Monday, March 31, 2008

CHECK THIS OUT!! The Chichpea & Spinach hotpot was great. I was looking for something for dinner and this site came in a newsletter. Worth the look. The stews look great.

Tuesday, March 11, 2008

Web site

Came across an interesting website - they have compiled a heap of articles on storage etc into a booklet - it's in pdf format and is 222 pages long with lots of interesting information.

Saturday, March 1, 2008

Tried & true cleaning recipes that cost less

I found this book "How to clean practically anything" By Sydney Pemberton on the Choice Magazines web site. It is great. I was so sick of spending tons of money on cleaning products that we literally "flush away". This is my favorite household spray & wipe cleaner that I love - you can halve the recipe if needed.
4L hot water
2 tbsp cloudy ammonia
125ml white vinegar
2 tbsp bicarbonate soda
2-3 drops lavendar or lemon (optional)
2 tbsp basic household soap cleaner (I use dishwashing liquid)
Method- Pour 4 litres of hot water into a bucket & mix in all the ingredients. Let cool and pour into spray bottles. Use as an all-purpose cleaner for kitchens & bathrooms surfaces.

This book is avaliable at the library. I then bought my own copy cheap from ebay.

When we moved house I used this on our walls and the results were amazing. 4 tablespoons of baking soda , 1 tablespoon bleach to 1 litre of water. This is a great general cleaner and saves money and fuss.
Some tests for freshness I found on the internet - can't be sure they're right but it's a place to start.

Baking powder: Mix 1 teaspoon with 1/3 cup of hot water. It it foams vigorously, then it still has rising power.

Baking Soda: Mix 1 1/2 teaspoons in a bowl with 1 teaspoon of vinegar. It it fizzles, then it will still help leaven a food made with flour when it is cooked.

Olive Oil: An unpleasant smell or taste indicates the oil is rancid or oxidized.

Shortening: Stored too long it will go rancid and develop a bad taste and odor.

Spices (ground): Smell a ground spice to check if aroma is potent.

Vinegar: Vinegar sold commercially is pasteurized. Therefore an unopened container should last indefinitely when stored in a cool and dark place. Once opened however, vinegar should last about 3 months if tightly sealed. Freshness test: Any sediment that develops can be strained out. Vinegar should be clear and look clean, not cloudy. If mold develops later, throw the vinegar away.