Today I had a huge craving for something sweet, so I made some Chocolate Snowballs – an easy treat that you can freeze, is a favourite with kids and a no bake. In Finland, this recipe is a very traditional sweet and often the first thing that a child learns how to make in the kitchen, since they’re super easy, hardly any ingredients, no knives involved and no stoves or ovens! I remember learning how to make this at about five years old and I still make them – over 20 years later. We often have Chocolate Snowballs at children’s parties or on Saturdays – that are the Swedish and Finnish day when children can have sweets after dinner.
The Snowballs are also very easy to make vegan or gluten free. For vegan – use vegan or milk free butter. For gluten free – use gluten free oats. I always use the darkest cocoa powder that I can find, since it brings a deeper flavour and makes it a bit less sweet and sugary.
6 tablespoons of cocoa powder
4 tablespoons of water
2.5dcl (1 cup) shredded coconut
How to make them;
- Combine the sugar and the butter to a dough. The sugar and butter should be well combined and smooth. Use your hands for this.
- Add the cocoa powder, oats and the water and combine with your hands. Make sure that everything is an even dough and that there aren’t any specks of sugary butter left.
- Grab 2 flat plates. On one of them, add the shredded coconut and put the other one on the right hand side of the coconut plate.
- Roll little balls of the mix to smooth balls and the roll them in the coconut. Place the Snowballs on the empty plate.
- Once you’re done, put the Chocolate Snowballs in the fridge for a couple of hours to firm up and set.
This soup is perfect if you’re on Ann extremely tight budget since you can use any veggies that are cheap or free, as long as you have vegetable stock and some cheap herbs like parsley and dill.
- Vegetable stock cubes
- Dill & parsley
- Swedish turnip
- Cut all of the vegetables, except for the peas, into cubes and put all of the veggies into a large saucepan.
- Add the parsley, dill and cubes of stock.
- Cover with water and bring it to a boil quickly, before lowering the temperature.
- Let the soup simmer until all of the ingredients are cooked through.
- Adjust the stock flavour, it should be strong tasting to be extra filling and tasty.
- Serve with freshly baked bread.
Notice that I haven’t put any measurements or amounts – this is because you will have different amounts available to you at different times. This is what determines what amounts of what vegetables you use and how much you can/want/need to make of the soup. The point is that however much you make this soup is as cheap and simple as it gets, the highest cost is for the stock, parsley and dill.
This is literally one of the easiest ways to make baguettes at home, that won’t cost a small fortune (and is superhard to make). You only need a few basic ingredients to make this tasty bread.
2tbsp olive oil
1 pack dry yeast
(1 egg) optional
- Heat the olive oil and water to 37 degrees Celsius on the stove
- Mix the hot water with the yeast to start up the yeast. Mix it in a large bowl or a kitchen aid.
- Mix in the rest of the ingredients well for at least 5 minutes in the kitchen aid. It shouldn’t stick to your fingers when you handle it.
- Take it out of the kitchen aid and put the dough on a table, sprinkled with a little flour.
- Knead the dough for a few minutes more and add some more flour if needed.
- Put it back in the bowl, cover it with a baking towel and set it to rise for 60min. Don’t leave it too cold, or the yeast will die. The same thing applies if the opposite happens!
- Heave the dough back on a floured table and cut it into 4 equally big pieces and form them into breads/baguettes. Do NOT knead the dough at this stage!
- Put them on two baking trays, layered with oven paper. Sprinkle some flour on the bread and put baking towels over. Let rise for 30min
- Preheat the oven to 275 degrees Celsius while the bread is rising.
- If you want you can brush the bread with the whisked egg, and then grind over some sea salt. It’s optional but adds some flavour.
- Bake the bread in the middle of the oven, one tray at the time, for 15 minutes.
- Let them cool on a cutting board, or something else – but not the baking tray.
- Eat fresh and freeze the bread that won’t be used right away.
This might not be the original version of tikka masala, but it’s a good one – one that I make every time I make tikka masala. If carrots and chickpeas aren’t cheap when you want to make it, feel free to add other vegetables – for example peas, cabbage, bell peppers etc.
500gr chicken fillets
1 can of chickpeas
3 cloves of garlic
1 can of coconut milk
5dl cream (1 pint/2cups)
2 cubes of chicken stock
1-2 packs of Tikka Masala spice pouches
Paprika powder, salt and turmeric
Butter to fry in
½dcl tomato purée
2tbsp soy sauce
- Grate the carrot, chop the onion finely and press the garlic cloves
- Chop the chicken fillets to cubes
- Empty the can of chickpeas in a strainer and rinse them with cold water to get rid of the salt water
- Heat up a large frying pan or a cast iron skillet and fry all the vegetables, except the chickpeas until they’re brown
- Add the chicken and let it get some color too, but it doesn’t have to ready in the center
- Add the rest of the ingredients and mix it well.
- Let it simmer for at least 10 minutes. Put in salt, paprika powder and turmeric to taste.
Starting next month, I’ll be presenting two new blog series here on The Poor Man’s Guide to the Galaxy! The working titles on the series are:
- The Poor Man’s Cheap Dishes from around the World
- The Poor Man’s Beginners Guide to Coupons
The first series (The Poor Man’s Cheap Dishes…) will contain traditional dishes from different cuisines around the world – that are cheap and relatively easy to make at home from scratch. I’ll be visiting, for example;
I’m currently collecting recipes, at least 10, from each cuisine – which will be tested, documented and presented here and on my YouTube channel.
The second series (The Poor Man’s Beginners…) will be a ten part blog series about the fundamentals of couponing, and a bit of extreme Couponing as well. We’ll dive into the world of coupons and sort out the basics in ten easy blog parts, accompanied by videos on my YouTube channel!
I’m also in the planning stage of a couple of other things, but that will be revealed at a later date!
Stay tuned for more!
This is a basic, tasty recipe that I use all the time for different chicken dishes. It makes a lot of sauce, but you can easily freeze the sauce in small containers and use later. To make the sauce even tastier – put in the chicken fat that comes off the chicken, if you grill it in the oven. It really adds flavour!
To make this recipe vegan: use vegan butter, vegan milk and vegetable stock instead! (for vegetarian, use vegetable stock)
To make it gluten free: use corn starch instead of thickening/flour.
3-4tbsp curry powder
2 cubes of chicken stock
1 litre of cream
2tsp paprika powder
- Mix the curry powder, turmeric and the paprika powder together in a small glass or a little bowl.
- Melt the butter in a sauce pan and whisk in the flour. Make sure there are no lumps, it should be smooth.
- Whisk in the stock cubes and the spices in to the mix.
- Add the cream little by little and let the sauce thicken a bit before adding more.
- Season with salt & pepper, if you want.
- Let it simmer on low heat for a few minutes and make sure that it doesn’t stick to the bottom.
A lot of people think that lasagna is a fancy, difficult and most of all: expensive dish to make. With proper planning it doesn’t have to be difficult or expensive at all, it will, however, be a bit time consuming – but it will be well worth it in the end! If you buy the ingredients while they’re on sale and/or with coupons, and adjust the vegetables in in to what’s cheap and in season, it will be a cheap but fancy meal.
Minced meat sauce:
500gr minced meat
2 cubes of meat stock
2 cans of diced tomatoes or tomato sauce
2 tsp black pepper
0.5dcl tomato paste
1-2tbsp soy sauce
1 can of water (use the tomato can)
1tbsp paprika powder
4 cloves of garlic
1 litre of milk or cream
300gr shredded cheese
1-2 packs of lasagna noodles
150gr shredded cheese (to go on top of the lasagna)
- Start preheating the oven to about 200C
- Peel and chop the onions finely
- Heat a frying pan until very hot and put in the butter.
- When the butter has stopped sizzling, put in the chopped onions and cook them until they’ve got a golden colour.
- Put in the minced meat and brown it with the onions. Separate and chop up the meat until its fine and make sure it’s not pink.
- Coat it with the thickening and stir it in
- Add the rest of the ingredients for the Bolognese sauce and stir well!
- Let it simmer for at least 15 minutes to get the flavours out and then put it aside to cool while you make the cheese sauce.
- Melt the butter for the cheese sauce, on a hot stove, and put in the flour or thickening. Stir well, there shouldn’t be any lumps. I always use a whisker when I make the cheese sauce.
- Gradually add the milk or cream and mix until it has thickened and then add more until it’s all in there.
- Pull the sauce pan from the heat and carefully fold the grated cheese in to the sauce, until it has melted completely.
- DO NOT put the cheese sauce back on the stove after you’ve put the cheese in, it’ll make it chewy and stringy.
- Put out lasagna noodles at the bottom of the lasagna dish. Then put a layer of the minced meat sauce & a layer of the cheese sauce in there.
- Putin another layer of lasagna noodles and repeat until there’s no more sauce
- There should be cheese sauce on top.
- Spread the shredded cheese on top.
- Cover the dish in tin foil and make sure it’s wrapped tight over the top.
- Bake it in the oven for 45 minutes on 200 Celsius.
- Turn the heat down to 175 Celsius and let it be in there for another 20 – 30 minutes.
Serve on its own or with a light, fresh salad. Enjoy!