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Money Saving Recipes

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Have you ever considered the volume of food ingredient-to-price ratio when buying vegetables? Often pumpkins come out on top and more importantly, they’re loaded with a variety of nutrients, including fibre, vitamins, minerals and antioxidants. In terms of extending your dollar further we think they’re a ingredient that should be high on your grocery list. Pumpkins are great for roasting or adding to soups, curries and braises. Another fab money saving idea is to make…

There’s nothing as good as the flavour of freshly BBQ corn on the cob, but did you know the same result can be achieved on regular gas stove top? Paired with the sweet mellow flavour of black garlic, this easy recipe is a guaranteed way to turn a few fresh simple ingredients into a family favourite. Stove Top Charred Corn Cobs 1. Shuck the corn (peel back the husks) and remove the silks. 2. Light…

These simple and delicious soups offer an energy and emotional lift. Incorporating fresh fruit and vegetables with garden pickled herbs and the added protein of seeds, they’re a great way to balance your diet. Creative and simple to put together, why not make them for a loved on, this weekend! Cucumber Avocado Gazpacho with watermelon, mint and pepitas 4 cups quality vegetable stock 1 ripe avocado 2 continental cucumbers, peeled, seeded and chopped ¼ bunch…

Borodinsky Bread is one of the most favourite varieties of bread in Russia. This traditional dark-brown sourdough loaf is made of rye and wheat flour, with a pinch of sweet molasses or honey and spicy coriander. For Aussies, you’ll be surprised to learn that it’s great with butter and Vegemite; however to truly appreciate the Russian style, we suggest you pair this some pickled cucumbers, sauerkraut, tomatoes (fresh or pickled) and slices of sausage and…

If you’ve ever had the pleasure of harvesting ripe and fragrant red or black currants, then you’ll know of the rich and spicy-sweet floral aromatics that cover your hands when picking and elevate from your picking bucket when full. This Red Currant and Onion Relish is a simple recipe that’s designed to pair with Essentials’ Panko-crumbed Mackerel Fishcakes . It is a versatile recipe that can is well suited to fish and lighter meal dishes.…

Over the coming weeks and months, Essentials will to continue to support its readers during the COVID-19 crisis with clever food strategies, supportive ideas to share. We’ve now opened up our website and iOS app Essentials Magazine Australia allowing FREE subscription. To install the iOS app, visit the App Store today! Panko-crumbed Mackerel Fishcakes with Sweet and Sour Cucumbers, Red Currant and Onion Relish Serves 4 Mackerel Fish Cakes 700g potatoes, peeled and cut into…

Broth, brodo, bouillon – call it what you will; if you think it’s simply for peasants, then I’m here to inform you that you’re wrong, and are missing out on one of life’s great treasures. Made simply by simmering bones, meat and vegetables; or simply vegetables alone in water, it forms a base to a many great recipes – soups, gravies, and sauces. When made with care, it alone can make a thoroughly enjoyable and…

Given the current COVID-19 crisis, it’s rapidly becoming very apparent that money saving recipes – soups, braises, sauces, tarts, preserves, foraged foods and more is going to help us all over the coming months. In the last few days we’ve put together a collection of recipes at essentialsmagazine.com.au to help many get a head start on feeding families extremely well, for less money. Over the coming weeks and months, Essentials aims to continue with clever…

In terms of cash saving Soviet era recipes, this Belyashi (Russian pan-fried pies) with lecho (pepper ragu) pair is one of the most satisfying and flavoursome we’ve tasted. It’s a good idea to plan ahead and make a large batch of lecho and preserve in jars; as later combining lecho with something as simple as mashed potato can make a fast and flavour-packed evening meal to please the entire family when the pies have run…

Braising is a cooking method that can turn tough meats into tender and succulent offerings. In this case, chicken thighs on the bone coupled with verjuice and stock allows the meat to remain tender, while enhancing its natural flavours. The key to many braises is cooking low and slow, depending on the size and thickness of the meat cut used; however this recipe calls for a relatively fast preparation and cooking method. It promises to…

Farmer’s breakfast cheesecake or zapekanka is a healthy breakfast that can be made the night before. Zapekanka was once served as a breakfast dish in schools and kindergartens all over the former Soviet Union. Makes 6 individual zapekanka 500g Blue Bay Quark 100g sugar 50g milk 50g butter, softened at room temperature 2 free range eggs 1 tsp of vanilla sugar 100g semolina Preheat Oven to 180C Method 1. In a large mixing bowl add…

With the changing season from Winter to Spring, this roasted vegetable recipe will bring out the best in your remaining winter root vegetables and early spring leafy veg. 1 bunch baby turnips 1 bunch baby beetroots (purple and golden) 1 bunch heirloom carrots (mix colours) 1 bunch baby leeks 1 garlic bulb, smashed and gloves separated, skin on ½ bunch thyme sprigs 4 fresh bay leaves Australian extra-virgin olive oil for drizzling Sea salt flakes…

Artisan dairy producer Andre Kogut, for the past 12 years, has been making premium organic cheeses at his Blue Bay dairy in Mornington, south of Melbourne. Products include the delicious and versatile European cottage style cheese Quark. Vareniki are classic Slavic dumplings, usually filled with quark or fresh curd cheese, berries, mashed potatoes or other meatless ingredients. They are half moon in shape and are typically made using a yeast-free dough. The following recipe is…

Shchi Soup with saffron milk cap mushrooms, sauerkraut and smoked chicken Serves 8 8 cups chicken stock ¼ cup extra virgin olive oil 1 onion, diced ¼ cup saffron milk cap mushrooms (or pine mushrooms), sliced (provedores) 3 medium potatoes, peeled and cubed 2 cups sauerkraut, well strained 1 cup cabbage, thinly shredded 2 carrots, julienned 2 smoked chicken breasts, sliced Dill sprigs for garnish Method 1. In a large pot add the extra-virgin olive oil…

Complimenting the European wine varietals at High Country Victoria’s Ros Ritchie wines cellar door, Essentials Megan Chalmers has put together a collection of French recipes to indulge in this winter. Stay tuned to Essentials for more classic French recipes and an exclusive Q&A with award-winning winemaker Ros Ritchie. French Onion Soup Serves 6 Flavourings 2 bay leaves 12 black peppercorns 6 large sprigs of thyme Soup 4 tbsp unsalted butter 4 tbsp olive oil 8…

Autumn has arrived and so too has the cooler weather. It’s early morning: Essentials chef Megan Chalmers begins exploring the pine forests of her native Beechworth region in High Country Victoria. After a few hours of foraging she brings home fungal gold: fresh saffron milk caps – perfect ingredients for crafting fabulous recipes. Pickled Wild Pine Mushrooms (saffron milk caps) 400g freshly picked forest pine mushrooms (or any mushrooms you desire) 100ml white wine vinegar…

with roasted garlic, Swiss Brown and Pine Mushrooms on Grilled Sourdough Bread and Lemon Sage Butter. 200g Swiss brown mushrooms 200g pine mushrooms ½ bunch fresh sage leaves 1 garlic bulb, cracked into individual cloves, skin on Salt and cracked pepper for seasoning 1 fresh sourdough loaf 1 lemon sage butter log (refer to recipe on previous page) Method Preheat oven to 200C. 1. In an oven roasting tray place the Swiss brown and pine mushrooms…

Pear in Mulled Wine 6 pears, peeled 10 cloves 2 cinnamon quills 1 tsp ground nutmeg 1 cup brown sugar 2 cups cold water Zest of one large orange 2 cups red wine Method 1. Place all ingredients except the pears in a saucepan and bring to the boil. 2. Reduce heat to a simmer, add pears and poach until soft. 3. Allow pears to cool in liquid to infuse flavours. Can be preserved in…

We have to say it, if it ain’t broke, don’t fix it – the cooking method that is… So, to tell the truth, we use the tried and tested Heston Blumenthal method for which fresh, free-range eggs are vital. However we do add a few finishing garnishes! Method 1. In a medium saucepan bring water to a gentle simmer, measure with a thermometer and check to 80C. 2. One at a time, crack each egg into a…