Belinda Moore

Part 1

1/3 cup raw sugar

2 tbspn butter

1 egg

1 cup SR flour (I use plain + half a tsp baking powder)

1 tbspn instant coffee (dissolved)

1 1/2 tbspn cocoa

1/2 cup milk

1 tsp vanilla extract

Part 2

1/3 cup raw sugar (or less)

1 tsp coffee

1 tblspn cocoa

Part 3

1 1/4 cups boiling water

Cream butter & sugar, add egg. Add all remaining ingredients for Part 1 and mix well. Pour into a large greased casserole dish. Mix Part 2 ingredients and sprinkle over pudding evenly. Pour the boiling water onto this gently. Bake at 180 degrees C for 35 minutes. Serve hot, with or without cream or ice-cream. Nice chilled too!

1 cup chopped dates

1 cup boiling water

1 tsp bi-carb soda

1 1/2 cups flour

1/2 tsp salt

1 egg, beaten

1 cup raw sugar

1 tsp vanilla extract

2/3 cup oil

1/2 cup chopped nuts

Pour water over dates, add bicarb & set aside to cool. Beat egg, add sugar, vanilla and oil. Combine sifted flour, salt and nuts. Add date/water mix to this, alternately with egg mix until all combined. Bake at 180 degrees C for 40 minutes or until skewer comes out clean.

*This week I doubled this recipe, used half dry goji berries and for the nuts I used sunflower seeds. It freezes well and is very tasty.

2 cups SR Flour

3 tbspn carob powder

1/2 cup raw sugar

2 tsp cinnamon

1 1/4 cups water

1/3 cup oil

1 tbspn cider vinegar

2 tsp vanilla extract

Heat oven to 180 degrees C. Combine dry ingredients in a bowl. Combine liquid, add to dry ingredients and beat well. Bake in a lined (or oiled & floured) tin for 35 minutes. Stand for 5 minutes before turning out. Ice and decorate as desired.

If cooking this as muffins, it makes 12 large ones and takes 25 minutes to bake. Do not beat mixutre for a long time, or muffins won’t rise well.

Has everyone noticed that up the top I’ve added a page which is an index to all the recipes posted on this blog so far? I hope it’s useful for you too!

I’ve made potato bake in the slow cooker before, but this time I used a onion white sauce.

Peel enough potatoes to 3/4 fill your slow cooker. Slice 1/2 to 1cm thick and boil or steam until just tender. Drain and rinse well.

Peel and slice two large brown onions and some garlic (because I put it in almost everything). Saute these in a little olive oil until translucent. Then proceed as per Creamy Mushroom Sauce.

500ml milk

3 tsp Massel vegetable stock powder

2 tablespoons cornflour

200ml milk (again)

300ml cream

pepper

Pour 500ml milk over cooked onion. Bring to the boil. Mix the stock powder and cornflour into the 200ml milk. Add slowly whilst stirring. Sauce should thicken. Pour in cream and continue to stir as it continues to thicken. Stir through a generous amount of fresh ground black pepper.

Oil slow cooker dish. Add a layer of cooked potato slices. Pour over some creamy onion sauce. Sprinkle with grated cheddar. Continue, finishing with a generous sprinkle of cheese.

Cook on high for approximately 2 hours. Serve with loads of steamed vegetables or a lovely big salad.

Saute 2 red onions, 4 large cloves of garlic and 1/2 a red capsicum until softened.  Add 2/3 cup tomato paste and approximately 350ml tomato puree.  Then add a couple of teaspoons of stock powder, some ground black pepper, two tins of cannellini beans (or pre-cooked equivilant) and simmer further.  Toward the end of cooking, add some chopped fresh parsley.

Delicious served hot over pasta with some grated cheese.

This recipe is based on our favourite Creamy Mushroom Sauce, which a few of my regular readers have tried and loved too.

600g broccoli, cut into small florets

500ml milk

3 tsp Massel vegetable stock powder

2 tablespoons cornflour

200ml milk (again)

300ml cream

pepper

Steam broccoli florets in medium to large saucepan. When soft, drain and set aside. Rinse the saucepan.

Pour 500ml milk into the saucepan and bring to the boil. Mix the stock powder and cornflour into the 200ml milk. Add slowly whilst stirring. Sauce should thicken. Pour in cream and continue to stir as it continues to thicken. Add broccoli and stir through a generous amount of fresh ground black pepper.

We had this over pasta, but you could also serve with rice or other vegetables.

This is a really easy and yummy pizza base recipe I learned from the Simple Savings forum.

2 cups flour (we used wholemeal wheat)

1 tsp baking powder (omit if your flour is self-raising)

1.5 cups full fat plain yoghurt (or enough to make a dough)

Mix all ingredients, divide into 2-3 balls, roll out on floured surface. I placed mine in the oven which was warming to 210 degrees C (fan forced) at this stage just for a couple of minutes. We then added sauce, toppings and grated cheese and baked until cheese was golden.

This one received several votes of “best pizza I’ve ever tasted” from my family, and I enjoyed it too!

A tasty, quick soup based on this recipe.

3 tablespoons olive oil

4 carrots, peeled, sliced

3 zucchinis, diced

3 sticks celery, diced

2 brown onions, finely chopped

4 cloves giant russian garlic, finely chopped

2 cups sliced fresh green beans

2 tins diced tomatoes

4 cups water

2 level tablespoons Massel Chicken-Style Stock Powder (vegan)

2 tins brown lentils

1/2 cup parsley leaves, chopped

slices of lemon (optional but recommended)

freshly ground black pepper

ricotta cheese (optional)

crusty rolls or sourdough loaf etc

Heat oil in a large stock pot over medium-high heat. Add carrots, zucchini, celery, onion, garlic and cook until they soften. Add green beans tomatoes, water and stock powder to pan. Cover and bring to the boil. Reduce heat to medium-low and simmer for 15 minutes. When vegetables are soft, add lentils to soup and simmer for a further 5 minutes.

Serve with your choice of parsley, lemon juice, pepper and ricotta to garnish, and bread or rolls. Serves 8. Freezes well.

The menu for the first week of September went okay… We had two English girls staying with us till early in the week, then we had an 11 year old boy come for the rest of the week. We’ve had extra rehearsals, my yoga class and other interruptions to the tea-time hour as well.

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