Butterscotch Peanut Slice

I've found that as I bake, a lot of ingredients get left open and run the risk of going stale. My very logical and beautiful boyfriend decided that it would be a good idea to stop this happening and went through the cupboard with me. Any open packets had to go. So if you've found yourself with a whole heap of peanuts and icing sugar, don't panic - I've got a solution.

Butterscotch Peanut Slice

(Makes 24 Squares)

Ingredients

Slice

 

125g butter
3/4 cup brown sugar

1/4 cup milk
1 1/3 cup self-raising flour
2 eggs
1/4 cup peanuts
 

Icing
 

30g butter
1/4 cup brown sugar
1 tablespoon milk
1/2 cup icing sugar

Method

 

Combine butter, sugar and cream in medium saucepan until sugar dissolves then allow to cool. Stir flour, eggs and nuts into the mixture then spread it into pan. Bake for about 25 minutes in a 170 degree oven.
 

Now, the icing is where things get complicated, not because it's difficult. No, you just throw everything together in a bowl for that. But what is actually tricky is deciding when to make the icing. If you put it together too early, it will set in the bowl, if you make it too late, you will need to make a new slice because you'll just want to eat it now. The choice is yours.

Price

 

Slice

 

72c for the butter

25c for the brown sugar

6c for the milk
5c for the flour

74c for the eggs
91c for the peanuts
 

Icing
 

12c for the butter
8c for the brown sugar
1c for the milk
37c for the icing sugar

 

 Now, the slice isn't really the same without the icing but when the slice is only $2.73, splashing out 58c on icing isn't really a big deal and $3.31 to get rid of all the 'almost stale' things in my cupboard, I was more than happy to pay the price.

Jam Drop Cookies

To my knowledge, pretty much everyone has had some experience with this. A grandmother, a mother, an aunty - there is someone in your life that has made these cookies and you were just like, wow. Or maybe not. If so, you should probably begin your own wow experience right now.

Jam Drop Cookies 

(Makes 30)

Ingredients

125g butter

1/2 cup sugar

1 tsp vanilla essence

1 egg

1 1/4 cup self-raising flour

1/4 cup jam

Method

Lets pretend we're making normal cookies. Beat the sugar, butter and vanilla essence, add the egg, then sift in the flour (I actually don't sift anything, I'm lazy. I probably don't even own a sive. I just sound like a professional whenever I tell you to sift anything.)

Spoon out the cookie dough onto a tray, just like normal cookies, remember? Now, exciting news! These aren't normal cookies! In fact, you should now poke little holes into the dough. Not all the way through, just a little home for our jam. I generally don't put the jam in a cup. I think that's weird. And messy. I just measured it out for the more precise members of the audience. But basically, spoon the jam from wherever it is currently living, into its new home. And then, throw them in the oven to cook.

If you cook them in a 180 degree oven for 15 minutes they will be perfect. But if you try to eat them directly after they've come out of the oven, you will burn your mouth. It will hurt. And you will get no sympathy. (oh, fine, maybe a little bit. but it's your fault, dammit!)

Price

72c for the butter
12c for the sugar
8c for the vanilla essence
37c for the egg
4c for the flour
30c for the jam

I'm sure this price will vary depending on the quality of the jam you use, but I just have the Coles brand raspberry one. For $1.63, I'm happy with this trip nostalgia/tastiness.

Cauliflower and Green Bean Casserole

I don't know about you, but I start my week off with such idealistic intentions, particularly in my weekly shop. I buy plethora's of fresh vegetables and think of all the delicious things I'll make. By the end of the week, I look at the sad wilting veggies and think of what could have been. Thankfully, I usually manage to salvage them and tonight is no exception. Sure, the combinations are sometimes a little strange, but so am I.

Cauliflower and Green Bean Casserole

(Serves 3)

Ingredients

1 cauliflower

1 bag of green beans

1 tablespoon of butter

1 tablespoon olive oil

2 tablespoons of flour

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 teaspoon of mixed herds

2 cups of milk

1/2 cup of cheese

Method

Prepare the vegetables and throw them all into a heatproof dish. Then, melt the butter and olive oil in a saucepan. Once they're liquid-y, just add everything else and stir until the cheese is no longer lumpy. It should be a fairly smooth consistency. Once you're happy with it, pour it over your veggies and throw it into the oven for about 40 minutes. Add a little extra cheese on the top if you like that browned look. Otherwise, its done. Too easy.

Price

$2 for the cauliflower

$2 for the green beans

9c for the butter

1c for the flour

50c for the milk

84c for the cheese

Because I can't include things like the oil, the salt, the pepper etc my estimation of $5.44 may need to be rounded up to $5.50, but regardless, a tasty, cheap meal that leaves you feeling far less guilty about wasting food.

Rocky Road

Some days, you just need an excessive amount of chocolate and someone to tell you it'll be okay. Today is one of those days.

Rocky Road

(makes 24 squares)

Ingredients

2 x blocks of chocolate

1/2 pack of marshmellows

1 x pack of glace cherries

1 x pack of crushed peanuts

1/2 cup of coconut

Method

Put the chocolate into a bowl and place the bowl over a saucepan. Let it melt and, once its all yummy and melt-y add all of the other ingredients. Stir it around and pour it into a pan. Throw it into the fridge to set.

Price

$4.26 for the chocolate
$1 for the marshmellows

$3.20 for the glace cherries

$1.11 for the peanuts

25c for the coconut

At $9.82, it is one of the more expensive things I've cooked, but with a nice quality chocolate and that reassuring chocolate taste that I needed, it was worth every cent.

Vanilla Cupcakes w/ Lemon Icing

My best friend finished all of his exams today and I am super dooper proud of him. Congratulatory cupcakes were baked and then nommed. (But first, to his amusement, photographed for my blog)

Vanilla Cupcakes w/ Lemon Icing

(Makes 15)

 

Ingredients 

Cupcakes:

2 cups self raising flour 

100 grams of butter, softened 

3/4 cup sugar 

2 eggs

1 cup milk 

1 teaspoon vanilla essence

Icing:

1 cup icing sugar

1 tablespoon butter

2 tablespoons lemon juice

Method

Cream the butter and the sugar, adding the egg, vanilla and milk when it looks nice and fluffy. Add the remaining ingredients and scoop the mixture into a cupcake tray. As you may be able to see, I used patty cake thingies. I have no real reason for this, I just think they're cute.

Cook at 180 degrees for twenty minutes or until golden on the top. Now is the hardest part. Let them cool down before icing them.

Eep. Icing is easy. Just throw everything into a bowl and stir. But look at your cupcakes! Don't you just want to eat them now? You can't wait, can you? Oh, you can? Good job.

Price

Cupcakes:

5c for the self raising flour 

44c for the butter

18c for the sugar 

74c for the eggs

25c for the milk 

8c for the vanilla essence

Icing:

37c cup icing sugar

4c for the butter

2c for the lemon juice

I've separated the icing and the cupcakes for this one because I know that some people don't like icing and what not. Personally, I prefer them without, but hey, they were best friend cupcakes so the decision was his.

Either way, when your cupcakes are only costing $1.74 splashing out 43c for some icing isn't really a big deal.

Easiest Stir Fry Ever

You know those days when you are too lazy to do anything? Yup, it's one of those days. So, here in all it's glory is the easiest stir fry ever.

Easy Stir Fry

(Serves 3)

Ingredients

1 pack Hokien Noodles

3 tablespoons Soy Sauce

1 pack Frozen Vegetables

Method

Soften the noodles in boiling water and put the vegetables into a wok. Once they look reletively cooked, add the drained noodles and three teaspoons of  soy sauce. Toss it together and cook for a few more minutes.

Price

$2.16 for the Hokien Noodles

2c for the Soy Sauce

$3.20 for the Frozen Vegetables

It will take no more than ten minutes from pang of hunger to plate. I know this isn't really cooking, but I just want you hungry students to remember that eating doesn't have to be a hassle and for $5.38 they can have food to last them a few days.

Coconut Macaroons

Anyone who grew up with me will remember these biscuits fondly. I have been making these for years from a recipe I found in a cute little book that I still own today. Even eight year old me thought they were easy, and eighteen year old me is not only inclined to agree, but just wants to eat them all of the time.

Coconut Macaroons

(Makes 18)

Ingredients

2 cups of coconut

1 cup of sugar

2 teaspoons of corn flour

2 eggs

a pinch of salt

Method

Combine the ingredients.  Yup, that's it. I have seen so many complex recipes for these where you are asked to only use the whites of eggs are the yolks or spin around three times and sift the flour through a conch shell. But really, I'm not a fan of complex.

These do get a little sticky, so I would suggest lining the tray with foil first, but aside from that, set them all out nicely then throw them in the oven at 180 degrees for about 15 minutes.

Price 

$1 for the coconut

23c for the sugar
74c for the eggs
3c for the corn flour

As an afternoon treat, $2 seems a pretty reasonable price. Trust me, you'll enjoy them.

Vegetable Soup

I love winter. Cute clothes, warm food and snuggles. Mum used to make vegetable soup all the time, (and for those of you who've met my mum, you know that must mean it's simple.) It's such a versatile recipe and it keeps well so when it's too cold to stay out of the covers for long, it's easy just to reheat.

Vegetable Soup

(serves 6)

Ingredients

3 Carrots

1 Zucchini

4 Sticks of celery

4 Potatoes

1 Onion

1 Can of diced tomatoes

1 Can of mixed beans

1 Tablespoon olive oil

1/4 Cup of lemon juice

2 Cups vegetable stock

Method

If this soup weren't so good, there is no way I would be cutting up this many vegetables. Not a chance. But, once they're all diced, it's pretty simple. Throw the vegetables into a pot with the olive oil for about 10 minutes. When it looks like they'll start sticking to the pan, throw in the stock, juice, beans and tomatoes. Cover this little concoction and cook for another 15-20 minutes.

That's honestly it. Too easy, right? I also enjoy heating up dinner rolls to eat with it. Just butter them up and throw them under the grill til they're nice and warm.

Price

90c for the carrot

$1.26 for the zucchini

$2 for the potatoes

50c for the onion

40c for the diced tomato

$1 for the mixed beans

35c for the lemon juice

80c for the celery

25c for the vegetable stock (I use the stock cubes. It's much cheaper.)

Now, before you question how expensive this is ($7.46) consider how good it is for you. The fresh vegetables are divine and all things considered, if you were to go out and get one bowl of soup, it would cost you more than that anyway. So, verdict is, this soup, I always want it to live in my fridge.

Carrot & Bean Thai Curry

As winter draws closer, all I want to do is eat spicy foods and nap. With three of my courses finished, the napping is becoming a far more feasible option. And the spicy food? Well, its even possible for all of you insomniacs out there ;)

Carrot & Bean Thai Curry(Serves 2)

Ingredients

1 cup carrot sliced (approx 1 large carrot)

1 cup green beans sliced

1 1/2 cup water

1/2 cup chopped tomato

1/2 cup milk

2 garlic cloves

3 teaspoons curry powder

1 cup rice, to serve

Method

To start, you need to do the boring bits of peeling and cutting the carrots and beans and tomatoes. If you have a significant other/parent/room mate/paid labour that you can enlist to do this, I suggest you take advantage of them. I hate preparing vegetables.

Now, I find, as I only ever make very simple curries, it is best to put the rice on when you start cooking. It means everything will be ready at the same time.

So, once that's on its way, throw the carrot, beans, water and one teaspoon of the curry powder into a saucepan. Cover and cook for about ten minutes.

I actually use tinned tomato for this, although I'm sure fresh would be just as good, if not better. Whatever your choice, add the tomato, remaining curry powder, milk and garlic into the pan. Cover and cook again for another 5 minutes or so.

Viola! It actually is that easy. Drain the rice, throw your little concoction on top and eat it to make you feel all warm and fuzzy inside (if this actually makes your insides feel fuzzy, please check the expiration date of your milk.).

Price

30c for the carrot

60c for the beans

20c for the tomato (assuming you used tinned)

12c  for the milk

20c for the garlic cloves

14c for the curry powder

40c for the rice

This is easy, cheap (coming in at only $1.96 for those of you who are as mathematically inept as me) and really really yummy. Also, as Jesse isn't quite as partial to spicy foods as I am, there were a few leftovers. If this is also the case with you, may I suggest not including the rice in your little tupperware container? Because rice gets congealed and icky, whereas, heated up again, this curry stays just as smooth and spicy. But hey, your call.

Chocolate Chip Cookies

Well, it is coming to the end of my first semester at UQ. This is simultaneously awesome, petrifying and a reason for cookies.

Chocolate Chip Cookies

(makes 24)

Ingredients

125 grams butter

1 cup brown sugar

2 eggs 

2 cups self raising flour

1 cup chocolate chips

Method

Cream the butter and sugar, add the eggs. Mix in the flour and you have dough. I knead this a little bit first before adding the chocolate chips. Then, knead it some more. Now, refrain from just eating the cookie dough (or don't and make another batch)

Make little balls of cookie dough and put them on a greased tray. Throw them in the oven at 180 degrees for about 10 minutes, maybe a little longer if you like them crispy. Now, all you need to do is decide whether these cookies are celebratory or mournful at the end of the semester.

Price

72c for the butter

34c for the brown sugar

74c for the eggs

5c for the self raising flour

60c for the chocolate chips

Yes, $2.45 is pretty good for cookies. What is absolutely priceless however, is your beautiful house mate noticing you've baked and offering you a cookie jar. I'm way too lucky.

Cinnamon Tea Cake

Jesse likes cinnamon. I like Jesse. I was too lazy to make anything interesting. And thus, we have stumbled upon cinnamon tea cake.

  

Cinnamon Tea Cake
(Makes 20 squares)

Ingredients

1/2 cup sugar

60 grams butter

1 teaspoon vanilla essence

2 teaspoons cinnamon

1 egg

3/4 cup milk

1 1/2 cup self raising flour

Method

Cream together the sugar, butter, cinnamon and vanilla essence. Stir in the egg. Add the milk and the flour. Go to town on that bad boy. Really, just stir it up. When you're happy and quite positive that the cake has been stirred to perfection (hey, when stirring is the only thing you have to do in this recipe, I'd like to think you'll get enthusiastic about it) pour it into a cake tin and throw it into the oven at 180 degrees. 

It took me until the dishes were washed for the cake to be ready. But there were a lot of dishes to be done. So in real people time, it should be about half an hour. Now, make tea. And eat cake. And finish your bloody communication audit. Actually, that last one might just be me. 

Price

5c for the flour

12c for sugar

37c for the egg

36c for the butter

20c for the milk

8c for the vanilla essence

6c for the cinnamon

I have nothing witty to say. The cake cost $1.24 to make. Goffmans theories support this with three primary principals of communication which are ideal for deconstructing the situation; face, stage and frames. No wait, wrong window. Stupid communication audit.

Peanut Butter Stir Fry

As a uni student, I am all too aware of the temptation just to eat junk all the time. Because really, who's going to stop me? Not only does it feel easier just to throw some chips in the oven or order pizza, with the price of vegetables at the moment, it sometimes feels like it would be cheaper too.

But, apparently that's just the lazy side of me talking, because this was easy to make, cheap and I could practically taste the fresh vegetables doing me good.

Peanut Butter Stir Fry

(Serves 2)

Ingredients

1 cup rice

1 pack firm tofu

1 onion

2 carrots

1 zucchini

1 clove garlic

1 teaspoon ginger

4 teaspoons peanut butter

2 teaspoons lemon juice

2 tablespoons soy sauce

2 tablespoons milk

Method

Okay! So that list is way longer than usual, but don't panic! First, set the rice to cook. Just follow the packet instructions. I believe in you.

Next, cut the tofu into cubes. If you want to marinate it, go ahead, otherwise, just cook it up a little bit. The edges will look brown and good when it's ready. Set that to one side.

Cut up the vegetables however you want. Tonight, I used onion, carrot and zucchini. Had I known how stupid zucchini looked typed up, I probably would have used something else. But anyway, they work well, but so can whatever you have around the house. Cook up the vegetables with just a little bit of water so they don't burn and then, set them to the side as well!

Now, all you need is the sauce. It is so simple and so yummy. Just put the garlic, ginger, peanut butter, lemon juice, soy sauce and milk into a little saucepan and cook it over a low heat until it starts to bubble. At first, it won't look pretty, but once everything starts to melt together, it will look great.

Throw the vegetables, tofu and sauce into the fry pan and make sure everything is hot and saucy ;)

No, but seriously, make sure the sauce is covering everything because that's how this works. By now, your rice should be ready and you can mix it all up and enjoy your dinner.

Price

40c for the rice
$2.35 for the tofu

60c for the onion

60c for the carrots

$1.26 for the zucchini

10c for the garlic

6c for the ginger

8c for the peanut butter

2c for the lemon juice lemon juice

3c for the soy sauce

3c for the milk

This meal is so flexible with its ingredients. Have a favourite vegie? Add that instead. Like a bit of meat? Well, go for it. But, for last night, dinner cost $5.55, and that isn't half bad.

Plain Scones

When I was little, Sundays meant scones. My grandparents would buy them and they would be simply wonderful. So today, I decided to indulge in a little nostalgia (and a lot of scones).

Plain Scones

(Makes 16)

Ingredients

3 cups self raising flour

1 cup milk

80 grams butter

Method

I love making scones because the first step is to rub the butter into the flour. I just find it really soothing. When its done, your flour should look a little crumbly.

Make a well in the centre of the flour and pour in the milk. Stir it for a little while with a spoon, and then, just take it out and knead it with your hands.

Spread a little flour on the tray and place little balls of the dough on there. Surprisingly, they don't spread all that much so you don't really need to worry about space.

I don't use cookie cutters or anything, I hardly press them down so my scones end up looking a little bit lumpy, but it gives them character. Or something along those lines.

Anyway, they only need to cook for about 20 minutes at 200 degrees.

Price

8c for the flour

33c for the butter

25c for the milk

When the scones themselves only cost 66c for the 16, you can indulge and buy a little jam and cream, or, you can just have them with a little bit of butter.

My personal favourite at the moment however is cinnamon sugar. A quarter cup of sugar and half a teaspoon of cinnamon mixed together makes more than enough for all of the scones and it is just perfect.

Cheesy Scrolls

The pie-pocalypse is upon us. For those of you who are not already aware, the Easter Bunny manifested my boyfriend a pie machine this year. This has meant a lot of pies. And for those of you who have ever made a pie will be aware that pies tend to mean a lot of leftover pastry (I'm looking at you Mister Bertram, with your eight litre container full of the offcuts.)

I was worried that my boyfriend's collection of pie pieces was going to end up like my fathers and so was born the easiest snack I've ever made.

Cheesy Scrolls

 (Serves 1)

Ingredients

Leftover puff pastry

Cheese

Mixed herbs

Method

I like to roll the puff pastry into a little rope, then roll the little rope in cheese and twist him up into a knot. Sprinkle it with some mixed herbs and throw it into the oven at 180 degrees for about 15 minutes and you have yourself a tasty scroll.

My only advice is to make sure the rope isn't too thick, otherwise, it won't cook through and your scroll will be icky in the middle.

Price

This means that I can't correctly estimate a price for these little scrolls, but, I'd like to assume I'm working on a gain, because I no longer have millions of pastry offcuts in my freezer.

Chocolate Brownies

Today has been a good day. The article I wrote for Semper Floreat was published, and I got to see my name in print. I had a few really good tutorials, got started on a group assignment. I sleuthed my way to a boy that lost his wallet, got free mi goreng. Drank red wine with my lecturers and drank beer with some of the coolest boys I know. I think I deserve chocolate for being so awesome.

Chocolate Brownies

(Makes 24)

Ingredients

150 grams butter

1 cup brown sugar

2 eggs

1/2 cup of plain flour

1/2 cup of cocoa powder

Method

Beat the butter and sugar until they look all creamy and delicious. Add the eggs to your little concoction. Mix in the flour and cocoa. Try the batter to make sure it tastes awesome. Stop trying the batter or you will eat it all. Put it into a little tray and bake it for about half an hour in an oven set to 160 degrees. Salivate as the entire house starts to smell like brownie.

Price

3c for the flour

78c for the cocoa

74c for the eggs

66c for the butter

34c for the brown sugar

As you may be able to tell, we still haven't gone shopping. That's okay though, I'll probably just continue to take what's left in the cupboard until there is literally nothing left. I'm kidding. I think we'll be shopping this afternoon. That means I should be able to make some other substantial meals. Not that brownie isn't substantial. And hey, for $2.55, I can't see why you wouldn't eat it as one of your main meals.

Potato Bake

Potato Bake is probably the ultimate in procrastination. I have an assessment that I should be doing (ahh, don't we all) and instead, I decided to cook. But, alas (or hurrah?) the cooking decided to work with me.

Potato Bake

(Serves 4)

Ingredients 

60g butter

1/4 cup plain flour

2 1/3 cups milk

2 cups grated cheese 

4 potatoes

1 clove of garlic

Method

Okay! So, the preparation for this isn't difficult, it's just a little time consuming. You grate the cheese, you peel the potatoes, you...Actually, that's about it. Maybe I'm just slow.

Whatever, once that is done, you should boil the potatoes. Not completely, just for about 10 minutes, so that they've got a bit of a headstart. Potatoes are a little bit slow, ya know?

Then, melt the butter and add the flour. Stir in the milk and garlic and once that's all combined, add a cup and a half of cheese (you want to save a little bit for the top so it gets that awesome browned look).

Now, take the boiled potatoes and run them under cold water. No seriously, don't be like "ahh, I don't need cold water because I'm tough!" Because you will burn your fingers. And it will hurt. Trust me on this one. Now, once they are touchable, slice them up.

Put the potatoes into a oven safe dish, overlapping slightly and, over each layer, pour about a third of your cheesy sauce. On the final layer, sprinkle that little bit of leftover cheese.

Chuck it in the oven on 190 degrees and you wait. And wait. And wait. See, this is where my procrastination bake failed me. I ended up writing more in my waiting period than I would have if I hadn't have cooked. Because you just keep thinking, "Ah, I'll just write until dinner is ready, It won't be long". And it is long. Well, relatively.

The bake should take between 50 minutes and an hour to cook, so it's not really something that you can make spur of the moment. But, if like me, you have managed  to accumulate about a million potatoes and you've decided that some of them simply must go (and you really would rather be in the kitchen than at the computer) this is totally worth the wait.

Price

$2 for the potatoes

2c for the flour

60c for the milk

36c for the butter

10c for the garlic

$3.37 for the cheese

For $6.45, I got a meal that would feed four and an hours worth of solid work for an upcoming assessment. I'll be honest, I probably would have paid more than that for the motivation.

Coconut Muffins

This morning, I wanted something a little different for breakfast. Wheetbix and toast just weren't cutting it and my sweet tooth was aching (or it might have been my wisdom teeth, but either way, I was hungry and wanted something good).

The cupboard is looking a little bare today as we haven't been shopping in about a week. So, when I found half a packet of coconut, it was like a little gold bar in the back of the pantry. With my base ingredient it wasn't hard to scrape together all that I needed for coconut muffins.

Why hello there, breakfast. You look awfully scrumptious.

Coconut Muffins 

(Makes 12)

Ingredients 

 

1 cup desicated coconut 

2 cups self raising flour 

1/2 cup sugar 

pinch of salt 

1 egg 

1 cup milk 

1/2 cup oil 

 

Method

There is no method. No, really. You just throw everything into a bowl and stir it. Actually, crack the egg. But aside from that, you're gold. Just as the muffins should be after about 15-20 minutes in a 190 degree oven.

They aren't very sweet, but as an indulgent breakfast, they're still pretty great. And, best of all, ludicrously cheap. I tend to buy Coles brand whenever I can, and for this recipe, it has paid off.

Price

55c for the coconut
5c for the flour

12c for sugar

37c for the egg

25c for the milk

37c for the oil

I didn't factor in the salt because lets be honest, a 'pinch' isn't an easy number to calculate. But, for those of you that are as lazy as me, added up, this cost me $1.71. For twelve muffins and a happy little sweet tooth, that not bad.

It's hard to study on an empty stomache.

Why Hello There,

My name is Natassja. I'm currently studying a degree in communications and journalism at the university of Queensland. As these realms progress into the online world, I am often asked for the details of my blog and up until now, I have just shuffled awkwardly and changed the subject because I could never really convince myself I had enough to say.

If I brandished a cookie at someone, however, they were fine to drop the subject. And, ironically, it was this that led me to my own little place in the blogosphere - Student Hunger. People often ask me how I can afford to bring such yummy things for lunch on a daily basis, and it is because I cook it myself.

And now, why don't you? 

Although I am directing this blog at students, it could very well work for anyone on a budget. Because, it's not just hard to study on an empty stomache. Its downright hard to function.