Tuesday, September 3, 2013

Coconut chia seed puddings

Trying to keep up with the young folk i make my puddings in old jars! You can see here I have made rhubarb compote and sprinkled coconut on top.

I’m sure you have noticed that I’m not posting as often as I used to. I’m still getting used to the extra washing and cleaning that another little bub can add to the household. So I plan to post when I have something really good to share. I’ve been really excited about sharing this Chia seed pudding with you all. It’s delicious, our WHOLE family loves it and if that isn’t enough, it’s healthy and it doesn’t need to be cooked. TOO EASY.
I make up a little ½ cup size pudding for my girls for after their dinner, but this would also be a great breakfast option as well. If I have the time I will try to make up some berry or rhubarb compote to go on top.
I found this recipe on the Loving Earth website. There are some great recipes like this on there.
So here we go…
Serves
4 (two adults and two kids)

Ingredients
1 can of coconut milk or cream
1/2 cup Shredded Coconut
4 tbsp Chia Seeds
2 tbsp honey
1 tsp cinnamon (optional)
1 tsp Vanilla essence

Method
In a bowl, add all of the ingredients. Mix well. Divide the mixture into your preferred serving sizes. Place in the fridge then leave to soak overnight or for at least 2 hours. Serve with compote or even just a sprinkle of cinnamon.

Wednesday, August 14, 2013

Sweet potato balls


Here's a recipe that I have been wanting to try for a while now, my girls love food that they can pick up and eat. I was really surprised at not only how tasty these little morsels were but also how many my girls ate. Out of most of the dishes that I have made, these were probably the biggest hit. I thought the cumin and coriander might scare them, but I think the hummus took their attention away from the spicy taste. Enjoy.

PREP TIME
10 mins (plus 45mins roasting time for the sweet potatoes)

COOKING TIME
10mins

SERVES
6

INGREDIENTS
2 medium sized sweet potatoes
1 tsp cumin
2 small cloves garlic (crushed)
1 tsp ground coriander
juice ½ lemon
120g plain flour
splash of olive oil
sprinkling of sesame seeds
(Hummus to serve)



METHOD
1  Preheat the oven to 220C and roast the whole sweet potato until just tender (45mins– 1hr). Let the potatoes cool and peel.
2.  Once cool, mix the sweet potato, cumin, garlic, coriander, lemon juice, flour in a large bowl until smooth.
3.  Place the mixture into the freezer for 30mins to firm up. If the mixture is feeling a little wet, add a little more flour, so the mixture feels sticky.
4.  Heat the oven back up to 220C
5.  Place mixture into your hands and make little balls. Place each ball onto a lined baking tray. Sprinkle the tops with sesame seeds and bake in the oven for about 20mins, until the bases are golden brown. 
  
This recipe has been modified from one of my most used cookbooks LEON


Wednesday, May 1, 2013

Sweet and sour chicken legs


Call me crazy but I cooked up some chicken legs today in the hope that my kids would suddenly become brave and not only eat meat but eat it in its true form. I really didn’t have high hopes for this but personally I love a good chicken leg, so if the girls didn’t eat these, I would. I love having some chicken in the fridge for snacking on throughout the day, so I knew these wouldn’t go to waste. To make them more appealing to the girls I wanted to add some sweetness so that’s why I added the mango sauce, they love mangos so I thought this would be a good selling point.  

Were these a success? Not really. Not with the girls but they were with me. If I had cut the chicken off the bone, chopped the meat into miniscule pieces and hidden it in a white sauce they would have loved it. But I know loads of toddlers that will happily nor on a chicken leg. So just because my girls didn’t eat this doesn’t mean that you shouldn’t give it a go. This is a tasty and cheap meal to create, give it a go.

Preparation time
15 minutes (plus 1 hour)

Cooking time
40 minutes

Ingredients
1 tbs vegetable oil
1 tbs light soy sauce
2 tbs (plus extra 1½ tsp for glaze) mango chutney
1 clover garlic, crushed
12 chicken drumsticks (or legs, for a low-fat version)

Method
  1. In a large bowl, combine the oil, soy sauce, chutney and garlic and mix until combined.
  2. Clean and dry the drumsticks and then mark shallow cuts into the meat. Add them to the marinade and mix everything thoroughly, making sure that the marinade gets into the cuts. Cover the bowl and allow to marinate in the fridge for an hour or longer, if possible.
  3. Heat the oven to 200°C.
  4. Remove the chicken legs from the marinade and place them in an oven tray, spacing them so they don’t stick together. Roast them in the oven for 20 minutes, or until the chicken is cooked through and the skin is browned and crispy.
  5. In the final 5 minutes, brush 1.5 tsp of chutney over the legs to glaze the Sweet and Sour Chicken Drumsticks. Serve with green salad and sweet potato wedges, or couscous. Serves 6 (2 each)

    You will find this recipe and many more here at the Woolworths Baby and Toddler online club

Wednesday, April 17, 2013

Date bars


I’m always looking for new snack ideas, there’s not 20mins that go by without someone asking me for a snack, it drives me absolutely bonkers. Muesli bars are a massive hit in this house; we make them on a regular basis. So not wanting to be called boring by my eldest, I wanted to mix things up a little and decided to try something new. So here we are, it’s a date slice. Considering how popular the bliss balls are I had a feeling that the fact this contains dates wouldn’t seem so scary.

This was a bit of a hit. We ate it both in its slice form but we also broke it all up to create a granola, and we ate that with some yoghurt and fruit. It was delicious. Give this a go and let me know what you think.

Preparation time
20 minutes

Cooking time
20 minutes

Ingredients
  • 100g margarine
  • 2 tbs vegetable oil
  • 80ml maple syrup
  • grated rind of 1 orange
  • 2 tbs orange juice
  • 110g dried dates, pitted and chopped
  • 60g walnuts, chopped
  • 170g rolled oats
  • 30g sunflower seeds
  • 2 tbs chia seeds
Method
  1. Preheat oven to 180ºC. Line a slice tin with baking paper. 

  2. Place butter, oil, syrup, rind and juice in a saucepan. Heat gently, stirring until the butter has melted. Remove from the heat and stir in the dates and walnuts. Add oats and chia seeds, stirring until they are evenly coated with the butter mixture. 
  3. Spoon mixture into the baking tin, pressing it down firmly and evenly. Sprinkle sunflower seeds on the top and press down so they are lightly embedded in the surface. 
  4. Bake for 20 minutes or until deep golden around the edges. Remove from the oven and leave in tin to cool completely before slicing. Makes 16 portions. 
 TIP: Bars can be kept in an airtight container for up to 1 week.

This recipe and many more from Toddler tastes can be found here at the Woolworths Baby and toddler club

Thursday, April 11, 2013

Sweet potato fries

 
I’m not sure if I have mentioned it before but my kids are a little strange when it comes to food. What confirms this is the fact that my girls don’t like potato. I’ve tried everything – boiled, fried, mashed etc, they just don’t eat it. Me on the other hand would consider it to be one of my fave vegetables and I will happily eat it in all of the options above.
 
So trying to be a little bit different, I made up some sweet potato fries. Were they a hit? Not really. A few were consumed so I can’t complain too much. They loved dipping them into the dip (which they love). I will try these again, mainly because what they don’t eat, I will!
 
 
Prep time
5 minutes
 

Cooking time
10 minutes



Serves
4
 
Ingredients

1 sweet potato, skin on
1+1/2 cups vegetable oil
beetroot dip, optional

Method


1. Leaving the skin on, finely slice potatoes into slim-sized chips.
2. In a deep pan, bring vegetable oil to the boil and fry the sweet potato in small batches until golden, removing from the oil with a slotted spoon.
3. Place each batch onto some paper towel and dab any extra oil away. Serve with beetroot dip 

You will find this recipe and many more on the Woolworths Baby and toddler club which you will find here
 

Monday, March 25, 2013

Pumpkin pasta bake


What kid doesn’t enjoy a pasta bake? I thought I would try a new version that was slightly more gourmet and this one contains a vegetable (pumpkin), so you can feel slightly smug when you serve it up to your littlies. We all shared this for dinner one night and it was a slight success, meaning that that us adults loved it and the kids loved all of it except for the pumpkin! We will be making this dish again but next time I’ll make the pumpkin cubes a lot smaller so they don’t seem so daunting.

Preparation time
15 minutes

Cooking time
45 minutes

Ingredients
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 600g pumpkin, peeled and cut into cubes
  • 1 zucchini, sliced
  • 3 cups salt-reduced vegetable stock
  • 300g macaroni pasta
  • 250ml light cream
  • 2 cups fresh breadcrumbs
  • 1 tsp lemon zest, grated
  • 1 cup reduced-fat tasty cheese, grated

Method
  1. Preheat oven to 180°C.
  2. Heat 1 tbs of the oil in a large frying pan over a medium heat. Add onion and garlic and stir for 2-3 minutes or until the onion softens slightly. Add pumpkin and zucchini and combine. Pour in half of the chicken stock and continue to cook for a further 5 minutes or until the pumpkin begins to soften.
  3. Stir in pasta, cream and the remaining stock, bring to a simmer and then cook on low for about 10 minutes or until both the pumpkin and pasta are tender. 
  4. Place the breadcrumbs, cheese and lemon zest in the food processor and process until you have fine crumbs. Add the remaining olive oil to combine everything together.
  5. Transfer the pasta mixture to a large baking dish, scatter the breadcrumbs on top and bake for 15 minutes or until the breadcrumbs are golden.

    Pumpkin Pasta Bake serves 8-10 toddlers

    You can find this recipe and many more from Toddler tastes at the Woolworths baby and toddler online club.

Tuesday, March 19, 2013

Spiced-up pork


Spiced-up pork
Here’s a great midweek dish, it’s quick and easy. My girls love a rice dish and they love it even more if it only consists of rice and nothing else. As I’m not as happy with that choice I thought I’d try this new dish and a new meat –pork. It was actually more of a success than I’d imagined, sure the pork was left on the plate but almost everything else was eaten.

I’ve used microwavable rice to help speed up the whole process, but you can cook your own rice if you wish. Also, feel free to change the pork into chicken if you’re worried about your little one not enjoying the pork.

Preparation time
10 minutes

Cooking time
15 minutes

Ingredients
  • 2 tsp vegetable oil
  • 1 tsp Select Chinese Five Spice
  • 1 tbs ginger, grated
  • 500g pork fillet, sliced thinly, in small pieces
  • 2 tbs vegetable oil, extra
  • 1 pkt microwaveable rice
  • 2 tbs green onions, sliced
  • 1/2 cup cooked peas
  • 2 tbs reduced-salt soy sauce (optional)

Method
  1. Heat a frying pan over a high heat. Add the oil, spice and ginger and cook for 30 seconds.
  2. Add the pork and cook until browned (around 5 minutes). Remove from the pan and set aside. 
  3. Place rice bag in the microwave and cook as per instructions (approximately 90 seconds).
  4. Clean frying pan then add the extra oil and rice, and cook for 2 minutes. Stir in the onion and peas and cook for a further 2 minutes. 
  5. Transfer the rice mixture to a large serving bowl and stir through the pork and soy sauce. Serves 4

    You will find this recipe and many more at the Woolworths Baby and Toddler club here online.


Saturday, March 16, 2013

Sesame-crusted chicken


Here’s a little something different that I wanted to try out with my girls. I’d planned this meal for the weekend, so I knew that the whole family would be sitting at the table all together for dinner. Sadly this is a rare thing in this house as Hubbie normally works long hours. I find that if we all eat together and if the little ones help prepare the meal; they are a lot more willing to try new things.

I was preparing for a real battle as this meal contained not only chicken but also chicken that was not crumbed size.

I won’t pretend that this meal is going to change our lives and that my girls now love chicken. But I will say that they ate some of it, so that was enough of a result for me to make this again. The other bonus about this meal is that it’s great for both kids and adults. My recommendation to you is to cut the chicken pieces up a lot smaller than what they are in the photograph above.

Sesame-crusted chicken

Preparation time
5-10 minutes

Cooking time
15 minutes

Ingredients

  • 1 egg white
  • 1 chicken breast, whole (skin removed)
  • 1/2 cup sesame seeds
  • handful green beans
  • 1 carrot
  • 1 tbs vegetable oil
  • DRESSING
  • 1/4 cup honey
  • 1 tbs reduced-salt soy sauce
  • splash sesame seed oil (optional)

    Method

  1. Place the egg white in a large bowl and then roll the chicken breast in it until it’s completely covered. 
  2. Sprinkle the sesame seeds onto a plate and then press the chicken into the seeds. 
  3. In a saucepan of boiling water, simmer the carrots and beans for 6 minutes, or until cooked to your liking. 
  4. Warm a frying pan over a medium heat. Add the oil and chicken to the pan and cook each side for 2-3 minutes until golden. 
  5. Reduce the heat to low, cover and cook the chicken for 5-8 minutes, or until cooked through.
  6. Meanwhile, combine the honey, soy sauce and sesame oil to create the dressing. 
  7. To serve Sesame-Crusted Chicken, slice the breast, drain the vegetables and drizzle the dressing over the chicken. Serves 2

You will find this recipe and many more from Toddler Tastes and other blogs on the Woolworths Online Baby and toddler club.

Thursday, March 14, 2013

Fancy sultana loaf


Here’s a recipe that was not only a big hit in this house but is something that I was a little proud of achieving. Don’t you think it looks like something that you would buy in a bakery? I’ve made this a few times since and each time it looks like this. I’m the first person to admit that sometimes my food can look a little how should is say... terrible! This is the perfect loaf for Easter time as it’s tastes like a hot cross bun. Don’t let the ingredients and method list scare you, it’s not hard at all. If I can do it, you certainly can.

Preparation time
30 minutes (+1.5 hours resting)

Cooking time
30 minutes

  • Ingredients
  • 3/4 cup (185ml) warm milk
  • 2 tsp dried yeast
  • 1/4 cup (55g) caster sugar
  • 2+1/2 cups (375g) plain flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • pinch of salt
  • 1 egg, lightly whisked
  • 20g margarine
  • 1 cup (90g) sultanas
  • 1 egg yolk
  • 2 tbs milk, extra
  • Icing (optional)
  • 1 cup (150g) pure icing sugar
  • 1-2 tsp warm water

Method
  1. Combine milk and yeast with 1 tbs of sugar in a small glass bowl. Set aside for 5 minutes or until frothy.
  2. Combine flour, cinnamon, allspice, salt and remaining caster sugar in a large bowl. Form a well in the centre and pour in the milk mixture, along with the egg and butter and stir to combine. 
  3. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a large bowl and cover with plastic wrap. Set aside for 1 hour, or until dough doubles in size.
  4. Preheat oven to 180°C. Line an oven tray with baking paper. Add the sultanas to the dough and knead until smooth and fruit is well distributed.
  5. Divide dough into 3 even portions. Roll each portion into a 30cm-long log. Place dough logs on the prepared tray and plait, turning the ends slightly under. 
  6. Combine the egg yolk and extra milk in a small bowl. Brush evenly over the loaf. Set aside for 30 minutes to rise. 
  7. Bake for 30 minutes or until golden and loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool.
  8. To make the icing, in a medium-sized bowl, combine the icing sugar with enough water to form a smooth paste. Use a spoon to gently drizzle icing over the loaf. To serve Plaited Sultana Loaf, simply cut into slices and serve with unsalted butter. Serves 

    You will find this recipe and many more from Toddler Tastes on the Woolworths Baby and toddler online club

Sunday, March 3, 2013

Watermelon ice and our new addition


We did it, and she is finally with us. Yep, it seemed like the worlds longest pregnancy but we are very proud to announce that our third beautiful girl came into our crazy world last week. I cannot believe that I am now the mother of not one, not even two but three girls. We are only one week in but we are all loving it. Sure BB (Beautiful Bonnie) is still in that sleepy stage, but I couldn’t be more loved up if I tried. Things are sure to get crazy very soon, but I’m kind of looking forward to it. Hubby goes back to work tomorrow so it’s all back to the normal routine plus the addition of a newborn. Watch this space!



Here’s a little dish that we love, I especially loved it throughout my pregnancy. It’s so refreshing. The kids love it for it’s novelty factor and what kid doesn’t like watermelon.  

Preparation time
5 minutes

Cooking time
Freeze overnight

Ingredients

  • 1 watermelon, rind removed
  • handful of mint leaves, finely chopped
  • 3 tbs chocolate chips, optional
Method
  1. Cut the watermelon into large slices, removing pips as you go.
  2. Using a blender or a food processor, blend the fruit into a purée.
  3. Mix together with the mint and place in freezer containers. Place in freezer overnight.
  4. Rough up watermelon ice with a fork, add the chocolate chips and serve Watermelon Ice in small cups.  

    Serves 6

    You can find this recipe and many more from Toddler tastes at the Woolworths baby and toddler club