour the mayonnaise with 2 tablespoons of sweet chilli sauce. This gives it a nice mild flavour (suitable for children). If you want more ‘bite’ top a serve with more sweet chilli sauce.

Or – flavour the mayonnaise with 1 teaspoon of curry powder – level or rounded to suit your taste.

You can change the frozen vegetables to suit your family. If pieces of vegetable are big, cut them into smaller pieces. Or if you would rather use fresh vegetables cook them a little longer (until they are soft enough).

I like to use spiral pasta or small shells.

If you want an even quicker meal you can cook the vegetables in the microwave or in a separate saucepan while the pasta is cooking – then just add to the drained pasta. If you do not have any mayonnaise make up a white sauce with ½ cup milk and 1 level dessertspoon of Plain flour.

Salmon Potato Bake

Preheat oven to 200°C - lightly grease an oven-proof quiche or deep pie plate

Peel and chop potatoes (3 medium size) and onion. Place in a large saucepan and cover with water. Bring to the boil, lower heat and cook until potatoes and onion are soft.

Drain off water, and mash with 2 tablespoons milk and 1 level teaspoon butter or margarine.

Break 2 eggs into the saucepan and whisk with a fork (on top of potatoes), when eggs look creamy mash through the potatoes.

Add the can of salmon (including the liquid) and mash through the potato (remove the bones).

Add 1 tablespoon lemon juice, salt and pepper (start with a pinch of each). Stir until well mixed.

Add 1 level dessertspoon chopped parsley and 1 tablespoon tomato sauce.

Mix through the salmon and potato mix.

Tip mixture into pie plate and spread out evenly. Sprinkle grated cheese and breadcrumbs on top.

Bake in preheated oven for 25 to 30 minutes until golden brown on top.

Mum’s Hints: For a nice variation add sweet potato or pumpkin to potato.

Crushed cracker biscuits can be used instead of breadcrumbs. (Place a few crackers into a plastic bag and crush with a rolling pin or base of a coffee mug – or crush in a food processor with a metal blade.)

Tuna can be used instead of salmon.

1 teaspoon dried parsley flakes can be used instead of fresh.

You can change the tomato sauce if you wish e.g. BBQ or steak sauce.

Bottled lemon juice (from the supermarket) is a handy alternative to fresh juice.

Salmon Zucchini Bake

Preheat oven to 180°C - lightly grease an oven-proof quiche or deep pie plate

Wash zucchini and dry with a paper towel, cut off ends – grate zucchini (1½ to 2 cups grated zucchini). Pat grated zucchini with a paper towel to remove excess moisture.

Peel carrot and grate (about 1 cup grated carrot). Grate cheese.

Place grated vegetables and cheese into a large mixing bowl. Peel and finely chop, or grate, onion and add to bowl.

Drain and discard the liquid off the can of salmon and add the fish to the mixing bowl.

Remove the bones and flake the fish (break up the fish) with a fork. Mix well together, mashing in any lumps of salmon.

Break the 5 eggs into a small bowl and whisk with a fork until light and creamy, add ⅔ cup evaporated milk and stir to mix together. Add the egg and milk mixture to the salmon mix and stir together to combine evenly.

Pour and spread mixture into prepared dish. Bake in preheated oven for 35 minutes, until firm to touch and golden brown. Serve hot or cold.

Mum’s Hints: You can use canned tuna instead of salmon.

For a variation: Add chopped capsicum or a small can of corn kernels.

Use the balance of the can of evaporated milk in your coffee or you can freeze to use later in another recipe.

Fish Fingers

Preheat oven to 200°C - line a baking tray with baking paper

Rinse fish under the cold water tap, pat dry with a paper towel and cut into fish finger strips – about 2 to 3cms wide and 10 to 12cms long.

Place ½ cup flour on a plate and 2 cups breadcrumbs into a bowl. Break