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RECIPE: White Chocolate Bark

My kids love it when I have leftover melted chocolate because we always turn it into bark.  It’s a fun, quick and easy way to make a tasty treat to share with friends or to sell at the school’s next cake stall.  There are endless possibilities to making bark and the best way to get it done if to let the kids loose in the kitchen with you.

White chocolate recipe

White Chocolate Bark

Ingredients:

  • 200g white chocolate, melted
  • Smarties
  • Pretzels, broken
  • 100’s & 1000’s

Method:

  1. Line a slice tray with baking paper.
  2. Gently melt the white chocolate in a glass bowl in the microwave on 50% power in 30 sec bursts making sure you don’t burn the chocolate.
  3. Spread the chocolate onto the baking paper and sprinkle with your toppings.
  4. Set in the fridge for a couple of hours until hard then cut into shards.
  5. Store in an airtight container until needed.

Have fun with the kids!

Natalie

RECIPE: Chocolate Walnut Fudge

Here’s a super easy recipe that is perfect bundled up for cake stalls or for end of year gifts.  It’s an easy recipe the kids can make and takes less than 10 minutes to get it done.   This can be made into an easy kids fudge by omitting the nuts and adding sprinkles to the top.  Also feel free to change the chocolate around if your house prefers white or dark chocolate.  You’re going to love this sweet treat to share.

Fudge recipe

RECIPE: Chocolate Walnut Fudge

Ingredients:

  • 400g milk chocolate
  • 120g chopped walnuts, or any other nuts you like
  • 1 tin sweetened condensed milk

Method:

  1. Line a 20cm square cake tin with baking paper.
  2. In a medium bowl break up the chocolate and add the condensed milk.
  3. Place bowl in the microwave and cook until melted on 50% for 2-3 minutes.  Check the mix every 30 seconds and stir so that the chocolate doesn’t burn.
  4. Add the nuts and stir to combine.
  5. Pour into pan and place in refrigerator to set for a few hours.  Once set, cut into squares and enjoy.

Happy Baking!

Natalie

RECIPE: Bruschetta Wontons

This recipe is delicious for an afternoon tea or in your lunch box.  The flavours remind me of warm summer days and I am so looking forward to those.  If you’re craving all things summer then give this recipe a try;

afternoon tea recipes

Bruschetta Wontons

Ingredients:

  • Wonton wrappers
  • 3 tomatoes, diced
  • 1 red onion, finely diced
  • basil leaves, shredded
  • Feta cheese, crumbled
  • Balsamic glaze

Method:

  1. Preheat the oven to 200C and grease a 12 cup muffin pan with oil spray.
  2. Line each muffin hole with a wonton wrapper and spray again with oil.
  3. Bake wrappers in the oven for 5 minutes.  Cool them in the pan for 5 minutes then place on a rack to cool completely.  Repeat baking wrappers until you have your desired amount.
  4. In a medium bowl place the tomatoes, onion and basil and season with salt and pepper.  Mix to combine.
  5. Carefully spoon bruschetta mixture into the wonton wrappers and place on a platter.  Drizzle with glaze and sprinkle the feta on top.

Enjoy!

Natalie

RECIPE: Coconut Lemon Slice

I am loving everything lemon this year, perhaps the aging taste buds or the new ones emerging, either way, lemons are a regular feature on my menu.  This zesty slice is super sweet and definitely not one for the lemon haters.  It was a hit at our last P&C meeting so I’m sure it would go down equally as well at the school fete, cake stall or morning tea at work.  Made in less than 10 minutes it’s bound to be your go to lemon slice recipe for years to come.

No Bake Slice Recipe

RECIPE: Coconut Lemon Slice

Ingredients:

  • 250 g Milk arrowroot biscuits or any other plain sweet biscuits, crushed
  • 250g Sweetened Condensed Milk
  •  1 cup desiccated coconut
  • 80g butter, melted
  • 250 g Milk arrowroot biscuits or any other plain sweet biscuits
  • Juice from 1 lemon
  • Lemon zest from 1 lemon, finely grated.
  • 360 g icing sugar
  • 90 g butter, softened
  • 5 tbs lemon juice
  • 3 tbs desiccated coconut

Method:

  1. Line a lamington tray with baking paper and set aside.
  2. Add crushed biscuits, lemon zest and coconut to a medium bowl and mix to combine.
  3. Add the wet ingredients, condensed milk, butter and lemon juice and mix until well combined.
  4. Pour mixture into the lined tray and press into the edges ensuring the base is covered.  Place in the fridge.
  5. Meanwhile, make the icing by beating the butter, icing sugar and lemon juice until it is light and fluffy like frosting.
  6. Spread the icing onto the base and sprinkle with the remaining coconut and return to the fridge to set.
  7. Slice and store the slice in an airtight container until needed.

Happy No Baking!

Natalie

RECIPE: Breakfast in Bed

Here is a sweet take on breakfast in bed and perfect for the kids to make for Father’s Day.  We made these because you really need to know if something is going to work and all I heard was can I have some more, that’s got to be good.  Grab the ingredients and make these as a sweet gift with the homemade card and make Dad’s day on Sunday.

Father's Day recipes

RECIPE: Breakfast in Bed

Ingredients:

  • Yellow Smarties or M&M’s
  • 50- 100g White Chocolate, melted.  I like Milky Way but whatever you prefer.
  • Pretzels, break up so you’ve got your “bacon” ready to go

Method:

  1. Line a baking tray with baking paper.
  2. Break white chocolate into a glass bowl and microwave on 50% for 2 minutes checking every 30 secs so it doesn’t burn.
  3. Spoon dollops, technical term, onto the baking paper.  Place a yellow smartie on for the yolk and two strips of bacon and repeat until you have finished.
  4. Place in the fridge to set.  Peel off the baking paper and serve with a cuppa for Father’s Day afternoon tea.
  5. Store leftover eggs and bacon, if there are any, in an airtight container in the fridge.

Happy Cooking!

Natalie

RECIPE: Banana Apple Yoghurt Muffin Bake

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.

lunch box recipes

RECIPE: Banana Apple Yoghurt Muffin Bake

Ingredients:

  • 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

Method:

  1. Preheat oven to 180C and grease a 20x 30cm lamington pan.  Line base and sides with baking paper extending 2cm over the sides.
  2. Place flours and mixed spice into a large bowl make a well in the centres.
  3. Add maple syrup, egg, oil, yoghurt, milk, banana and apple.  Mix until just combined.
  4. Pour into prepared pan  and spread to level the mix.  Sprinkle with oats and extra maple syrup.
  5. Bake for 30-35 minutes or until the top is golden and firm to touch.
  6. Let the slice cool in the pan for 10 minutes before cooling on a rack.
  7. Slice and serve in the lunchboxes or freeze individual portions for throughout the term.

Happy Baking!

Natalie

 

 

 

RECIPE: Coconut Ice

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.

RECIPE: Coconut Ice

RECIPE: Coconut Ice

Ingredients:

  • 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

Method:

  1. Spray a 20cm square cake pan with cooking spray and line with non-stick baking paper.
  2. Place icing sugar and cream of tartar into a large bowl.
  3. Add condensed milk and vanilla essence and stir well to combine.
  4. Add coconut and again mix well to combine, you may have to use your hands.
  5. 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.
  6. Press the coloured mixture into the cake pan and smooth the surface with your hand.
  7. Top with the remaining white mixture and smooth the surface again with your hand.
  8. Refrigerate for 2 hours or until firm.
  9. Cut into pieces and serve.

Happy Baking!

Natalie

RECIPE: Zucchini & Bacon Rosti

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.

zucchini recipes

RECIPE: Zucchini & Bacon Rosti

Ingredients:

  • 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

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Repeat with remaining mixture.  Serve with some tzatziki and garden salad or enjoy them on their own.

Happy Cooking!

Natalie

RECIPE: Roasted Veggie Risotto

Colder weather means my kids love a warm lunch and who can blame them.  When the ice is still melting when they sit down to eat then a warm healthy lunch is perfect.  My slow cooker sadly stopped working earlier this year so I took advantage of the situation and upgraded to an all in one cooker.  I have never used a pressure cooker but I am quickly becoming a convert for things like this.  I popped this all in the cooker while I boiled the kettle and by the time we finished breakfast the kids and I had a delicious, healthy lunch ready for our thermos.  This recipe can also be cooked in the oven but will take a little longer.  I’ve included both methods so you can choose what suits.

Pressure Cooker Risotto Recipe

RECIPE: Roasted Veggie Risotto

Ingredients:

  • 2 cups arborio rice
  • 1 litre Chicken stock
  • 1 onion finely diced
  • 2 cloves of garlic, crushed
  • 1 & 1/2 cups of roasted veggies – used leftover pumpkin, sweet potato and carrot
  • salt and pepper
  • parmesan cheese

 

Oven Method:

  1. Preheat the oven to 150 degrees.  Heat 1 tablespoon of butter in a 5-litre ovenproof dish with a lid over a medium heat.
  2. Add the onion and garlic and cook stirring, for 2-3 minutes or until it is soft.  Add roasted vegetables and stir.
  3. Add the rice and stir so that it is coated with butter.  Cook for 1 minute.
  4. Add the  stock and bring to the boil.   Cover and place in the oven and cook for 30 minutes, stirring halfway through.
  5. Remove from the oven and stir through the parmesan cheese.  Season with freshly ground pepper to taste.

Pressure Cooker Method:

  1. Add all the ingredients to the pot.
  2. Set to cook for 14 minutes in the pressure cooker.
  3. Vent steam as needed
  4. Season, add cheese and stir.  Enjoy!

Happy Cooking!

Natalie

RECIPE: Rainbow Blondies

All this cold weather is pushing me into the kitchen.  The kids and I recently made these delicious rainbow blondies and they were not only delicious but gave us some colour on a cold grey day.  These would be perfect for a cake stall, birthday party or as a special lunchbox treat.  Grab the aprons and the kids and have some fun in the kitchen over the holidays.

Rainbow blondies recipe

RECIPE: Rainbow Blondies

Ingredients:

  • 250g white chocolate, chopped
  • 125g butter, chopped
  • 1/2 cup caster sugar
  • 1/4 cup milk
  • 2 eggs, lightly beaten
  • 1 & 1/3 cups plain flour
  • 1/2 teaspoon baking powder
  • 1/2 cup 100’s & 1000’s

Ganache

  • 180g white chocolate, chopped
  • 1/3 cup thickened cream

Method:

  1. Preheat oven to 180C and grease and line a 20cm square cake tin with baking paper.
  2. Combine butter, sugar, 125g white chocolate and milk in a medium saucepan.  stir over low heat for 5 minutes or until sugar is dissolved and chocolate is melted.  Transfer mixture to a large bowl and allow to cool for 10 minutes.
  3. Whisk egg, flour and baking powder into cooled chocolate mixture until just combined.  Gently stir in remaining chopped chocolate and 1/3 cup 100’s & 1000’s.
  4. Pour mixture into the cake tin and bake for 30 minutes or until a skewer inserted in the middle comes out with moist crumbs clinging.  allow to cool completely in the pan.
  5. Make the ganache.  Place chocolate and cream in a microwave-safe bowl.  microwave on 50% stirring with a metal spoon for 2 minutes, stirring halfway through.  Refrigerate for 1 hour until thick and spreadable.
  6. Spread blondies with ganache and sprinkle with remaining 100’s & 1000’s.  Stand for 20 minutes and cut into squares and serve.

Happy Baking!

Natalie

 

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