Aloe vera

I have a flower pot overflowing with aloe vera, every now and then when it’s root bound I take it out, cut it up, top up with soil and put back in the same pot, it just keeps on growing.  I’ve used it for sunburn over the years, although the boys have not been happy to have that green slime juice on them, but it works.

On saturday night while cooking dinner I managed to dribble boiling oil across the top of my thumb, don’t ask just one of those really dumb things I do on occasion.  I dabbed off the oil and ran my thumb under cold running water like they tell you to do.   I then remembered the aloe vera plant out back.  I slathered juice on my thumb, yes by now it was hurting, and I put a nice big band aid over the top.  Later I had my shower and did the process over again after.  I was so surprised that in the morning it didn’t hurt at all.  I took off the band aid and had dried green goop on my thumb but no blister. I did the band aid aloe thing all day sunday. Today, tuesday I felt that the skin had lifted but still no raised blister.  I can’t believe how well it’s healed when it should have been pretty bad.

My suggestion is if you don’t have an aloe vera plant go get one.  Keep it in a pot (it grows a bit wild) and even if you don’t use it often it’s a wonderful plant to have.

My freezer

Don’t  throw cooked food out – use your freezer. No one will know if you throw several different casserole leftovers together to make one big pot.

Custard, if I buy it big is cheaper.  Divide into usable portions and freeze.

Tomato paste, a large jar was always going mouldy before I use it all.  Spread into ice cube trays or other small lidded containers and freeze.

Tinned pie apples, (or your own cooked apples) or tinned peaches, freeze the leftover portion you don’t use.

Every one wanted grapes then no one ate them, pick off the vine, wash, dry, and freeze.

Blueberries, wash dry, freeze.

Whole oranges or lemons.  Can cut in half and freeze.

Bananas, peel, (I cut mine in half) and freeze.

Gravy, it was delicious and there is enough left over for another time, freeze it.

Cooked/boiled too much rice, freeze it. 1 minute in boiling water reheats this.

Pastry, make double to save you making it again so soon, freeze it.

Biscuit dough, make extra, freeze it.

Deli meats, keep half out to use and freeze the rest.

Grated cheese, buy or grate a bulk lot and freeze it.

Pocket breads, English muffins, freeze them, take one or two out as you need it.

Bread never goes stale in our house, buy a loaf and put a tight twistie tie on the bag, then freeze it.  Goes for bread rolls, sweet buns, scones, cakes (I slice first), English muffins, pizza bases, muffins.

The one thing I won’t personally freeze is pasta, I don’t like the way it defrosts BUT I have been known to pick out the pasta from pasta dishes and freeze the rest.

I have frozen all of these and the results defrosted are good but be aware some foods defrost better in the fridge over night and some go ok in the microwave or a stove top saucepan.  Make your own notes on how you like things done.  Experiment – it’s the only way I’ve happened along these things.

This is great for your own out of season fruit supply.

A touch of grated cheese

For a quick meal sometimes the plain old meat and 3 veg get thrown together for dinner.  Once boiled or steamed give the vegetables a bit of a boost by grating a handful of your favourite cheese, mix with a little chopped parsley and ground pepper (or pepper on it’s own).  Plate the veg and just sprinkle the cheese mix over.  You should have enough heat in the veg to just melt the cheese. OR alternatively put all the cooked veg in an oven proof dish, sprinkle on cheese mix and pop under a hot grill for a couple of minutes, then serve.  This is not just for 3 veg have as many as you like.

Lamingtons

I’ve been intimidated by the making of lamingtons for so long, it’s the sponge cake that gets me  Yesterday I decided was the day I was going to conquer this fear. I did, yippee!  My trick, I didn’t use a sponge cake I used a butter cake, it was that simple.  I used a home brand butter cake mix and found what I thought would be a good icing/choc coating mix and went from there.  This is so simple I wish I’d done it years ago.  I took them to my inlaws for afternoon tea yesterday, I didn’t say I’d made them and they didn’t even notice what the type of cake was, just said they were good.

So maybe this year I just have to explore the, what recipe flummoxes me, and work around it … it should make for some interesting meals and baked goods.

Lamingtons

 

Lamingtons

Yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Cakes, Slices & Breads
Servings 12

Ingredients
  

  • 1 Buttercake mix
  • 25 grams Unsalted butter
  • 2/3 cup Milk
  • 400 grams Icing sugar
  • 1/2 cup cocoa
  • 2-3 cups Coconut

Instructions
 

  • Make butter cake mix to packet instructions. Pour into a lined slice tray (approx 18x28 cm) and bake for approx 25 mins at 180*C. Cool on a wire rack.
  • Sift the icing sugar and cocoa together in a bowl large enough to coat cake pieces.
  • On a low- med heat place milk and butter in a sauce pan to melt, don't boil.
  • Add the milk mix to the icing sugar bowl and mix well.
  • Add a couple of cups of coconut to another bowl.
  • When cake is completely cold cut off the 4 side edges. Cut into fingers or squares. The size is up to you. Gently put your fork in the cake, dip into the icing mix, slosh until coated on all sides, I use fingers. Put the chocolate coated piece of cake into the coconut and coat on all sides. Set aside. It can be a bit fiddly and messy but I found worth the effort.

Notes

This is the original recipe for the icing I don't see how it would be enough to coat 12 pieces of cake.
My recommendation is to double it for ease of coating.
Doubling the icing mix also allows you to coat about 16 to 20 squares of cake with a little left over.
I used a butter cake packet mix.  You can use a made or bought sponge.
Or see my butter cake recipe here to which you will definitely need to double the icing mix.
This freezes well.

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