Melbourne. Nanny. Aunty. Lover. Veggie. Crafty. Foodie.
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Posts tagged "recipes"

Recipe time!

Super simple Ricotta Gnocci from ‘Apples for Jam’ by Tessa Kiros

Ingredients-

500g (1lb 2oz) good quality ricotta cheese
2tbs grated parmesan cheese
100g (3 1/2oz) plain (all purpose) flour
Pinch of salt
Butter & grated parmesan to serve.

Method- Bring large pot of salted water to the boil Mix ricotta, parmesan, flour and salt in a large bowl. With lightly floured hands, roll out the dough into thin sausages (about 1.5cm / 5/8in thick) Avoid adding extra flour- makes the Gnocci tough! Cut with a sharp knife into little dumplings about 2cm (3/4in) long

Drop Gnocci into boiling water and cook for about 45 seconds until the float to the top. As the bob up, lift them out with a slotted spoon and serve immediately!

Enjoy!

This dish is great for kids, especially with a yummy tomato veggie pasta sauce. I make these all the time for the children I look after. They are yummy on their own (cold or hot!) and make great finger food for younger children :)

Carrot & Zucchini SliceThis is a delicious, easy recipe that will get even the fussiest children to eat their veggies! I often add more veggies, but this is the basic recipe.Short of time? Why not make a double batch & freeze individual portions?Ingredients-3 Large zucchini (grated)2 carrots (grated)1 tin of corn (drained)1/2 cup of peas (frozen are fine!)1/2 red onion (grated or blended, you don’t want chunky pieces)1 - 1.5 cups self raising flour (depends on how wet your veggies are)6 eggs (lightly beaten)1 cup grated cheese (add more or less to taste)2 tsps veggie stock powder (for a bit of added flavour)Salt & Pepper to taste (you can omit this)Method- Preheat oven to 180 degrees CelsiusAdd all the ingredients in a big bowlMix well (you want the flour to be mixed through!)Tip into a well greased (I often line with baking paper) lamington/slice trayBake for 35-40 minutes or until firm & goldenLeave slice in tray to cool, it will fall apart if you try to cut it too quickly.Serve hot or cold, with a nice tomato chutney or relish. ENJOY! 

Carrot & Zucchini Slice

This is a delicious, easy recipe that will get even the fussiest children to eat their veggies! I often add more veggies, but this is the basic recipe.
Short of time? Why not make a double batch & freeze individual portions?

Ingredients-
3 Large zucchini (grated)
2 carrots (grated)
1 tin of corn (drained)
1/2 cup of peas (frozen are fine!)
1/2 red onion (grated or blended, you don’t want chunky pieces)
1 - 1.5 cups self raising flour (depends on how wet your veggies are)
6 eggs (lightly beaten)
1 cup grated cheese (add more or less to taste)
2 tsps veggie stock powder (for a bit of added flavour)
Salt & Pepper to taste (you can omit this)

Method- 
Preheat oven to 180 degrees Celsius
Add all the ingredients in a big bowl
Mix well (you want the flour to be mixed through!)
Tip into a well greased (I often line with baking paper) lamington/slice tray
Bake for 35-40 minutes or until firm & golden
Leave slice in tray to cool, it will fall apart if you try to cut it too quickly.

Serve hot or cold, with a nice tomato chutney or relish. 

ENJOY! 

Watermelon & Grape Homemade Icypoles!

Ingredients-
Big chunk of watermelon 
Any other fruit you want to add (grapes, strawberries, blueberries, peach etc)  

Method-
Roughly chop up the watermelon
Place in a bowl & use a fork/masher to smash it
Mash until it’s really watery
Slice up your other fruit (making sure that it’s not too thick) 
Mix the fruit together
Place in a icypole mould or icecube tray
Pop into the freezer until they’re frozen

ENJOY!

Simple Veggie Risotto
(Super kid-friendly version)

I make this without a recipe, so all the measurements are guesstimates- sorry!

Ingredients:
2tbs Olive Oil
2-3cups Aborio Rice
1-1.5lt Veggie Stock
1/3 medium Pumpkin (diced small)
3 sticks Celery (diced small)
1 cup Peas (frozen are fine)
1/2 cup Parmesan / Tasty Cheese (for the top)

Method:
Heat veggie stock in a saucepan & leave to simmer

In a separate pan/pot heat oil
Add the celery and cook for a few minutes without letting it brown
Add the rice & stir, allowing rice to get covered with oil & turn transparent
Add the pumpkin & cook for 3-4 minutes (remember to stir as it will stick very quickly)
Add the peas
Add a ladle full of stock & allow the rice to soak it up. If the liquid disappears really fast, turn your heat down (you want it to absorb not evaporate)
Keep adding ladles of stock until the rice is tender & the veggies are cooked

Sprinkle with cheese & enjoy!!!

Tips:
-Use any veggies you have handy. This is a very basic version, so have fun with different concoctions.
-When I’m cooking this for adults I tend to use onion instead of the celery & I also add garlic
-You can add diced chicken for a ‘meat eater’ version
-You may need more stock/liquid, it all depends on your veggies & the pot you’re using

Pizza Scrolls

(Recipe originally from the 8th annual Donna Hay Kids Magazine)

Ingredients-
4 cups flour
1 tbs baking soda
1.5 tsp sea salt
2 cups milk + extra for basting
Your favourite pizza toppings, eg. mozzarella cheese, tomato paste, ham, pineapple, mushrooms etc. This part is totally up to you.

Method-
Sift the flour & baking powder into a large bowl. Add salt
Create a well in the centre of the flour
Pour the milk in the well and mix with a butter knife to form a soft dough
Turn out onto a floured surface and knead until smooth
Divide dough in 2 and roll out into rough rectangles (try to keep it around 1cm thick)
Spread with toppings and roll to enclose (always roll from the long edge)
Trim the ends and then slice each roll into 5cm pieces
Place side by side in a lined baking tray
Brush edges with milk and bake for 35 mins or until golden.

Tips:
The dough is quite bland, so I tend to add a little extra salt & roll it out quite thin

Don’t over fill! The dough puffs up and if you over fill, the fillings ooze everywhere!

Enjoy!

Simple Shortbread Stars

Ingredients:
1 cup sifted plain flour (+ extra for dusting)
1/3 cup caster sugar
110g butter, melted
1/2 tsp vanilla-bean paste

Method:
Heat oven to 180C
Line tray with baking paper
Add flour & sugar to mixing bowl
Tip in melted butter & add vanilla
Mix until it forms a rough ball
Turn out onto floured bench/board
Roll out & use cutters to create shapes
Place the shapes onto a tray (1cm apart)
Bake for 15mins (cooking time depends on the size/shape of cookies)

Enjoy!