Carrot cake is right up there as a favorite cake of mine, it is also my dad's favorite.
I had some "mummy friends" (that what Dylan calls them) over yesterday so I made this, yum!
1 1/2 cups plain flour
1 cup sugar (I used white)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup grated carrots (2 medium)
1/3 cup sultanas
3/4 cup water
1/3 cup oil (a light flavor such as canola/sunflower)
1 tsp vanilla essence
Mix dry ingredients. Add carrots and sultanas and mix in. Add remaining ingredients and mix well.
Pour into lined cake tin and bake at 180 for roughly 35 - 45 minutes.
Cool in tin 10 mins then place cake on wire rack to cool completely.
Ice with the best icing in the world!
Cream Cheese Icing
Blend together 125g cream cheese and 65g softened butter or margarine (an electric beater works best for this)
When it is smooth start adding sifted icing sugar, roughly 1/3 cup at a time. Beat well between each addition. Add as much as you like for the sweetness you like!
Spread over cooled cake.
Devour.
Monday, February 28, 2011
Saturday, February 26, 2011
Banana Splits for Breakfast!?!
Yup, that's right.
Banana splits for breakfast.
Take a banana, split it in half (for smaller kids take the time to also cut it into smaller, mouth sized, chunks), fill the split with yoghurt, sprinkle the top with cereal of you choice and then, because it's the weekend, sprinkle over a tiny amount of chocolate hail and stick 4 chocolate buttons down into the yoghurt.
Easy! And look, they are eating fruit and yoghurt, I win!
Banana splits for breakfast.
Take a banana, split it in half (for smaller kids take the time to also cut it into smaller, mouth sized, chunks), fill the split with yoghurt, sprinkle the top with cereal of you choice and then, because it's the weekend, sprinkle over a tiny amount of chocolate hail and stick 4 chocolate buttons down into the yoghurt.
Easy! And look, they are eating fruit and yoghurt, I win!
Wednesday, February 23, 2011
Chicken Nuggets
I finally got around to making my own chicken nuggets last night. It has often bothered me how little actual chicken is in ready made nuggets, I think the most Chicken content we have found is Tegel Chicken Bites (60 % chicken), and even then do we really want to know what the "chicken" is?
So I had some chicken breast to use, and all I did was cut into small pieces, then dip into whisked up egg replacer then coat in rice crumbs (because I had them but feel free to go with dipping in egg and then plain dried breadcrumbs!)
Then I put them on a paper lined tray and baked (on fan bake) at about 180 for roughly 30 minutes, I turned them halfway through the cooking time.
Result: allergy friendly, no added crap chicken nuggets that I felt good about the kids eating!!
It has inspired me to experiment more, perhaps with minced chicken and some diced/pureed veggies, now thinking I could dip the chunks of chicken into mashed pumpkin before rolling in the crumbs. Nothing like som sneaky veggies is there? ;)
So I had some chicken breast to use, and all I did was cut into small pieces, then dip into whisked up egg replacer then coat in rice crumbs (because I had them but feel free to go with dipping in egg and then plain dried breadcrumbs!)
Then I put them on a paper lined tray and baked (on fan bake) at about 180 for roughly 30 minutes, I turned them halfway through the cooking time.
Result: allergy friendly, no added crap chicken nuggets that I felt good about the kids eating!!
It has inspired me to experiment more, perhaps with minced chicken and some diced/pureed veggies, now thinking I could dip the chunks of chicken into mashed pumpkin before rolling in the crumbs. Nothing like som sneaky veggies is there? ;)
Sunday, February 20, 2011
Lasagna (another family favorite)
This is another meal that everyone in the family will eat, and although I seem to be ok eating gluten while I'm pregnant (no idea why because all the other times it makes me feel like crap) I still make the gluten free version. However if you aren't GF then it is easy to adapt back.
I don't have a recipe as such so just bear with me!
500g prime/premium mince, it has to be less fatty than normal mince otherwise it gets too watery
1 onion, diced finely (otherwise Harrison complains that there is onion in it!)
1/4 - 1/2 a crown pumpkin, steamed and mashed
1 jar GF tomato based pasta sauce, whatever flavor you like
1 packet GF lasagna sheets (there are various brands, just use your favorite)
Sliced mushrooms
1 sachet GF tasty cheese sauce (or make your own but I'm bloody lazy)
Extra grated cheese
Heat a small amount of oil in a large pan. Add mince and onion, stir until mince is brown and onion is soft. Add pumpkin and pasta sauce, here is your opportunity to add any extra veggies you want such as grated carrot or courgette or thawed frozen spinach.
Simmer gently for a while, sorry no idea how long!!
Take off heat and let cool slightly.
In a lightly greased baking dish ladle a spoonful of the mince mixture then top with sliced mushrooms and then lasagna sheets, continue layering, ending with the lasagna sheets.
Pour pre prepared sauce over the top and cover with grated cheese.
Bake at 180 until you can stick a skewer right through the whole thing, if it starts to get too brown then cover the top with foil or baking paper.
serve with a fresh green salad and some garlic bread (GF baps are good for this!)
This is a great way to get the kids eating extra veggies without realizing it too! My boys love mushrooms but if yours don't then you can dice them and add them into the sauce.
I don't have a recipe as such so just bear with me!
500g prime/premium mince, it has to be less fatty than normal mince otherwise it gets too watery
1 onion, diced finely (otherwise Harrison complains that there is onion in it!)
1/4 - 1/2 a crown pumpkin, steamed and mashed
1 jar GF tomato based pasta sauce, whatever flavor you like
1 packet GF lasagna sheets (there are various brands, just use your favorite)
Sliced mushrooms
1 sachet GF tasty cheese sauce (or make your own but I'm bloody lazy)
Extra grated cheese
Heat a small amount of oil in a large pan. Add mince and onion, stir until mince is brown and onion is soft. Add pumpkin and pasta sauce, here is your opportunity to add any extra veggies you want such as grated carrot or courgette or thawed frozen spinach.
Simmer gently for a while, sorry no idea how long!!
Take off heat and let cool slightly.
In a lightly greased baking dish ladle a spoonful of the mince mixture then top with sliced mushrooms and then lasagna sheets, continue layering, ending with the lasagna sheets.
Pour pre prepared sauce over the top and cover with grated cheese.
Bake at 180 until you can stick a skewer right through the whole thing, if it starts to get too brown then cover the top with foil or baking paper.
serve with a fresh green salad and some garlic bread (GF baps are good for this!)
This is a great way to get the kids eating extra veggies without realizing it too! My boys love mushrooms but if yours don't then you can dice them and add them into the sauce.
Chocolate Berry Cake
This makes a fairly dense, moist cake. Not great for decorating but lovely as a dessert cake or adult's birthday cake.
1 1/2 cups flour
2 Tblsp cocoa powder
1 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup oil (vegetable/canola)
2 Tblsp white vinegar
1 tsp vanilla
3/4 cup water
1 cup frozen mixed berries (best to avoid strawberries though as they tend to go very mushy)
Sift dry ingredients into a large bowl. Add sugar and toss to mix.
Add oil, vinegar, vanilla and water and stir with a fork until smooth.
Add berries and fold in gently.
Pour into a greased and lined tin and bake at 190 for 30 - 40 minutes.
Leave in tin 5 minutes then turn onto a wire rack to cool.
Icing:
This icing does not set, it stays thick and gooey and fantastic!
In a small pan melt chocolate buttons, take off heat and whisk in sour cream. Stir until glossy and smooth then pour over cake.
There are no exact amounts, I just go by what I feel like, for an extra hit of berry flavour I like to also whisk in some berry jam (whatever I have on hand).
1 1/2 cups flour
2 Tblsp cocoa powder
1 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup oil (vegetable/canola)
2 Tblsp white vinegar
1 tsp vanilla
3/4 cup water
1 cup frozen mixed berries (best to avoid strawberries though as they tend to go very mushy)
Sift dry ingredients into a large bowl. Add sugar and toss to mix.
Add oil, vinegar, vanilla and water and stir with a fork until smooth.
Add berries and fold in gently.
Pour into a greased and lined tin and bake at 190 for 30 - 40 minutes.
Leave in tin 5 minutes then turn onto a wire rack to cool.
Icing:
This icing does not set, it stays thick and gooey and fantastic!
In a small pan melt chocolate buttons, take off heat and whisk in sour cream. Stir until glossy and smooth then pour over cake.
There are no exact amounts, I just go by what I feel like, for an extra hit of berry flavour I like to also whisk in some berry jam (whatever I have on hand).
Corned Beef with Mustard Sauce (a family favorite!)
Everyone in my family eats this and it can either be done in the slow cooker or in a pot on the stove.
2kg corned silverside
1 onion, peeled and halved
2 Tblsp golden syrup (once I had run out so I just used some brown sugar instead)
1 tsp whole cloves
2 carrots, halved
For the slow cooker: place silverside in slow cooker, cover with cold water, add other ingredients and cook 8 (ish) hours on low.
For stove top: place silverside in large pot, cover with cold water, add other ingredients. Bring to the boil then lower heat and simmer, covered, 2 - 3 hours.
Lift meat out and place on serving dish.
Strain and reserve 2 cups of the cooking liquid. You can discard the rest!
4 Tblsp butter
4 Tblsp flour (I have done this successfully with GF flour)
1 tsp mustard powder
2 cups reserved cooking liquid
2 Tblsp wholegrain mustard
Melt butter, stir in flour and mustard powder. Cook for 1 minute. Slowly add cooking liquid, stirring, until sauce is smooth. Stir through wholegrain mustard.
I like to serve my corned beef with either mashed or roast potatoes (Harrison won't eat mashed but will eat roasted!), lightly fried cabbage and steamed carrots.
Yummy!!!
2kg corned silverside
1 onion, peeled and halved
2 Tblsp golden syrup (once I had run out so I just used some brown sugar instead)
1 tsp whole cloves
2 carrots, halved
For the slow cooker: place silverside in slow cooker, cover with cold water, add other ingredients and cook 8 (ish) hours on low.
For stove top: place silverside in large pot, cover with cold water, add other ingredients. Bring to the boil then lower heat and simmer, covered, 2 - 3 hours.
Lift meat out and place on serving dish.
Strain and reserve 2 cups of the cooking liquid. You can discard the rest!
4 Tblsp butter
4 Tblsp flour (I have done this successfully with GF flour)
1 tsp mustard powder
2 cups reserved cooking liquid
2 Tblsp wholegrain mustard
Melt butter, stir in flour and mustard powder. Cook for 1 minute. Slowly add cooking liquid, stirring, until sauce is smooth. Stir through wholegrain mustard.
I like to serve my corned beef with either mashed or roast potatoes (Harrison won't eat mashed but will eat roasted!), lightly fried cabbage and steamed carrots.
Yummy!!!
Pikelets
Egg free pikelets! Yay!!
Again this is a very allergy friendly recipe and you can choose to use whichever milk or flour works for your needs.
1 egg substitute
1/4 cup sugar
3/4 cup milk (or rice/soy milk or whatever!)
1 cup flour (your choice)
1 tsp baking powder
1/4 tsp salt
Beat egg substitute and sugar until they are thick then add milk.
Add dry ingredients and mix well until smooth.
Drop spoonfuls into a hot frying pan, turn when bubbles appear on the surface and then cook until golden brown.
They pass the Harrison test :)
Again this is a very allergy friendly recipe and you can choose to use whichever milk or flour works for your needs.
1 egg substitute
1/4 cup sugar
3/4 cup milk (or rice/soy milk or whatever!)
1 cup flour (your choice)
1 tsp baking powder
1/4 tsp salt
Beat egg substitute and sugar until they are thick then add milk.
Add dry ingredients and mix well until smooth.
Drop spoonfuls into a hot frying pan, turn when bubbles appear on the surface and then cook until golden brown.
They pass the Harrison test :)
Rumpledoodle Cookies
These are adapted slightly from a recipe in "Allergy Safe Family Food" by Suzanna Paxton.
They are egg free, and can be dairy free, nut free and gluten free if you wish.
1 cup rolled oats
3/4 cup sugar
1 cup plain flour (can use GF)
1 cup desiccated coconut
1/2 cup sultanas
1 tsp cinnamon
1/2 tsp salt
1 Tblsp baking powder (GF if you want)
1/2 cup choc chips (optional depending on allergies)
1 Tblsp maple syrup (recipe calls for golden syrup but I didnt have any and I like the flavor this gives)
1/2 cup margarine (melted)
2 Tblsp boiling water
Preheat oven to 180.
Place dry ingredients in bowl and mix. Combine wet ingredients, mix well. Add wet to dry and mix really well.
Roll into balls and place on paper lined tray.
Bake for 10 - 15 mins (12 in my oven), cool on wire rack.
I made 36 cookies from this.
It is easy to see how you could adapt the recipe using different dried fruits, nuts, chocolate, sugar, etc.
Harrison, Dyland and I like them, Joshua hasn't tried them yet!
They are egg free, and can be dairy free, nut free and gluten free if you wish.
1 cup rolled oats
3/4 cup sugar
1 cup plain flour (can use GF)
1 cup desiccated coconut
1/2 cup sultanas
1 tsp cinnamon
1/2 tsp salt
1 Tblsp baking powder (GF if you want)
1/2 cup choc chips (optional depending on allergies)
1 Tblsp maple syrup (recipe calls for golden syrup but I didnt have any and I like the flavor this gives)
1/2 cup margarine (melted)
2 Tblsp boiling water
Preheat oven to 180.
Place dry ingredients in bowl and mix. Combine wet ingredients, mix well. Add wet to dry and mix really well.
Roll into balls and place on paper lined tray.
Bake for 10 - 15 mins (12 in my oven), cool on wire rack.
I made 36 cookies from this.
It is easy to see how you could adapt the recipe using different dried fruits, nuts, chocolate, sugar, etc.
Harrison, Dyland and I like them, Joshua hasn't tried them yet!
Saturday, January 29, 2011
Best Brownies Ever!
This is the recipe for the best brownies ever, it happens to be gluten free and you do need to buy a gluten free bread mix for it but it is totally worth it because you will make them again and again!
200g butter (softened)
1 1/2 cups sugar (white, brown, castor or a mix, whatever you have will work)
1 cup cocoa
3 eggs
1/2 cup GF bread mix (I use Healtheries Bread and Baking Mix)
150g chocolate chips
Cream butter, sugar and cocoa.
Beat in eggs one at a time.
Stir in bread mix and chocolate chips.
Pour into paper lined baking tin and bake at 150 for 30 - 50 minutes*
Cool in tray then cut into squares.
These are delicious by themselves or as a dessert with a good vanilla ice-cream.
* to test if brownies are cooked insert a skewer (or if you are me a fondue fork) the inside should not be gloopy but some crumbs should stick to the skewer/fork
200g butter (softened)
1 1/2 cups sugar (white, brown, castor or a mix, whatever you have will work)
1 cup cocoa
3 eggs
1/2 cup GF bread mix (I use Healtheries Bread and Baking Mix)
150g chocolate chips
Cream butter, sugar and cocoa.
Beat in eggs one at a time.
Stir in bread mix and chocolate chips.
Pour into paper lined baking tin and bake at 150 for 30 - 50 minutes*
Cool in tray then cut into squares.
These are delicious by themselves or as a dessert with a good vanilla ice-cream.
* to test if brownies are cooked insert a skewer (or if you are me a fondue fork) the inside should not be gloopy but some crumbs should stick to the skewer/fork
Wednesday, January 26, 2011
In my kitchen - my favourite things
Kitchen Appliance: my sandwich press, more accurately my "Breville Cafe Style Sandwich Press".
The internet ha this to say about it: Makes 2 rounds of sandwiches. Cafe style toasted panini and ciabatta snacks in minutes. 2000 watts for rapid heat up. Non-stick flat cooking plates. Unique floating hinge top plate. Adjustable top plate - suitable for melting cheese. Power on/ready lights. Upright storage facilities.
I have had it for a few years now ... not sure how many ... think it's about 5 years.
Not only can you make toasted sandwiches, paninis, etc but you can also cook chicken nuggets, fish fingers, hash browns and other freezer type snacks in it. Even after all this time the plates are still non-stick and it works perfectly.
We even use it as a toaster after our one bit the dust about 6 months ago.
It is perfect for making quesadillas which are a really easy and quick dinner for kids.
Quesadillas:
Take 2 tortillas, on one scatter fillings such as ham, chicken, beans, mince, veggies then add a sauce of your choice (salsa is yum!) then scatter over grated cheese and put the other tortilla on top. Cook in press until hot and browned. Yum!
Our kids like them sliced in wedges, like a pizza.
The only drawback is that it won't do "filled" toasted sandwiches, such as spaghetti, creamed corn, baked beans, as they just squish out the sides! For that you need a "jaffle pie" maker (which are really cheap anyway so we do have one!)
The internet ha this to say about it: Makes 2 rounds of sandwiches. Cafe style toasted panini and ciabatta snacks in minutes. 2000 watts for rapid heat up. Non-stick flat cooking plates. Unique floating hinge top plate. Adjustable top plate - suitable for melting cheese. Power on/ready lights. Upright storage facilities.
I have had it for a few years now ... not sure how many ... think it's about 5 years.
Not only can you make toasted sandwiches, paninis, etc but you can also cook chicken nuggets, fish fingers, hash browns and other freezer type snacks in it. Even after all this time the plates are still non-stick and it works perfectly.
We even use it as a toaster after our one bit the dust about 6 months ago.
It is perfect for making quesadillas which are a really easy and quick dinner for kids.
Quesadillas:
Take 2 tortillas, on one scatter fillings such as ham, chicken, beans, mince, veggies then add a sauce of your choice (salsa is yum!) then scatter over grated cheese and put the other tortilla on top. Cook in press until hot and browned. Yum!
Our kids like them sliced in wedges, like a pizza.
The only drawback is that it won't do "filled" toasted sandwiches, such as spaghetti, creamed corn, baked beans, as they just squish out the sides! For that you need a "jaffle pie" maker (which are really cheap anyway so we do have one!)
Saturday, January 22, 2011
Pancakes (the egg free way!)
These are great. They are egg-free, can be dairy free and are made with basic pantry ingredients so even without milk or eggs you can whip up pancakes any time!
1 cup white flour
3 Tblsp white sugar
2 1/4 tsp baking powder
Pinch salt
2 1/2 Tblsp margarine (for dairy free) or butter
3/4 cup water (approx. This makes more of a hotcake, if you want thinner pancakes then add more water)
plus 2 Tblsp water or 1 egg replacer or 1 egg (I tend to use water because I'm lazy :P)
* This recipe kind of makes enough for 2 - 3 people, if you are feeding more (or hungrier) people then I would double it.
Sift dry ingredients together.
Melt marg or butter in frying pan, making sure entire base is coated.
Pour marg/butter into bowl (leave pan on heat) and mix well with water and egg/replacer/extra water until well combined.
Mix together wet and dry ingredients until they are lump free.
At this point you could add chocolate chips or fruit, such as blueberries.
Now pour one ladleful at a time into the hot pan and cook until they bubble, then flip and cook the other side until they are just right!
Eat the first one straight away because it is always the test pancake.
I recommend having the oven on a low heat and placing each pancake in there to keep warm while you cook the others.
Serve with your choice of toppings.
* Lemon juice and white sugar
* golden syrup, brown sugar and cinnamon
* maple syrup
* maple syrup, bacon and egg (my favorite)
* golden syrup and marshmallows (Harrison's favorite)
An easy and delicious breakfast, and kids love them!
1 cup white flour
3 Tblsp white sugar
2 1/4 tsp baking powder
Pinch salt
2 1/2 Tblsp margarine (for dairy free) or butter
3/4 cup water (approx. This makes more of a hotcake, if you want thinner pancakes then add more water)
plus 2 Tblsp water or 1 egg replacer or 1 egg (I tend to use water because I'm lazy :P)
* This recipe kind of makes enough for 2 - 3 people, if you are feeding more (or hungrier) people then I would double it.
Sift dry ingredients together.
Melt marg or butter in frying pan, making sure entire base is coated.
Pour marg/butter into bowl (leave pan on heat) and mix well with water and egg/replacer/extra water until well combined.
Mix together wet and dry ingredients until they are lump free.
At this point you could add chocolate chips or fruit, such as blueberries.
Now pour one ladleful at a time into the hot pan and cook until they bubble, then flip and cook the other side until they are just right!
Eat the first one straight away because it is always the test pancake.
I recommend having the oven on a low heat and placing each pancake in there to keep warm while you cook the others.
Serve with your choice of toppings.
* Lemon juice and white sugar
* golden syrup, brown sugar and cinnamon
* maple syrup
* maple syrup, bacon and egg (my favorite)
* golden syrup and marshmallows (Harrison's favorite)
An easy and delicious breakfast, and kids love them!
Thursday, January 20, 2011
Spaghetti Bowls
My first recipe is a good easy lunch for kids and grown ups.
You need a muffin tin and a pre-warmed oven (i put mine on about 180 fan bake but I don't think it matters!)
As I was using a giant (Texas) muffin tin I made six.
Take 6 slices of bread, cut the crusts off and give them a quick roll to flatten them a bit. Butter one side and push the bread, butter side down, into the muffin tin. They should form a bowl, or cup, shape.
Take a can of spaghetti, open it :D, then spoon a bit into the bottom of the bread bowls. Take some ham and put it in top of the spaghetti, then place a couple of pieces of pineapple (fresh or canned) on top of that.
Finish by grating some cheese (whatever you have) and sprinkling over the top of the fillings.
Now shove that tin int the oven until the bread has crisped up, the cheese has melted and the fillings are hot.
Take them out, let them cool and then feed to hungry people.
Harrison gives these 2 thumbs up and Joshua thinks they are "mmmmmmmm yummy!"
Sorry no photos! Will do next time, which will probably be tomorrow if Harrison has his way!
You need a muffin tin and a pre-warmed oven (i put mine on about 180 fan bake but I don't think it matters!)
As I was using a giant (Texas) muffin tin I made six.
Take 6 slices of bread, cut the crusts off and give them a quick roll to flatten them a bit. Butter one side and push the bread, butter side down, into the muffin tin. They should form a bowl, or cup, shape.
Take a can of spaghetti, open it :D, then spoon a bit into the bottom of the bread bowls. Take some ham and put it in top of the spaghetti, then place a couple of pieces of pineapple (fresh or canned) on top of that.
Finish by grating some cheese (whatever you have) and sprinkling over the top of the fillings.
Now shove that tin int the oven until the bread has crisped up, the cheese has melted and the fillings are hot.
Take them out, let them cool and then feed to hungry people.
Harrison gives these 2 thumbs up and Joshua thinks they are "mmmmmmmm yummy!"
Sorry no photos! Will do next time, which will probably be tomorrow if Harrison has his way!
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