Great Gravy Quickly from Scratch


Great Gravy Quicky from Scratch

 Making your own gravy from scratch doesn’t have to be hard or time consuming.  This is how I make gravy, don’t ask me how to use pan brownings and juices.  I almost always cook a roast in an oven bag, if I don’t for whatever reason, then we don’t have gravy.

It’s easy…this is how.

Mix 2 Tbs of cornflour and about 1/4 tps of Parisian Browning Essence with 1-2 Tbs of water until you have a smooth paste.  This is the key to smooth gravy, make sure you don’t have any lumps of cornflour.  You can use as much or as little Parisian Browning Essence as you like, you wont taste it, it just gives the colour.  I never measure it 😉

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Now you need the juices from any roast that you have cooked in an oven bag.  Carefully remove the meat with tongs, don’t tear or pierce the bag!

Pick up the bag and hold it so the juices are in one corner.  Hold it still for a minute and you will see that the fat settles on the top.

Now using a skewer or small sharp knife, pierce a small hole in the bag.

Let the juices run into the cornflour mix, watching the layer of fat carefully.  Before the fat starts to come out, use the skewer to pick up the bottom of the bag and quickly move it another bowl, scraps bucket or rubbish bin so that the fat can drain into there.  A little bit of fat wont matter but too much will make your gravy feel greasy and taste yuk!

Now stir so that all the cornflour mix is combined with the meat juices and microwave it for about 2 minutes, stirring once or twice.  You could do it in a saucepan on the stove top, you would need to stir it constantly with a whisk.

And hey presto…Gravy!  Easy.  Quick.  Just season to taste and you’re done.

You can add extra water or water from steaming veggies if you need, but the more meat juices the better the flavour will be.

Gravy can be frozen.  I like to freeze any leftovers it in ice cube trays.


5 Condensed Milk free Ball Recipes

Balls are great!  They are quick, easy, most are freezable and they are the perfect size for kids lunch boxes.  Here are five great healthy ball recipes for kids…well for big people too, but as they are not full of sugar they are great for kids 🙂

Banana Oat Balls

These do sound a bit odd at first but trust me these are amazing!!  You can leave out the choc chips or replace them with sultanas or anything else you like.  They are also yum with about 2Tbs of cocoa added to the mix.  This is a Thermomix recipe but they can easily be made in any food processor.



Apricot Balls

My girls love these!


Lemon Cheescake Balls


Rind of quarter of a Lemon
100g cream cheese
20g oat meal
35g coconut oil
50g desc coconut
40g oats
30g golden syrup
10ml lemon juice

Extra coconut to roll balls in (and icing sugar for a not so healthy version)

1.Finely grate/chop the lemon rind.

2.Add all ingredients to a food processor and mix until evenly combined.

3.Roll into balls and roll in coconut and or icing sugar.  Enjoy!


Date Balls


This is the same recipe as my Boobie Ball recipe without the Brewers Yeast and Flaxseed Meal which are the key ingredients in increasing milk production in Breastfeeding Mothers.

100g almond meal
100g dates finely chopped
10g coconut oil
30g oats
10g honey
3tsp brewers yeast
3tsp flaxseed meal
30g milk powder
1Tb boiling water

coconut and or extra almond meal to roll balls in

1.Mix all ingredients except water in a food processor until well combined.

2.Add water slowly while food processor is on.

3.Form into balls and coat in extra coconut, almond meal or leave plain.


Weetbix Balls


4 Crushed Weetbix
50g Melted Butter
20g Golden syrup
20g Saltanas
50g oatmeal
1 banana, mashed
1/2 tsp Vanilla Paste

1.Add all ingredients to a food processor and mix until evenly combined.

2.Roll into balls.  Enjoy!

The secret to great Rissoles

Ok so according to the meal plan we had rissoles last night…in reality we had rissoles tonight 😉

I don’t make rissole very often even though I really quite like them. I think I’m traumatised by many a crumbled rissole stuck fast to the frypan or BBQ plate followed by hours of scrubbing to regain any resemblance of a non stick surface.

I didn’t have much confidence that tonight’s effort would be much different, especially when I realized we were out of eggs and the chooks didn’t come through with the goods. I was very nicely surprised though!

This is my recipe…from memory. Excuse the chuck it all in style of measurements 😉


500g mince
1 onion very finely chopped
3 spoons of tomato chutney
1tsp veggie stock concentrate (thermomix recipe)
1 handful coarse bread crumbs
1 Tbsp chia seeds

Mix everything together thoroughly with a fork, (I think this is one of the secrets I’ve stumbled upon) work the mince quite well, when you think it’s all mixed, mix some more until the mix has quite a smooth rather than crumbly texture.

Form into rissoles, again work each one thoroughly to ensure it is well stuck together.

Make sure your fry pan or BBQ plate is evenly well heated, once it is, turn it down to medium heat. Warm a glug of olive oil and then place each rissole in gently. Don’t move them now until the first side is cooked and you are ready to turn. Cooking them on medium heat seemed to help them cook together well without burning to the pan (secret number 2) Only turn 2 to 3 times.

Yum, enjoy! I hope these work as well for you as they did for me, Hubby has just informed me they were the best rissoles I’ve ever made, winning!