Low Cost Recipes
The Murilla Community Centre has sourced a variety of low cost and easy recipes for your enjoyment. Copies are available at the Centre.
If you have any to share, please do not hesitate to visit the Murilla Community Centre.
Slow-Cooked Indian Madras Beef Curry
- 1/4 cup plain flour
- 1kg gravy beef cut into pieces
- 2 tbs oil
- 1 brown onion finely chopped
- 2 garlic cloves crushed
- 4cm ginger grated peeled
- 1 long red chilli finely chopped
- 3/4 cup Patak’s Madras Indian curry paste *to taste
- 400ml light coconut milk
- 1 tsp Vegeta vegetable stock powder
- 1 cinnamon stick
- 1 bay leaf
Place flour and beef in zip lock bag and season with salt and pepper.
Seal and shake so the flour coats beef. Heat oil in a pan over medium heat.
Cook the beef in small batches for approximately 3 minutes. Place in slow cooker. Add onion, garlic and ginger to the same pan and cook for approximately 4 minutes.
Add the chilli and curry paste. Cook for 1 minute or until fragrant.
Add coconut milk, stock powder and ¾ cup cold water. Bring to the boil and then transfer to the slow cooker.
Add cinnamon stick and bay leaf and stir to combine.
Cover and cook on low heat for about 7 hours.
Remove cinnamon stick and bay leaf and serve.
NOTES: Perfect served with naan bread and rice.
Apple and Blackberry Cornflake Crumble
ALLERGENS, Contains gluten , peanuts , tree nuts , milk and soy.
- 6 large Royal Gala apples, cored, chopped
- 1/3 cup caster sugar
- 300g frozen blackberries
- 395g can condensed milk
- 2 cups cornflakes
- 1/2 cup shredded coconut
- Vanilla ice-cream, to serve
Preheat oven to 180C/160C fan forced. Place apple, 60ml (1⁄4 cup) water and 70g (1⁄3 cup) of the sugar in a saucepan over medium heat. Cook, partially covered, shaking the pan occasionally, for 10 minutes or until apple softens. Add the blackberries. Cook for 3 minutes or until defrosted. Transfer to a 1.5L (6 cup) baking dish.
Combine the condensed milk, cornflakes and coconut in a bowl. Sprinkle over the apple mixture.
Coconut chicken with cucumber salad
- 1 egg white, lightly beaten
- 2 skinless chicken breasts
- 3 tbsp desiccated coconut
- 1 tsp sunflower oil
- ½ cucumber, thinly sliced diagonally
- 1 small red onion, thinly sliced
- 2 tsp caster sugar
- 2 tbsp white wine vinegar or rice vinegar
Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.
Mixing the red onion slices with the vinegar and setting aside for a minute softens the onion’s flavour and texture.
MAKE IT WITH FISH – COCONUT-CRUSTED SALMON – Replace the chicken with salmon fillets or any firm white fish. Brush the surface of 2 salmon fillets with the seasoned egg white, then scatter over the coconut. Grill for 8 mins until the salmon is cooked through and the coconut is golden.
- 500g rhubarb, chopped into chunks
- 100g golden caster sugar
- 3 tbsp port (optional)
For the crumble topping
- 140g self-raising flour
- 85g butter, chilled
- 50g light brown muscovado sugar
- 50g chopped walnuts (optional)
Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish and heat oven to 200C/180C fan.
To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
Serve piping hot with a big jug of thick vanilla custard.
Slow-Roasted Corned Silverside
- 2 tbs wholegrain mustard
- 3 tbs marmalade
- 1/2 lemon juiced
- 1 garlic clove crushed
- 1/4 tsp pepper ground
- 2 tbs olive oil
- 1 1/4 kg silverside corned beef
Preheat oven to 220C.
Combine mustard, lemon juice, marmalade, garlic, pepper and olive oil.
Rinse corned silverside and place on baking tray damp. Do not pat dry.
Baste with mustard mix and cook at 220C for 10 minutes then reduce the heat to 140C.
Roast for 3 hours. Baste with mustard mixture approximately every hour.
When finished cooking remove from oven, cover with foil and allow to rest for 30 minutes before carving.
From Australia’s Best Recipes written by UltraB.
- 100g pudding rice
- butter, for the dish
- 50g sugar
- 700ml semi-skimmed milk
- pinch of grated nutmeg or strip lemon zest
- 1 bay leaf, or strip lemon zest
Heat the oven to 150C/130C fan/gas
Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.
Easy Sausage Rolls
- 1 tablespoon olive oil
- 2 red onions, halved, thinly sliced
- 1 1/2 tablespoons brown sugar
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 1 egg, lightly beaten
- 8 thick beef sausages
- Tomato chutney, to serve
- Salad greens, to serve
Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Add onions and cook, stirring often, for 10 minutes or until tender. Add sugar. Cook, stirring, for 5 minutes or until caramelised. Set aside for 5 minutes to cool slightly.
Cut each pastry sheet into 4 squares. Place 1 square on workbench. Brush 1 edge with egg. Spread 1 tablespoon onion mixture over pastry. Top with 1 sausage. Roll up pastry to enclose sausage, with egg-brushed edge on top. Press to secure. Place, seam side down, on tray. Repeat with remaining pastry, egg, onion mixture and sausages. Brush tops with egg. Score with a knife. Sprinkle with pepper.
Bake for 20 to 25 minutes or until sausages are cooked through and pastry is golden. Serve with chutney and salad.
Marshmallow Bubble Bars
- 5 cups Rice Bubbles
- 2 cups (200g) vanilla marshmallows
- 100g butter, chopped
- 50g white chocolate, melted
- 2 tablespoons rainbow choc chips
Grease a 16cm x 26cm (base) slice pan. Line with baking paper, extending paper 2cm above edges on all sides.
Place Rice Bubbles in a large bowl. Place marshmallows and butter in a large microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring every 30 seconds or until mixture is smooth. Add to Rice Bubbles. Stir to coat well.
Press mixture firmly and evenly into prepared pan. Drizzle with white chocolate. Sprinkle with rainbow choc chips. Refrigerate for 2 hours or until set.
Cut into 20 bars. Wrap each bar in plastic wrap. Refrigerate until required.
Smoky Beef and Pumpkin Stew
- 280g jar Coles Chargrilled Vegetables, drained reserving oil
- 500g Coles Australian No Added Hormones Diced Beef
- 1 tablespoon smoked paprika
- 500g pkt Coles Australian Diced Butternut Pumpkin
- 1 /12 cups (180g) frozen peas
Heat 1/4 cup (60ml) of the reserved oil from the chargrilled vegetables in a saucepan over medium heat. Cook the beef, in batches, turning occasionally, for 5 mins or until brown all over. Add the paprika. Cook, stirring, for 1 min or until aromatic.
Add 1 1/2 cups (375ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 1 1/2 hours or until beef is tender.
Add the pumpkin and chargrilled vegetables. Cook for 30 mins or until the pumpkin is tender. Add the peas and stir until heated through. Season.
Easy Mars Bar Brownies
- 6 x 53g Mars bars, chopped
- 100g butter, chopped
- 3 eggs, lightly whisked
- 75g (1/2 cup) self-raising flour
- 50g (1/2 cup) cocoa powder
Preheat the oven to 160C/140C fan forced. Grease a square 18cm cake pan and line the base with baking paper, extending up 2 sides.
Combine the chopped Mars and butter in a heatproof bowl and stand the bowl over a pan of simmering water (don’t let the bowl touch the water). Heat, stirring occasionally, until the butter and chocolate have melted but lumps of nougat remain. Remove from the heat and set aside to cool slightly.
Add the egg to the chocolate mixture and stir to combine. Sift in the flour and cocoa powder. Fold to combine. Transfer the mixture to the prepared pan, smoothing the top. Bake for 30 minutes or until a skewer inserted into the middle of the brownie comes out with crumbs clinging slightly. Allow to cool in the pan for 10 minutes. Use the paper to lift the brownie from the pan and cut into squares. Serve warm or at room temperature.
Fusilli with Peas, Bacon and Ricotta
- 1 cup frozen peas
- 500g fusilli pasta
- 5 rashers bacon, rind removed, cut into 4cm strips
- 200g fresh ricotta cheese, crumbled
Cook peas in a large saucepan of boiling salted water for 1 minute or until bright green. Remove to a sieve with a slotted spoon. Return water to the boil.
Cook pasta, following packet directions, until just tender. Drain. Return pasta to saucepan.
Meanwhile, cook bacon in a non-stick frying pan over medium-high heat for 4 to 5 minutes or until crisp.
Add bacon, peas, ricotta, and salt and pepper to pasta. Toss over low heat until well combined. Spoon into serving bowls. Serve.
Cornflake and Honey Cookies
- 150g butter, chopped
- 1/2 cup honey
- 1 2/3 cups self-raising flour, sifted
- 2 cups cornflakes
Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
Combine butter and honey in a small saucepan over low heat. Cook for 2 to 3 minutes or until melted.
Combine flour and cornflakes in a bowl. Add butter mixture. Stir to combine. Roll level tablespoons of mixture into balls. Place balls, 4cm apart, on prepared trays. Flatten slightly. Bake for 10 minutes, swapping trays halfway through cooking, or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Store between layers of baking paper in an airtight container.
Naan Bread or Pizza Base
- 200g Greek-style yoghurt
- 1 3/4 cups (260g) self raising flour
Combine 200g Greek-style yoghurt and 1 3/4 cups (260g) self-raising flour in a bowl until a soft dough forms.
Knead on a floured surface until smooth.
Cut into 6 even pieces.
Using a floured surface, roll into 5mm thick ovals.
Heat a greased chargrill pan on high.
Cook for two minutes each side or until charred and cooked through.
White Chocolate Fruit and Nut Clusters
- 6 oz. White Chocolate
- Any fruits (cranberries, goji berries etc.)
- Any nuts (almonds, pistachios etc.)
Microwave chocolate in medium microwaveable bowl on medium for 3 minutes or until almost melted; stir until completely melted. Stir in remaining ingredients.
Spoon 1 tsp.of the chocolate mixture into each of 48 paper-lined miniature muffin cups; cover.
Refrigerate 20 minutes or until chocolate is set.
‘What’s in the Fridge’ Fried Rice
- 2 1/2 cups rice
- 1 tablespoon peanut oil
- 1 onion, cut into thin wedges
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, finely grated
- 4 cups diced vegetables
- 2 cups leftover chicken, cooked and sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Fresh coriander leaves, to serve
Cook rice following packet directions. Drain. Rinse under cold water. Drain well. Spread rice onto a tray. Refrigerate until cold, if time permits.
Heat a wok over medium-high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 to 4 minutes or until starting to brown. Add garlic and ginger. Stir-fry for 1 minute. Add vegetables. Stir-fry for 4 minutes or until tender. Add chicken and rice. Stir-fry for 3 to 4 minutes or until heated through. Add combined soy and sugar. Stir-fry for 1 minute. Serve sprinkled with coriander.
Easy Strawberry and Coconut Ice-Blocks
- 375g strawberries, hulled, sliced
- 2 cups coconut water
Divide strawberries among 12 x 1/4-cup capacity ice-block moulds, pressing some of the slices against sides of each mould.
Pour coconut water into each mould, leaving a 5mm gap at the top. Freeze for 1 hour or until just starting to set. Insert a wooden stick into the centre of each mould. Freeze for 4 hours or overnight.
Remove ice-blocks from moulds. Serve immediately.
Bacon and Corn Fritters
- 2 tablespoons olive oil
- 125g bacon rashers, rind removed, coarsely chopped
- 4 shallots, ends trimmed, thinly sliced
- 1 small red capsicum, halved, deseeded, finely chopped
- 1 x 420g can corn kernels, rinsed, drained
- 115g (3/4 cup) plain flour
- 3 eggs, lightly whisked
- 1 tablespoon milk
- 2 tablespoons chopped fresh coriander
Heat 1 teaspoon of oil in a non-stick frying pan over medium heat. Cook the bacon, stirring occasionally, for 2 minutes or until lightly browned. Add shallot and capsicum. Cook, stirring, for 1 minute or until capsicum is soft. Transfer to a bowl. Stir in the corn, flour, egg, milk and coriander. Season with salt and pepper.
Heat remaining oil in a large non-stick frying pan over medium-high heat. Spoon three 1/4-cupful portions of the corn mixture into the pan. Flatten slightly. Cook for 2 minutes each side or until golden and cooked through. Repeat, in 3 more batches, with the remaining corn mixture, reheating the pan between batches.
Can be served with a tomato and avocado salsa.
- 450g (2 cups) white sugar
- 160ml (2/3 cup) water
- 1 tablespoon white vinegar
- 1/2 teaspoon cream of tartar
- Hundreds and thousands, to decorate
Line 18 mini muffin pans with paper cases. Combine the sugar, water, vinegar and cream of tartar in a small saucepan. Stir over medium heat until the sugar dissolves completely.
Bring to the boil. Boil, without stirring, occasionally brushing down the side of the pan with a wet pastry brush, for 18-20 minutes or until light golden. Set aside for 1-2 minutes or until the bubbles subside.
Transfer the toffee to a metal jug. Pour the toffee evenly among the cases. Sprinkle toffees with hundreds and thousands and set aside for 15-20 minutes to set. Store in an airtight container.
- 2 medium russet potatoes, shredded
- 1/2 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup oil for frying, or as needed
- salt and pepper to taste
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Loaded S’mores Dessert Nachos
- 180g block Picnic chocolate
- 200g packet malt biscuits, halved crossways
- 1 1/2 cups vanilla marshmallows (see notes)
- 1/4 cup mini vanilla marshmallows
- 2 tablespoons dark choc chips
- 2 tablespoons peanut butter chips
- 2 tablespoons nutella
Preheat a barbecue hotplate (with hood) on medium heat, with hood closed. Grease an 18.5cm base (23cm top) metal pie tin.
Roughly cut chocolate block into pieces. Layer biscuits, marshmallows and chocolate pieces in prepared tin. Sprinkle with mini marshmallows, choc chips and peanut butter chips.
Place pie dish on barbecue grill. Close hood. Cook, using indirect heat for 20 minutes or until chocolate and marshmallows melt. Stand for 5 minutes. Serve drizzled with fudge sauce.
Lemon Chicken Thighs
- Chicken thighs
- Red onion – cut into wedges
- 3 potatoes – cut into wedges
- 1 lemon – cut into wedges
- 1 head of garlic – pulled into cloves
- For Marinade/Sauce:
- ½ cup chicken stock
- 2 table spoons olive oil
- 3 table spoons freshly squeezed lemon juice
- 1 teaspoon garlic granules
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
In a medium bowl, combine chicken stock, olive oil, lemon juice, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
In a large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours to overnight, turning the chicken occasionally. Drain the chicken from the marinade.
Preheat oven to 180°. Pull each of the chicken thighs from the bowl and add to an oven dish. Add the onion, potatoes, lemon and garlic to the dish. Tip the marinade into the dish. Cook for 30 mins. Turn the chicken over and bake for another 10 minutes, or until cooked through.
Mini Pancake Muffins
- 150g (1 cup) plain flour
- 2 tablespoons caster sugar
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1 egg, lightly whisked
- 160ml (2/3 cup) milk
- 30g unsalted butter, melted
- 1/2 punnet fresh blueberries
- Golden syrup or maple syrup, to drizzle
Preheat oven to 180C/160C fan forced. Spray 24 non-stick mini muffin pans with olive oil.
Place the flour, sugar, baking powder and bicarbonate of soda in a large bowl. Whisk well to combine. Make a well in the centre. Add the egg. Gradually add the milk, whisking constantly, until the mixture is smooth. Whisk butter in until smooth. Divide the mixture among the prepared pans. Push 2-3 blueberries into the top of each. Bake for 12-15 minutes or until golden. Set aside to cool slightly before removing the muffins from the pans. Transfer to a wire rack.
Place the muffins on a serving platter. Drizzle with golden syrup or maple syrup.
Baked Bean Vegie Nuggets
- 300g can baked beans in tomato sauce
- 2 cups mashed potato
- 80g (2/3 cup) pre-grated pizza cheese
- 75g (1 1/2 cup) panko breadcrumbs
- 1 egg, whisked
- Light olive oil, to deep-fry
- Tomato relish, to serve
- Baby spinach, to serve (optional)
Place the baked beans in a bowl and use a stick blender to blend coarsely. Line a baking tray with baking paper.
Add the potato, cheese and 20g (1/2 cup) breadcrumbs to the bowl. Season well with salt. Use a metal spoon to combine well. Roll 2 tablespoonsful of the mixture into a ball and transfer to the prepared tray. Repeat to make 12 balls in total.
Place the egg in a shallow bowl. Place the remaining breadcrumbs on a plate. Dip a potato ball into the egg, allowing the excess to run off. Roll in breadcrumbs, pressing well to coat, then return to tray. Repeat with the remaining potato balls.
Pour oil into a deep frying pan or large saucepan to a depth of 7cm. Place over high heat. Add half the balls. Cook for 3-4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining balls.
Arrange baked bean balls on a serving platter. Place the tomato relish in a small serving dish. Scatter over baby spinach, if using.
Crunchy Choc-Chip Microwave Cookies
- 125g butter, chopped
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1 1/2 cups plain flour
- 1/3 cup firmly packed brown sugar
- 1/4 cup caster sugar
- 1/4 teaspoon bicarbonate of soda
- Pinch of sea salt flakes
- 3/4 cup dark chocolate melts, halved
- 1/2 cup dark chocolate chips
Place butter in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Set aside for 2 to 3 minutes to cool.
Stir in vanilla and egg until combined. Stir in our, sugar, bicarbonate of soda and salt until combined. Add chocolate. Stir to combine.
Using 2 level tablespoons at a time, roll mixture into balls. Between the palms of your hands, flatten balls slightly. Line a microwave-safe plate with baking paper. Place about 4 cookies on prepared plate, allowing room for spreading. Microwave on HIGH (100%) for 2 minutes to 2 minutes 30 seconds or until cooked, but soft to touch. Stand for 1 minute. Transfer to a wire rack to cool.
Repeat process with remaining cookies in 4 batches. Serve.
Cheese and Basil Pesto Twists
- 2 sheets puff pastry
- 1/2 cup fetta grated
- 1/4 cup parmesan grated
- 1 egg
- 1 tbs pine nuts
- 1 tbs basil pesto
Combine feta, Parmesan, egg, pinenuts and basil pesto. Mix well to combine.
Spread evenly onto one of the pastry sheets. Top with the other pastry sheet and press together firmly.
Using a sharp knife cut in half, then cut each half into 8 strips.
Twist each strip a couple of times and place onto baking tray.
Bake at 220C until golden and crisp.
Never Fail Cake
- 250 g unsalted butter chopped
- 2 cup sugar
- 4 egg
- 1/2 tsp vanilla essence
- 3 cup self-raising flour
- 1 1/2 cup milk
- 1 pinch salt
Using electric beaters, beat the butter and sugar for 20 minutes until light and creamy.
Add the eggs one at a time, beating well between each addition, then beat in the vanilla essence.
Stir in 1 cup of flour, then ½ cup of the milk.
Repeat until all the flour and milk is used, making sure there are no lumps in the batter.
Transfer to the prepared dish.
Bake at 160C for about 45 minutes, until the cake springs back when gently touched in the middle and comes away from the edges of the pan.
Cool in the tin for 5 minutes, then release the sides and cool completely on a wire rack before icing.
One-Pan Garlic Butter Chicken with Mushrooms
- 6 Free Range Chicken Thigh, halved
- 2 tsp smoked paprika
- 2 tbs extra virgin olive oil
- 200g button mushrooms small
- 100g butter chopped
- 5 garlic cloves thinly sliced
- 2 tbs fresh tarragon chopped
- 1 bunch English spinach trimmed
- Toasted crusty bread *to serve
- Mixed salad leaves *to serve
- 1 lemon cut into wedges *to serve
- 1 pinch salt and pepper *to taste
Sprinkle chicken with paprika.
Heat 1 tablespoon oil in a large frying pan over high heat. Add chicken. Cook for 4 minutes each side or until browned. Transfer to a plate.
Cut half the mushrooms in half. Melt 40g butter and remaining oil in pan over medium-high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a plate.
Add remaining butter to pan. Cook, stirring, for 1 minute or until butter is golden brown. Add garlic and tarragon. Cook for 1 minute or until fragrant. Return mushroom and chicken to pan. Cook, turning occasionally, for 5 minutes or until chicken is cooked through
Remove from heat. Add spinach to pan. Cover. Stand for 2 minutes or until wilted. Season with salt and pepper.
Serve chicken with bread, salad and lemon wedges.
This recipe was created by Cathie Lonnie for Super Food Ideas.
Mango Onion Salad
- 2 mangos
- 1 red onion
- French dressing
Cut mangos in slices and red onion in small pieces.
Combine it in a large bowl and add French dressing.
Toss well and mix properly. Serve.