Thai Beef and Sweet Potato Curry

Not too hot or spicy so all the family will enjoy this curry. Cost per serve: $3.08 (as at 2014)

Photo  Beef and Lamb NZ

Prep time: 20 mins
Cooking time: low 5-6 hours, high 3-4½ hours

Serves: 8

Ingredients 

1-1.5kg lean beef for casseroling
1 tsp each salt and ground black pepper
2 onions, peeled and diced
3 Tbsp Thai-style red curry paste
2 tsp minced garlic
2 medium, orange-fleshed kumara, peeled and diced
400g can coconut milk
1½ cups beef stock
1-1½ cups frozen peas
2 Tbsp chopped fresh coriander

Method

1. Cut the beef into 2-2.5cm pieces and season with salt and pepper. Brown the meat in a dash of oil in a hot frying pan; this is best done in 2-3 batches. With the last batch of meat, add the onions and curry paste and cook until fragrant.
2. Put the beef mixture into the slow cooker with the garlic, kumara, coconut milk and stock, and cover with the lid.
3. Cook on low for 5-6 hours or on high for 3-4 hours. Stir in the peas and coriander, re-cover and continue cooking on high for a further 15-20 minutes.
4. Serve in bowls garnished with shredded coconut and accompany with steamed rice and prawn crackers.

Savvy Tip
There’s lots of curry sauce with this recipe. If you’d like a thicker curry, use only 1 cup stock when cooking in the slow cooker.
To cook in the oven, simmer at 160°C for 1½-2 hours with 1½ cups of stock.

Source:  Beef and Lamb NZ

Slow-cooked pulled chipotle beef

This is a easy tasty recipe, you can use any other cheaper cut of meat, such as blade, chuck, shin etc. Serve with pasta, mashed potato, tacos or burritos.

Ingredients
800g - 1 kg Beef, lean brisket
330 ml Beer, dark
1 cup Beef stock, good quality
¼ cup Chipotle sauce
1 Tbsp Soy sauce
1 Tbsp Brown sugar
1 Onion, peeled and chopped
1 Cinnamon stick
1 Dried chilli, optional

Directions
Heat oven to 160C.

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat. Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal. Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little. Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other.

Mix shredded meat with the reduced liquid — the meat will soak up the sauce.
Turn this basic recipe into the following tasty meals

Pulled Chipotle beef tortillas with apple slaw (see bite.co.nz for recipe), or 

Pulled Chipotle beef and chickpea fettuccine (see bite.co.nz for recipe), 




Source:  Bite.co.nz Nadia Lim

Turn a orange into a candle

Try this a quick, easy and natural orange candle, you can make it in about 5 minutes and with only two ingredients.

Photo from handimania

What you need.
Orange, Grapefruit, Lemon
Knife
Any type of oil, Vegetable, Olive, Canola, etc.

Cut the orange skin only. Use the paring knife to slice into the peel of the orange. Insert only as far as the pith, taking the knife around the middle of the orange, going all the way around the circumference.

Peel the orange. Gently push your finger under the skin of the orange and peel only one half of the skin away at a time so that it separates from the orange without tearing.

Locate the "wick". Once separated from orange flesh, the orange peel should be easy to remove. When removing the orange flesh, a white wick-like “stem” part should remain––leave this intact, still attached to the peel.

Add oil. Pour a small amount of olive oil inside and wait a minute or two until the skin and wick soak with oil. It is really important that you wait because if you do it too soon you will burn the biggest part of your wick and there won’t be enough of it left to burn nicely.

Light it. Usually you have to try few times before it inflames for good but keep trying and don’t give up!

Corn and Feta Fritters

These are a tasty, budget friendly option for breakfast or lunch, serve with a salad or as shown in recipe

Photo: http://www.annabel-langbein.com

Prep time:

5 mins plus standing

Cook time:

10 - 15 minutes

Makes:

about 20

Ingredients
1 1⁄2 cups self-raising flour
3 eggs
1 tsp salt
freshly ground pepper
3⁄4 cup soda water
2 cups corn kernels
2 tbsp chopped mint
1⁄2 cup crumbled feta cheese

Instructions:
Mix flour, eggs, salt, pepper and soda water together until smooth. Stir in corn, mint and crumbled feta. Stand for 10 minutes. Cook spoonfuls in 1⁄2 cm hot oil in a pan over medium heat until golden on each side. Makes about 20.

Serve with sliced avocado and tomato chutney.

Source: www.annabel-langbein.com

Three-Ingredient Chocolate Mousse

Who would have thought such a silken chocolate mousse could be made using only three ingredients? This is a super easy and quick recipe to impress your guests.

Photo: http://www.annabel-langbein.com

Prep time:5 mins + chilling Cook time:10-12 mins Serves:4-6

Ingredients
200g dark chocolate (ideally at least 70% cocoa solids), coarsely chopped
2 cups (500ml) cream
1 cup (100g) chopped marshmallows

Instructions
Heat chocolate, half the cream and the marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until melted and smooth (about 10 minutes). Remove from heat and allow to cool to room temperature.

Beat remaining cream to soft peaks and fold through chocolate mixture. Pour into glasses or bowls and refrigerate for at least 6 hours or overnight before serving.

source:www.annabel-langbein.com

Chocolate Chunk Biscuits GF

These are really good and easy to whip up.  If you wanted them to be nut free just use 1 cup on sunflower seed butter.  We made our own almond butter using raw almonds and blending in the Thermomix.

INGREDIENTS
1/2 cup sunflower seed butter 
1/2 cup Almond butter
⅓ cup raw honey
1 egg, whisked
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 to 1 cup Chocolate chunks (use a dark chocolate bar roughly cut up or dark chocolate chips)

INSTRUCTIONS
Preheat oven to 180 C
Place all ingredients in a large bowl and mix well.
Line a baking sheet with baking paper.
Use an ice cream scoop to scoop out a dollop of cookie mix and pour onto baking sheet. Space out so cookies do not form together when they bake.
Bake for 18-20 minutes, be careful not to overcook these.
Put on cooler rack.
Enjoy!

These last well in an airtight jar. They were still great day 3.

Cleaning the Oven

Cleaning the oven is not one of my favourite tasks, but I have learnt if you clean it regularly it is much easier and much quicker to do. The girls and I love to bake and doing it in a clean oven is preferable.

I prefer to use non toxic cleaners, here is my very simple, non toxic method of cleaning my oven:

To remove the baked on food at the bottom of your oven sprinkle with baking soda. Fill a spray bottle with vinegar (I use white vinegar), then spray this over the baking soda, allow to sit for an hour or two. Then it should be easy to remove, if not, repeat the process.

To clean the shelves, place a few old towel in your bathtub (enough to prevent scratches) then place your shelves on top of the towel and sprinkle nappy-san over top. Fill bath with HOT water enough to cover the shelves. Leave for approximately 1 1/2 hours or overnight. Gently scrub grime, should easily come off.



Use a scourer to give a scrub to the stubborn areas this really isn’t much effort at all, it should just fall off. Then rinse the shelves with boiling water.

Cauliflower Salad

This salad is always a hit, quick to whip up and super yummy.  I am not a fan of cauliflower but love this. A great way to add more raw foods into your diet.

Ingredients

1 raw cauliflower
1/2 cup fat raisins
35 g Silvered almonds toast
Dressing
3 tbsp Mayo (Use Best Foods Mayo)
3 tbsp Sour cream
1 1/2 tsp Curry

Instructions
1. Chop cauliflower into small rosettes
2. Roast silvered almonds
3. Mix salad dressing ingredients together

4. Toss together cauliflower, raisins and almonds
5. Mix dressing through till cauliflower, raisins and almonds are well coated, you may not need all the dressing it will depend on the size of the cauliflower (dressing keeps well in fridge)
6. Make at least two hours before needed to allow flavors to develop

Savvy Tip

Any left over dressing can be used over potatoes.

Bocconcini Prosciutto Bites

This recipe is so simple and super quick, more of assemble the ingredients type of recipe. It's the perfect nibble for a pre-Christmas drinks party or an ideal Christmas dinner starter.

Photo from Annabel Langbein Media

Recipe

Makes 12

Prep time 5 min

4 slices prosciutto, each cut into three strips lengthwise
12 bocconcini balls
12 basil leaves

Wrap a strip of prosciutto around each bocconcini ball, tucking in a basil leaf as you wrap. Secure each with a cocktail stick to serve.

Savvy Tip

# Easy to transport if asked to bring a plate of nibbles - Make ahead to avoid that last minute rush out the door

Source: http://www.annabel-langbein.com/recipes/bocconcini-prosciutto-bites/652/

Homemade Vanilla Extract Recipe

Homemade vanilla extract is prized for its full, rich, complex flavor and an incredibly smooth aroma. Homemade vanilla extract is truly in a different league than what can be purchased from most supermarkets. The difference between pure vanilla and imitation vanilla is simple. Pure vanilla extract is made from vanilla beans, while imitation vanilla utilizes imitation flavors and chemicals.

Photo from MyBakingAddiction.com

Ingredients

Jar or bottle
Vanilla Beans - Use your favorite variety (rule of thumb is 5 beans per 1 cup of alcohol)
Vodka - but you can also use Bourbon, Rum or Brandy
Directions:

Instructions
1. Use a knife to split the bean in half, leave about ½ inch at each end intact.

2. Put your vanilla beans in your glass bottle or jar and cover with vodka.

3. Close jar or bottle and store in a cool, dry place for at least 8 weeks. Give the bottle a shake every week or so. As you use the vanilla, simply add in more liquor to replace what you have used.

Savvy Tip

Make now and put aside ready to give away at Christmas.

You can leave the vanilla beans in the jar, the flavor will continue to evolve - just be sure the beans are always submerged in alcohol.

Source: Beanilla

Post workout smoothie

Post workout smoothie ! 

To jump start recovery & to restore

If you are dairy free just swap out the milk and yoghurt for a non dairy alternative.  Try other nut butters such as cashew butter (my favorite).

Savvy Health Snapshot

Banana - A good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.

Carrot Cake

Photo from Taste

This is a real easy carrot cake to whip up.  As it does not have nuts it makes it a more cost effective recipe and kid friendly as well (my girls would eat this but not carrot cakes with nuts in them).

INGREDIENTS
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
2 eggs
1/2 cup crushed pineapple
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
2/3 cup oil
1 cup grated carrot

INSTRUCTIONS
Sift dry ingredients, add rest of ingredients, mix well
Beat 2 mins with electric beater or in your cake mixer.
Bake 35 mins 180°

To make it extra yummy ice with cream cheese icing

The Ultimate Chocolate Cake - Annabel Langbein

Photo from Annabel Langbein's website

If you are after a quick and super easy cake this is a great recipe and is super yummy. Easy for the kids to whip up. In our house this is our go to recipe, even hubby can whip up one of these. We also use this recipe to make chocolate muffins, they come out light and freeze well.

INGREDIENTS

3 cups self-raising flour [or 3 cups plain flour, 4 tsp baking powder or 5 tsp if making muffins]
1 1/2 cups sugar [300 gm]
1 1/2 tsp vanilla extract
3/4 cup cocoa powder
2 tsp baking soda, sifted
200 g butter, softened
1 cup milk or unsweetened yoghurt
3 large eggs
1 cup boiling hot coffee [1 tsp instant coffee to 1 cup boiling water]

To ice:
1 recipe Chocolate Ganache
fresh raspberries

INSTRUCTIONSHeat oven to 160°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper.
Place all ingredients except Chocolate Ganache and raspberries in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. 

Pour mixture into prepared tin or tins and smooth top. Option Press frozen blueberries into mixture. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it un-iced.
When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.

Variation:
To make chocolate muffins, preheat oven to 160°C and line 24 muffin pans with paper cases. Prepare cake batter according to the instructions for The Ultimate Chocolate Cake (see above). Spoon mixture into the paper cases, filling about two thirds full. Bake for 25-30 minutes.

#Savvy Tips

# Makes one big cake or two ring cakes or ring tin cake and 6 muffins or 24 muffins.

# Make ahead of time and freeze, this cake or muffins freeze really well, keep on hand in the freezer for unexpected guests or for those weeks when you are short of options for school lunches. Homemade cake is such a better additive free option that processed biscuits.

# Other flour options 1/2 cup almond flour, 1 cup wholemeal, 1 1/2 white flour

Adapted from Annabel Langbein recipe

Lemon Slice

From the Savvy test kitchen

If you are wanting to make something a bit different for a treat try this recipe. This is a super scrummy lemon slice with a twist, the glaze is like thin meringue.  It does not use butter or oil, just cream cheese - a great way to use up left over cream cheese, instead of throwing it away. My taste testers gave it the big thumbs up!

INGREDIENTS

Base
125 g cream cheese
1/2 cup sugar
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 eggs
1 1/4 cup flour
2 teaspoons baking powder

Glaze
1 cup icing sugar
1 egg white
2 teaspoons grated lemon rind

INSTRUCTIONS
Beat cream cheese, sugar, lemon rind and juice to smooth and combined
Add eggs and beat till smooth
Sift in flour and baking powder and mix to combine.
Pour into an 18x28 cm slice tin (bottom lined with baking paper)
Bake 190 C for 10 mins
Make glaze by beating ingredients together till smooth and combined
Pour glaze over top and spread evenly, bake for a further 10 mins or until golden and set
Cut into squares when cool

August Gardening Guide

SOW & PLANT - Shared from Pod Gardening

Clear warm windowsills, tidy your greenhouses and prepare small pots, punnets and trays for sowing seeds of:

aubergine
capsicum
chilli
cucumber
zucchini
tomato

These will produce seedlings ready for the first signs of settled warm weather in a couple of months’ time.

My garden 

If you are in a really cold part of the country then a cold frame or greenhouse may come in handy as you await the right growing conditions outdoors.

In the shorter term, sowing and planting where soil is workable and periodically sun-kissed should serve up some welcome produce in spring.

kohlrabi

early pea

mizuna

beetroot

carrots

Rhubarb

Garlic  

Plant rhubarb crowns in richly composted soil and watch out for slugs and snails. August is also a last chance to plant garlic. 

For those with a long-term garden plan its time to plant asparagus crowns for a succulent, spring harvest that could keep recurring for up to 20 years.

For full August planting list see....  Pod Gardening's August Seasonal tasks

Happy Gardening !

Cheese Ball

This is a super tasty, easy, throw into the food processor or thermomix recipe.  Every time I make this it has been popular.  Great for a crowd or feeding hungry teenagers. It can be made a day ahead, so if you are rushing out the door after work you can have it pre-made the night before.

INGREDIENTS
250 g cream cheese
250 g grated tasty cheese
1 finely chopped small onion
2 tbsp mayonnaise
1/4 tbsp curry powder
Salt and pepper to taste
Parsley

INSTRUCTIONS
Mix all ingredients together well. Can be done in food processor or thermomix
Make into balls
Roll in chopped parsley
Freezes well

Serve with crackers or veggies sticks.

Savvy Tip

# If you don't want to make into a ball works great as a dip in a bowl as well.

ENJOY !

Freezing Herbs

Image from Our Garden Gate blog

#Savvy Tip

Freezing herbs is a great way to make use of surplus herbs in your garden or instead of throwing out herbs that you have purchased for a special recipe, freeze them to use later. Frozen herbs will keep their flavor for several months. Unlike dried herbs, where the flavor gets more concentrated when drying, frozen herbs can be used in the same proportion as fresh herbs. There are two ways that you can easily freeze herbs.

To Freeze Herbs

Option 1 - Free flow

1. Make sure the Herbs are clean and dry. Spread the individual leaves on a small tray. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
2. Cover and place the tray of leaves into the freezer
3. When frozen solid, place in airtight containers or plastic bags and return to the freezer. 

Once frozen individually, the leaves will not freeze together.


Option 2 - Using Ice cube trays

1. Make sure the Herbs are clean and dry.
2. Put 2-3 individual leaves or a spoonful of chopped herbs in ice cube trays.
3. Fill the tray half way with water. Make sure the leaves are down into the water, as best you can. They will tend to float, but we'll fix that with the next step. Place the half filled tray in the freezer.
4. Once the ice cubes are pretty much frozen, finish filling the try with water. The leaves will no longer be able to float and should be completely surrounded with water. Now place the tray back into the freezer to freeze solid.
5. Once the ice cubes are frozen, remove from the tray and store in zip closure bags.

When ready to use, toss the whole ice cube into your favourite stew or dish.

Pastry - Short Crust

This is a super easy pastry recipe, that always turns out really well. A  great way to turn left over beef stew (that the kids weren't so keen on) into to a meal that the whole family loves, as well as making the leftovers go further.

Ingredients
3/4 cup (110g) plain flour
75g cold butter
1 tablespoon finely grated parmesan cheese 
1/4 teaspoon sweet paprika
1 egg yolk
3-4 teaspoon iced water, approx

Method
In a food processor or thermomix, process the flour, butter, parmesan and paprika until it resembles large breadcrumbs.
Add the egg yolk, and while the motor is running, add enough iced water until the mixture just comes together.
Knead the pastry on a lightly floured surface until it is smooth. Wrap in clingfilm, and place it in the fridge for 30 minutes.
Roll and use as required, bake 180 C until golden.

Savvy Tip
# Don't have parmesan, works just as well with edam cheese.

Cocktail Meatballs with Chutney

This is one of those recipes that is sure to please, great to whip up if you are asked to bring a plate of nibbles or for a potluck dinner (just make the balls a bit bigger).  I made these and various other nibbles last Friday for a Midwinter Christmas function and they were everyone's favourite.

Ingredients

Meatballs
500 g topside mince
1/2 cup fresh breadcrumbs
1/4 cup milk
1/2 cup coconut
1 small onion (finely chopped)
1 egg
2 teaspoons Worcester sauce
1/2 teaspoon salt
1/8 teaspoon pepper

Chutney Sauce
1/2 cup tomato chutney or sauce
1/3 cup plum jam
2 tablespoons orange juice
2 teaspoons mustard
salt and pepper to taste

Method
Meatballs
Preheat oven to 180 C.
Mix all ingredients together.
Shape into little balls around (2.5cm)
Place on oven tray and bake in preheated oven for 20 to 25 minutes, turning once.

Chutney Sauce
Mix all ingredients in a large pot, heat to just boiling.
Turn to low and add meatballs, heat through.
Serve meatballs with toothpicks.

Savvy Tips

# when shaping meatballs use wet hands.

# make meatballs a couple of days ahead and keep in fridge or make and freeze until you need them.

# to reheat - use a slow cooker, add meatballs pour over sauce and heat for approx. 1 hour before serving.

Get Savvy - Easy steps to REAL FOOD

We believe in nourishing our bodies for improved well-being.

Finding out what works for your health & well-being can take time, but you are worth it. So please don't force yourself to eat something just because it's "good for you" eat it because you like it. Food should be delicious & enjoyed, aim for quality over quantity.
Make small changes for better well-being, they will soon add up. 

Check out some simple "swaps" below...

SWAP OUT MARGARINE FOR BUTTER
Homemade Butter Spread

ADD IN MORE VEGETABLES 
We don't mean forcing yourself to eat veggies you hate. There is no point forcing yourself to eat plates of steamed broccoli if you don't like it. (Plus there are loads more interesting ways to eat your greens).

Take small steps make a list of what you do like and look at different ways to incorporate these vegetables everyday. Then each week add in a new vegetable, sometimes we have childhood memories of not liking certain foods, but frequently these are are linked to the way these foods were prepared and/or cooked. Make sure you eat a variety of colours, the health benefits of fresh vegetables is immense. Eat in season, each month we publish a what's season in NZ list and then we share great recipes - great for your health and eating in season will help with the budget too!


GO GREEN
Leafy green vegetables should be a vegetable group in their own right. These are supercharged with nutritional benefits. Probably the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of are phytonutrients including beta-carotene, lutien, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects. Dark green leaves even contain small amounts of Omega 3-fats.
Green Smoothie

DITCH THE FIZZY!
Loaded with sugar, these are empty calories. Drinking water or herbal tea is a much healthy way to hydrate your body. Plus water is beneficial in eliminating toxins and herbal teas offer other health benefits too. 


Reduce refined ingredients - WHITE SUGAR & WHITE FLOUR
These are both highly processed and refined. Try substituting sugar for honey or natural maple syrup. It is easy to swap out white flour for wholemeal, unbleached organic or even spelt. Start by swapping out 50% of the white flour in your baking recipes. (If you have a bulk store locally they have a great range of flours as well as gluten free options).

Did you know that different flours have different nutritional elements - for instance spelt flour is a good source of calcium, magnesium, selenium, zinc, iron and manganese. It has vitamin-E and B-complex vitamins too (especially niacin). It is also high in protein. 

   
SNACK WISE
Fruit is one of the easiest and most convenient snacks. Grab a apple, handful or grapes or a mandarin. Easy to drop in your bag and run out the door! Nuts and seeds are nutrition powerhouses too and really easy on the run.  Try popcorn in place of crisps.  Bake your own muesli bars, cookies or muffins in large quantities and freeze so you can grab in go with these too. Unsweetened Greek yoghurt and fresh fruit makes a lovely after dinner treat as do frozen grapes.
Wholesome snacks
Basil Pesto / Pumpkin Hummus


ADD IN A SMOOTHIE or/and FRESH JUICE  
If you are struggling to get your 7+ a day, a smoothie or Juice is a great nutritional boost and its amazing what you can hide in them and they still taste amazing.
Smoothie Recipe
Juice Recipe


USE THE WEB 
Real food recipes are abundent on the web, once you find them print off and keep them together. Once a week try a new recipe - and don't forget to share it will us your SAVVY AT HOME family on facebook.
Click Here to go to our Facebook Page.


HERBS & SPICES
Not only to these pack a flavoursome punch they are filled with nourishing qualities.
Try making your own spice mixes/blends. 

UNSWEETENED GREEK YOGHURT
We love greek yoghurt! 
Savvy Ways with Greek Yoghurt

 

Remember to "Nourish you body everyday with great food choices!"

We'd love to hear how you make the most of adding real food to your day. 
Share whats regularly on your menu and leave a comment below.

Take care of you 
Trish & Treena x

Sourced from the Internet and personal experience.