Tag

recipes

Browsing

With Christmas just around the corner, you may be looking for a solution to holiday boredom, and getting the kids in the kitchen for some festive cooking is a great way to entertain them.

Here are our top picks for some simple and fun recipes the kids will enjoy making – and you’ll get to enjoy test-tasting some of their creations in the process.

Gingerbread men

ginger
Pictured: Gingerbread biscuits

These biscuits are popular for good reason – they have a unique and festive taste and they’re also surprisingly easy to make. The kids will love the decorating process and it makes for great entertainment that they can enjoy from the kitchen table.

Ingredients:

  1. 115 grams butter
  2. ½ cup golden syrup
  3. ½ cup brown sugar
  4. 1 egg yolk
  5. 2 cups plain flour
  6. 1 tsp. bicarb soda
  7. 2 cups plain flour
  8. 2 tsp. ground ginger
  9. 1 tsp. cinnamon
  10. 1/3 cup icing sugar

Method:

  • Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
  • Coat paper with cooking oil. Beat the butter and sugar together until pale in colour.
  • Then add in the egg yolk, followed by the syrup.
  • Separately, mix the dry ingredients together: the flour, bicarb soda, cinnamon and ginger.
  • Combine the two mixtures together, then wrap the dough in plastic or parchment paper and leave it in the fridge for an hour.
  • After this, roll out the dough and use cookie cutters to cut out gingerbread man-shaped pieces. Position these onto your lined baking tray and bake for 10-15 minutes.
  • For icing: Mix icing sugar with a tablespoon of hot water, then put into a piping bag. Decorate gingerbread men with your desired design.

 

White chocolate snowflakes

White chocolate
Pictured: White chocolate snowflakes on top of biscuits

This is a very simple recipe, requiring only one ingredient, but the results are impressive and sure to thrill children of all ages – and the adults too. They also go well as a decoration for the shortbread biscuits.

Ingredients

  1. White chocolate

Method

  • Set out a tray lined with baking paper.
  • Melt chocolate in a heat-proof bowl over a pot of boiling water.
  • Once the chocolate has melted, put it into a piping bag.
  • To make the snowflake shape either use cookie cutters, baking paper with the pattern cut out, or style your snowflakes freehand.

 

Peppermint hot chocolate

peppermint hot
Pictured: Peppermint hot chocolate

This comforting beverage puts a festive spin on the traditional version, and can be decorated with any number of toppings, from sprinkles to chocolate sauce

Ingredients

  1. 2 tbsp. milk chocolate melts
  2. 1 cup milk
  3. 2 drops peppermint oil
  4. Whipped cream for decoration

Method

  • Put the milk into a saucepan on a low heat.
  • Stir the chocolate melts in.
  • Turn the heat off them add the peppermint oil.
  • Pour it into a mug and top with whipped cream.

 

Christmas shortbread biscuits

christmas biscuit
Pictured: Christmas shortbread biscuits

These classic biscuits are a hallmark for many families at Christmas time – and for good reason. They involve only a few ingredients and there’s a limitless number of shapes to be made, as long as you have the cookie cutters for your desired shape the kids can choose anything from Christmas trees to stars to reindeer.

Ingredients:

  1. 220 grams butter
  2. 1 cup castor sugar
  3. 2 ½ cups plain flour
  4. 1 cup cornflour
  5. 1 tsp. vanilla essence

Method:

  • Preheat the oven to 180 degrees and line a tray with baking paper.
  • Coat the paper with cooking oil. Beat sugar, butter and vanilla until pale in colour.
  • Then add in flour and cornflour. Wrap the dough in plastic or baking paper and leave in the fridge for an hour.
  • Then, roll out the dough and use cookie cutters to cut out your desired shapes.
  • Place them on the baking tray and bake for 10 minutes.
  • Remove from the oven and leave to cool, then decorate as desired.

 

Cheat’s mango trifle

trifle
Pictured: Cheat’s mango trifle

This is a classic summer dessert, but many are put off by the complex steps and elements involved in the recipe. This version is simple and quick – perfect for kids to get creative with.

Ingredients

  1. 2 store-bought sponge cakes
  2. 2 cups custard
  3. 2 cups of thinly sliced mango
  4. 85 grams raspberry jelly powder
  5. 300ml heavy cream
  6. 2 tbsp. raspberry jam

Method

  • Set out a large round bowl and place the first sponge cake in the base.
  • Make raspberry jelly according to package, then pour half over the sponge cake.
  • Then, pour half of the custard on top, followed by half of the mango – arrange it evenly on top of the cake.
  • After this, add the second sponge cake and pour over the rest of the jelly and the rest of the custard.
  • In a separate bowl, whip the heavy cream until stiff peaks form. This should take about 5 minutes.
  • Position the cream on top, then drizzle the jam on top and add the other half of the mango for decoration.
  • Leave it in the fridge to chill for an hour.

 

Berry summer mocktail

Berry mocktail
Pictured: Berry summer mocktail

Mocktails are perfect for the entire family – with a touch of elegance and festivity that is sure to impress any guests you have over. It’s also a great opportunity for the kids to get creative with a range of garnishing ideas they come up with, from lemon or lime wedges to mint leaves or even more substantial decorations like coating the glass rim in sugar. Here’s an easy and fun starter recipe.

Ingredients

  1. 1 cup blueberries
  2. 1 cup crushed raspberries
  3. 4 cups lemonade
  4. 8 mint leaves
  5. 1 lemon, neatly sliced

Method

  • To begin, make the berry syrup by putting the berries, sugar and a cup of water into a pot. Bring to the boil then set aside.
  • Set out four glasses – if you need to make more, simple adjust the recipe – and add the crushed raspberries into the bottom of each glass.
  • Mix a mint leaf into each cup, then add in a tablespoon of the blueberry sugar syrup mix. Add half a cup of lemonade to each glass then fill the rest of the glass with crushed ice.
  • For garnishes, add a mint leaf and a lemon slice, along with any other fruits or herbs of choice.

 

Candy cane yoghurt bark

yoghurt bark
Pictured: Candy cane yoghurt bark

This recipe puts a Christmassy twist on the easy yoghurt bark recipe with nostalgic candy canes. This dessert is so simple and safe for kids to make as there’s no hot temperatures involved.

Ingredients

  1. 2 cups plain yoghurt
  2. 2 candy canes, broken into small pieces
  3. 1 cup raspberries
  4. 1 tbsp. honey (or to taste)

Method

  • Line a freezer-safe tray with baking paper and set aside.
  • Mix yogurt and honey in a bowl.
  • Add crushed candy canes and raspberries.
  • Pour the mix onto the tray, then freeze for 3 hours. To serve, break into 10 pieces.

 

Alcohol-free pina colada

Pina Colada
Pictured: Pina Colada

It’s not summer without a pina colada, and although this beverage is known for its alcoholic kick, there’s no reason the kids can’t enjoy this summery drink – minus the rum, of course.

Ingredients

  1. 1 cup frozen pineapple
  2. ½ cup coconut milk
  3. ½ cup ice cubes
  4. ¼ cup pineapple juice
  5. 4 maraschino cherries

Method

  • Place all ingredients in a blender for 1 minute or until thoroughly blended.
  • Pour into 2 glasses – you can double the recipe to make more.
  • Garnish with maraschino cherries, 2 for each glass.

 

These are a few simple cooking ideas to encourage the kids to get creative in the kitchen. Some of these recipes involve using electric equipment, hot water and the oven, and as such they may require parental supervision to ensure safety for these steps.

Twelve simple and healthy dessert snacks that have minimal preparation, quick-step methods and nutritional benefits.

Summer is just around the corner, and for anyone who has been searching for a sweet treat that will hit the spot but remain guilt-free these twelve simple and healthy dessert snack recipes are ready for your everyday repertoire. From pancakes, to peanut butter oats to sorbet and homemade nice-cream there is something for the whole family to enjoy. 

1. Easy Watermelon Sorbet

For those who are searching for something fresh but also like to indulge in the sweeter side, watermelon sorbet is the way.

Ingredients

• 3-4 cups of frozen de-seeded watermelon • 3/4 cup of coconut cream
• Half a small lime

Method

Blend and Enjoy!

2. Two Ingredient Mango Sorbet

A two ingredient simple mango sorbet that cools your cravings throughout the summer months.

Ingredients

• 3 cups of frozen mango • 1 can of coconut milk

Method

Blend and Enjoy!

3. Creamy Coconut Nice-Cream

Summer calls for creamy coconut goodness, nice-cream can be eaten as made or poured into ice cream frozen moulds ready to enjoy.

Ingredients

  • 4-6 frozen bananas (depending on the desired serving size)
  • 1/2 cup shredded coconut
  • 1/2 tsp vanilla extract
  • 1/3 cup coconut cream

Method

Blend and Enjoy!

4. Chocolate Peanut Butter Nice-cream

Perfect for the chocolate lovers a creamy and fresh consistency through healthy and natural ingredients.

Ingredients

• 4 frozen bananas
• 3 tbsp natural peanut butter • 1 tbsp cocoa powder
• 1/4 cup almond milk

Method

Blend and Enjoy!

5. Very Berry Nice-Cream

An easy and fresh berry combination perfect for a summer afternoon by the pool.

Ingredients

• 2 Frozen bananas
• 1 cup frozen berries
• 2 tbsp almond milk
• 1/4 tsp vanilla extract

Method

Blend and Enjoy!

6. Chia Pudding

If you’ve been searching for an overnight snack option for those who love to healthy meal prep a chia pudding is a simple recipe that you can change up toppings daily.

Ingredients

• 1/4 cup chia seeds
• 1/2 cup of almond or coconut milk

Toppings of choice eg. Banana, Honey, Greek yoghurt

Method

Combine and refrigerate overnight. In the morning the chia seeds will have expanded and softened, ready to top with topping of choice!


7. Overnight Chocolate Oats

A solution for all of the chocolate lovers big and small, chocolate oats are a satisfying overnight breakfast or a ready-to-eat chocolate snack conquering cravings.

Ingredients

• 1 tbsp cocoa powder
• 50-100 grams oats
• 150 ml almond milk
• 1 tbsp natural peanut butter

Toppings of choice eg. Banana, berries, yoghurt or peanut butter.

Method

Combine all ingredients and refrigerate overnight. Top with toppings of choice and enjoy!

8. Baked Snickers Oats

Offering warm baked goodness of oats, with a melt-in-your mouth sensation the kids (and parents) will love as an after school treat or dessert.

Ingredients

• 1 cup of oats
• 1 tbsp cocoa powder
• 1 cup almond milk
• 1 tbsp maple syrup
• 1 tbsp natural peanut butter
• Dark chocolate chips (optional)

Method

Combine ingredients and blend together.
Transfer the blended mixture to a small baking dish.
Top with dark chocolate chips (optional) and a small
tsp of natural peanut butter in the middle before baking for 15 mins. The peanut butter will melt into the chocolate oats and be ready to enjoy!

9.Banana and Egg Pancake

Sunday morning breakfast just got a whole lot healthier, nutritious and delicious these pancakes are a simple revision to your classic repertoire.

Ingredients

• 1-2 mashed banana
• 2 eggs
• 1 tbsp Chia seeds / LSA Mix (Optional)

Toppings of choice eg. Mixed Berries, Greek Yoghurt, Honey, Peanut Butter.

Method

Mash the banana and combine in a bowl with eggs. Optional to add chia seeds or LSA mix-ins. Whisk until fully combined. Cook in a saucepan for roughly 5 minutes each side [lipping like a regular pancake until cooked on both sides!

Top with toppings of choice. Enjoy!

10. Cookie Dough

For all those cookie loving kids (big kids included) this recipe is a simple way to satisfy your cravings.

Ingredients

• 1 cup oat [lour
• 1/3 cup coconut milk
• 1 cup dates
• 1/4 cup dark chocolate chips • 1 tsp vanilla

Method

Combine all ingredients and refrigerate!

11. Peanut Butter and Date Cookies

The cookies that will transform your baking, a gluten and guilt free alternative, these can also be a great Christmas cookie.

Ingredients

• 1/2 cup natural peanut butter • 1/4 cup maple syrup
• 2 tsp vanilla extract
• 1 1/2 cups almond meal

• 1/2 cup chopped dates • 1 tsp baking soda

Method

Mix wet ingredients; peanut butter, maple syrup and vanilla in one bowl. Mix dry ingredients; almond meal and baking soda in a seperate bowl. Combine both mixes and fold in the dates to mixture.
Seperate and roll mixture into bowls, [latten and bake for 10 minutes. Leave to rest for 10 minutes.

Enjoy!

12. Vegan Museli Bars

The perfect lunchbox or after school snack, prepare and store for throughout the week!

Ingredients

• 1 mashed ripe banana
• 1/4 cup maple syrup
• 1/4 cup natural peanut butter
• 1/4 cup loosely chopped almonds • 1/4 cup loosely chopped walnuts • 1 1/4 cup rolled oats
• 1/4 cup gogi berries

Method

Roast the nuts and oats in the oven for 15 minutes.
In a saucepan combine peanut butter, mashed banana and maple syrup and stir until a melted consistency.
When the oats and nuts are lightly toasted combine them to the saucepan mixture add gogi berries and mix together in a bowl.
Pour the mixture and press down with a spatula into a baking dish lined with paper. Put some more baking paper onto of mix and use the spatula to press down tightly.

Place in fridge for about 1 hour to set.
Take the paper off mixture and cut into bars and Enjoy!

You don’t have to be Australia’s best chef to make baby food at home. In fact, it is quite simple and the advantages are endless. By being homemade, bub will be eating foods free from preservatives and harmful chemicals. It also sets up your children with a love for healthy eating right from the start, making them appreciate fresh, wholesome food.

TOOLS AND APPLIANCES

The tools needed to make baby food are staples already lying around the kitchen. Not many are needed – minimal equipment will still make delicious food.

Blender or food processor

 Options like the Chicco 4-1 baby blender or Cherub Baby steamer blender are good options if looking to purchase. Otherwise, any blender that makes smoothies or purees food will work. If the blender is older, add an extra dash of liquid to make food a smooth consistency. 

Ice cube trays

 If the ice-cubes are calling these home already, check the local op shop to stock up on trays for an inexpensive price.

Steamer basket or insert

 This is needed to steam the food for purees. Steamer inserts can fit more produce but both will get the job done.

 Other tools include:
  • Baking sheet
  • Saucepans
  • Peelers
  • Spatulas
  • Knives
  • Freezer bags
  • Storage containers

COOKING TIPS

Main cooking techniques include steaming, roasting, baking or microwaving until food becomes tender. To preserve the nutrients from fruit and vegetables, opt for steaming not boiling and if ripe, they don’t need to be cooked at all.

Once cooled, transfer to a food processor of choice and blend for one to two minutes. Slowly add water, breastmilk or formula to reach a desired consistency – which ultimately should glide off the spoon.

Enhance taste and your baby’s palette by adding herbs and spices like sea salt, ginger, cinnamon and rosemary.

 STORAGE

Food will need to be kept in airtight containers, freezer bags or ice cube trays. Before transferring to the fridge or freezer, allow food to cool. Ice cube storage allows flavour combinations to be created as the small dosages of food can be mixed and matched.

The storage timeline for baby food is up to four days in the fridge, two months in the freezer for purees with meat and beans and up to three months in the freezer for fruit purees.

Labelling containers with the date and what is inside will allow for no confusion when choosing baby’s next meal.

RECIPES

Recipes from Babyfoode.com

Apple and coconut milk baby puree

Age: 4 months +

Ingredients:
  • 6 apples – peeled, cored and chopped
  • ½ cup canned full-fat coconut milk
  • ¼ tsp cloves
 Method:
  1. Put the apples, coconut milk and cloves in a medium saucepan and cover. Heat over medium heat for 10 minutes, stirring occasionally or until apples can be cut in half with a spoon. Let cool slightly.
  2. Transfer all ingredients into blender and puree until smooth.

Broccoli and olive oil puree

Age: 4 months +

Ingredients:
  • 2 cups broccoli – chopped into small florets
  • 1 small potato or apple – peeled and chopped
  • 1 tbsp of olive oil
 Method:
  1. In a medium saucepan, bring 2 inches of water to boil over medium heat.
  2. Place broccoli and potato (or apple) into a steamer basket and place over boiling water. Cover and steam for 10-12 minutes or until tender. Let cool slightly.
  3. Add the broccoli, potato (or apple) and olive oil into a blender and puree until smooth, adding water from the steamer in ¼ increments if needed.

Mango and Vanilla puree

Age: 4 months +

Ingredients:

  • 1 bag frozen mango
  • ¼ teaspoon vanilla extract or a pinch of fresh vanilla bean seeds

 Method:

  1. Put frozen mango and vanilla extract/bean into a small saucepan and heat over medium-low heat. Stir often until heated all the way through and tender roughly 3-4 minutes. Let cool slightly.
  2. Transfer into a blender. If mango mixture gets an excess of liquid while cooking, strain mangos and reserve liquid into a bowl.
  3. Blend on high for 1 minute or until the puree is smooth.

As we are approaching a cold winter, what a better way to share some Traditional easy made chicken soup. An old family favourite, the ultimate cure for anything.

It’s an oldie but a goodie. Chicken soup for the soul really does take on a whole new meaning.

Traditional chicken soup

Prep: 15 mins 

Cook: 4hrs

25 mins for the 25 kreplach (dumplings)

10 mins for the soup

Serves: 8-10

Ingredients:

  • 2 chicken bottoms (drumstick and thigh)
  • 2 carrots
  • 2 onions
  • 3 celery stalks
  • 1 sweet potato
  • 1 zucchini
  • 6 cloves garlic (optional)
  • 1 tbsp. salt, or to taste
  • 12 cups water
  • 1 parsnip
  • beef bones with meat or chicken
  • table spoon pepper and salt

Method:

    1. Peel the carrots, sweet potato and onions. Leave the peel on the zucchini.
    2. Cut the vegetables into chunks, not too small.
    3. Put all ingredients in the pot and bring to a boil. As soon as it boils, turn it down to a very low simmer, and cook for 4 hours.
    4. after 10 minutes skid off the scum that surfaces
    5. Refrigerate the soup overnight. The fat will rise to the top and harden, so you can easily remove it.
    6. After you remove the fat, reheat and serve the soup.

Optional: dumplings to go with the soup. 

Kreplach (dumplings)

Small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.

Method for pastry:

    1. In a bowl add plain flour and egg mix with water to form dough.
    2. Add flour if it’s too sloppy.
    3. Add more water if it’s dry and keep mixing.
    4. Roll into a ball wrapped in plastic.
    5. Refrigerate for half an hour.

Method for filling the dumpling:

    1. Cut up beef meat and chicken meat taken from the bones chopped finely.
    2. Add fried onions stirred with chicken or beef meat.
    3. Make pastry into squares, add mixture.
    4. Fold over small square pastry, press down to seal.
    5. Two other points are bought together and sealed.
    6. Poach in water, later add it to the soup.

Time to serve

    1. Get a warm dish and add a few dumplings.
    2. Cover kreplach with chicken soup.
    3. Season to taste.
    4. Garnish with dill and presto. The ultimate cure for anything
    5. Wine companion : Australian wine.

NOTES:

  • soup keeps for several days in fridge.
  • Kreplach is best eaten after cooked.

Recipe provided by Shalom Greenwald.

Choosing healthy and tasty options for your kid’s lunchboxes is often more difficult than it sounds. Find some inspiration in these three recipes!

CHICKPEA SWEETCORN BURGER PATTIES.
Recipe makes 5 patties.

Ingredients:

  • 1 peeled sweet potato cut into chunks, then steamed
  • 200g (1 cup) fresh (or well-drained) corn kernels OR 1 cup frozen kernels, thawed
  • 250g (1.5 cups) cooked or tinned chickpeas, rinsed and
    drained well
  • 2tbs olive or rice bran oil
  • 1 peeled white onion, finely diced
  • 1 peeled and crushed garlic clove
  • 3tbs millet or quinoa flakes
  • 3tbs washed parsley, finely chopped
  • 1/2tsp ground cumin
  • 1/2tsp paprika
  • 1/4tsp ground turmeric
  • 1tsp salt or to taste
  • 1/2tsp ground black pepper
  • 2tbs ground flaxseeds + 6tbs water

 

Method:

1. Preheat the oven to 180 degrees C and line a baking tray with baking paper.

2. Place the cooked sweet potato in a food processor with the well-drained and dried corn and chickpeas.

3. Blend until the mixture is smooth – with some chunky bits left for texture – and well combined. Keep in the food processor.

4. Heat some of the oil in a saucepan and sauté the onions and garlic for a few minutes until the onions are translucent.

5. Remove from the heat and allow to cool slightly, then add the onions and garlic to the chickpea mixture and pulse briefly in the food processor.

6. Transfer the mixture to a large bowl, add the millet/quinoa flakes, parsley, cumin, paprika, turmeric, salt and pepper and mix well. In a small bowl, whisk the ground flaxseed with the water. Then, using your hands, incorporate the flaxseed mixture into the chickpea mixture until fully combined.

7. Shape everything into 5 evenly sized patties and place on a prepared lined baking sheet. Heat the remaining oil in a large frying pan and then pan fry each patty for 2-3 minutes on each side. Once done, transfer the patties back to the lined baking sheet and bake for 25- 30 minutes, or until cooked through.

 

VEGAN CASHEW CACAO BLISS BALLS:

Ingredients:

  • 1 cup of raw cashews
  • 8 pitted dates
  • 2 tablespoons raw cacao powder
  • 1 teaspoon of vanilla extract
  • 1/2 cup of shredded unsweetened coconut
  • 2 teaspoons agave syrup

 

Method:

1. Add cashews, dates, cacao powder and vanilla to a food processor and blend.

2. While blending add the agave syrup.

3. Form the mixture into small balls and then roll them in a bowl with the coconut until coated.

4. Place in fridge until balls are hardened.

 

VEGAN PROTEIN MUFFINS:
Recipe makes 10-11 muffins.

Ingredients:

  • 2 flax eggs (2 Tbsps ground flaxseed + 5 Tbsps water)
  • 1 1/4 cup dairy-free yoghurt, unsweetened (soy can be used)
  • 2 medium (very ripe) bananas
  • 2 cups GF rolled oats
  • 1/3 cup vanilla flavoured protein powder Nutritional Booster
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • Your favourite topping such as berries, granola, vegan chocolate chips, chopped nuts, seeds, dried fruit, rolled oats, crushed cookies

 

Method:

1. Preheat oven to 200 degrees C.

2. Lightly grease each slot of a standard muffin tin. Use paper liners to keep the recipe oil-free.

3. Prepare flax eggs in a small bowl, by mixing together the ground flax and water.

4. Set aside about 10 minutes. It will thicken up and become gel-like.

5. When the flax eggs are ready, add all the ingredients
(except the toppings) into a high-powered blender or food processor.

6. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.

7. Pour mixture into each slot about 3/4 of the way full.

8. Sprinkle each one with your kids’ favourite toppings. Don’t press the toppings into the batter. It may yield a flatter muffin.

9. Bake for 15-18 minutes, until lightly golden brown.

10. Insert a toothpick in the middle of a muffin or two. If it comes out mostly clean, they are cooked.

11. Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes.

12. It is normal if the muffins might flatten out a little bit

To avoid the liner sticking to the muffin, let them completely cool before enjoying. If not using liners, gently pop out each muffin with a butter knife.

Organise lunchboxes with minimal fuss and lots of healthy yumminess with these four amazing recipes!

Click here for more articles on nutrition, food portions, superfoods and health!


Recipe 1: 2 Ingredient Lunchbox Scrolls

If you want to make some fresh scrolls for lunch at home or lunch boxes, this is a really fast and easy recipe.  Equal parts self raising flour and greek yoghurt, that’s it!!

Serves: 8
Prep time: 15 mins
Cook times: 20 mins
Total time: 35 mins

Ingredients: 
1 cup Self Raising Flour
1 cup Greek Yoghurt

Instructions:
1. Preheat oven to 180C
2. Mix flour and yoghurt and make a ball.
3. Knead for a few minutes, adding more flour if mixture is too wet.
4. Sprinkle extra flour on bench, roll dough into rectangle

Mix ingredients together into a bowl to create dough.  I add a little more flour if the mix is too sticky.  Roll out onto a floured flat surface.  I have made a double batch below and created a different variety of scrolls.  One side is ham, capsicum, pineapple and cheese, the other ham and cheese.

Then roll up and slice into 2 cm thick segments, bake on baking tray until golden, approximately 15-18minutes.

Recipe 2: Mexican Chicken Salad Sandwich Filling

Ooh we so love Mexican in this household.  The girls and I like most dishes as I make them, but the boys (so macho) like to add in extra dashes of chilli sauce or jalapenos.   We often have chicken rolls for lunch on the weekends, but this took the traditional chicken and mayo roll to a whole new level.  If you love mexican you must try this!

Serves: 8-10
Prep time: 10 mins
Total time: 10 mins

Ingredients:

1 tomato, finely diced
1 capsicum, finely diced
3 spring onions, finely sliced
1/2 cup tasty cheese, grated
poached chicken breasts or 1 BBQ chook, shredded
1/3 cup mayonnaise
taco seasoning, to taste
Bread rolls

Instructions:

1. Add tomato, capsicum, spring onions and cheese into a large bowl, stir
2. Place chicken, mayonnaise and taco seasoning into bowl and stir to thoroughly combine.
3. Taste and add more mayonnaise and seasoning if required
4. Serve on bread rolls. There is enough mix for approximately 10 rolls.

Firstly I combined a diced tomato, capsicum, spring onions and cheese.

Then added poached chicken(or BBQ chook), mayonaise and taco seasoning.

Serve on bread rolls tiger bread rolls on this day, for a special treat!

Recipe 3: Fruity Bliss Balls

These Fruity Bliss Balls are nut free, which are ideal to put in the lunch boxes of kids who have a nut free policy at their school, store in the fridge for up to one week.

Serves: 18
Prep time: 15 mins
Total time: 15 mins

Ingredients:

10 medjool dates, remove seeds
1/2 cup raisins or sultanas
1 cup rolled oats
1 tablespoon cacao or cocoa
1/2 teaspoon vanilla extract
pinch of salt
coconut

Instructions:

1. Place the ingredients into a food processor.
2. Process on high speed for several minutes until the mixture sticks together like a paste.
3. Take small handfuls of mixture and make into balls, roll in coconut.
4. Keep in the refrigerator, enjoy.

My kids usually take 3 bliss balls in replace of a fruit, read more about my lunchbox packing guide.

Recipe 4: Greek Mason Jar Salad

I’m trying to mix up what I am eating for lunches during the week.  Earlier this year I was stuck in a rut of making a sandwich every day.  Now I take time to plan ahead and make sure I eat something different each day.  I still have a sandwich, but another day I may have crispbread loaded with tuna, spinach, onion and tomato and then another day a mason jar salad.

Prep time: 10 mins
Total time: 10 mins

Ingredients: 

1-2 tablespoons classic dressing
1 /3 cup chickpeas
Capsicum, diced
Cucumber, diced
Red onion, sliced
Cherry tomatoes, halved
Olives
Chicken, shredded
Fetta, cubed
Baby spinach, washed

Instructions:

1. Place all ingredients in the order listed above into a clean mason jar
2. Seal tightly, refrigerate and use within 5-7 days.

http://www.offspringmagazine.com.au/wp-content/uploads/2018/07/greek-mason-jar-salad-5.jpg

There is a special technique to the salad assembly to keep all the contents fresh.  The vegetables and protein need to be layered in a particular way:

Layer 1  Dressing
Layer 2  Chickpeas
Layer 3 – Hard vegetables – capsicum, cucumber and red onion
Layer 4 – Soft vegetables – cherry tomatoes, olives
Layer 5 – Protein – chicken and fetta
Layer 6 – Salad greens – baby spinach

Words and Photos from: 

Kat Springer
The Organised Housewife

Jelly Belly recipes
that scream
CELEBRATIO
N!!

 

TUXEDO JELLYBEAN FUDGE

INGREDIENTS:
-1 cup
sugar
1 teaspoon salt
3 tablespoons unsalted butter
½ cup heavy cream
1 ¾ cups mini marshmallows
1 teaspoon pure vanilla extract
1 ½ cups semi-sweet chocolate chips
1 ½ cups white chocolate chips
9 oz Jelly Belly jelly beans

METHOD:
1. Line 9 x 13 inch baking pan with waxed or parchment paper so ends overhang sides of pan; coat with cooking spray.

2. In saucepan over medium heat, combine half of measure of the following ingredients: sugar, salt, butter, heavy cream and marshmallows. Stir until butter and marshmallows are almost melted.

3. Bring mixture to boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add semi-sweet chocolate chips and stir until chips are melted.

4. Pour mixture into lined pan. Cool until firm, 15 minutes.

5. Repeat basic recipe with white chocolate chips. Then pour mixture over chocolate layer. Refrigerate 10 minutes.

6. Score fudge into 1-inch squares, press in two Jelly Belly jelly beans per square.

7. Let fudge cool in pan at room temperature, 3 hours. Remove by lifting paper from pan; cut fudge along scored lines. Plate and serve.

JELLYBEAN SPRING WREATH

INGREDIENTS:
-10-14 inch foam wreath
-Glue gun with glue sticks
-1.5 kilos Jelly Belly jelly beans
-Decorative ribbon
-3m white ribbon
-8-10 anchor pins

METHOD:
1. For a seamless application, wrap wide ribbon around foam wreath in spiral until foam is completely covered. Use anchor pins to secure ribbon in place.

2. Apply jellybeans to wreath using glue gun

3. Place jellybeans in rows around the wreath in ring shape. Repeat until wreath is completely covered. Taper rows closer to centre of wreath form.

4. Allow wreath to dry.

5.  Tie decorative ribbon around the finished wreath and hang for colourful decoration.

 

CHEERS TO YOU COCKTAIL CUPCAKES

INGREDIENTS:
1 tablespoon light corn syrup
¼ cup finely chopped coconut
¼ cup white coarse decorating sugar
1 can (450g) vanilla frosting
Blue food colouring
1 sponge cake (400g)
½ cup Jelly Belly jelly beans in Berry Blue
Toothpicks

METHOD:
1. Lightly brush the rim of four 8 ounce martini glasses with the corn syrup. Dip the rims of 2 of the glasses in the chopped coconut and 2 glasses in the coarse sugar; set aside.

2. Spoon 2 tablespoons vanilla frosting into a small zipper bag. Press out the excess air and seal. Divide the remaining vanilla frosting into 3 bowls. Tint one bowl pink, one light blue and one light green with the food coloring. Cover the frosting with plastic wrap to prevent drying.

3. Place the pound cake on a clean work surface, flat side down. Slice horizontally into thirds to make 3 thin layers. Use a 4-inch round cookie cutter, cut out 6 circles of the pound cake. Take the scraps of cake and cut into ½-inch pieces.

4. Working with one color of frosting at a time, heat the frosting in the microwave, stirring frequently, until the frosting is the texture of lightly whipped cream. Spoon about 2 tablespoons of the melted frosting into each martini glass; blue in the coconut rimmed glasses, pink in the sugar rimmed glasses, green in the plain glasses, and swirl the frosting to coat the inside of the glasses. Let frosting sit for a few minutes to set, and then working with one glass at a time, add some of the chopped cake to fill the bottom of one glass. Top with a cake circle, pressing down to make sure the cake is lower than the rim of the glass. Pour the remaining same color melted frosting on top of the cake in the glass to cover. Repeat with the remaining tinted frostings and cake in the other glasses.

5. Garnish the pink glasses with the pink jelly beans along the inside edge of the glass. Arrange the green Jordan Almonds in the shape of a flower using a red jelly bean as the center of the flower. Wrap the gummi worm around the lollipop stick securing at the top with a dot of frosting and a red jelly bean. Insert into the glass as the stirrer.

6. Garnish the green glasses with a row of green jelly beans along the inside edge of the glass. Add a few Champagne Bubbles in the center with a few green Jelly Belly beans and some more sugar. Cut the yellow Sunkist Fruit Gem in half crosswise. Snip a very small corner from the bag with the vanilla frosting. Pipe lines on top of the cut Fruit Gem to look like a lemon slice. Add the candy lemon slice to the side of the glass.

7. Garnish the blue glasses with a row of the blue jelly beans along the inside edge of the glass. To make the olive, trim the green Sunkist Fruit Gem into an oval. Cut the red jelly bean in half crosswise. Attach one half of the red jelly bean, cut side against a short end of the green candy oval for the olive. Press a white Licorice Pastel on either side of the green candy to look like a toothpick. Place on top of the glass.

 

 

                           http://www.jellybelly.com.au/