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LIVE BELOW THE LINE
2014 Cookbook
Created in
partnership with
1
Welcome Top
to the Live Below Tips
.
This spring, we are living Below the Line so others can rise Team up Plan
the Line Cookbook
above it. We’ve invited contributors from all walks of life to Doing the challenge with others means that We know that Living Below the Line is no
submit a recipe that’ll help people participate in Live Below you can pool your money together and buy easy feat. The trick is planning your meals and
the Line in a nutritious and affordable way. ingredients in bulk. This makes the challenge making sure that the total cost of your daily
2014 Edition!
TEAR Fund is one of New Zealand’s leading Christian Aid a lot easier. food intake adds up to $1.50. Plan in advance
and Development Agencies. We’ve been working all over what you are going to be eating during the
the developing world through child sponsorship, disaster Shop around challenge. We’ve included a meal planner on
relief and community development for over 37 years. Recipes in the cookbook were not necessarily the next page to help you calculate your meals
tearfund.org.nz sourced from the cheapest outlets. By shopping and the cost.
around and visiting bulk stores, you You could try an even distribution of cost
TEAR Fund New Zealand is part of the Integral Alliance; will be able to find cheaper options. — $0.50 per meal each day, or max out your
a global group of agencies who work in collaboration as breakfast and eat a light lunch and dinner.
national relief and development agencies committed to It’s up to you!
maximizing the holistic impact of our Christian response to
Reflect
Think about why you are doing the Live Below
the poor worldwide. Drink plenty of fluids
the Line challenge. Remember that living on
Thanks to TEAR Fund New Zealand for the production of this a $1.50 a day is a daily reality for millions of An oldie but a goodie. Water is free and can
cookbook. people around the world. quell those hunger pangs when they come.
2 Register to Live Below the Line this spring at www.livebelowtheline.com 3
Day 1 Breakfast $
Lunch $
Dinner $
Snack $
Total ($1.50 MAX) $
Day 2 Breakfast $
Lunch $
Dinner $
Snack $
Meal
Total ($1.50 MAX) $
Day 3 Breakfast $
Planner
Lunch $
Dinner $
Snack $
Total ($1.50 MAX) $
Day 4 Breakfast $
Lunch $
Dinner $
ere!
nearly th Snack $
Total ($1.50 MAX) $
Day 5 Breakfast $
Lunch $
Dinner $
Snack $
Total ($1.50 MAX) $
!
F IN IS H E D
4 Register to Live Below the Line this spring at www.livebelowtheline.com 5
Contributors
Niki Bezzant is the founding editor of Julie Le Clerc is a renowned kiwi Vicki Ravlich Horan is the editor Kirsten McConchie is a passionate
Healthy Food Guide magazine. She chef, food stylist, author and media of Nourish magazine, a quarterly baker who runs the popular Kiwi
is a weekly columnist for the Sunday personality. magazine that celebrates the seasons blog, High Tea with Dragons.
Star Times, has several blogs and is a julieleclerc.co.nz and the lovely regions we live in. highteawithdragons.com
regular contributor to TV and radio. nourishmagazine.co.nz
healthyfood.co.nz
Lesley Christensen–Yule works as a food Jesse Mulligan is a presenter on Vanessa Rehm manages The Bubbalino Vanessa and Ingrid Opera are kiwi
writer and recipe developer. She is the TVNZ’s popular Seven Sharp, reviews Kitchen — a little blog full of family– sisters with young families who run
key author of the chef training textbook, restaurants for Metro Magazine and friendly recipes, delicious sweet treats a food blog sharing stress free family
The New Zealand Chef and of the manages his own food blog. and an insatiable passion for party recipes.
popular New Zealand Cook’s Bible. aucklandfoodblog.blogspot.co.nz planning. thebubbalinokitchen.com foodopera.com
Jess Daniell is the creator of Jess’ Rachael McMahon started Made From Reverend Frank Ritchie is a Wesleyan Bevan Smith is the owner and chef of
Underground Kitchen, an online success Scratch which is a daily lifestyle blog Methodist Minister who serves TEAR Otago’s award–winning restaurant,
story that began around her dinner full of home decor, weddings, style Fund fulltime. He also believes that Riverstone Kitchen.
table. and of course a large array of delicious good food fuels community life and riverstonekitchen.co.nz
myundergroundkitchen.com recipes. relationships.
madefromscratch.co.nz francis–ritchie.com
Sarah Heeringa is the award–winning Traceylee Hooton has a passion for Jo Seagar’s signature “Easy Peasy” Charmian Smith is an award–winning
editor of Good, a magazine about living food, cooking and entertaining that approach to cooking and entertaining feature writer specialising in food and
simply and living well. is only surpassed by her love for her has helped broaden the cooking wine with the Otago Daily Times.
good.net.nz family. repertoire of many a time–challenged
fourseasonskindergarten.co.nz home cook.
joseagar.com
Simon Holst is a keen Kiwi foodie, who Wendyl Nissen is a well known kiwi Geoff Scott is the owner and chef of Jules Van Cruysen worked as a sommelier
juggles cooking, writing for local food chef, media personality and author of the popular Herne Bay, fine–dining in some of New Zealand’s finest
magazines and working as a food four acclaimed kiwi cookbooks. restaurant, Vinnies. Geoff has worked restaurants and now works in sales and
stylist. holst.co.nz wendylsgreengoddess.co.nz as a chef in Britain, Italy and France marketing for Macvine International
before deciding to settle down in New xyeats.com
Zealand.
vinnies.co.nz
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Start The Day Right With
Breakfast
8 9
Cinnamon & Banana Serves 1
$0.65
Oatmeal Per serving
Submitted by Julie Le Clerc of julieleclerc.co.nz
I believe breakfast is the most important meal of the day. In fact, a bowlful of this porridge
would set you up for the whole day. With added banana for natural sweetness, and a little
cinnamon for great taste, this oaty porridge is hearty, healthy and a nicely filling way to
start the day.
Oats are a much cheaper and healthier choice than processed breakfast cereals. Rolled oats (not
instant oats) are a good source of soluble fiber, which can help to regulate blood sugar levels,
lower cholesterol, and therefore help reduce the risk of heart disease, too. They also contain
vitamins, minerals and antioxidants, and are a source of protein and complex carbohydrates.
Plus, cooked this way, they taste delicious!
Ingredients
½ cup rolled oats
pinch salt
1 cup cold water
½ banana, sliced
sprinkling of cinnamon
1 tbsp firmly–packed brown sugar
¼ cup milk
Method
Place oats, salt and water in a deep, heatproof bowl. Microwave for 2 minutes on high.
Remove, stir in banana and return to microwave for 1 minute.
Alternatively, cook in a saucepan: simmer oats, salt and water for 3–5 minutes, stirring
continuously, until mixture is thick. Then add banana and cook for 30 seconds more.
Sprinkle porridge with cinnamon and serve with brown sugar and milk on the side.
10 Register to Live Below the Line this spring at www.livebelowtheline.com 11
SriLankan Breakfast Roti Makes 10
$0.30
Per roti
Submitted by M. Tharaneetharan from World Concern, Sri Lanka
This is a very common breakfast in Sri Lanka. The warm, savory bread is filling and delicious.
Ingredients
3 cups all purpose flour sifted
1 cup cool water
1 cup freshly grated coconut (or dessicated coconut soaked in the water)
salt to taste
1 tbsp canola oil
¼ cup finely chopped onions (optional)
¼ cup finely chopped chilies (optional)
Method
In a large bowl, combine sifted flour, salt, oil and coconut. Mix well. Add water slowly
until dough forms. If using chili and onion, add these to the mixture and combine.
Form the dough into 10-11 balls of equal size. Gently roll out the dough into shape,
being careful not to overwork it. In an oiled pan, fry on a medium high heat on both
sides until well browned.
12 Register to Live Below the Line this spring at www.livebelowtheline.com 13
Smoky Mexican Breakfast Serves 1
$1.57
Submitted by Ingrid Opera of foodopera.com Per serving
This recipe is hearty and full of flavor. It’s got all the right ingredients to fill you up: crunchy
potatoes, spicy beans and it’s loaded with protein with a poached egg. The smoky spices give the
tomatoes a huge kick.
Ingredients
½ onion, finely diced
¼ tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper
½ can baked beans
½ can diced tomatoes
1 egg
1 medium potato, cubed
cooking oil
Method
Preheat oven to 350ºF. Place potato on a roasting tray, spray or lightly coat with cooking oil
and roast for 30 minutes until golden.
In a frying pan on medium heat, add a splash of oil and sauté onion for a couple of minutes.
Add spices and mix around the pan for 1 minute. Add tomatoes and beans and mix through.
Simmer for about 15 minutes until the sauce has thickened up. Crack an egg in the middle
and place a lid on the pan until egg is cooked to your liking.
Serve topped with roasted potatoes.
14 Register to Live Below the Line this spring at www.livebelowtheline.com 15
Easy No–Knead Bread $0.95
Per loaf
Submitted by Wendyl Nissen of wendylsgreengoddess.co.nz
This is the easiest no–knead bread recipe I’ve found. We make this every day in our house but we
substitute the dried yeast with 1 ½ cups of sourdough starter, so if you have a starter, try it out! This
is from my book Mother’s Little Helper. I prepare it before I go to bed, let it sit all night and then
put it in the oven in time to have fresh bread for lunch. When you take it out of the oven it is crisp
and crunchy, just like a loaf of bread you might buy in a French bakery.
Ingredients
3 cups white flour (for wholemeal use 1 cup wholemeal flour and 2 cups white flour)
¼ tsp granulated yeast
1¼ tsp salt
1½ – 2½ cups of water
Method
Mix the flour, yeast and salt in a bowl. Pour the water in slowly and stir until you have a
sticky — not stiff — dough. Sometimes I need just 1½ cups of water, at other times I need
the full 2 ½, it depends on the flour you use and the climate. If you get sloppy dough, don’t
worry, it will still make great bread, it’ll just be a nightmare to work with.
Cover with a tea towel and let it prove in a warm place for 12 to 24 hours. I leave mine by
the fire when I go to bed in the winter, or you could put it in a hot water cupboard or on top of
your fridge.
The dough is ready to use when you lift the tea towel and see the surface is dotted with
bubbles. Don’t be alarmed if the batter looks sloppy, this is the way it should look.
Get lots of flour and sprinkle it on a work surface so that you have a thick covering. You don’t
want to see any surface through the layer of flour. Tip the bread dough out onto the surface,
sprinkle the top with lots more flour and fold it over on itself a few times so that it is a mound.
Cover with a tea towel and leave for 15 minutes to recover. Do not be alarmed if it starts
expanding and creeping out onto the work surface during this time.
Flour your hand generously and shape the dough into a ball. Coat a tea–towel liberally with
flour — again, you want a really thick covering and then put the ball of dough onto the tea
towel and wrap loosely. Leave in a warm place for two hours so that it can double in size.
Half an hour before the dough is ready, put it in a casserole pot or Dutch oven — I use a heavy
cast–iron pot with lid — into a hot oven at 450ºF to heat up. When the dough is ready, take the pot
out of the oven, put the bread into it and give it a shake to settle it into the pot. Place it back in the
oven with its lid on for 30 minutes, and then cook without the lid for another five minutes or so,
until the loaf is nicely brown on top.
Remove from the oven, inhale and enjoy!
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French Toast Serves 2
$0.58
Serves 2
$0.46
Per serving Per serving
Ingredients
2 eggs
1 tsp caster sugar
2 tbsps milk
butter
slices semi–stale white bread
Method
Whisk together eggs, sugar and milk.
Melt knob of butter in frypan until foaming.
Dunk bread slices in egg mix. Gently put into frypan.
Fry on both sides over medium heat until crisp and golden.
Pancakes
Ingredients
1 cup self rising flour
¾ cup milk
1 egg
2 tbsps brown sugar
jam / berries (optional)
Method
Measure the self rising flour into a large mixing bowl.
Add the brown sugar and mix.
Add the egg and the milk and stir until the mixture is smooth and creamy.
Pour the mixture into a non–stick pan making a circular shape.
Flip and take out of the pan when cooked through.
18 Register to Live Below the Line this spring at www.livebelowtheline.com 1940 Second Omelette Serves 1 Submitted by Ian Thomas of eggs.org.nz $0.86 Ingredients 2 eggs 2 tbsps of water 1 tbsp butter or margarine ¼ – ½ cups filling of your choice (see below) salt and pepper (Sauce is optional depending on your budget!) Method Beat eggs and water together until blended, adding salt and pepper to taste. In a non–stick pan, heat butter or margarine until it sizzles, but not burnt. Pour in egg mixture. With an inverted spatula, pull the cooked portions of egg from the perimeter of the pan to the center so any uncooked egg can run into the cleared hot pan surface, tilting the pan and moving it as necessary to keep the egg shaped round on the bottom of the pan as you go. Do this until the egg is set and will not flow, but is still wet on top (should take about 20 seconds). Don’t cook it until it’s dry! The moist egg will finish cooking when the omelette is folded over. Sprinkle all of the filling on the left side of the egg (left handed people fill the right side). Slide the spatula all the way under the unfilled side of the omelette up to the center of it. Fold the unfilled side entirely over the filled side. Set aside spatula. Holding the pan in your right hand and a plate in your left hand, invert the pan so the omelette falls upside down onto the plate (left handed people use opposite hands). Garnish to serve. Fillings The choice of fillings you can use is endless! Cheese, spinach, ham, tomato, mussels, cooked rice, left over pasta, tuna, sweetcorn and so on. A two–egg spinach and cheese omelette works out at about $1! 20 Register to Live Below the Line this spring at www.livebelowtheline.com 21
No Such Thing As A Free
Lunch (or Dinner)
But These Come Close!
22 23Pumpkin & Yellow Split Pea Dahl Serves 4
$1.20
with Flatbread Per serving
Submitted by Bevan Smith of riverstonekitchen.co.nz
Vegetable dahl is another tasty way of economically feeding a crowd. A little spice and coconut
make for a slightly exotic and comforting feel.
Ingredients
½ cup soya bean oil
1 brown onion, peeled and roughly chopped
1 carrot, roughly chopped
¼ pumpkin, skin and seeds removed and cut into large pieces
2 potatoes, cut into large dice
3 tbsps curry powder
½ lb yellow split peas, soaked overnight in water
1 ¾ cup can coconut cream
salt and pepper to taste
1 spring onion, finely sliced (optional)
Method
Place oil in a medium-sized pot and heat over a medium to high heat. Add onion and carrots
and cook for 5 minutes before adding pumpkin, potatoes and curry powder. Cook for a further 2 to
3 minutes and then add split peas and coconut cream and bring to the boil. Reduce heat to a
simmer and slowly cook until split peas and vegetables are soft and tender, adding a little extra
water as required and stirring often. Season with a little salt and pepper and divide between 4
bowls. Serve with spring onions and flatbread.
Flatbread (Makes 12)
3 cups plain flour
Water
Method
Heat oven to 400ºF. Place flour in a bowl and mix with enough water to make a soft dough.
Allow to rest for 5 to 10 minutes before dividing into 12 pieces. Roll each piece into a ball and flatten
with your fingers into a disc. Dust bench top with a generous amount of extra flour and roll out each
disc with a rolling pin until they are quite thin. After the last disc is flattened, go back and re-roll each
one until they are even thinner. Place flatbreads directly on to wire racks and cook for 2 minutes.
Remove from oven and serve immediately.
24 Register to Live Below the Line this spring at www.livebelowtheline.com 25Stir–Fried Rice Serves 2
Submitted by Bevan Smith of riverstonekitchen.co.nz $1.10
Per serving
Rice is a great filler, especially when it’s packed with vegetables. For this recipe I used only
basic vegetables bought from the supermarket and I stuck to the Live Below the Line budget
principles.
Because of that I couldn’t afford any soy sauce, chilli etc. to spice things up, so I chose brown rice
for extra flavor (not to mention it has three times the nutritional value of white rice) and loads of
cabbage, which is always cheap and tastes great raw or cooked.
Ingredients
½ cup soybean oil
½ a brown onion, peeled, finely sliced
1 medium carrot, quartered lengthways, finely sliced
¼ of a green cabbage, roughly chopped
¼ of a leek, roughly chopped
4 cups cooked brown rice
1 chicken or vegetable stock cube, crushed
salt and pepper to taste
Method
Heat oil in a large heavy–based frying pan over a medium to high heat.
Add onion and carrots and cook for 5 minutes before increasing heat to high and adding
cabbage and leeks.
Cook for a further 2 to 3 minutes before adding rice and stock cube.
Continue to heat until the rice is well heated through.
Season to taste with a little salt and pepper, divide between 2 plates and serve immediately.
26 Register to Live Below the Line this spring at www.livebelowtheline.com 27Spaghetti Aglio e Olio Serves 2
$0.65
Submitted by Jesse Mulligan of Seven Sharp Per serving
This is the recipe Italians make to fill the gap after a big night out. When you get good and
fast at it, I hope you’ll use it the same way:
Ingredients
half a packet of dried pasta – dececco is best
salt
2 tbsps olive oil
1–2 cloves of crushed garlic
1 tsp chili flakes
Italian Parsley
pinch of parmesan or grana padano
Method
In a large pot bring water to a rapid boil – a liter of water for every ½ cup of pasta, and pour salt in
until it tastes like seawater. When boiling, add the pasta and stir until it’s submerged. It should start
boiling again pretty quickly.
Put a heavy, big frypan over a low heat – you’re only trying to warm the oil, not get a sizzle
on. Pour in a couple of tablespoons of extra virgin olive oil. Add your garlic.
So now, if the oil temperature is right, the garlic won’t sizzle, it’ll just sort of bubble softly – the idea
is you’re getting all the flavor out without ruining the oil on too high a heat.
You only need a minute or two of this. Give it a sprinkle of salt at this point.
Add a teaspoon or so of dried chilli flakes. Give it another minute (you’re stirring it all around
pretty much the whole time).
Add a couple of tablespoons of the pasta water and stir it in with the oil. This creates what I
think is called an emulsion, and really helps with coating the pasta properly. It also stops you
worrying about overcooking the garlic.
Timing: about the time this oil and garlic and chilli has done its magic, you want the pasta to
be finished cooking. I’m not going to insult you by explaining what al dente is, but it is really
important (to me at least) that you don’t overcook the spaghetti. You want to have to bite the
pasta, not just suck it until it collapses.
Add some chopped Italian Parsley.
Drain the pasta and stir it into the oil mixture.
When the distribution of chilli flakes and parsley specks are uniform, you know it’s stirred in
properly. Serve topped with plenty of grated cheese.
28 Register to Live Below the Line this spring at www.livebelowtheline.com 29Devilled Hotpot With Serves 6
$1.53
Vegetable & Barley Soup Serves 4
$0.70
Parsley Crumble Per serving Submitted by Charmian Smith of Otago Daily Times Per serving
This hearty soup is not only a filling meal in itself, but also a good way to use up bits of
Submitted by Jan Bilton of janbilton.co.nz vegetables that you can’t use in other ways. It’s a good idea to scrub rather than peel
potatoes and carrots as not only do you get the extra nutritional benefits of the skin, you
Ingredients don’t waste anything. Use the green tops and outside leaves of a leek, carrot tops if you
¾ cup risone pasta or other small pasta have them, the stalks of cauliflower or broccoli, or outside cabbage leaves as the long
1 tbsp canola oil cooking will soften them and extract flavour. If you can find a cheap bone, add this as it will
1 onion, diced help flavour the soup. The barley swells and fills the pot so you can extend the soup to feed
2 cups lean minced beef more people if needed. You could substitute rice if you like.
2 tsps each: prepared mustard, worcestershire sauce, chilli sauce
1 tsp mixed dried herbs Ingredients
1 ¾ cups can mexican–style tomatoes or similar, chopped 1 tbsp oil
3 cups diced green vegetables e.g. broccoli florets, cut beans, peas 1 onion, finely sliced
parsley crumble: 3 toast thick slices bread, crusts removed 4 carrots (scrubbed and finely chopped or grated)
½ cup parsley leaves outer leaves and green part of a leek, finely sliced
1 clove garlic crushed ½ lb barley
1 tbsp olive oil 1 stock cube (optional)
any other vegetables or vegetable scraps you happen to have — pumpkin, outside cabbage
Method leaves, potatoes, silver beet, cauliflower or broccoli stalks.
Cook the pasta according to the packet instructions. salt to taste
Heat the oil in a frying pan. Sauté the onion and beef, pressing the meat with a fork to
break up any lumps. Cook until lightly browned then add the mustard, sauces, herbs and Method
tomatoes. Stir well. Cover and simmer for 5 minutes. Add the vegetables and simmer for Heat the oil in a large pot. Add the finely chopped carrot and leek.
another 10 minutes. Stir in the drained pasta. Allow to soften and color slightly, about five minutes. Add barley, lots of water, and the crumbled
To make the crumble, process the bread, parsley and garlic in a food processor to make stock cube, if using. Bring to the boil then lower the heat and simmer for 30–40 minutes until the
crumbs. Toss together with the olive oil. barley is soft and chewy and the vegetables well cooked. Season with salt to taste, remembering
Spoon the meat mixture into 6 individual heatproof bowls. Sprinkle with the crumble. the stock cube, if you are using one, will be salty.
30 Register to Live Below the Line this spring at www.livebelowtheline.com 31Potato and Carrot Kugel Serves 8
Submitted by Lesley Christensen–Yule, author of The New Zealand Chef and New Zealand Cooks Bible $0.73
Per serving
I’ve baked many variations of this tasty and filling dish over the years using different types of
vegetables according to the season. For instance you could use kumara and courgette as a
variation. Some recipes use cooked noodles instead of potato. Of Jewish origins, kugel is a
popular dish with kids and adults as a main course or an accompaniment. To maintain higher
levels of nutrients, simply scrub the potatoes and carrots, leaving them unpeeled. This recipe
is both vegetarian and gluten–free. It can be eaten hot or cold.
Ingredients
1 tsp vegetable oil for greasing
7 cups (4 large or 6 medium) floury potatoes
2 cups (4 to 5 medium) carrots
2 large onions
2 cloves of garlic, minced
2 tbsps fresh chopped rosemary (or 1 tbsp dried)*
2 tsps salt
½ tsp ground pepper
3 tbsps vegetable oil
2 tbsps cornflour
4 eggs, beaten
½ cup grated cheddar
Method
Preheat the oven to 350°F and grease a round or rectangular baking dish with a teaspoon
of oil. Finely grate the potatoes, carrots and onions. If you have one, this job is easier to do
using the grater blade of a food processor. Line a colander with a clean tea towel and tip in
the grated vegetables. Gather up the edges of the tea–towel and squeeze out excess liquid.
In a large bowl mix the grated vegetables together with garlic, rosemary, salt, pepper and oil.
Then mix in the corn flour and beaten eggs.
Turn the mixture into the greased dish and lightly press to smooth it out. Bake for one hour
or until the mixture is cooked through (test with a skewer or fork) and the top is golden. Timing
may vary depending on the size of the grated vegetables. Loosely cover with foil if the top
browns before cooking has finished.
Remove from the oven and sprinkle with the grated cheese. Return to the oven for 5 minutes
to melt the cheese. Cut into squares or slices to serve.
*Find a rosemary bush and use fresh instead of dried and the cost is 70c per portion
32 Register to Live Below the Line this spring at www.livebelowtheline.com 33Roast Pumpkin Soup Serves 4
$1.28
Submitted by Rachel McMahon of madefromscratch.co.nz
Per serving
Ingredients
½ pumpkin, skin cut off and roughly cut into medium cubes
1 onion, roughly cut
4 cloves of garlic, peeled and slightly crushed
1 tsp, thyme or oregano
1 tbsp of golden syrup
olive oil
1 cup chicken stock
2 cups warm water
salt and pepper to taste
Method
Preheat oven to 350°F. Put cut pumpkin, onion and garlic into a deep roasting dish. Sprinkle
with thyme then cover with a little olive oil and the golden syrup, shake pan until veggies are
slightly covered in oil and syrup. Cook for around 40 min or until pumpkin is tender.
Tip everything into deep saucepan and season with a little salt and pepper. Pour in chicken
stock and enough water to cover the pumpkin and onion. Simmer for around an hour (the
longer the better) keep topping up with water so it doesn’t reduce too much.
Once the soup mixture starts to darken it is ready, either allow to cool before blending in a
blender or puree with a soup wand in the pan. Serve with a little cream cheese and basil and
enjoy with some warm fresh bread.
This soup freezes really well and will keep for around a week in a well sealed container in
the fridge.
34 Register to Live Below the Line this spring at www.livebelowtheline.com 35Leek, Mushroom, Potato Serves 8
$1.40
& Lentil Pie Per serving
Submitted by Frank Ritchie of TEAR fund
Ingredients
3 potatoes
2 leeks
3 cloves of garlic
7 large button mushrooms (use whatever mushrooms you prefer here. field mushrooms will yield
a lot of flavor, but i was aiming more for that nice velvety texture that button mushrooms have
rather than the fullness of flavor).
1 ½ cups canned lentils
1 red onion
1 tbsp flour
½ cup cream
¼ cup of oil
3 cups vegetable or chicken stock
salt and pepper to taste
Method
Turn oven onto bake at 350ºF
Peel, chop and boil the potatoes. Once these are tender, drain and set them aside.
Heat the olive oil in a large pan and add the chopped red onion, crushed/chopped garlic and
leeks. Simmer for 10 minutes making sure they don’t brown.
Sprinkle in the flour and stir. There should be plenty of liquid and it will start to thicken up.
Add 2 cups of the stock and all of the mushrooms. Simmer for 10 minutes, stirring from time
to time. You should see the mixture continuing to thicken.
Add salt and pepper to taste, cream and any herbs you may want (dill is a good addition and so is
thyme. Don’t go too heavy with these as the rest of the flavors are subtle).
Simmer for another 10 minutes, stirring occasionally to avoid sticking. The extra stock is
there to add if necessary, but remember you’re creating a pie filling so eventually it should
be very thick.
Add the potatoes and lentils. Stir and keep it simmering until you get your desired
consistency. Stir regularly to avoid it sticking and burning.
Turn the heat off and then stand it aside to cool. Give it 10 minutes or so to thicken up.
That cooling time is the opportunity to set up the dish for the pie. You have any number of
options for this. You could lay the leek, mushroom, potato and lentil pie mixture in a dish and
just put a layer of puff pastry over the top or you could create a full casing.
Bake for 30 minutes or until golden.
36 Register to Live Below the Line this spring at www.livebelowtheline.com 37Miso Soup & Steamed Rice Serves 2 Spanish Frittata Serves 4
$1.87 Submitted by Charmian Smith of Otago Daily Times $0.80
Per serving Per serve
Ingredients
Ingredients
1 cup rice
1–2 tbsp oil or butter
1 ½ cups water
1 onion, finely chopped
1lb potatoes, scrubbed and chopped into small cubes.
2 cups water
6 eggs
2 tbsps miso
salt to taste
2 tbsps diced tofu
2 small spring onions, minced
Method
Heat half the oil in a pan, add the onion and potatoes and cook slowly, stirring occassionally
Method
until the potatoes are cooked and slightly browned. Whisk the eggs in a bowl and tip the
Place rice grains in pot. Wash rice to remove the starch. Add the water and bring to the boil.
cooked onion and potatoes into the eggs, stir and add salt to taste.
Reduce heat, cover the pot and cook for 15 minutes. Turn off heat and keep covered. Let sit
Wipe out the pan and put back on the heat with the rest of the oil. Pour in the egg and
for 5 minutes.
vegetable mixture and spread it out. Cook over very low heat for about 5–8 minutes until the
Heat water until it reaches a boil. Place miso in a bowl and pour in 1/3 of the water. Stir until
bottom of the frittata is nicely brown. Place a plate over the frying pan and turn it over so the
the mixture becomes smooth. Add remaining water, tofu and spring onion. Serve with the
frittata is upside down on the plate. Slide it back into the pan and cook the other side.
rice.
Cut into wedges and serve hot or cold.
Corn Fritters Lentil Shepherd’s Pie Serves 6
Serves 3
Ingredients
$0.60
Submitted by Jess Daniell of myundergroundkitchen.com $1.00
1 can creamed corn Per serving
salt and pepper Per serving Ingredients
1 egg, separated 2 cups brown lentils, cooked and drained dash of cayenne pepper
2 tsps sweet chilli sauce 1 onion, diced 1 tsp salt
1 tbsp worcestershire 2 cloves garlic, minced 3 large potatoes, cooked
1 cup flour 4 cups diced tomatoes ½ cup of hot milk
oil for frying pinch of dried oregano ½ tsp salt
Method Method
Mix together corn, salt and pepper, egg yolk, sweet chilli and worcestershire. Add flour, mix. Preheat the oven to 400ºF. Lightly spray a frying pan with oil. Add onion and cook for 7–8
Whisk egg white until stiff, fold into the batter. minutes, until soft and golden. Add garlic and cook for 1 more minute. Stir in tomatoes, lentils and
Heat oil in pan. Drop in spoonfuls of mix and brown on both sides (2 to 3 mins each side). seasoning. Spoon mixture into an ovenproof dish.
Drain on paper towels. Serve with extra sweet chilli, if budget allows. In a bowl, mash the potatoes and add the hot milk and ½ tsp salt. Mash until soft and fluffy.
Spread the mashed potatoes on top of the lentil mixture and bake for 25–30 minutes or until
the potatoes are lightly browned.
38 Register to Live Below the Line this spring at www.livebelowtheline.com 39Aromatic Pumpkin & Potato Serves 8
$0.74
Smoked Bacon & Pearl Barley Serves 6
$1.30
Curry on Tumeric Rice Per serving
Cassoulet Per serving
Recipe created by Executive Chef and owner Geoff Scott of vinnies.co.nz
Submitted by Jules van Cruysen
This inexpensive heart warming dish is a true home-made favorite of mine. It combines cooking
To eat well on a budget, it is important to shop seasonally — that is buy whatever the growers techniques from two great cultures, Italy and France. It is not a true cassoulet but a very loose
have too much of at the time. The best way to find these, and find them as cheaply as possible, is interpretation of the French classic, cooked in an Italian risotto style.
at your local growers market or if there are market gardens close to you one of the many roadside
shops that are on our highways. Ingredients
This recipe also uses lots of spices in small quantities — if you don’t have any of them feel free to 1 lb smoked bacon bones 2 cloves grated garlic
leave them out but all can be bought extremely cheaply at Indian speciality shops that are now in 1 small carrot, peeled and cut in half ½ cup red wine
most towns and cities. 1 small onion, peeled and cut in half 1 ½ cups pearl barley, washed in cold water
1 stick celery, cut in half 1 bacon bone stock (from above)
Ingredients 1 bay leaf, fresh or dried 1 tbsp each sliced fresh thyme, parsley and
1 tbsp cooking oil 1 tsp cumin seeds 3 tbsps canola oil basil
1 can chickpeas 1 tsp coriander seeds 1 tsp fine salt freshly ground black pepper
1 large white onion ½ tsp cinnamon 1 cup diced mushrooms ¼ cup cold diced butter
½ leek water ½ cup each of small diced carrot, onion and ½ cup finely grated parmesan cheese
¾ cup pumpkin salt celery
2 large potatoes
½ bunch spinach Rice: Method
coriander stalks + leaves ¼ tsp tumeric Place bacon bones in a pot and cover with water, add halved vegetables and bay leaf. Bring to boil,
2 tsps fresh ginger 2 cups long grain rice skim off any impurities that rise to the top, gently simmer for 2 hours. Strain & reserve stock, pick
1 tsp hot curry powder water the meat off the bones and reserve until needed.
Fry the mushrooms until caramelized, remove from the pan. Add the diced vegetables and gently
fry until lightly caramelized, add the wine and reduce until almost evaporated. Add the barley and
Method cover with hot stock. Cover with a lid and simmer for 30 minutes. At this stage all the stock will be
Preheat oven to 350°F. Finely chop the onion and leek. In a large metal oven dish sauté absorbed into the barley.
onion and leek in cooking oil over a moderate heat. Once translucent add all the dry spices Return the picked bacon meat and the mushrooms to the pan. Bring back up to simmering
and chopped coriander stalks and sauté for a further 5 minutes. Add ½ teaspoon of salt. adding a little extra boiling stock so the consistency is slightly wet. Fold in fresh herbs, butter
Roughly chop pumpkin, potatoes and spinach and add them to the oven dish, rinse the can and parmesan, season with freshly ground black pepper and extra salt if necessary.
of chickpeas and add them as well. Grate ginger into the dish and add 4 cups of water. Serve into pre warmed, hot, individual ramequins or pie dishes and top with fried crispy
Cook in oven for 1 hour or until potato is cooked. Taste and season with salt if needed. breadcrumbs.
Add 2 cups of rice to a medium sized pan with 4 cups of water with turmeric and ½ teaspoon For fried crispy bread crumbs: blitz 2 slices of day old white bread in a food processor,
salt. Cover and bring to a simmer and turn down heat to low — cook for 20 minutes or heat 4 Tbsps canola oil till hot in a large fry pan, add 2 Tbsps butter and the crumbs, stir
until most of the water has been absorbed by the rice. Leave rice covered for a further 10 with a fork until lightly golden. Tip into a fine sieve, spread crumbs on paper towels to cool,
minutes. season with sea salt flakes.
40 Register to Live Below the Line this spring at www.livebelowtheline.com 41Lentil Soup Serves 4
$1.26
Submitted by Vanessa Opera of foodopera.com
Per serving
This lentil soup is nutritious and delicious. It’s easy to make, filling and very reasonable. You
could bump it up with extra vegetables such as peas, chopped spinach or courgettes.
Ingredients
1 cup red split lentils, rinsed
1 tsp ground turmeric (optional)
1 tsp vegetable oil
1 onion, chopped
4 cloves garlic, crushed
2 tsps mild curry powder
1 cup can reduced–salt chopped tomatoes
½ cup fresh coriander leaves, to serve
½ cup low–fat natural yoghurt, to serve
Method
Place the rinsed lentils and turmeric in a saucepan.
Add enough water to cover the lentils by 2 inches.
Bring to the boil over medium heat and cook for 45 minutes, or until lentils are tender.
Heat the oil in a saucepan over medium heat. Cook the onion and garlic for 5 minutes, or
until the onion is soft.
Add the curry powder and cook for 1 minute, until fragrant.
Stir in the tomatoes and ½ cup of water and simmer for 5 minutes.
Add the cooked lentils and a further cup of water to the tomato mixture.
Simmer for 5 minutes, to warm through.
Stir in chopped coriander.
Serve with a dollop of yoghurt.
42 Register to Live Below the Line this spring at www.livebelowtheline.com 43Minestrone Serves 8
$0.70
Submitted by Vicki Ravlich Horan of nourishmagazine.co.nz
Per serving
Ingredients
1 onion
1 carrot
1 stalk celery
½ leek
½ cup bacon pieces
¾ bottle of passata (like Dolmio pasta sauce)
6 cups water
1 can of chickpeas, drained and rinsed
1 cup dried penne pasta (or similar)
Method
In a large pot, with a little oil, gently sauté the finely chopped onion, celery, leek and carrot
for about 10 minutes, being careful not to brown them.
When the vegetables are translucent add the passata and 6 cups of water.
Simmer gently for 20 minutes then add the pasta and chickpeas. When the pasta is cooked
check for seasoning and serve.
44 Register to Live Below the Line this spring at www.livebelowtheline.com 45Potato & Egg Casserole Serves 6
$1.16
Beef Brisket Stew with Serves 6
$1.00
Fennel and Rosemary
Submitted by Simon Holst
Per serving Per serving
I think this sort of casserole is comfort food at the highest level. But when I first started making
them myself, I seem to recall thinking the whole process seemed a bit difficult. Either I’ve become
used to the steps involved, or I’ve streamlined the process, or a combination of the two. Beef brisket is a cheap but delicious cut of meat that requires slow, gentle cooking to bring
out its best.
Ingredients
3 ½ cups potatoes, scrubbed and cut into 1in chunks Ingredients
4 large eggs 1 lb of beef brisket with the bone in – try and choose less fatty pieces, and buy from a butcher for
2 tbsps butter best prices
1 medium onion, quartered and sliced 2 tsps light vegetable oil such as canola
2 cloves garlic, chopped 1 onion
¼ cup plain flour 1 tsp fennel seeds, toasted till fragrant
1 ½ cup milk 1 tomato
1 cup grated cheese 2 carrots
½ tsp salt 2 potatoes
black pepper to taste sprig of rosemary
2 slices bread pinch of chilli flakes
1 tbsp olive or canola oil salt and pepper to taste
Method Method
Preheat the oven to 350°F. Cut fat off brisket and discard. Leave bones in as they add to the flavour of the stew.
Place the prepared potatoes in a large pot and bring to the boil in lightly salted hot water. Cut meat into 1in cubes, heat oil in saucepan and fry meat cubes in batches until browned.
Boil gently for 10 minutes, then add the eggs and cook for a further 10 minutes. When the Remove from pan. Add chopped onion to pan along with fennel seeds and fry until lightly
potatoes are cooked, drain thoroughly. Cool the eggs under cold water, then remove the browned.
shells. Add chopped tomato and fry for 5 mins. This will form a tomato puree of sorts.
While the potatoes and eggs are cooking, melt the butter in another large pot or frypan. Add meat back to pan along with chilli flakes. Cover with water, bring to the boil then turn
Add the onion and garlic, then cook, stirring occasionally, until the onion is soft. Stir in the the heat down to low and simmer for at least 1 hour. Halfway through cooking, add cubed
flour and cook for a further 2–3 minutes, then add half the milk, stirring to ensure no lumps potatoes and carrots and season with salt and pepper.
form. When the sauce thickens and boils, add the remaining milk and cook, again stirring Top up with water if getting too dry. Sprinkle in chopped rosemary 5 mins before cooking
frequently, until the sauce thickens and boils again. Remove from the heat and stir in the finishes.
grated cheese and season with the salt and pepper. Serve with rice or pasta.
Quarter the cooled eggs and place in a non–stick sprayed a casserole dish along with the potatoes.
Pour in the sauce and stir to combine.
Tear each bread slice into about four pieces and place in a food processor or blender.
Process into crumbs, then drizzle in the oil and process again. Sprinkle the crumbs over
the casserole, then place in the oven and bake for 25–30 minutes or until the crumbs turn
golden brown.
46 Register to Live Below the Line this spring at www.livebelowtheline.com 47Meat Loaf 10 Slices
$0.80
Submitted by Jo Seagar of joseagar.com
Per slice
Ingredients
1 packet dry soup mix (any flavor)
2–3 cups grated carrot
2–3 cups finely chopped cabbage
1 lb packet sausage meat
1 ½ lbs packet mince meat
lots of salt & pepper to taste
parsley (home–grown if you have it), chopped, about ½ cup
Other vegetables such as frozen peas or corn can be added
Method
Mix all ingredients together really well. Plastic gloves are helpful – use your hands.
Spray or rub a slow cooker bowl with oil.
Place a sheet of baking paper or tinfoil on the bench. Place the mixture on the paper and
form into a log shape. Lower the paper wrapped sausage into the slow cooker bowl, put on
the lid and cook on high for 4–5 hours or 8–10 hours on low.
Serve with baked potatoes and tomato sauce. The potatoes can be scrubbed and wrapped in foil
and cooked on top or around the meat loaf for the same length of time. The tinfoil can be saved
and used over again.
Less minced meat can also work if you substitute some of it for cooked rice or pasta.
In the supermarket with discounted produce you may find cheap mushrooms, root
vegetables, broccoli etc. that can be used in the loaf as well. The more vegetables the
better.
48 Register to Live Below the Line this spring at www.livebelowtheline.com 49Pork & Noodle Stir Fry Serves 4
$1.00
Submitted by Vicki Ravlich Horan of nourishmagazine.co.nz
Per serving
Ingredients
½ lb pork mince
1 tbsp fresh ginger, finely chopped
½ onion
1 carrot, thinly sliced
1 celery stalk, sliced
¾ cup cabbage, sliced
½ pkt vermicelli noodles
4 tbsps soy sauce
dried chillies, garlic, fresh herbs i.e. coriander (optional)
Method
Place noodles in a bowl and pour boiling water over.
In a wok or large pan heat a little oil and add the sliced onion. Cook for 1–2 minutes before
adding the chopped ginger (and garlic, dried chilli) along with the pork mince.
Cook for 3–4 minutes then add the carrot and celery and then a few minutes later the
cabbage, stirring continuously.
Add the soy sauce and then the drained noodles* and serve, garnished with fresh herbs.
*Use a pair of scissors to chop the noodles into more manageable pieces.
50 Register to Live Below the Line this spring at www.livebelowtheline.com 51Vietnamese Noodle Salad Serves 4
$0.75
Submitted by Vicki Ravlich Horan of nourishmagazine.co.nz
Per serving
Ingredients
½ pkt rice noodles (vermicelli)
1tbsp knob of root ginger
large handful of fresh coriander and mint
¼ cabbage, finely sliced
2 carrots, julienned
1 stalk celery, thinly sliced
dressing
¼ cup lime juice
2 tbsps fish sauce
2 tbsps sweet chilli sauce
2 tbsps oil
2 tbsps brown sugar
½ cup roasted peanuts (optional)
Method
Put rice noodles in a bowl and pour boiling water over them. Allow to stand for 5 minutes
before draining.
Stir the noodles around to ensure they all are well covered by the water. Using scissors chop
the noodles into more manageable pieces.
Next add the chopped vegetables and herbs.
To make the dressing, whisk together the remaining ingredients and pour over the salad.
Allow the salad to stand for a couple of hours before adding the peanuts just before serving.
52 Register to Live Below the Line this spring at www.livebelowtheline.com 53Yellow Split pea & Vegetable Soup Serves 4
Spiced Vegetable Fritters Serves 4
$0.44 $1.00
Ingredients Per serving Submitted by Traceylee Hooton of MasterChef Fame Per serving
1 potato, diced
1 carrot, diced Ingredients
1 onion, chopped 1 onion finely diced
1 ¾ cup yellow split peas 2 cups of grated vegetables (These can be a variety of whatever is cheap and in season.
1 cup vegetable stock zucchini, carrot or pumpkin work well)
cayenne 1 tsp salt
salt and pepper 1 cup chickpea flour
1 tsp curry powder (I used mild, as our children love these)
Method oil for frying
Heat the oil in a large saucepan over medium heat. Add the onion, carrot and potato.
Cook, stirring occasionally, until vegetables are soft. Method
Stir in the stock, split peas, cayenne and salt and pepper to taste. Heat a little oil in a fry pan and sautée the finely chopped onion until soft. Take a mixing bowl and
Bring to the boil, then reduce the heat to low. Cover and cook, stirring occasionally until the add all the remaining ingredients, along with the onion. Depending on what vegetables you have
peas are soft and the soup thickens, about 40 minutes. If the soup becomes too thick, add used, you may need to add up to half a cup of water. Zucchini is quite wet, so you won’t need to
a little water. add much water if you’re just using these.
Stir the mix until it is completely combined then let it sit for up to an hour in the fridge. Stir
again before cooking.
Pasta with Chickpeas &
Heat oil in a frypan (non stick is best but not essential) and cook large spoonfuls of the mix
until brown. Flip and cook the other side. Serve with whatever chutney or sauce you have on
hand. I’ve used sweet chili sauce with mine.
Broccolli
Couscous w/ Vegetables
Serves 4
$1.24
Ingredients Per serving
¼ cup olive oil Ingredients Serves 4
2 cloves garlic, finely chopped 1 onion
salt vegetables of your choice $1.16
2 cups of penne or other small, short pasta 2 cloves garlic Per serving
1 broccoli, cut into florets 2–3 tbsps oil
¼ cup chicken stock 1 ½ cups couscous
1 can chickpeas, drained and rinsed 2 ½ cups vegetable stock
Method Method
Heat water in a pot until boiling. Add 1 Tbsp. salt and pasta to the pot and cook until almost Stir–fry or roast your vegetables.
tender. Add broccoli to the pot and continue to boil until broccoli and pasta are both tender, Meanwhile, in a large saucepan, heat oil and cook onion and garlic over moderate heat until
about 2 minutes longer. Drain and return pasta and broccoli to pot. softened but not colored. Stir in couscous, and cook for 1 minute. Add stock, bring to the boil, then
Add chicken stock and chickpeas to pot with pasta and broccoli, return pot to the heat and simmer 8–10 minutes, stirring regularly until the couscous is cooked and liquid is absorbed. Add
stir until heated through. Serve immediately. vegetables to the couscous and season with salt and pepper.
54 Register to Live Below the Line this spring at www.livebelowtheline.com 55Cream of Cauliflower Soup Serves 4
Submitted by Sarah Heeringa of Good Magazine – good.net.nz $0.28
Per serving
I love a hearty and comforting bowl of soup — and I love cream — so combining the two
works for me! The key to this soup is the subtle flavor and smooth creamy texture. It’s easy
to make using a blender, but there are ways around this if you don’t have one, (see below for
more).
This basic recipe can be adapted to suit lots of other vegetables including pumpkin, carrot,
silverbeet, kumara or even a plentiful herb such as Italian parsley. You can also made easy
homemade stock by boiling and straining bones, herbs or clean vegetable peelings and use this
instead of water for extra flavor.
Ingredients
2 tbsps vegetable oil or butter
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
3 cups water
½ a large cauliflower chopped (including the stalk)
2 tsps cardamom, ground
½ cup fresh cream
1 – 1½ tsps salt
juice of ½ lemon
salt and pepper
Method
Put the oil, chopped onion, garlic and chopped cauliflower stalk in a large frying pan and
heat on low for approximately 10 minutes. Be careful not to brown the vegetables, but
simmer until the onion is translucent. Stir in cardamom and the remaining cauliflower florets
and cook for several more minutes.
Transfer everything to a lidded saucepan, add water, cover and bring to the boil. Simmer for
approximately 10 minutes until the cauliflower is soft. Allow to cool before blending smooth.
If you don’t have a blender, put the lid back on and continue to cook vegetables for at least
another 10 minutes until they are really soft, stirring occasionally so the mixture doesn’t
catch on the bottom of the pot.
Mash with a potato masher or use a wooden spoon to push the mixture through a wire sieve.
When you are ready to eat your soup, reheat the vegetable mixture, add cream and salt to
taste. Add a decent grind of fresh pepper and the lemon juice, stir together and serve.
56 Register to Live Below the Line this spring at www.livebelowtheline.com 57Country Pizza 8 Slices
$0.47
Submitted by Vanessa Rehm of thebubbalinokitchen.com Per slice
Basic Pizza Dough Enough for 1 medium pizza
¼ cup warm water
1 ¼ tsps instant yeast
2 cups high grade flour, plus more for dusting
¾ tsp salt
¾ cup water, at room temperature
1 tbsp extra–virgin olive oil
Topping
For the caramelized onions:
1 large onion, cut into thin wedges or slices
1 tbsp oil
½ tsp brown sugar
1 tbsp balsamic vinegar
Salt and ground black pepper
Combine all ingredients in a small fry pan over low–medium heat. Bring to the boil and then reduce heat to
simmer for 30 minutes, or until all liquid has evaporated and onions are caramelized. Remove from heat and allow
to cool.
3 strips of streaky bacon, partially cooked
1 potato, parboiled and sliced thinly
1½ cups grated cheese
2 tbsps sour cream
Method
Measure the warm water into a 2–cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of
a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.
Measure the room temperature water into the measuring cup with the yeast–water mixture. With the
mixer on low speed, pour in the yeast–water mixture as well as the olive oil. Mix until a cohesive dough is
formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. (If you
don’t have a stand mixer, you can make this by kneeding by hand). Transfer to a lightly oiled bowl, turning
once to coat. Cover with plastic wrap and let rise until doubled in size, 1½–2 hours.
Press the dough down to deflate it. Transfer the dough to a lightly floured work surface. Form the dough
into a smooth, round ball. Cover with a damp cloth. Let the dough relax for at least 10 minutes but no
longer than 30 minutes.
To bake, preheat the oven and pizza stone to 500˚F for at least 30 minutes. Transfer the dough to your
shaping surface. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top
with cheese, followed by the caramelised onions, sliced potato, bacon pieces and additional topping of
cheese. Bake until the crust is golden brown and cheese is bubbling, 8–12 minutes.
58 Register to Live Below the Line this spring at www.livebelowtheline.com 59Beat the eats with these
Sweet Treats
60 61Bread Pudding Serves 6
$0.50
Per serving
Submitted by Bevan Smith of riverstonekitchen.co.nz ($1 w/ sauce)
Bread pudding is a great way of using up leftovers.
If, like me, you have an old loaf of bread spare, an apple and some suet lying around, this
recipe will only cost around 50c per person to make.
Ingredients
1 loaf stale ciabatta ½ tsp ground allspice
1 small apple, peeled, cored and 1 oz dark rum
finely chopped ½ cup soft brown sugar
4 tbsps grated suet 1 ¾ tbsps unsalted butter
1 ½ tbsps mixed peel
5 ½ tbsps raisins butterscotch sauce (optional)
2 ½ tbsps currants ½ cup caster sugar
1 free–range egg 1 cup cream
1½ tsps mixed spice ½ cup unsalted butter
½ tsp ground cloves
Method
Heat oven to 350ºF.
Remove crusts from bread and chop into 1 in pieces (You could save the crusts and process into
breadcrumbs if you like, otherwise, discard). Place bread in a bowl, cover with water and set aside
for 30 minutes to soak.
After soaking, squeeze out as much water as possible from the bread.
Place chopped apple, suet, raisins, currants, egg, spices and rum into a mixing bowl and beat for 5
minutes.
Add bread and mix for a further 5 minutes.
Spread pudding mixture evenly into a 10in x 8in ovenproof dish.
Scatter brown sugar over the top and dot with small knobs of butter.
Cook for 1 hour or until golden brown. Remove from oven and allow to cool for 10 minutes before
serving with butterscotch sauce, if desired.
Butterscotch sauce
Place sugar and half a cup of water in a medium–sized pot and bring to the boil over a high heat.
Continue to boil until sugar starts to turn a golden brown.
Add cream, being careful to avoid the resulting steam, and whisk to combine.
Remove from heat, whisk in butter and store in the refrigerator for up to 10 days.
62 Register to Live Below the Line this spring at www.livebelowtheline.com 63Chewy Peanut Butter and Makes 20
$0.27
Chocolate Cookies Per cookie
Submitted by Niki Bezzant – Editor of Healthy Food Guide magazine – healthyfood.co.nz
Hands–on time 10 minutes
Cooking time 12 minutes
Ingredients
1 cup no–added–salt–or–sugar peanut butter
1 egg
¾ cup brown sugar
½ tsp baking soda
6 tbsps dark chocolate, chopped in chunks, or chocolate bits
Method
Preheat oven to 350°F. Combine peanut butter, egg, sugar and baking soda in a bowl.
Add chocolate. Stir to combine.
Line a baking tray with baking paper. Use hands to shape teaspoonfuls of mixture in balls and
place on tray about 2in apart.
Bake for 10–12 minutes until lightly browned on top. Allow to sit on tray for a few minutes in
oven, before removing to cool.
Recipe: Niki Bezzant Photo: Wendy Fenwick
©Healthy Food Guide magazine reproduced with permission
64 Register to Live Below the Line this spring at www.livebelowtheline.com 65Chocolate & Peanut Butter Serves 1
$0.57
Mug Cake Per serve
Submitted by Kirsten McConchie of highteawithdragons.com
Ingredients
2 tbsps plain flour
1 tsp sugar
2 tsps cocoa
¼ tsp baking powder
½ tbsp chocolate chips
2 tbsps milk
1 tbsp canola oil
1 tsp peanut butter
Method
Place flour, sugar, cocoa, baking powder and chocolate chips in a mug and stir until well
combined.
Add milk and canola oil. Stir until combined well and mixture thickens.
Place peanut butter in centre of mixture and push in until completely covered.
Place mug in microwave and cook on high for one minute.
66 Register to Live Below the Line this spring at www.livebelowtheline.com 67Sultana Cake 40 Pieces
$0.35
Sultana Scones Serves 8
$0.26
Per piece Per scone
Ingredients Ingredients
4 ½ cups sultanas or raisins 3 cups self–raising flour
2 cups water ½ cup caster sugar
1 ¾ cups butter 7 tbsps butter, melted
6 eggs 1 cup milk
3 cups flour ½ cup sultanas
2 tsps baking powder
2 tbsps golden syrup Method
2 cups sugar Line a baking tray with baking paper and set aside.
Sift flour into a bowl. Stir in the sugar.
Method Make a well in the center of the flour mixture and pour in the butter and milk. Stir together to
Bring the raisins to the boil in the water and boil five minutes. Stir in the butter. make a dough.
In a big mixing bowl beat the eggs then stir in the remaining ingredients. Add the raisin mix Dust some flour onto your work surface, turn out the dough and gently knead 2–3 times.
to the flour/egg mix and mix well. Roll the dough into a 1in thick round.
Spoon the batter into a greased square cake tin and bake at 300°F till a skewer comes out clean Cut dough to make scone shapes and place them on the tray, keeping the scones close together.
(approx 2 hours 50 mins). (We’ve done them into 8 scones, but you could do more and lower the cost per scone.) Cover the
Leave to cool in the tin then turn out. You can serve immediately or store it wrapped in a layer of scones and set them aside to rest for 10–20 minutes. Meanwhile preheat the oven to 390°C or
paper then a layer of tin foil or in an air–tight container. 350°F fan–forced.
Bake for 20 minutes or until cooked. Serve warm or cold, alone or with jam.
Chocolate Custard
Serves 2
Ingredients
2 tbsps custard powder
$0.88
Per serving
1 ½ cups milk
2 tbsps sugar
4 tbsps cocoa
Method
Mix custard powder, sugar and cocoa and gradually add milk. Microwave for 3–4 minutes, or
until thick. Stir well.
68 Register to Live Below the Line this spring at www.livebelowtheline.com 69Thank you!
Poverty isn’t just about food. It’s about the lack of choice livebelowtheline.com
and opportunity. Mother Teresa once said, “Poverty doesn’t
only consist of being hungry for bread, but rather it is
a tremendous hunger for human dignity.” TEAR Fund is
passionate about addressing poverty in all its distressing
disguises. They work through disaster relief, community
development and child sponsorship all over the developing
world.
Note:
*The recipes contained within this cookbook all fall under
$1.50 a serving, and use basic ingredients you may already
have in your pantry. Our recipe costs were calculated using
prices from the Countdown website, and aren’t necessarily the
lowest you can go – taking time to scour several supermarkets
and local food markets can make your $1.50 stretch even
further!*
70 71You can also read
