An Oat to Breakfast
- ½ cup rolled oats
- 1 cup water
Cost per serve: 7.5c
Process: Combine oats and water in a saucepan over medium heat. Bring to a simmer, stirring for 5 minutes until the oats are thick and creamy. Remove from the heat and serve.
Special equipment: Food processor
- 3/4 cup of oats
- 1/2 banana
- 1/2 cup of water
Serves: makes three small pancakes
Cost per serve: 15c per pancake
Process: Blend the oats in a food processor until they’re processed into a fine flour. Add in the banana and water and pulse again until a batter forms. Heat a nonstick pan to medium-low heat. Divide batter into thirds and spoon into pan. Cook pancakes for 3-4 minutes on each side until golden.
- 1 banana
- mashed ½ cup oats
Serves: makes four biscuits
Cost per serve: 16c per biscuit
Process: Preheat your oven to 180 degrees. Combine banana and oats in a bowl. Form mixture into four bite-sized balls and place balls on a baking tray lined with baking paper. Bake for 15 minutes or until biscuits are golden on the outside.
Taters Gonna Tate
Special equipment: Grater
- Ingredients: 1x large potato (approx 180g) Peeled and Grated
- 1-2 tbsp canola spread or margarine
Serves: 1 as a snack or side dish
Cost per serve: 78c
Process: Using a clean tea towel, squeeze the excess water from the grated potato. Melt the canola spread in a frypan over medium heat. When it’s foamy, gently press the grated potato into the pan, pushing it out thinly, but making sure to leave no gaps. Cook for 3-4 minutes or until golden, then carefully flip and cook for a further 3-4 minutes.
Lentil and Potato Curry
- 3 medium potatoes (about 400g),
- cubed 1 cup cooked brown lentils, drained and rinsed
- 2x stock cubes
- 1 tbsp curry powder
Cost per serve: 66c
Process: Dissolve the stock cubes in 1L boiling water. Simmer liquid for 5-8 minutes or until stock is combined and liquid smells good. Add the lentils, potato and curry powder; stir to combine and leave to simmer for 15- 20 minutes or until liquid is reduced and potatoes are tender. If the potato is cooked but the curry’s still watery, mash some of the potato and stir it back into the curry to thicken. Great served with rice!
- Baked potatoes 4x medium-sized potatoes (about 100g each)
- 1 tsp salt
- Your choice of toppings
Cost per serve: 66c
Process: Preheat oven to 180 degrees. Pierce each spud a couple of times with a knife, then wrap each one in a piece of foil and place in the oven. Bake for about an hour, or until potatoes are tender. Unwrap each parcel and sprinkle potatoes with salt. Eat the hot spud as a snack, or top with any of the following for a classic baked potato: beans (try our recipe on p 20!), sliced veggies, corn, tuna, or pasta sauce.
Rice and Shine
- 6 cups of cooked white rice, cooled (made from 1 ½ cups dry rice)
- 1 cup frozen mixed vegetables thawed (peas, carrot and corn is a good option)
- 3 eggs, whisked
- 3 tbsp canola spread or margarine, melted
Cost per serve: 62c
Process: Melt the canola spread in a large frypan over medium heat. When hot, add the whisked eggs and tilt pan so eggs cover base evenly. Cook 1 min on either side and remove from pan. Add remaining canola spread and heat pan as high as it goes (while that’s heating, slice your egg into thin ribbons, and get your frozen veggies ready). Chuck in all your cooked rice and start stirring quickly. You want to coat as much of the rice as you can in spread. Cook for 2-3 minutes then add the thawed frozen veggies and egg ribbons, cook it all together for another minute, and then take it off the heat and serve.
Coconut Rice Pudding
- 1/2 cup dry white rice,
- 420g can coconut milk
- 1 tbsp white sugar
- Optional: ½ - 1 cup of any tinned fruit, drained (but reserve the liquid!), or 2-3 small fresh plums
Serves: 4 as a breakfast, or 8 snacks for a dessert fiend
Cost per serve: 47c
Process: Combine the rice and coconut milk with two cups of cold water in a saucepan over high heat. Stir mixture and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 30-35 minutes or until rice is tender. Add the sugar and return the mixture to the boil for 2 minutes, stirring until the rice is thick and creamy, like porridge made with milk. Optional: top with fruit, or boil tinned fruit juice to make a syrup!
- 400g pumpkin, peeled
- and cubed
- 1 tbps canola spread or
- margarine, melted
- 1/2 onion, diced
- 1 cup dry white rice,
- rinsed and drained
- 2 stock cubes
Cost per serve: 47c
Preheat oven to 220 degrees. Spread pumpkin on a lined baking tray and cook for 20 minutes or until soft. Heat canola spread in a large frypan over medium heat. Add the onion and cooked pumpkin and cook until golden-brown, then add the dry rice and stir. Crumble stock cubes over the mixture and top with water to cover the pumpkin (about 500mL). Cook for 15-20 minute or until the liquid is absorbed and rice is tender. If using, add the sage leaves in the last minute of cooking.
1L full cream milk
½ cup lemon juice (or the juice of two lemons)
Recipe by Shrena Shah
Serves: makes one block
Cost per serve: $2.60
Heat the milk in a saucepan to medium heat. When the milk is simmering and foamy, slowly start adding the lemon juice in a thin stream. Stop adding the juice when the milk begins to curdle - you’ll see the curds start to separate from the whey. Remove from the heat and stand for about 10 minutes to let the curds and whey separate fully. It’s ready when the whey is yellow and watery - if it’s not there after 10 minutes, add a little more lemon juice. Then, strain the cheese through the cheesecloth into a bowl. Gently squeeze the cloth around the curds in the cloth, letting the whey collect in the bowl below. Twist it into a bundle and set aside on a clean plate. Place a second plate on top and set a weight, like a tin of tomatoes, over it, to set the cheese. Leave it like this for an hour, then cut it into blocks and store in the fridge. Serve in your favourite curry.
Pumpkin and Coconut Soup
Special equipment: Blender
300g pumpkin, cut into 3 cm cubes
1 stock cube
1 tin coconut milk (400ml)
Recipe by Zia Tiege
Cost per serve: 61c
Bring the water to the boil in a saucepan. Once boiling, add the stock cube and mix until dissolved. Add pumpkin and boil until soft. Add two cups of cold water and blend the liquid with
the pumpkin in a blender until smooth and creamy. Pour back into saucepan and add coconut milk and heat for around 4 minutes or until warm.
Special equipment: rolling pin
- 1 cups plain flour, plus more to roll dough
- ½ tsp salt
- 1 cup cold water
Recipe by Jasmin Lefers
Cost per serve: 5 cents a serve
Place the flour and salt in a large bowl and make a well in the centre. Add about two-thirds of the water and mix to combine. Continue adding water if necessary until you have a smooth dough. Turn dough out onto a clean surface dusted with flour and knead for 10 mins (our tip: play the Rocky theme song while you’re doing it). Add more flour as you go if it starts sticking to the bench. Then, roll the dough into a large flat disc, as thin as you can go without tearing it when you lift it up. You’ll need to dry the dough for about an hour before you use it (just pop it on a clean tea towel in a corner of your bench), but before you do that, decide how you’ll use it: you can slice it into thin noodles here, or maybe make ravioli by sandwiching little mounds of steamed pumpkin between two layers of dough. After you’ve dried your pasta, you can store it in the fridge or cook immediately, by dropping into a large pot of boiling water and cooking for 3-5 minutes.