Gourmet on a Shoestring

Makes 1 Standard Size Bowl

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). This recipe has been improved time and time again to perfection! It’s a delicious, fresh and healthy dip or pita bread spread.

Ingredients

2 ripe Avocados
1/3 small Red Onion, minced
¼ teaspoon of Chilli
¼ teaspoon of Garlic
1 teaspoon of Coriander Leaves, finely chopped
1 tablespoon of Lemon Juice
1/2 teaspoon Sea Salt
Sprinkle of ground Black Pepper
3/4 ripe Tomato

Method

No need to pre-chop any ingredients if you have a blender. Simply put all ingredients into the blender and spin! Otherwise, pre-chop as directed in ingredients list and mash thoroughly.

Serve with tortilla chips, crackers, pita bread or nachos.

Top Guacamole Tips:

• Guacamole can last 4-5 days if you store correctly. Put the avocado seed in the bowl of guacamole, don’t ask why this works – it just does! Then cover with plastic wrap directly on the surface of the guacamole to prevent oxidation (turning brown) as a result of the air reaching it, and keep in the fridge.
• To extend a limited supply of avocados, add either sour cream or cream (cottage) cheese to your guacamole. Guacamole purists may be horrified, but it’s great!

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Makes approx. 25 squares

I received this recipe from a friend and modified it slightly – I have lowered the sugar content hugely so the resulting muesli ‘bars’ are sweet enough but won’t send the kids over the edge!

Note: for the dried berries I used a pre-packaged mix of  cranberries, blueberries, and cherries from the supermarket, and handful of goji berries and sultanas, but if you are on a real budget you can simply use just sultanas.

Ingredients

• 30g Butter
• shredded coconut 125g
• dried berries and sultanas 250g
• rolled oats 90g
• whole almonds 200g
• sunflower seeds 125g
• wheat germ/oat bran 80g
• brown sugar 100g
• honey 100ml
• vanilla extract 1 teaspoon
• ground cinnamon 1 teaspoon

Method

1. Preheat oven to 180C and line a 23 cm square tin with baking paper.
2. On a baking tray combine oats, almonds, sunflower seeds, and wheat germ. Bake until toasted and fragrant, 5-10 mins at 180.
3. Meanwhile, in a large bowl combine coconut, cherries, blueberries and set aside.
4. Add hot oat mixture to the fruit mixture and stir till combined.
5. In saucepan over medium heat melt butter, add sugar, honey, vanilla and cinnamon. Stir till sugar dissolves, bring to boil then remove from heat and pour over fruit mixture.
6. Using a large spoon gently stir together until well combined.
7. Scoop the mixture into tin, and using a spoon firmly press making compact and even layer.
8. Let set in pan for 10 mins or until cool. Invert onto cutting board, lift off tin and cut into squares.

These will keep for over a week in an airtight container in the cupboard. Great for snacks or lunch boxes!

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Easy, delicious and healthy finger food, suitable from 9 months old and right up to adult! I make this as a quick portable lunch for my baby (no teeth), the kids and myself. You can add any vegetables you like, zucchini is a great one too.

Makes 15 small pikelets.

Ingredients

• 100g Flour
• ¼ teaspoon Bi-carb Soda
• 150ml Milk
• 1 Egg
• 75g finely grated Carrot (approx. 1 carrot)
• 4 tablespoons finely grated Parmesan Cheese
• Butter for frying

Method

• Sift flour and bi-carb into a mixing bowl, along with the egg and milk. Whisk thoroughly.
• Add grated carrot and parmesan, and mix well.
• Heat the butter in the pan until hot and then add small spoonfuls of pikelet mix into the pan.
• When bubbles form in the pikelets, flip over.

Place cooked pikelets onto a paper towel until ready to eat! Can be served with a cheesy dipping sauce (see Béchamel sauce recipe) or some sweet chilli and mayonnaise.

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Makes 2 cups

My kids go crazy for this really healthy, simple and fun snack or dinner dish. There is always a fight for the last carrot!

Ingredients

• 30g Butter, chopped
• 1/6 cup plain Flour
• 2 cups Milk
• 40g Parmesan Cheese, finely grated
• Small pinch of Salt
• Small pinch of ground Nutmeg

Method

1. Melt butter in a medium saucepan over medium-high heat until foaming.
2. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling.
3. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat.
4. Cook, stirring with a wooden spoon, for 5 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon.
5. Remove from heat. Stir in parmesan, salt and nutmeg.
6. Lightly boil veggies that are easy for little hands to hold like carrot sticks, broccoli, cauliflower and beans, and serve with little pots of the cheesy sauce on each plate for dipping!

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Ingredients

• 250 gms philly cream cheese softened
• 250 gms mozzarella cheese
• 1/3 cup mayo
• 1 clove garlic
• 1/2 cup sundried tomato, drained and chopped
• 1 cup marinated artichoke, drained and chopped
• 1/2 cup roasted red peppers, drained and chopped

Method

1. Preheat oven to 180c
2. Mix cream cheese, mozzarella, mayo & garlic until blended
3. Spoon into oven proof serving dish and bake for 10 minutes
4. Pull out of overn and stir artichokes in, and arrange tomatoes and peppers on top.
5. Bake additional 10 mins
6. Serve with water crackers or French bread sliced.

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