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Recipe: Muesli Slice

Miss 11 enjoys lunch boxes as much as I do and often comes home with requests of what friends have in their lunch boxes.  Thankfully I’ve got great friends who share their winning recipes with me.  This recipe is a winner with Miss 11 and her bestie so I’m sure it will be a hit with your kids too.  I made a batch and popped some in the freezer for those days when the cupboard is bare.

Recipe: Muesli Slice

Recipe: Muesli Slice

Ingredients:

  • 2 cups rolled oats
  • 1 & 1/2 cups wholemeal plain flour
  • 1/2 cup brown sugar
  • 2/3 cup maple syrup
  • 1 cup mixed dried fruit
  • 60g butter
  • 1 tablespoon boiling water
  • 1 teaspoon bicarb soda

Method:

  1. Preheat oven to 180 degrees.  Line a slice tin with baking paper.
  2. In a large bowl combine oats, flour, mixed fruit and sugar.
  3. Place maple syrup and butter in a microwave jug and cook in the microwave on high for 2 minutes stirring once.
  4. Carefully mix in water and bicarbonate soda and pour into dry ingredients, mix to combine.
  5. Press into the tin and bake for 15-20 minutes.
  6. Cool in the pan and slice.

Happy Baking!

Natalie

RECIPE: Baked Zucchini Chips

Master 9 has enjoyed growing zucchinis and tomatoes over summer and we’ve just enjoyed the last of them with this recipe in April.  I love that the garden brings him so much joy and I love watching him burst with pride when I serve a dish made from his harvest.  Of course, this year we have had to endure a puppy who too enjoys the garden but also likes to relocate our crops.  Needless to say, this year’s harvest was even more rewarding having survived a hot summer and a digging, chewing puppy.  If you love zucchini or are planning on growing some next summer then save this recipe.

zucchini recipes

RECIPE: Baked Zucchini Chips

Ingredients:

  • 1 cup Panko Crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Garlic salt and freshly ground black pepper, to taste
  • 4 zucchini, quartered lengthwise
  • 1/2 cup plain flour
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh parsley leaves

Method:

  1. Preheat oven to 210C. Coat a cooling rack with oil spray and place on a baking sheet; set aside.
  2. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
  3. Working in batches, coat zucchini in flour, dip into eggs, then coat in crumb mixture, pressing to coat.
  4. Place zucchini onto prepared baking sheet.
  5. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
  6. Serve immediately, garnished with parsley, if desired.

Happy Baking!

Natalie

RECIPE: Cinnamon Rolls

Cinnamon rolls

RECIPE: Cinnamon Rolls

Ingredients:

Dough

  • 1 cup warm water
  • ¾ cup room temperature buttermilk
  • ½ cup sugar
  • ¼ cup melted butter
  • 3 TB regular yeast
  • ½ TB salt
  • 2 eggs
  • 5-6 cups bread flour

Filling

  • 3 Tablespoons butter, melted
  • ⅔ cup brown sugar
  • ⅔ cup sugar
  • 3 Tablespoons cinnamon

Frosting

  • ¼ cup butter, softened
  • 3 cups icing sugar
  • 4 oz. cream cheese, softened
  • 1 tsp vanilla
  • enough milk to make it spreading consistency.

Method:

  1. Preheat oven to 190C and line a lamington tray with baking paper and set aside.
  2. In a bowl, mix together water, buttermilk, sugar, melted butter and yeast. Allow to sit for 15 minutes..
  3. Add in salt, eggs and flour. Mix for 10 minutes and allow to sit for 10 minutes.
  4. Prepare your filling by mixing together melted butter, brown sugar, sugar and cinnamon. Set aside.
  5. On a floured service, roll dough into a 30 x 40cm rectangle.
  6. Spread your filling over the top and roll up. Cut into 12 large rolls, cut the ends and throw away.
  7. Place rolls on a lamington tray covered with baking paper.
  8. Bake for 15-20 minutes.
  9. While baking, mix together the frosting ingredients. Spread on warm rolls and serve.

Happy Baking!

Natalie

RECIPE: Slow Cooker Chicken Noodle Soup

We’ve had sick kids for weeks now and so I thought what better lunch is there when you’re sick than soup.  This recipe is absolutely delicious, full of flavour and even better when you can throw all the ingredients in and let the slow cooker do all the work for you.  I have frozen the leftovers in batches so that I can send it to school in their thermos when the weather turns to freezing over the coming weeks.

Slow Cooker Recipes

RECIPE: Slow Cooker Chicken Noodle Soup

Ingredients:

  • 1500ml Chicken stock
  • 600g chicken breast, whole
  • 1& 1/2 cups diced carrot
  • 1 & 1/2 cup diced celery
  • 1 red onion, diced
  • 1 garlic clove. minced
  • 2 bay leaves, I used 3 fresh bay leaves
  • 1 teaspoon dried thyme, I used 4 small sprigs of fresh thyme and removed the stems
  • 1 bundle of Soba Noodles, I used 2 and made it more like noodles than soup.

Method:

  1. Place all the vegetables and garlic into the slow cooker and place chicken breasts on top.
  2. Pour in stock and herbs.  Set to cook for 8 hours.
  3. Remove the chicken from the slow cooker and add the noodles and cook for another 20 minutes.
  4. Put the chicken back in the soup, stir and serve.

Enjoy!

Natalie

 

RECIPE: Chocolate Weetbix Slice

An easy, chocolate coconut slice that uses things in the pantry means it’s a winner in my house.  Perfect for the cake stalls and afternoon teas that are needed at both school and work.  This one has been around for years, it’s nothing new but it has fast become a classic in its own right.  Give it a go with the kids and you’ll be sure to impress.

 

RECIPE: Chocolate Weetbix Slice

RECIPE: Chocolate Weetbix Slice

 

Ingredients:

  • 3 weetbix biscuits crushed
  • 1/2 cup castor sugar
  • 1 cup desiccated coconut
  • 1 cup self-raising flour
  • 3 tablespoons cocoa, 2 for the base and one for the icing
  • 150g butter
  • 1 teaspoon vanilla essence
  • 1 & 1/2 cups icing sugar mixture
  • 2 tablespoons hot water
  • Freckles or 100’s & 1000’s to decorate

Method:

  1. Preheat oven to 180C.  Lightly grease a 16x26cm baking pan and line with baking paper.
  2. Break up biscuits and place into a medium mixing bowl with coconut and sugar.
  3. Sift flour and 2 tablespoons cocoa over the bowl and mix to combine.
  4. Melt butter and pour over the dry ingredients.  Add vanilla and mix well.
  5. Spoon mixture into a prepared pan and press down to level.  Bake for 15 minutes or until cooked.
  6. Sift icing sugar and cocoa into a small bowl.  Add water and stir well.  Ice slice and decorate with freckles or leave plain and cut into squares to serve.
  7. Happy Baking!

Natalie

Recipe: Lemon & Chia Seed Muffins

These zesty muffins were an instant hit in the lunch boxes and I had to quickly snaffle the rest away to the freezer.  If you’re after a tasty addition to the lunch box then grab the aprons and head to the kitchen with the kids.

Recipe: Lemon & Chia Seed Muffins

Recipe: Lemon & Chia Seed Muffins

Ingredients:

  • 1 & 1/2 cups plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup sugar
  • 2/3 cup lemon Greek yoghurt
  • 1 Meyer lemon, zested and juiced
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds

Method:

  1. Preheat oven to 180 degrees. Place eight muffin liners in a muffin tin.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, mix together olive oil, sugar, yoghurt, and lemon juice and zest until fully combined. Add egg and vanilla, and mix thoroughly.
  4. Add dry ingredients to wet ingredients in two additions, stirring until just combined. Fold in chia seeds.
  5. Pour batter into muffin liners, filling 3/4 of the way full. Bake for 13 to 15 minutes, until muffins are golden on top and a toothpick inserted in the centre comes out clean.

Happy Baking!

Natalie

RECIPE: Condensed Milk Vanilla Pound Cake

RECIPE: Condensed Milk Vanilla Pound Cake

RECIPE: Condensed Milk Vanilla Pound Cake

Sometimes I like to mix it up a little in the kitchen and try out new recipes.  I have been wondering about Pound Cakes for months as they continue to turn up on Pinterest and Facebook.  Master 9 loves vanilla and Miss 11 loves cake so I figured this one would be a winner, it didn’t disappoint.  I finally used my rose bundt tin which has been intimidating me for years and I must admit it wasn’t as scary as I thought.  This cake can be made in a loaf tin, sliced and enjoyed as a treat in a lunchbox or for when you’re on morning tea duty.  Pop on the aprons and have some fun making this with the kids, there’s plenty they can do for this recipe.

Ingredients:

  • 1 & 1/3 cups plain flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 250g unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 cup sweetened condensed milk
  • 2 teaspoons vanilla extract

 

Method:

  1. Preheat the oven to 170C and grease a 22 x 11.5cm loaf tin
  2. Sift flour, baking powder and salt into a medium bowl and set aside.
  3. Cream the butter and sugar on a high speed until light and fluffy – about 2 minutes with paddle attachment in a stand mixer
  4. Add the eggs one at a time, mixing well after each egg until well blended.
  5. Add condensed milk and vanilla to the butter mixture and mix until combined.
  6. Slowly add the dry ingredients in with the mixer on low speed until well combined.  You may need to increase the speed as you go.
  7. Pour the batter into the pan and bake for 60-65 minutes or until the top is golden brown and a skewer inserted in the middle comes out clean.
  8. Cool for 10 minutes then turn out onto a rack and cool completely.

Happy Baking!

Natalie

 

RECIPE: Apple Roses

This recipe did the rounds on social media a few years ago but I never had the right moment to make them until this year.  Miss 11 had a Beauty and the Beast birthday party and so I thought they were the perfect thing to serve at her high tea birthday celebration.  They were remarkably easy, delicious and perfect for our Belle.  If you’ve got a Beauty and the Beast party coming up or you just fancy making an impressive finish to a family dinner then give these a try.

Beauty and the Beast Recipes

RECIPE: Apple Roses

Ingredients:

  • 2 sheets of puff pastry, thawed
  • 3 tablespoons of jam, I used quince jelly but apricot or a berry jam would be great too
  • 2 red apples, cored, halved and thinly sliced
  • Plain flour for dusting the surface

Method:

  1. Preheat the oven to 190C and grease a 12 muffin tin with oil spray or butter.
  2. Microwave the apples in the bowl for about 3 minutes 800W, to make them slightly softer and easy to roll.  If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
  3. Sprinkle flour over your surface or baking mat. Using a rolling pin stretch the dough into a rectangular shape of about 30 x 22 cm. Cut the dough into 6 strips, each about 5 x 22 cm.
  4. In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough.
  5. Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.
  6. Fold up the bottom part of the dough.  Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup.
  7. Do the same for all 6 roses. Bake for about 40-45 minutes, until fully cooked.  Make sure the pastry is fully cooked on the inside before removing the roses from the oven.  If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminium foil for these last 10-15 minutes, to avoid burning the top. Sprinkle with icing sugar and serve.

Happy Baking!

Natalie

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

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