Cuppa soup (single or family sizes)

Chicken or beef or vegetable.

Cuppa soup (single or family sizes)

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Prep Time 5 minutes
Total Time 5 minutes
Course Mains
Servings 8

Ingredients
  

  • 1 Cup powdered milk
  • 1/3 Cup Corn flour
  • 2 (rounded) Tablepoons Chicken stock powder. Or beef or vegetable
  • 1 Teaspoon Onion powder.
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Teaspoon Dried Basil
  • 1/4 Teaspoon White pepper

Instructions
 

  • Sift milk powder, cornflour, stock powder and pepper into a bowl or large jug.
  • Add other ingredients and whisk or stir all together.
  • Pour into an air tight jar/container and seal.
  • The date on your powdered milk will be your use by date.
  • To use for a single serve soup add 2-3 teaspoons to a mug and stir in a little water to make a paste. Add more water to fill cup while stirring. Microwave for 30 seconds, stir microwave for 30 seconds until thickened and hot to taste. Cups size matters, adjust amounts.
  • Family serve approx 1/3- 1/2 cup of soup mix in 500ml water. The ratio will really depend on how many you wish to feed and how thick you wish your soup to be. Same as single serve for microwave. If making in a saucepan make to paste add water and keep stirring on a medium heat until soft bubbles.
  • Is also great as a quick pasta sauce base just adjust your amounts of soup mix to water.
  • You can't add boiling water to soup base as it seems to curdle your milk powder. In truth the microwave and the jug boiling come pretty close in time.

Notes

If my instructions are hard to understand my apologies I'll answer any questions you have.
This is so easy to make and have in your pantry. Use for lots of things just changing your soup mix and water ratios.
Instead of a white sauce and add a little grated cheese.
Pasta sauce.
Over rice sauce.
Soup for 1 or soup for many.
 
 

Housework

I’ve never been one to have a ‘housework” day, I generally do things as needed so nothing piles up. The only time this does not work is when we have many days on end of rain and I can’t hang washing out on the line to dry.

I like to get my stuff done in the mornings and preferably before morning tea time (10ish am). Mainly because it get pretty hot especially in summer.

My question is do you have a specific day of day of the week that you set aside for your household chores or or a time of day you like to get things done by?

Or it just gets done when it gets done?

Accidentally washed on a sticker label?

How do you get one of those pesky sticker labels off your shirt, hoodie or pants? While the clothing is still wet grab a piece of fresh sticky tape, press it down onto the gummy washed on sticker, leave for a minute or two. Carefully peel off the strip of sticky tape and the gummy sticky stuff should come off on your tape. If this does not get it all off first time, try it again.

This works best if it’s only been washed that first time and the item of clothing is still wet.

Could it work otherwise, possible but I’ve not tried it so can’t confirm.

Sesame crackers

Sesame crackers

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Miscellaneous
Servings 45 Crackers

Ingredients
  

  • 1 1/2 Cups Plain flour
  • 1/2 Cup Quick oats
  • 1 Tablespoon Linseed
  • 3 Tablespoons Sesame seeds
  • 1 Teaspoon Salt
  • 1 Teaspoon Herbs Optional, any.
  • 1 Teaspoon Smokey paprika
  • 2 1/2 Tablespoons Oil
  • 1/2 Cup Water

Instructions
 

  • Pre heat oven to 180*C.
  • Mix all dry ingredients into a bowl.
  • Add oil to the water. Add water to the dry ingredients bowl and mix to a stiff dough. Add more water a tablespoon at a time if you need to until it all pulls together.
  • Pat out into a round shape on a lightly floured board. With a rolling pin roll until very thin, a couple of millimetres thick. It needs to be thin or they won't crisp up.
  • With a scone cutter, I go for the smallest about 3cm across, cut out circles and pop onto a lined tray. They can be close together as they don't spread. I used 2 trays.
  • Bake for approximately 20 minutes or until golden brown. Take out of oven and spread on a wire rack to cool and crisp up. Bake second tray.
  • Keep in an air tight container for up to 5 days but to be honest they go well before then. Enjoy

Notes

Make them all sesame seeds, make them all linseed, make them mixed with other seeds it's entirely up to you.
Maybe mix in some grated tasty or parmesan cheese.
When I roll them out I sprinkle more sesame seeds on top and press in, then bake.
Sprinkle them with cracked salt before baking. Try with  chicken seasoning or more herbs.
Great with dips and spreads or as a snack on their own.
Can't be bothered with a scone cutter just cut them in squares or shape you desire they don't have to be round.
This recipe is so forgiving so figure out what your favourite is that you buy from the shop, and make them at home, they taste so much better and cheaper.

Crumbed potato scallops

For potatoes that don’t fall apart when steamed or boiled.

Crumbed potato scallops

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Prep Time 5 minutes
Total Time 5 minutes
Course Mains
Servings 2 People

Ingredients
  

  • 3 Med- Large Potatoes
  • 2 Eggs
  • 1/4 Cup Plain floour
  • 1-2 Cups Bread crumbs
  • 1/4 Cup Oil Approximately.
  • Herbs Optional

Instructions
 

  • Peel and slice potatoes into 1cm slices. Carefully place in a steamer and steam until just cooked. Do not over cook. Place on paper towel and let cool and potatoes to dry off moisture.
  • Place flour on one plate, add herbs if using and mix.
  • Mix egg with a tablespoon of milk/water (optional) into a shallow dish.
  • Place bread crumbs into 3rd dish. Keep breadcrumbs close in case you need more.
  • Flour each piece of potato (making sure your dust off excess), dip in egg and them crumb placing onto a plate until all are done.
  • Heat oil in pan to fry until golden brown. You can also cook in a deep fryer in which case you will need more oil cooking in batches as needed. Drain on paper towel. Serve hot.

Notes

I used panko crumbs but finer crumbs will also work.
There is no reason you can't boil the potatoes just be careful when cooking they don't fall apart.
Cut into wedges instead of slices so they are able to be dipped in sour cream or sweet chilli sauce.
Cut into fingers like chips.
Try it with sweet potato.
I usually empty the excess oil out of the pan and cook off the leftover egg from crumbing as it has all the flavours in the pan cooked into it.
 

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