#farmerswifehomestead #homemade #budgetmeals #recession #cookwithme #cheapmeal #recession2024 #freezermeals #freezercooking #cinnamonrolls #cornedbeefrecipe #cornedbeefhash
Cinnamon Rolls
1 cup of warm milk or 1 cup of water and 2Tbsp of milk powder
1/4 c sugar
2.5 tsp instant yeast
let proof until bubbly
then add
2 eggs
50g butter( soft)
2 tsp vanilla essence
4 c of plain flour
Mix until it forms a dough ball. Hand knead or use a machine for 2 minutes
Set aside for an hour or until doubled in size.
Roll our on a floured surface into a rectangle shape (see video)
add softened butter and spread all over the dough
add cinnamon and 1/4 c brown sugar
roll up and cut into either 8 or 12 equal pieces.
place into a tray and cover and let double in size again
bake for 12-15 mins at 180c until lightly browned
make up some icing
icing sugar
vanilla essence
water
mix until the thickness of paint
spread over the cinnamon buns when they are cooled
(watch video for a more comprehensive watch and instructions
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good morning and welcome back to Farmers Wife Homestead I’m stac here for this is the first time we’re meeting and I’m just popping in quickly to um pop this corn beef piece of corn beef not sure what other countries call it um corn silver side yeah so I’ve got a 1.4 kilo piece of corned beef here and I’ve grabbed a bigger size than what I actually need so normally what I would do is I would cook this up and then would have leftovers and then I turn it into corn beef hash but today I’m going to cook up this whole piece and just turn it into one big corn beef hash um I’m going to use my um Russell Hobs pressure cooker um I’m just going to put it on the slow cook function and um I’ve got a meeting today and um yeah so while I’m out of the house I will just have it on the slow cook and then when I get back home home which will probably be around lunchtime I will um finish it off by pressure pressure cooking it um yeah because I don’t think it’ll be ready by lunch time it could be but we’ll see um so on a different note um the meeting that I’ve got today is um pretty exciting um I I was approached about doing a workshop and a local community and um I’m having a meeting in regards to that it’ll be my first workshop and I’ve this has been a a long long held dream to do um workshops and teach people different methods of cooking and you know bread making or pasta making just lots and lots of different different things and um so I’m having a meeting about my first Workshop um if you think that something that you’d like to see um like a meet and greet and workshop as well um do let me know either in the comments or um might be best to email me if you um want me to come visit your community um and um yeah we can go from there so that’s pretty exciting and um yeah for right now um all I’m going to do is check this in cover it with water put a glug of melt vinegar a couple of cloves whole cloves um and um about 1/4 of a cup of um brown sugar that’s how I make my corn silver side other people use put oranges in them um and they um or they might put ginger beer not ginger beer ginger ale um all sorts so do let me know in the comments how you do your corn so as side um but this is the traditional way that I like to do it um obviously I’m not going to cook the onions and the carrots in there because it’s not a full um corn silver side meal so so yeah we just wanted to cook this and then um I will show you later on this afternoon how to make my corn beef hash what I call corn beef HH just going to open up the pocket put in there try and reserve the liquid that’s in that bag some hot water of course the other method is to boil it before these machines that’s all I used to do was to boil it now I get some Mal vinegar just a good dash of that couple of whole cloves about five or six and about4 of a cup brown sugar now I’m just going to put it onto um slow cook function and this is 4our slow cook function so it’s the next day and I didn’t get around to cooking uh the corn beef hash yesterday because by the time I got home it was just too late and all the things so we are going to be making it today for dinner um and there’s quite a lot of corn beef so I think what I’m going to do instead of making one big huge one and then eating the leftovers for a while I’m going to do one for tonight there’s only three of us tonight and then I’m going to make up one and pop it in the freezer for later on for another meal uh while I’m recuperating um so yeah I’m going to pop you down and I’m going to show you how I make this up and I thought well I haven’t done some baking for a while um so I need to fill up my my little baking thing that usually sits over here and um cinnamon buns are one of my husband’s favorites so I know that I’ve been wanting to share that recipe with you so I thought why not share this recipe in the same video all right all that to say let’s get on with it so this recipe um uses up very little ingredients but there’s the corn beef I had to chop it up into smaller pieces um to fit into this container so I’ve got one corn beef I think I told you the um weight I’ve got grabbed three good size carrots one large onion you need some tomato sauce so what we call tomato sauce in New Zealand in Australia Australia I think you call tomato ketchup and other places some more Chester sauce waser Shire sauce or as I like to call it as well dub sauce and some salt and pepper and that’s pretty much all the ingredients um apart from a um mashed potato topping so um yeah very minimal ingredients I I guess you could add other things if you like to but I really really love the Simplicity of this dish it’s also um a really budget friendly dish so if you’re getting corn beef on special or you get a a big piece and um there’s only two of you or whatever you can use that second half the next day and that’s what I did um while the kids were growing up and I still do it now it’s um you know you’re getting two meals for the price of one okay right so um I’m going to use my thermomix because that’s what I’ve got to use as a blender you use your kitchen Woods um if you don’t have something to whiz up the meat I suppose you could do it by hand if you didn’t have something that could mince it up um just go ahead and use a big knife and just chop it up as Tiny as you can and that will work all right so um I’m going to just yeah show you how we make it so the first thing I’m going to do is just cut the meat up into chunks like that and pop it into my D mix um so I’m going to do all the meat separately just taking off some of this fat there’s a bit of a fat cap on there husband’s favorite part not so much for me all right lid on and I’m just going to blit up took 4 seconds to to Blitz it so that’s what you want like breadcrumbs okay now you’re going to pop that into a container or a big bowl right I just I haven’t bother cleaning it it’s all going to go in the same mix so there’s my onion and my carrots and you basically want to mince these as well wow the machine is so powerful it pulverized it probably a bit too much so it’s almost it’s created juice right so I’m just going to there’s the beef mix there going to pop all this into doesn’t have to be as well Blended as what mine is um shove that all in there right I’m going to switch over to a spoon and you’re just going to want to mix this around I know it’s going to seem like it’s really plain um but trust me this is really quite tasty and I used to love making this um when the kids were younger because you know your younger ones could have it well as well because it’s it’s cut up so well so you just want to incorporate that onion and carrot into there now for the other ingredients the dub sauce um this recipe is definitely measure it with your hat God look at me not even having an apron on um of course I haven’t yet but you can get um your potato potatoes cooking as well um before you even start this but I haven’t done that yet I’ll do that next right so some dub sauce I quite like quite a bit of this so a really good glug mix them there’s a chunk of carrot right the tomato ketchup or tomato sauce you want quite a bit of that and just I don’t know half a teaspoon of salt it’s probably only about a quarter but you know to your taste now because this is um such a um a a recipe that doesn’t have a lot in it you want the flavors that you do have in there um quite you know prominent so um I love beef so I’m going to try a little bit raw sorry not raw it’s not raw cold right I can tell that needs more dub sauce cuz the taste of it not coming through and some more tomato sauce and a little bit more um salt so a little bit of everything could probably probably have hid um another onion as well just play around see every every um piece of corn beef is going to be different I know it doesn’t look that appetizing but it tastes delicious once it’s cooked up okay just going to use the wooden spoon to put a little bit more on my spoon much better that did the trick right so I’m going to divide this into two casserole dishes um you know like 9 by 9 by9 or No 9 by3 pans divide it in half and then I’m just going to quickly um cook up some potatoes to make potato mesh and um I’ll bring you down once they are cooked and ready and I’ll just show you how I make my mesh so we’ll be back shortly right scrap that plan it wasn’t as big a piece as I thought it’s only going to make one that’s all right so I went to divide it into two and it’s like that’s just not going to be enough and there will be leftovers which doesn’t bother me one bit right so I’m going to put that back in the fridge and wait for the potatoes just wanted to also say that for this recipe I used to use the um a bag of Cinderella dehydrated potatoes um to make it even quicker and faster I’m pretty sure I don’t have any but I will go and check um and then I just top it with that now that used to cost me $250 for a bag of those dehydrated potatoes they are now cuz I saw it at pack and save the other day $559 a bag so that’s just in and that’s been in the space of probably the last year um crazy crazy crazy crazy so if you have dehydrated potatoes they are really good for this recipe I do have some leftover mesh from last night’s dinner um so I’m going to just do a few less potatoes and then um then we’ll be ready to pop them on there in the meantime I will grab my recipe for the cinnamon buns and we might as well will start making that so that it can start um uh Rising uh while we wait for the potatoes to be done right cinnamon buns it’s 1 cup of milk but as you know I use powdered milk so I’ve put one cup of warm um water and I’m just going to add the dessert spoon two heaing tablespoons of the um milk powder give that a little mix up so if you are using Straight milk just um heat your milk either in a pot or um in a pot or in the microwave and you want it so that when you touch it it’s it’s not burning hot but it’s warm enough that it’s um going to activate the yeast and and then you want 1/4 of a cup of uh sugar and we want a packet of yeast which is um 8 G or it’s about 2 and 1/2 teaspoons of uh yeast just instant dried yeast speaking about yeast I get um asked in the comments all the time um and I have mentioned it before but you’ve probably just missed the video um that’s the yeast that I’m using at the moment um I got it at a local four square and as you can see I got it for $2 and the expiry date on this is 2021 and it because it’s frozen solid it’s it’s good for years to come so that’s just one of the brand I usually can use any brand but that’s 500 G worth and I got it for $2 you imagine how many products I can make with that block hundreds if not thousands right okay back to it stir stir it in just want to make sure that it’s all covered so that you um Can hydrate and Bloom that yeast I’m just going to give it 5 minutes and let it activate um it’s probably slightly on the cooler side so it might take a little bit longer to wake up and then we will start the next process great timing because the potatoes are ready I’m just going to drain them and then I’m going to pop about I know about 25 G of butter into the bottom of the pot melt and just let your um potatoes Steam for a little bit to make sure that all the excess water drains away so I like to just leave it there for a couple of minutes and um I’ll get my meshes out I need some milk Crush bang now I don’t add the milk until I’ve done the first MH I just like to do the first mesh with the butter now what I do is add some milk and I just leave that so milk should be warm when you add it to mashed potato it makes a better mashed potato P could be bothered warming up the milk I don’t have a microwave so what I do is I just leave it in just like that and the heat the residual heat of the potatoes warms that milk up just give it a minute and then you can [Music] going now you have perfect fluffy potato uh and actually I need to add some salt potatoes need salt let’s try perfect now I’ve got that cold mesh so I’m just going to grab that so there’s the liftover mesh from last night pop that in there to the Hot Potato I’m just going to mash that in perfect mashed potatoes um I don’t like to use a beater because if you beat it I don’t know you just it just makes for glugg um mashed potato I’ve tried it wondered what the fuss was about but no definitely just a me up um quite often I’ll just get a fork and and that makes it really nice as well um so now we can just top that U meat mixture now I’m just going to mashed potato over top I quite like to leave the top all craigly because we’re just going to pop some grer cheese over there and then it’s going to go into the oven now um because this has been in the fridge you can’t put that into a hot oven but my I’ve only just turned my oven on so it will warm up with the oven so that’s not going to crack it of course if you’re on a super strict budget you don’t need to have cheese but it’s always a nice added bonus you now I’ve said this trick before so forgive me if you’ve heard it but when you’re grating cheese I’ve at it this much do it grate it lightly don’t push hard cuz what happens is you get smaller thinner shreds and Essence makes it Go a bit further I know it’s the same amount of cheese but it works if you if you were pressing down hard then you’d have fewer shavings of cheese I hope that makes sense anyway um just a little trick that I found when I needed to make cheese go further you know it’s it’s only going to work for um as a topping it is for melting um it’s not going to really make a difference if you’re using cheese for a cheese sauce because you want a certain amount to make the sauce cheesy so this is more about it covering casserole right into the oven until piping hot don’t forget the spoon you see how bubbly that is smells lovely right now to this going to add some soft butter so about about 50 Gams and two eggs [Applause] 2 teaspoons of vanilla Essence and 4 cups of flour just either Baker flour oh gosh I think that was two three four so I’ve used plain flour this is premium flour you could use high grade just not self raising all right now um I need just a little bit of salt half a teaspoon of salt and I’m going to pop that in my kitchen aid to um just come together basically just letting the machine do a little bit of an a just until it all sort of forms one big dough okay so the dough is still quite tacky but not wet enough that it’s sticking so that’s perfect and like a lot of my dough recipes you don’t need to knead it for a long time and you can do this by hand no problem but you definitely want it to be on the tacky side because now we’re going to let it sit and rest and it will keep absorbing that flour and if it’s too dry you’re going to get not a nicer product all right so I’ve got my little Therma mix mat but you can buy these off Amazon as well and in fact I’ll link link one in the description um and all you have to do is just Loosely cover that’s it I’m just going to leave it there and let it rise for maybe say about an hour and then we’ll come back and do the next step there’s the corn be hash just going to let that cool for a a few minutes and then we will try it it’s actually only lunchtime now here’s the dough so as you can see it’s very very very well risen and that’s all good I’m just going to get some um flour and we’re just going to put a dusting of flour over on your hands and you’re just going to bring it all together waste any of that it’s the wonderful thing about these mats so you can quite often use the dough to pick up little bits as well I keep forgetting to use this mat and it’s so good because it’s so much easier than having to clean down the the um stainless steel bench all the time right so now we just need to get a rolling pen and start rolling out a rectangle such a lovely enriched dough with the eggs and that butter and milk got cinnamon I’ve got some butter and I like to use brown sugar so oh had that sitting on the the oven and it’s melted it too much but that’s okay so the butter got a little bit melted but that’s all right so you just need enough to sort of like just cover the dough so that was probably I don’t know 25 G you don’t want too much otherwise it just gets too buttery [Music] and I’ve got some cinnamon just as much or as little as you like I mean it looks like I’m using a lot but I’m I’m not really it’s probably not even a teaspoon worth and then just a Sprinkle of brown sugar it was probably about 1/4 of a cup let get that spoon just try and have that evenly right I’m just going to wash my hands okay now I’m just going to roll my mix my dough sorry try and get it as tight as you can now I try and get it in the middle don’t cut so far down that you um cut your mat with a knife and then and half and half and half and half 2 4 68 um you can do up to um you know as big as you want them um sometimes I get like 12 but I want bigger bands today who doesn’t like bigger bands so normally when I do them my whole whole tray is full like I can get three um three this way and then four this way so yeah but I do want them to be a bit bigger all right so now I’m just going to grab this reuse it and cover that and I’m going to sit it on top of the um stove because the oven’s still on from cooking the corn beef hash and it will also um help with it second Rise so the second Rise I don’t know maybe 20 minutes just until you can see that it’s starting to to spread out a bit more right who wants me to cut into this um corn beef hash I don’t know about you but I certainly do corn beef is my favorite now I haven’t had you on the salt shaker for a while spoon and a plate oh God gosh this smells so good bit of tomato sauce over the top and I am in heaven yum spludge of tomato sauce a little bit over the top tiny sprinkle of sea salt m one happy lady this is so super hot even even though I left it sitting there for a while Yum Yum Yum Yum Yum you get the crispy cheesy top nice pillowy mesh and then the yummy minced up um corn beef let me know if you try this M happy lady all right bring you back when uh the buns are ready to go into the oven oh gosh I’ve overproofed them look at the size of them hopefully they don’t collapse you know what it is Trusty spoon I was talking to my brother the other day in pth and he’s like tr get rid of the spoon it’s such a kiwi thing I’m like I know I know I get lots of comments about the spoon um fingers crossed that doesn’t just go because I got busy chatting to to a lovely viewer um and yeah I just didn’t realize that I’d left them on the top of the stove for that long um so yeah had my lunch was so delicious um and yeah we’ll wait for these to come out it’s probably going to be about 12 minutes but it just depends on your oven I’ve put it on um uh uh 180 and um yeah we’ll just have a look and wait for them to be all golden brown and I will make up a quick icing of just icing sugar um a little bit of vanilla Essence and a little bit of water um just make it thin enough that you can sort of drizzle it but not thin enough that it just falls off um and of course you can put some um some food coloring in to make it a different color or you could add cocoa if you want a chocolate icing um maple syrup if you want maple syrup flavor rather than um vanilla Essence as well would work um hubby’s gone off showing so he won’t be back for several hours and he will love to have a couple of these for dessert no doubt all right again I will wait and um bring you back when they are nice and brown and cooked lucky lucky lucky they didn’t def flight [Music] they smell so good can you hear that you it’s just like bread you’re looking for that Hollow sound when you tap it um got to let them cool down for a little bit before I put the icing on though otherwise it just drains off and just so you know I um put baking paper down um on the baking oven roasting baking dish that’s going winded right it’s time to put the icing over these so just icing sugar vanilla and water um reckon is that a good icing ratio ban yum right I’m going to grab one can’t see that I’m going to do this any daintily look at the Soze of that bun it’s the size of my head almost how soft and doughy that is but a good doughy okay I didn’t tell husband I was making these for him and you guys of course om m g so good these bands never fail me right yum I will have the written recipe for you in the description um I hope you enjoy both of these recipes better put that down I made a big mess in my hands really hope that you have enjoyed both of these recipes and um yeah we will see you on the next one hopefully all right take care bye for now
25 Comments
Those buns look delishious
Hi, how did your meeting go? I hope you can do the classes you spoke about, with everything going up in price as it is, the kitchen is so important a way for people to stretch the money, the more they can make from scratch the better. Thanks for sharing your recipe ideas. ❤
Do you have a recipe for custard scrolls?
Never made corned silverside mash but I am certainly going to give it a try , it looks delicious but forget the tomato sauce ,
Hi from Australia,
First time I ever made these, I used bread machine.
They turned out perfect, except I was a a bit heavy handed with the brown sugar inside.
Thank you for the recipe. 😘
Love your channel.
I wanted to add a photo of them, but couldn’t work out how.
Good morning Stacey. I want to send you positive and happy vibes. I wish you well for your upcoming surgery. I've been thinking of you. Lots of love. ❤❤❤❤
I have never had corned beef hash. It looks so good! And the buns, YUMMMM!!!! You are a wonderful cook and baker.
Wow Stacey, another confectionery masterpiece! My lot like sultanas so I added them at the cinnamon spreading stage. They disappeared quickly! Thanks for super guidance. X
Its 1:04am US time……. I'm absolutely starving at the moment – mm mm good!!
Congrats on your workshop, i love that you are such a genuine lovely person, and your recipes are so easy to follow,
You’re happy dancing over the corned beef says it all Happy Lady
YUMMMM!!
Yes..corned beef with cheese sauce..love corned beef sandwich with chutney..good on you..congratulations..regards Karolyn Melbourne
I put 2 onions, cut in half, 5 or 6 whole carrots.. salt, black peppercorns, 2 teaspoons sugar..2 bay leaves and a good glug of white vinegar ..I always make mine with cheese sauce, as I cook broccoli/cauli on side, which loves cheese sauce..and mashed potatoes and cabbage..regards Karolyn Melbourne
You’re amazing!! ❤ I love it when you taste the food. Some of the food I wouldn’t normally eat, but seeing your reaction makes me want to try it haha
Did you just pull the front off the draw 🫢? That happens in my kitchen too, my husband says he’ll get round to it🫢😮😮
I want to make both of them. They look delicious. Love cinnamon buns never made them follow your recipe. I liked the idea of your cornbeef hash want to make that. They both seemed easy to do.
Made these they are awesome
Okay, what is the spoon thing? 😉😊
Looks delicious. And PS… there is no dainty when it comes to cinnamon rolls. LOL You just have to dive in. Have to.
Oh my gosh, everything looks delish, thankyou for your lovely recipes and videos ❤
Happy lady!!!! Love that comment! You are a jewel in the youtube kitchen. Cannot wait to try the cinnamon rolls…fathers day coming up soon.
🎉🎉🎉 using the rolling mat to cover the dough 🎉🎉🎉
I was going to make a cottage pie, but I have some corned beef in the freezer, and will make your corned beef hash. I love cinnamon scrolls, or coffee scrolls where I come from, I have never made them before, but am excited to give them a try
From an Aussie sister, love corned beef as well. We grew up on corned beef & on a Sunday for tea, my mother used to make a batter, coat the meat slices & then drop them into the frypan & cook until done, then put some tomato sauce on them & enjoy! She also did slices of tomato as well as slices of potato. They made a change from veggies every other night. If she had stale bread, then she made jaffles as we had a wood stove in those days & the old jaffle irons, so another enjoyable Sunday night dinner. Usually we had corned beef on Saturday night & then the rest of it on our lunches during the week which we all enjoyed. She did the same with the roast Lamb, so it made up nicer fillings on our sandwiches other than the usual vegemite & cheese or peanut butter & honey. Though Mondays were the highlight for us kids as she gave us each a shilling to buy our lunch as in those days one didn't have a freezer like today & bread went stale – not moldy like today!! My grandmother was a bread maker but mum wasn't.