No more shopping lists with free app

We have eliminated paper shopping lists by using a free app called Our Groceries. You can link the app via entering one email address, so everyone who does the shopping at your house has the up to date grocery list at any time. The best thing is, you can customise the list to be very specific about what you want. There is a paid version of the app but we have been successfully using the free version and love it. No more wasted paper and no more forgetting things as the list is always with us!

Sock it to draughts with cheap 'door snakes'

With every winter, it's important to make our heating systems as efficient as possible. Draughts under doors (both to outside and to rooms not currently being used) let heat escape, driving heating costs up. Door snakes are often advertised at around $10 each. This means for a whole house you may be looking close to $100. Instead, you can use a pair of men's long, knee-high socks! These can be filled with rice (or sand if you have easy access to it). Either tie a knot or see the top to seal. You can purchase ind the socks at cheap shops or ok shops, use the cheapest rice you can buy and you can make a house-full for less than the price of one commercially produced door snake.

The secret to great scones

I love making scones, and my Mum passed on this wee hint which makes my scones even better.

When the scone recipe calls for milk, use half milk and half water. For some reason, the water makes the scones extra light with the added bonus that it drastically cuts down on your milk usage.

Cheap pasta sauce recipe

I make this vegetable pasta sauce for three reasons - it's cheap and healthy and it uses up leftover vegies (cooked and uncooked) so I save three times!

Whenever I serve up a dish of vegies for dinner (usually broccoli, carrots, beans and zucchini in my house) and it isn't all eaten, I put the leftovers in a ziplock bag and throw it in the freezer. Then, when my fresh vegies are starting to get to that 'oh dear' stage, I start cooking!

In a big pot, with a bit of olive oil, I fry onion and garlic and add all the 'oh dear' vegies - sometimes there is a fiddly bit of broccoli that is too small to use in a meal or carrots that are starting to wilt. Other vegies I have added include celery, cauliflower, broad beans, spinach, cabbage and capsicum. I chop and cook all of this - in summer I add fresh tomatoes, in winter I throw in a couple of cans of Home Brand tinned tomatoes. To this I add the frozen leftover vegies, a squeezie stock concentrate or stock cube and some water.

I cook the whole lot until everything is soft, and then I blitz it in a food processor or with a Bamix until it looks like pasta sauce. I then freeze this in meal-size portions and use it for everything - I add it to mince for bolognese, or just use it neat. My kids don't know it's full of vegies - they just think it's another jar of commercial pasta sauce!