All posts by Natalie Schweikert1156 Posts
I enjoy making the lunches until about week 5 so this term I’ve gone out on a limb and made and frozen lots of food so that the remaining weeks won’t be so hard. I am living in hope that this works because after nearly 6 years of this lunch box gig I’m yet to find the answer to easy and varied lunch boxes. This muffin bake was a quick Sunday afternoon bake. Instead of the usual muffin cases, I poured it into a lamington tin and watched the magic happen. This delicious bake was super moist and lasted for nearly a week of lunch boxes even after sharing some with friends. If you’re after an easy lunch box treat or something to share for morning tea duty then give this a go.
- 2 & 1/2 cups self-raising flour
- 1 cup plain flour
- 1 tablespoon mixed spice
- 1/2 cup maple syrup
- 2 eggs, lightly beaten
- 1/3 cup olive oil
- 1 cup greek yoghurt or vanilla yoghurt
- 1 cup milk
- 2 large over-ripe bananas, mashed
- 1 large apple, peeled and grated
- 1/2 cup rolled oats
- Extra 2 tablespoons maple syrup
- Preheat oven to 180C and grease a 20x 30cm lamington pan. Line base and sides with baking paper extending 2cm over the sides.
- Place flours and mixed spice into a large bowl make a well in the centres.
- Add maple syrup, egg, oil, yoghurt, milk, banana and apple. Mix until just combined.
- Pour into prepared pan and spread to level the mix. Sprinkle with oats and extra maple syrup.
- Bake for 30-35 minutes or until the top is golden and firm to touch.
- Let the slice cool in the pan for 10 minutes before cooling on a rack.
- Slice and serve in the lunchboxes or freeze individual portions for throughout the term.
A favourite to make for a cake stall or to give away as gifts. This classic sweet is easy to make and can keep for up to 3 weeks in an airtight container. A word of warning, wear gloves to mix the colouring in or else you will look like you’ve got blood on your hands for 3 days, it did make for interesting conversation at pick up.
- 1 tin sweetened condensed milk
- 3 & 1/2 cups desiccated coconut
- 2 cups pure icing sugar, sifted
- 1/2 teaspoon vanilla essence
- 1/4 teaspoon cream of tartar
- Red food colouring
- Spray a 20cm square cake pan with cooking spray and line with non-stick baking paper.
- Place icing sugar and cream of tartar into a large bowl.
- Add condensed milk and vanilla essence and stir well to combine.
- Add coconut and again mix well to combine, you may have to use your hands.
- Divide the mixture in half and place into 2 bowls. Add colouring to one bowl and mix well with your hands until coloured to your liking.
- Press the coloured mixture into the cake pan and smooth the surface with your hand.
- Top with the remaining white mixture and smooth the surface again with your hand.
- Refrigerate for 2 hours or until firm.
- Cut into pieces and serve.
It’s National Science Week, a week filled with fun, experiments and hypotheses. Don’t miss an opportunity to share our science joke with the kids;
Add some sunshine to the kid’s winter wardrobe with our Lord Yellow Polo. They’re flying out the door for 90 Cents!
I’m always looking for new ideas to change up our veggies. We’re a fan of fritters and if you are, you’re going to love these little gems as well as some of our others, cauliflower fritters and corn & zucchini fritter, they are also winners. These delicious little rosti’s had a delightful crunch and the bacon was enough to convince Master 9 to give them a go. The leftovers were perfect for my lunchbox the next day so if you’re after a new side give these ones a try.
- 2 medium zucchini’s grated
- 1 medium desiree potato, peeled and grated
- 4 rashers of bacon trimmed and diced
- 1/4 cup plain flour
- 1 egg lightly beaten
- 2 tablespoons chopped fresh chives
- Olive oil for frying
- Squeeze the juice out of the grated zucchini and add to a medium bowl. Place remaining ingredients, except for oil, into the bowl and stir to combine.
- Heat a non-stick frypan over a medium heat. Drizzle in some olive oil and place 1/4 cup heaps of the mixture into the pan to cook.
- Flatten with the back of a spatula or fork. Allow to cook for 5 minutes or until golden and flip to cook the other side.
- Repeat with remaining mixture. Serve with some tzatziki and garden salad or enjoy them on their own.