A Different Perspective, Golden Oldies etc.

 (Spaghetti Sauce and Louise Cake Recipes below)

In this vlog I share some of the things I've been doing while my children have been away at my parents, my perspective since Lydia's first year, three frugal living tips, and encouraging article etc.

Spaghetti Sauce

2 medium onions

2 cloves garlic

2 tsp oil

500g minced beef

1 large carrot, grated or finely chopped

1 400g can diced or sieved tomatoes

1/2 cup tomato paste

1 50g packet tomato soup mix (or bacon and onion)

1 cup hot water

3 tsp instant beef stock powder (or cube of beef stock)

1 tblsp brown sugar

1/2 tsp oregano

1/2 tsp salt

1/2 smoked paprika or 1 tsp plain paprika

Finely chop onions and garlic. Heat the onion, garlic and oil in a non-stick frypan until the onion is transparent, then tip into the slowcooker bowl (if using).

Add all the remaining ingredients and stir together.

(You can cook in the slow cooker on low for 6-8 hours or just cook it all in a pot on the stove!)

Louise Cake
100g softened butter
1/2 cup sugar
2 large egg yolks
1 tsp vanilla
1 cup self-raising flour

1 cup standard flour

Filling

1/2 cup good quality raspberry jam

Topping:

2 large egg whites

1 tsp vanilla

1/2 cup sugar

3/4 cup coconut

Heat oven to 160C (150C fanbake). Line the sides and bottom of a pan about 18x28cm with baking paper, allowing enough extra paper on the sides for lifting the cooked slice out.

For base, put the softened butter and sugar in a food processor or large bowl. Separate two eggs, adding the yolks to this mixture and put the whites in a separate bowl ready to use for the topping. Add the vanilla, mix the egg yolks through the softened butter and sugar, then add the two flours and mix again until evenly crumbly. Tip crumbly mixture into prepared pan and press down evenly. Bake for 15 minutes.

 Make topping while base cooks. Beat the egg whites and vanilla until frothy, then add the sugar and beat until the tops of peaks turn over when the beater is lifted from them. Fold the coconut evenly through the meringue. 

For filling, spread the jam over the hot, partly cooked shortcake.

Put the meringue in spoonfuls over jam, then spread evenly with a knife. Sprinkle with 2 tblsp of coconut if you want. Bake for about 15 minutes or until the meringue feels crisp and is evenly and lightly coloured. Cool completely before cutting into pieces of the desired size.