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RECIPE: Easter Fudge Slice

Easter is days away and if you’re like me and start the day early then Easter entertaining prep has to be done before so you can enjoy Easter Sunday more.  We made this slice yesterday so we’re ready for Easter treat on Sunday if it doesn’t get eaten first.  This is a no bake fudge slice which takes about 15 minutes to prep and is best left to set overnight otherwise it’s a gooey mess, which is equally delicious you just need a spoon and a washer for the kids.

Easter recipes

RECIPE: Easter Fudge Slice

Ingredients:

  • 395g can sweetened condensed milk
  • 100g butter, chopped
  • 150g dark chocolate, chopped
  • 2 tablespoons cocoa powder
  •  300g Marie or Milk arrowroot biscuits, chopped
  • 1 cup coarsely chopped marshmallows
  • 1/2 bag Cadbury Mini Eggs
  • 100’s & 1000’s, to decorate

Method:

  1. Grease and line the base and sides of a 16cm x 26cm slice pan, allowing the sides to overhang.
  2. Combine the condensed milk, butter, chocolate and cocoa powder in a saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until chocolate and butter melt and mixture is smooth. Set aside for 5 mins to cool slightly.
  3. Meanwhile, chop biscuits and place in a bowl with the marshmallow.
  4. Pour the chocolate mixture over the biscuit mixture and gently stir with a metal spoon until just combined. Spoon into the prepared pan and smooth the surface. Sprinkle with mini eggs and 100’s & 1000’s. Cover with plastic wrap. Place in fridge for 2 hours or until firm. Cut into pieces.

Enjoy!

Happy Easter,

Natalie

RECIPE: Mars Bar Slice Easter Nests

My family loves Mars Bar Slice and it is always taken to my brother’s house when we visit and an argument always ensues because it is so loved!  This year we enjoyed a family Easter celebration last weekend so I thought what better gift than to make Mars Bar Slice with an Easter twist.  I did it two ways, I made eggs using plastic eggs from Spartys and then I made these nests for a bit of fun.  Needless to say, there was an argument over who could eat them but I wouldn’t want it any other way because at least I know they love them.  If you’ve got a Mars Bar Slice fan or are after something different this Easter give these a try with the kids.

RECIPE: Mars Bar Slice Easter Nests

RECIPE: Mars Bar Slice Easter Nests

Ingredients:

  • 2 Cups Rice Bubbles
  • 1 Cup Mini Marshmallows
  • 30g Butter
  • 240g Mars Bars, sliced
  • Speckled M&M eggs to decorate
  • 50g Milk Chocolate, melted

Method:

  1. Lightly spray 12 mini muffin pan, I used a silicone one as it’s easier to get them out.
  2. Place the butter and mars bars in a small saucepan and melt them until combined over a gentle heat.
  3. Put the rice bubbles and marshmallows in a large bowl.
  4. Once the mars bars and butter have melted and combined together, add to the rice bubbles and stir to coat.
  5. Spoon some mixture into each of the mini muffin pan holes and press down with a spoon.  Continue until all the mixture has been used.
  6. Melt the chocolate and drizzle onto the top of each nest and decorate with speckled eggs.
  7. Place into the fridge to set.

If you would like to make eggs, lightly spray inside of plastic eggs with oil spray then fill each side and click together and refrigerate until needed.  They should slip out of the moulds easily.

Happy Easter!

Natalie

RECIPE: Milo Slice

Milo has been around for years and whether you enjoy a hot milo or a sprinkling over your ice cream, this slice will have you reaching for the tin and give you another way to expand your repertoire for enjoying milo.  Of course, if you’re after another very indulgent way to enjoy milo then check out these Milo Balls!  Make this recipe with the kids in the kitchen in their aprons and have a treat ready for the lunch boxes this week.

Milo recipes

RECIPE: Milo Slice

Ingredients:

  • 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 1 cup rolled oats
  • 2/3 cup desiccated coconut
  • 2/3 cup brown sugar
  • 1/2 cup Milo
  • 1 egg
  • 125g butter, melted

Method:

  1. Preheat the oven to 180c. Line a slice tin with baking paper.
  2. Add all dry ingredients to a large mixing bowl and stir until well combined.
  3. Melt the butter in the microwave then add the egg and stir until well combined.
  4. Press the mixture into the slice tin using your fingers or the back of a spoon.
  5. Bake for 15 minutes. Allow to cool in tin before removing.
  6. Serve as is or decorate with icing.

Happy Baking!

Natalie

RECIPE: Chocolate Mousse Log

I am hanging onto the BBQ season for as long as I can.  I love nothing more than a lazy Saturday afternoon with friends, kids giggling and racing around and the smell of onions on the grill.  This deliciously easy dessert is perfect for those lazy BBQ’s.  Making it the day before frees up time for socialising and doing what I love the most, chatting.  We served this a few weeks ago and it was a hit with kids and adults.  Be warned it is very sweet so a small piece is just the right fit.

Chocolate Mousse Log Recipe

RECIPE: Chocolate Mousse Log

Ingredients:

  • 1 packet Malt Biscuits
  • 600ml thickened cream
  • 300g milk or dark chocolate

 

Method:

  1. Line a 10cm x 20cm loaf tin with baking paper leaving some paper hanging over the sides.
  2. Melt the chocolate in the microwave at 50% for 2 minutes checking and stirring with a metal spoon every 30 seconds.  Once melted allow to cool.
  3. Whip the thickened cream and fold in the cooled chocolate.
  4. Spoon a small amount of the chocolate cream on the bottom of the pan, layer with biscuits and repeat until you use all biscuits, making sure you end with a cream layer.
  5. Cover with glad wrap and refrigerate for at least 6 hours or overnight.
  6. Turn out onto a plate and slice when ready to eat.

Enjoy!
Natalie

 

Recipe: Cauliflower Fritters

These cheesy cauliflower fritters were an instant hit with our family.  Master 8 blitz the cauliflower and instantly said he would not eat them due to the disgusting smell.  I nearly fell over when I gave him some to try and he said they were lovely!  This recipe comes from Create Bake Make and I found it on Pinterest.  See if they’re a hit in your family as well.

 

Recipe: Cauliflower Fritters

Recipe: Cauliflower Fritters

Ingredients:

  • 600g cauliflower, cut into small florets
  • 1 medium zucchini grated
  • 4 rashers of bacon, small dice
  • 1 cup parmesan cheese finely grated
  • 1/2 cup tasty cheese grated
  • 2 cups self-raising flour
  • 1 garlic clove, crushed
  • 1 teaspoon onion powder
  • 2 eggs, lightly beaten
  • 3/4 cup water
  • pinch of salt & pepper
  • Olive oil to fry

Method:

  1. Blitz the cauliflower in the food processor and transfer to a large bowl.
  2. Add the garlic, onion powder, zucchini, bacon, cheeses and flour and stir to combine.
  3. Beat the eggs in a small bowl and add the eggs and a 1/4 cup of water o the cauliflower mixture and stir.  Season with salt and pepper.
  4. Gradually add the extra water and stir until you have a thick batter.
  5. Heat a tablespoon of olive oil in a large frying pan.  Use a 1/4 cup measure to pour the batter into the pan and spread until 1 cm thick.
  6. Cook until golden and crisp and cover to keep warm while you make the rest of them.

Happy Cooking!

Natalie

RECIPE: Tim Tam Cheesecake

BBQ season is such a great time of the year and even better at the start of a new school year as you catch up with friends or invite new ones over.  This Tim Tam cheesecake is bound to be the topic of conversation in the quad.  Made from our favourite biscuits this decadent cheesecake is summer comfort food and a year’s supply of sugar in a slice so be warned and share a slither with friends.

RECIPE: Tim Tam Cheesecake

RECIPE: Tim Tam Cheesecake

Ingredients:

  • 2 x 200g packets of Tim Tam Biscuits
  • 80g butter, melted, cooled
  • 1/4 cup boiling water
  • 3 teaspoons gelatine powder
  • 375g cream cheese, softened
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 cup thickened cream
  • 180g block white chocolate melted and cooled
  • extra chopped Tim Tam biscuits, to serve.

Method:

  1. Process 300g Tim Tam biscuits until fine crumbs.  Add cooled butter and process until combined.  Press mixture over the base and around the sides of a 20cm round springform cake pan.  Refrigerate while preparing the filling.
  2. Place boiling water in a small heatproof bowl, sprinkle the gelatine on top and whisk until the gelatine dissolves.  Set aside to cool.
  3. Roughly chop the remaining biscuits.
  4. Place chocolate in a glass bowl and melt the chocolate in the microwave for 2 minutes on 50% power.  Make sure you check and stir with a metal spoon every 30 secs so it doesn’t burn.  Set aside to cool.
  5. In a medium bowl, beat the cream cheese, sugar and vanilla with electric beaters until light and fluffy.  Add the cream and beat until combined.
  6. Slowly pour the gelatine into the bowl with the beaters still going and then add in the cooled chocolate, beating until combined.
  7. Fold in chopped biscuits and spoon over the base.  Refrigerate overnight or until set.  Top with extra biscuits and serve.

Enjoy!

Natalie

 

 

RECIPE: Cinnamon Apple Rings

We have some delicious Royal Gala apples hanging over our fence and our lovely neighbours have offered them to us.  We’ve enjoyed more than a few for fruit break and afternoon tea but I wanted something different to try.  These delicious apple crisps were a hit in the lunch box and will become a regular way to use up a surplus of apples.  These are delicious on their own or to dip into some greek yoghurt or finely chopped over your porridge when the cooler weather arrives.

Fruit Break recipe

RECIPE: Cinnamon Apple Rings

Ingredients:

  • 4 apples cored and sliced thinly
  • 1-2 teaspoon ground cinnamon
  • Cooking spray

Method:

  • Preheat the oven to 95 degrees.
  • Add sliced apples to a large bowl and coat in the cinnamon.
  • Spray a baking tray with cooking spray and place the apples on the tray.  You may need 2 pans so they don’t overlap.
  • Bake for 2-3 hours until the crisps are dry yet soft.  Cool completely before placing them in an airtight container for up to 4 days.

Enjoy!

Natalie

 

RECIPE: Greek Lemon Chicken Skewers

This hot weather means there is no way we are having our meals cooked inside.  These delicious, zesty and refreshing chicken skewers are perfect for the BBQ or when the weather cools down, cooking inside.  Team them with a greek salad and some tzatziki sauce on the side and you’re on a dinner winner.  Grab the ingredients and marinade them in the morning before you’ve melted.

RECIPE: Greek Lemon Chicken Skewers

RECIPE: Greek Lemon Chicken Skewers

Ingredients:

  • 2 chicken breast cut into cubes
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried parsley
  • 1 tablespoon fresh coriander, chopped
  • salt and pepper
  • skewers, soak for 10 minutes before threading chicken on to prevent burning.

 

Method:

  1. In a bowl combine all the ingredients and toss to coat.  Cover and place in the fridge.
  2. Marinade for 45 minutes to 3 hours in the fridge.
  3. Remove chicken from marinade and thread onto skewers
  4. Grill the skewers for 3-4 minutes and turn to cook on the other side.
  5. Serve with some tzatziki sauce and a greek salad.
  6. Enjoy!

Natalie

 

RECIPE: Greek Chicken with Lemon Rice

We’re back into the full swing of school and everything that comes with it.  Lost hats, homework, lunch boxes and after school activities, sadly the memories of holidays are fading fast!  I’m always on the lookout for great family dinner ideas to mix up our usual menu plan.  I came across this recipe on Pinterest and I must admit I’ve cooked it a few times because the flavours are sensational!  Refreshing and comforting lemon rice, add in the chicken and a greek salad on the side and I’m in heaven!

This little one pot wonder will be on your table in an hour with about 10 minutes work from you.  Marinade the chicken the night before or after pick up and you’ll be set for another dinner winner!

 

RECIPE: Greek Chicken with Lemon Rice

RECIPE: Greek Chicken with Lemon Rice

Ingredients: 

Marinade

  • 5 Chicken thighs, skin on and bones in
  • 1-2 lemons, zest and 4 tablespoons of lemon juice
  • 1 Tbsp dried oregano
  • 4 garlic cloves, minced
  • 1/2 tsp salt

Rice

  • 1 & 1/2 tbsp olive oil
  • 1 small onion, finely diced
  • 1 cup long grain rice
  • 1 1/2 cups chicken stock
  • 3/4 cup water
  • 1 tbsp dried oregano
  • 3/4 tsp salt
  • black pepper

Method:

  1. Combine the chicken and marinade ingredients in a snap lock back and set aside to marinade for at least 20 minutes or overnight.
  2. Remove chicken from marinade and reserve the liquid.
  3. Preheat oven to 180C
  4. Heat 1/2 tbsp olive oil in a deep, heavy-based frypan or casserole dish and heat over medium-high heat.
  5. Place chicken skin side down and cook until golden brown, then turn and cook the other side until golden brown.  Remove the chicken and set aside.
  6. Pour off the fat and wipe the pan out to remove the black bits and return to the stove.
  7. Heat 1 tbsp olive oil in the pan over medium-high heat and saute the onion until it’s translucent.  Then add the remaining rice ingredients and the reserved marinade.
  8. Let the liquid come to a simmer and let it simmer for 30 seconds.  Place the chicken on top then cover the pan with a lid.
  9. Bake in the oven for 35 minutes then remove the lid and bake for a further 10 minutes.
  10. Remove from the oven and allow 5-10 minutes to rest and then serve with a greek salad.

Happy Cooking!

Natalie

 

RECIPE: Sandwich Free Lunches

Lunch box ideas

RECIPE: Sandwich Free Lunches

If you’re like me, sandwiches can get a little boring by week 4 of the term.  I have found that if I change things up a bit by adding some non-sandwich ideas then the kids keep eating and I keep packing because they are a little more interesting for me.  Master 8 loves eating the same things every day, so I try and have 3 options for him a week otherwise, he will drop one of them, and I’ll be left with a starving boy at pick up who is just holding himself together.  Miss 10, on the other hand, is a foodie, she loves trying new things, so I let her feed my need for change.  Here are some great things that the kids have enjoyed over the past few years which still remain favourites today.

As you know I’m a fan of our freezer so Mexican Scrolls are a great way to use up leftover mince from tacos or spaghetti bolognese.  These scrolls freeze beautifully and are a hit with both of my kids.

Another hit for Miss 10 and I are Corn and Zucchini Fritters.  I serve them with salad and a little sweet chilli sauce and they are devoured with ease.  I love these for in my lunchbox as it feels like a cafe treat without the expense.

Chicken Spanakopita Meatballs are always in my freezer.  They are so easy to make and served with some tzatziki and salad they are once again a favourite lunch for us.  I’ve also used lamb mince with the recipe and they are equally delicious.

Quiche makes for a great dinner when served with a beautiful salad.  I figure if I’ve got the oven on I may as well make 2 so we can all take some in our lunchbox the next day.  There are so many fillings you can add to a quiche so creativity can be a plus here.

Our other favourite which we tend to make for Sunday lunch is Sushi.  Teriyaki Chicken Sushi is easy and delicious but alas can’t be frozen so we make enough for lunch on Sunday and the next day.

What are your lunch box favourites?  I’d love to expand our list.

Natalie

 

 

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