home made sweet chillie sauce

Because fresh is best and of course it is chemical free

Ingredients:

• 6 medium cloves of garlic
• 4 red chilli peppers
• ½ cup white vinegar
• 1 cup honey
• 1 ½ cup water
• 1 tsp sea salt
• 4 and ½ tsp arrowroot powder + 6 tbsp water

Method:

1. Cut chillies in half width ways and add them to the food processor.
2. Chop garlic cloves in half and add them to the food processor.
3. Add all the other ingredients with the exception of the arrowroot powder to the food processor.
4. Blend until the chillies are all finely minced. You may need to take the lid off a couple of times and check how it is going, give it a mix, to make sure you don't have any big chunks of chilli.
5. Pour this mixture into a medium sized saucepan and let it come to the boil on a medium-high heat.
6. Once boiling reduce the heat a little so it is just simmering. Allow the mixture to bubble gently for about 3-4 minutes.
7. While this is simmering in a small mixing bowl whisk together the water and arrowroot powder.
8. Add this to the liquid in the saucepan so it will thicken. This process can take a little time. It took about 10 - 12 minutes for mine to come to a consistency I was happy with.
9. You will need to stir frequently to make sure that the sauce does not catch on the bottom of the saucepan.
10. Once thick enough for you, let it cool down. Once cooled funnel or pour it into your glass bottles.
11. Keep in the fridge.

How To Make Your Own Butter

I love homemade butter and once again I say it is so easy to make

heres what you need

a food processor and heavy cream or thickened cream

Pour the cream into your food processor, then turn it on.  In less than 5 minutes, you'll have butter.

Pour the cream into your food processor, then turn it on.  In less than 5 minutes, you'll have butter.

 

Place the butter back into your food processor with a tablespoon of ice water.  Pulse for a few seconds, and you'll end up with a super creamy butter.  Transfer your butter to a container or wrap in plastic wrap or parchment paper.  Now, you could stop there and enjoy your butter as is, or take it one step further.  I like to make compound butter while I'm at it.  Before I remove my butter from the food processor, I'll add other ingredients. Add a little  cinnamon sugar, garlic or any herbs to make flavoured  butter.

DIY Instant Vanilla Pudding Mix

Ingredients:

• 1 cup granulated sugar
• ¾ cup cornstarch
• ¾ cup nonfat dry milk powder
• 1 teaspoon kosher salt
• 2 whole vanilla beans

Directions:

1. In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside.
2. Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.
3. Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.

To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Let sit for at least 5 minutes before serving. Store leftovers in an airtight container in the refrigerator.

Homemade caster or powdered sugar

 

Now why would you want to make your own powdered sugar?

1. It eliminates unnecessary trips to the store.

Anything that eliminates the need for me to get out to the stores any more than I already do is a huge win in my book!

2. It’s healthier for you.

Now, sugar in general is not healthy at all.
BUT, if you use cane sugar instead of plain white sugar
Coconut sugars  are even healthier choices. Yet, it’s very difficult, if not impossible, to find all of these in powdered sugar form. So, make your own!
In addition, most store-bought powdered sugars come with anti-caking agents, like cornstarch. Making your own powdered sugar is the best way to guarantee that it’s 100% pure!

Homemade Powdered Sugar

Ingredients (any kind--white sugar, cane sugar, sucanat, coconut sugar--whatever floats your boat!)

• a blender

Instructions

1. Pour sugar into the blender.
2. Start the blender.
3. Watch your granulated sugar turn into sand (a.k.a. powdered sugar).

MYO Evaporated Milk

Evaporated milk is one of those items to always keep on hand in the pantry, but what's a person to do if the recipe calls for evaporated milk and you're all out? Well, don't fret, here's how you can make your own!

If you're not familiar with evaporated milk, also known as dehydrated milk is a shelf stable canned milk product made with approximately 60% of the water removed from fresh milk. It's not the same thing as condensed milk  which contains sugar. Evaporated milk has been condensed to a 50/50 concentration.

If you have a recipe that is calling for evaporated milk and you


 don't have any on hand, here's how to quickly make the equivalent of one 12oz can (by volume):

You'll Need:
1 1/4 cups water
1 c. Dry Powdered Milk

Combine the two ingredients with a whisk until the powdered milk is fully dissolved. That's it! Now use it in any recipe calling for evaporated milk.

This works well in chowder recipes, pumpkin pie and any other recipe calling for evaporated milk.

If your recipe calls for sweetened condensed milk, you can make your own.

do it yourself instant chocolate pudding

Yes, this is actually happening! You will never have to buy another box of pudding because you will always have a stash of your own ready to use!  I don’t know about you but I’m the kind of person that gets a sudden craving for this stuff and I never have any around when I want it!  Well, I (and you) will no longer have that problem!

Here are your ingredients:

• 1 cup powder cocoa
• 1/2 cup cornstarch
• 1 1/2 cup sugar
• 1/2 cup powdered milk
• 1 tsp salt

Combine all of your ingredients, place into an airtight container, and store in a dry place.
When your ready to use it, make it the same way you would the boxed stuff.  Take 1/2 cup of your mix, place it into a saucepan and add 2 cups of milk.  Begin whisking.  While whisking your mix, bring it to a boil.  Quickly reduce the temperature.  Keep stirring till your mix thickens.  Then, place your pudding in the refrigerator to set for at least 10 minutes.  That’s it!
Now you can have pudding mix available whenever you want it! Whoohoo

Slow cooker Tapocia pudding

 

 

Slow Cooker Light Almond Milk Tapioca Pudding {dairy-free}

One would never guess this effortless recipe for classic Tapioca Pudding did not require you to slave over a hot stove! Prepared in the slow cooker, it requires little attention and turns out like our favorite comfort food desert should! Make lighter with non-dairy light Almond Milk, it's as creamy as ever with less calories too. For those who desire more pudding than tapioca, 4 cups of milk may be used instead of 3 1/2

 

Ingredients

• ½ cup Granulated Sugar
• 3 ½ cups Light Almond Milk (to make pudding even creamier, 4 cups may be used)
• ½ cup small Tapioca Pearls
• 2 eggs , room temperature; lightly beaten
• 1 teaspoon Vanilla

1. Lightly spray the insert of the slow cooker. Add the sugar, almond milk and tapioca pearls, whisk together.
2. Cook on Low for 3 hours or until tapioca pearls are transparent. Stir once and hour to keep tapioca mixed in with the liquid.
3. Place the lightly beaten eggs and the vanilla extract into a medium mixing bowl. Remove 1 cup of the tapioca mixture from the slow cooker and add ½ cup to the eggs; whisk briskly to mix together. Add the remaining ½ cup and whisk again. Add the mixture back into the slow cooker to cook 30 additional minutes. Note: if eggs are added directly to the slow cooker mixture they will scramble.
4. Remove tapioca and chill to fully set.

Slow cooker Pavlova

Yes You Can Cook a Pavlova in the Slow Cooker In fact, the slow cooker makes the BEST pavlova’s on the planet – and because it cooks nice and slowly, the pavlova will stay together unlike the oven versions. I have read for years all the recipes for making pavlova in the slow cooker, but until I tried it myself, I wasn’t really convinced…. Call me a convert! Because it was amazing So soft and delectable! I’ll certainly be making it this way from now on!

you will need





Slow Cooker Pavlova Recipe:

6 egg whites
1 1/4 cups caster sugar
2 tsp. corn flour
1 tsp. vanilla extract
1 tsp. white vinegar

NB: For best results, wipe the inside of the mixing bowl with a little white vinegar before beginning.

Whisk the egg whites until soft peaks form.
Gradually add the caster sugar - 1 tbsp. at a time, ensuring it’s mixed well before adding the next spoonful.
Mix until the meringue is thick and glossy and the sugar is dissolved.
Add the cornflour, vinegar and vanilla extract and whisk until it is just combined.
Line the base and sides of the slow cooker with baking paper. Pour in the mixture, carefully, so that is stays within the baking paper. 

Cook on low for 1.5 hours.

Turn off the slow cooker and then leave the meringue in there until it has completely cooled.

Top with whipped cream, drizzle with passion fruit pulp and slices of SunGold Kiwifruit.

 And now for some Q & A:

Q. I was asked if the pavlova is crunchy on the outside, like in traditionally baked oven baked bases?
A. Yes. It is crunchy on the outside and marshmallow-y in the centre.

Q. I was also asked if the tea towel is safe in there and whether it could catch fire?
A. In my opinion, the tea towel is safe as it gets quite damp, catching all of the condensation which accumulates on the inside of the lid.

Q. Different sized slow cookers?
A. This recipe worked with my fairly large (wide) Kambrook slow cooker. If using a smaller slow cooker, test the meringue after an hour, by lightly pressing on the top. If it feels slightly sticky to the touch, but firm underneath, it’s ready.


 

coffee pod racks

want to know what to do with those stupid coffee pod racks well this is a pretty good idea and a pretty cool way to store eggs

4 ingredient slow cooker coconut yogurt

I like this way to make yogurt as it is pretty easy and works well so give it a try and let us know what you think oh and it tastes great

Ingredients

• 3 cans coconut milk
• 1 small container plain yogurt
• 3 tsp. gelatin
• 1 Tbsp. honey
• You will also need a candy thermometer

Preheat the crockpot on high. Pour coconut milk into crockpot and heat until it reaches 180, this will take anywhere from 1-2 hours, check periodically with candy thermometer (you can pick one up at the Dollar store).  Once coconut milk has reached temperature turn off heat, bring temp down to 120, add yogurt, gelatin and honey, stir well to combine.

 Wrap the crockpot very well to insulate in 4-5 towels or a large thick blanket. Allow to ferment overnight. In the morning it will still be pretty runny, that is normal.
Stir your yogurt, place it in the container you want to keep it in and place in fridge, as it gets cold it will gel and firm up. Store in the fridge for up to 10 days.

 Tip- Save a little from this batch to make your next one and you wont need to purchase at the store again, the live cultures from the premade yogurt is what activates.  Now you can flavor your homemade coconut yogurt in dozens of ways.  To sweeten and keep it healthy opt for maple syrup or honey instead of processed sugars

Instructions

1. Preheat crockpot on high.
2. Pour coconut milk into crockpot and heat until it reaches 180, this will take anywhere from 1-2 hours, check periodically with candy thermometer.
3. Once coconut milk has reached temperature turn off heat, bring temp down to 120, add yogurt, gelatin and honey, stir well to combine.
4. Wrap crockpot very well to insulate in 4-5 towels or a large thick blanket.
5. Allow to ferment overnight.
6. In the morning it will still be pretty runny, that is normal.
7. Stir your yogurt, place it in the container you want to keep it in and place in fridge, as it gets cold it will gel and firm up.
8. Store in the fridge for up to 10 days.
9. Tips - Save a little from this batch to make your next one and you wont need to purchase at the store again, the live cultures from the premade yogurt is what activates.

 we have found  a simple 4 ingredient yogurt base that can be flavored anyway you like after you make it.  I attempted this first with a carton of coconut milk from the grocery store and that didn’t work, be sure to use canned coconut milk without thickeners.   This is a great way to save money and make your own dairy free yogurt in the slow cooker.

poo pourri DIY

This is so easy and cheap to make and what makes it ven better is you can carry it in your handbag for when you are out, making it yourself means yo can choose what perfume or scented oil you want


Homemade Version of Scent Trapping Toilet Spray

Toilet Spray Recipe:
1 Tablespoon Rubbing Alcohol or icocole
up to 40 Drops Essential Oils, Scent of  your Choice
Water


In a small spray bottle, mix the Alcohol and Oils. Then, fill the rest with water. Each time you use it, give it a good shake.

The reason you use rubbing alcohol is it stops the water going off

WOW. 2 ingredient icecream Bread

 

 

WOW. Just wow. This is the kinda cake you wanna eat.

 

This is amazing and so easy

 

 

Here's what you will need:

 

4 cups of full cream icecream any flavour 

2 and 1/2 cups self raising flour 

 

let icecream go a little soft so it is easier to mix with the flour.

 

Mix

 

line your slow cooker with grease proof paper  pour in your very thick batter

 

this icecream takes about 40 min on high but check as each cooker is different 

 

 

 

 

DIY coconut butter

A favorite way to use coconut butter is to spread it on toast or just eat a spoonful of it here and there. Careful, it’s really addicting! You can also use it in baking. It tastes delicious in cookies or vegan fudge. When coconut butter is in its liquid form, you can drizzle it over ice cream, granola, fruit, or cereal.

 Start by placing shredded and unsweetened coconut in a food processor and pulse. PS: This might work with sweetened but I haven’t tried it and not sure if I would like that sugary taste.

 After the first few minutes the shredded coconut will start clumping together (as seen above), keep pulsing…

 Several minutes later, you’ll see it turning into a smooth paste. You’ll have to scrape the side down several times at this stage. If you’re food processor starts heating up, give it a break. The coconut won’t go bad if you let it sit in the food processor for 5 minutes or 20 or an hour. Better to do this slowly than ending up with a broken food processor.

 Just when you think that there is no way this will turn into coconut butter, it becomes nice an smooth. Due to the heat from your food processor, you will have coconut butter in a nearly liquid form. This actually makes it easy to pour out of the food processor and into your container. Pop it in the fridge to firm it up or drizzle it right away over your favourite icecream

I like my coconut butter best when it has a frosting consistency. Now that it’s colder my coconut butter is almost always hard. So I heat it in a water bath and then whip it with a food processor. It looks nicer and then you can spread it smoothly on anything and everything.

 I like my coconut butter best when it has a frosting consistency. Now that it’s colder my coconut butter is almost always hard. So I heat it in a water bath and then whip it with a food processor. It looks nicer and then you can spread it smoothly on anything and everything.

Pan-Fried Bananas with Coconut Cream

Pan-Fried Bananas with Coconut Cream

Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Ingredients

• 2 ripe, but firm bananas, sliced
• 1 tbsp coconut oil
• 1 tsp  vanilla
• 
  

Coconut Cream:

• 1 can full fat coconut milk (chilled in fridge overnight)
• 1 tsp honey (optional)

Toppings: coconut flakes 

• 
  

Directions

1. Over medium heat, melt coconut oil and honey in skillet. Add cinnamon, salt and vanilla extract, and "swirl" to combine.
2. Place sliced bananas in skillet and cook for 2-4 minutes
3. each side. Be sure to watch bananas as they caramelize to ensure they don't brown.
4. Remove from heat, and remove the bananas from pan.
5. While bananas are cooling, remove can of coconut milk from fridge and open upside down. Gently pour out the coconut water that is separated and sitting on top of the coconut cream into a separate bowl.
6. Place the thick cream that remains in a mixing bowl and whip until peaks form (about 2-3 minutes on high if using a mixer.) Add honey while whipping.
7. If the separate cream is somewhat solid, add a tablespoon or two of the separate coconut water back to the cream while whipping to give it a creamy texture.
8. Layer bananas, coconut cream, sliced almonds, and coconut flakes in a bowl. Take picture of your masterpiece for Instagram, and consume. Serves 2-3.

Nom nom nom 

Idiot proof icecream

cut your bananas up and freeze them, I a;ways have frozen bananas i my freezer and truth be told I have lots of frozen fruit so you can make this with any fruit

take you frozen bananas and pop them into your food processor  and process until smooth

you can bump it up by adding peanut butter or coco so give it a go

coconut milk icecream 3 ingredient

 

 this is easy and tastes fantastic

 

 

 

Ingredients

• 2 cans coconut milk
• 1¾ c. sugar (can substitute agave nectar too)
• 1 tsp. vanilla

Instructions

1. Shake up coconut milk cans, then open and pour into large bowl. Whisk in vanilla and sugar. Whisk until smooth and then pour into ice cream maker for 20-25 minutes.
2. If you don't have an ice cream maker, pour into a freezer safe tupperware. Put in freezer and stir about every 25 minutes, until firm enough to eat.
3. Before serving, especially if ice cream has been in the freezer for 8 or more hours, get it out to soften about 15 minutes before eating.

stretching mince

Making each meal go further is always handy and a great way to save money

There isn’t a strict recipe to follow. For every kilo of meat, I use about the same  of veggies.  I use a combination of carrots, onion and/or celery,  depending on what I have on hand.   This time, I had carrots and onions from our garden and some celery that was starting to get floppy in the fridge.

I really like the soup packs you get in the veg section of coles as they are around $4. and have some really good veg in the pack 

 Start by washing and peeling your veggies.  Then, using a food processor, puree the vegetables.

 The meat and vegetables go in the pan together and I brown them just as I would plain meat.  

It is a little more steamy since the veggies have lots of water in them.


This is a really good way to add vegetables to your diet and if you have kids then it is a great way to hide vegetable lol

please enjoy

Slow cooker deep dish pizza

This is amazing and everyone will love it

here is a no knead bread recipe I use as you can make it and leave it wrapped in the fridge for up to a week before you use it.

http://creativelylivingonless.blogspot.com.au/2013/10/no-knead-bread.html

once you have your dough made , line your slow cooker  with grease proof paper and a tip for the beginners roll the dough thin as it does rise as its cooking however having said that I do not personally like thick pizza base

Press in your pizza base or dough into the slow cooker making sure you stretch it out and up the edges

add pizza sauce and toppings of your choice, I am a real meat eater so ground beef or mince is a must for me on a pizza especially a deep dish as you can keep adding layers of toppings and I love pizza sauce as well. I add cheese in between layers

make sure you have a paper towel or a teatowel under the lid to stop any liquid falling on your pizza and cook on high for about 2 hours


Please Enjoy

3 ingredient sultana squares

you will need 

Ingredients

• 375g of sultanas
• 400g tin of sweetened condensed milk
• 1¼ cups of self-raising flour

1. Combined all ingredients in a large bowl and mix well.
2. Spoon mixture into prepared tin and spread out as evenly as possible (mixture is quite sticky).
3. Bake for 20 to 25 minutes or until golden brown (you can also test it with a cake tester (or toothpick) and make sure it comes out clean).
4. Allow to cool in tin before slicing.

I actually use a slow cooker to make this which I line with grease proof paper and cook for a couple of hours on high but remember to check as all slow cookers are different.

Anything you can cook in an oven you can make in a slow cooker

These are so easy to make and so lovely to eat.

Please enjoy

 

summer shade

how wonderful is this idea for shade in the summer and it can be applied anywhere with most creeping plants

Paint brush holder

Pool noodles are such a great things and this is a great way to hold your brushes when you are painting

Vegetables you can regrow

BASIL

You can regrow basil by putting the basil stems with leaf nodes in a glass of water and placing them in a sunny spot. Wait for the roots to grow about 2 inches long and then transfer them in pots.

Romaine Lettuce

 Cut end off store bought romaine, jam into dirt, water, and leave.  Doesn't get much faster than that.

 

CARROTS 

 

 HOW TO GROW A CARROT TOP

1. Select fresh carrots (not baby carrots) that sport a little green on the top.
2. Cut off the top 2 inches from the crown of one or more carrots.
3. Place the tops in a shallow saucer, cut side down.
4. Add water so that half of the carrot top is submerged in the water.
5. Place the saucer on a windowsill where it will get light.
6. Add water to the saucer as needed to keep the tops from drying out.

The carrot tops will sprout in about 1-2 weeks. then plant in the ground

GREEN ONIONS

 

The technique is pretty simple. Take your green onions,  cut off the green stalks from the bulb leaving about an inch of the bulb. Put the bulbs in a small glass with just enough water to cover the bottom of the bulb. Leave somewhere sunny for about 10days, changing the water regularly. Cut off the green shoots and repeat.
Voilà! free food. Obviously you will need a few glasses running at a time to ensure a plentiful supply for the kitchen.

GARLIC

HOW TO GET STARTED
Place the budding clove or whole bulb in a small cup or bowl.  Using a clear container really helps you see when the water needs to be changed and you can watch the roots grow.  Add just enough water to cover the bottom of the cup and touches just the bottom of the cloves.  Do not submerge the cloves or the water will become cloudy, smelly and the cloves will begin to rot.  Not good.
The garlic cloves will begin producing roots very quickly after a few days.  It's good practice to change out the little bit water in the cup or bowl when it begins to look slightly cloudy, which is every couple of days.  Soil is not required because the green shoots rising up are getting all their nutrients from the individual cloves.  Plenty of light and fresh water will do nicely.
You can begin harvesting garlic sprouts when the shoots are 3-inches tall; there could be 2 to 3 shoots growing out of each clove.  Try not to remove more than a third of the growing blades.  The green blades capture energy from the sun to grow taller.  Much like a green onion, garlic sprouts grow from within the a single sprout.  Cutting the main sprout back down to the clove will not produce more shoots.  sprouts will grow as tall as 10-inches if left alone.
HOW TO HARVEST
Use sharp kitchen scissors to snip off just what you need for your recipe. Two-inches of a sprouts blade can roughly make 1 tablespoon of sprouts.
HOW TO USE GARLIC SPROUTS
Ideally, their flavor is best appreciated eaten fresh.  Garlic sprouts are excellent on top of baked potatoes, green salads, vegetable salads, or stirred into egg salads, pasta salads, dips, and as a quick garnish over hummus or guacamole.

CELERY



You can regrow celery by cutting off the base of the celery and placing it in a bowl of warm water in a sunny spot. The new leaves in the middle of the base will begin to grow and thicken in 5 to 7 days. Then you can transfer it to a pot with soil.

Cilantro

 You can regrow cilantro by placing the stems in a glass of water. When the roots are long enough, you can transfer them to a pot with soil in a sunny spot. It will take a few months for a harvest

 

 

Sweet Potato

 You can regrow sweet potato by placing it in a jar of water in direct sunlight and letting it sprout. Then plant the well-rooted sprouts in soil