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RECIPE: Mint Slice Balls

I made these delicious chocolate mint balls for a P&C meeting because sometimes they run for a few hours and I need something to keep me awake.  Needless to say, they were enjoyed by all including my kids who managed to snaffled a few away for their lunchboxes.  These would make a great gift for Christmas tied up in little bags.  If you’re after an easy gift idea or something to share at the next Christmas party then give these a try.

RECIPE: Mint Slice Balls

RECIPE: Mint Slice Balls

 

Ingredients:

  • 1 packet mint slice biscuits
  • 80g cream cheese, softened at room temperature
  • Desiccated coconut for coating

Method:

  1. Place some coconut into a small bowl and line a tray with baking paper.
  2. Place the biscuits in the food processor and pulse until crumbled.
  3. Add the cream cheese and blend until it combines.
  4. Using damp hands roll the mixture into small balls and place on the baking tray until you have used all of the mixture.
  5. Roll the balls in the coconut and place in the fridge until required.

Enjoy!

Natalie

RECIPE: Peppermint Crisp Slice

The kids and I love peppermint so making this slice didn’t take much convincing.  It was incredibly easy and even better that there was no baking involved!  I think this could tie in beautifully as Christmas gifts or as a plate to share at a Christmas party, just swap the peppermint crisps for candy canes for some added festive colours.  Get out the aprons, food processor and slice tin and have some fun in the kitchen with the kids.

No Bake Peppermint Slice

RECIPE: Peppermint Crisp Slice

Ingredients:

  • 250g Marie biscuits
  • 1 tin Sweetened condensed milk
  • 140g Peppermint crisp bars (4 in total)
  • 200g Chocolate, milk or dark

Method:

  1. Line a slice tin or square cake tin with baking paper.
  2. In a food processor, crush the biscuits and empty into a medium bowl.
  3. Crush the peppermint crisp bars in the food processor and put 3/4 of them into the bowl, pout the rest aside to decorate the slice.
  4. Mix the biscuits and peppermint crisp together to combine.  Add the sweetened condensed milk to the bowl and stir to combine.
  5. Pour the mixture into the tin and push down with a spoon to make it smooth.
  6. Melt the chocolate in the microwave on 50% for 2 minutes, stirring often until melted.
  7. Pour melted chocolate over the slice base and sprinkle with remaining crushed peppermint crisps to decorate.
  8. Place in the fridge for a couple of hours to set then slice and serve.

Happy cooking!

Natalie

RECIPE: Tomato, Avocado Salsa

We’ve been enjoying the ease of BBQ’s for dinner for a few weeks now and I have so missed this over winter.  This delicious salsa is perfect as a side to some BBQ chicken and goes equally as well with some corn chips in the kids lunchbox for a healthy on the go snack. If you’re after a zesty, healthy and tasty side or snack then make a bowl of this and enjoy it for a few days, if it lasts that long!

Salsa recipes

RECIPE: Tomato, Avocado Salsa

Ingredients:

  • 1 red onion, diced
  • 4 Roma tomatoes, diced
  • 2 Avocadoes, peeled, sliced and diced
  • 2 Tablespoons coriander, chopped
  • 2 Tablespoons of lime or lemon juice
  • 2 Cloves of garlic, crushed

Method:

  1. Add all of the ingredients into a medium bowl and stir to combine.
  2. Make sure that the lemon or lime juice covers everything to stop the avocado from going brown.
  3. Store in an airtight container in the fridge until needed. Let it come to room temperature before serving.

Enjoy!
Natalie

 

RECIPE: Bounty Slice

RECIPE: Bounty Slice

RECIPE: Bounty Slice

 

Ingredients:

  • 125g Butter
  • 1/2 cup caster sugar
  • 1/2 cup plain flour
  • 1/3 cup self-raising flour
  • 1 tablespoon cocoa
  • 1 egg, lightly beaten
  • 1 cup shredded coconut
  • 185g Bounty bars, chopped

Method:

  1. Preheat oven to 180C and line a slice tin with baking paper.
  2. Melt butter over low heat and stir in the sugar, once it has melted.
  3. Put remaining ingredients into a medium bowl and stir to combine.
  4. Add the butter mixture and lightly beaten egg to the dry ingredients and stir.
  5. Stir in the chopped bounty bars and mix to combine.
  6. Pour into the slice tin.
  7. Bake in the oven for 20 minutes.

You can use any chocolate bars you like.  Cherry ripes and mint aero or bubbly bars work well too.  Store in an airtight container and freeze leftovers for unexpected guests.

Happy Baking!

Natalie

 

RECIPE: Asian Chicken Salad

hoisin salad dressing

RECIPE: Asian Chicken Salad

Easy, healthy food is my winning combination for making the most of the warmer months. Lately, I have been enjoying food prep on the weekends to set us up for some slower afternoons after school.  Term 4 means no after school activities for us so we can come home and enjoy some time outside together.  I love packing lunch boxes but must admit I tend to neglect myself.  This delicious and easy salad can be thrown together in a matter of minutes and it’s becoming a favourite for me.

Ingredients;

  • Lettuce, washed and torn
  • Shallots, sliced
  • Sesame seeds
  • Chicken, I used leftover BBBQ chicken
  • Slivered almonds
  • 3 tablespoons Hoisin sauce
  • 1 tablespoon soy sauce
  • 1 & 1/2 tablespoons Rice wine vinegar
  • 1 & 1/2 tablespoons Sesame oil

Method:

  1. Toss lettuce, shallots, almonds, chicken and sesame seeds in a bowl or container for your lunch.
  2. Combine the remaining ingredients in a bowl and whisk to combine, or shake in a jar.
  3. Drizzle the dressing over the salad and enjoy.

 

I have everything prepped in the fridge and store the dressing in a bottle in the fridge so I’ve got a week’s worth of salad ready to go.

 

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

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