This is a vegetarian korma, that can become vegan if you use sauce with no cream or milk, and it’s really easy to make. I added some frozen vegetables to the sauce too, just to add some substance to it – but that’s not something you have to do.
1 can of chickpeas
1 jar of Korma sauce
1 cube vegetable stock
½ jar of water
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
2 tbsp. sweet chili sauce
1-2 cloves of garlic
1 tbsp. paprika powder
½ tbsp. turmeric
Salt and pepper to taste
Oil or butter to fry in
- Chop the onion and garlic finely.
- Fry the onion and garlic in a frying pan on high heat. While the onion is frying, drain the chickpeas and rinse them under running water.
- Add the chickpeas to the frying pan for a few minutes until the onions have a nice brown colour.
- Add the rest of the ingredients to the pan and stir well. For the ½ jar of water, use the same jar that the korma sauce came in.
- Let the sauce simmer on low heat for 10 minutes.
- Serve with boiled rice.
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.
Drinking water is not only very healthy, it’s often the only drink a person with limited means can afford to drink at mealtime. But, at least how I see it, simply drinking tap water can become boring after a while. Adding some natural flavour, that are cheap and without added sugar, can really help you get enough fluid and make the water taste nice.
- Lemon and cucumber – a few thin slices each in a jug of water adds a really light and tasty flavour. Plus, lemon aids your digestive system!
- Cucumber – adding just some slices of cucumber makes the water taste fresh and makes you feel refreshed.
- Strawberries – if you’re looking for a sweet and hint of tart, then strawberries are the way to go. No sugar, just the natural sweetness of the berries. Tip! Freeze the berries before putting them in the jug – that cools the water and releases the flavour over a longer period of time.
- Watermelon – buy a whole melon when it’s on sale and add a few chunks of the melon in to the jug.
- Green apples – gives a sour and refreshing taste to water. Combine with lemon and it’s twice as nice!
- Watermelon and lemon – gives a sweet yet sour flavour to your table water.
- Ice tea – all you need is cold tea with a bit of sugar and some extra flavouring. Add a couple of slices of lemon and a teaspoon of sugar while you warm the water and boil for a few minutes before adding the tea. Let it soak until it’s strong and cool it. It’s a lot cheaper to make your own ice tea than buying it.
- Ginger and cucumber – if you’re in for something strong, feel a bit under the weather or just enjoy a strong taste to your water, then ginger is for you. Plus, ginger is full of antioxidants and aids metabolism.
- Red berries – strawberries, blueberries (technically a blue one, but eh) and raspberries. The easiest way to combine these are to buy them frozen in a premix – it’s also better for your wallet. Fresh fruits are expensive, I’m afraid, unless you’ve got a supply of your own.
- Oranges – Sweet and a bit sour, depending on what kind you’ve got and how ripe they are.
- Pears – can be anything from sweet to sour depending on what kind it is and how ripe they are. This one’s worth pairing up with something like green apples or watermelon.
Enjoy these tips and be sure to try out your own combinations to find your favvourites! Please, share your combinations for a chance to be added to the list.
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 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.