Potato and Onion Pikelets

INGREDIENTS
1C self raising flour
3/4C milk
1 egg
20g melted butter
1 clove garlic, crushed
1 small onion, grated coarsely
1 small potato grated coarsely

METHOD
Place flour in a medium bowl; gradually stir in combined milk,egg and butter; mix to a smooth batter.  Stir in remaining ingredients.  Cook as you would pancakes.   Drop 1T batches into a (oiled/butter) heated fry pan, cook until bubbles appear, turn pikelets.  Cook until brown.  May be served with sour cream (I didn't on this occasion).

ELLA-ometre  Was very impressed and even took some to school

ZACH-ometre  He couldn't eat much more than one, but he did like them and took one to kinder today in his lunchbox, so I will be making these again in future.

Source: The Australian Womens Weekly, Babies and Toddlers Good Food

Double Chocolate Muffins

INGREDIENTS
1 3/4C flour
1 tsp baking soda
1C caster sugar
1/4C cocoa
100g butter, melted
1 egg
1C yoghurt
1/2C milk
1/2tsp vanilla
1/4C choc chips

METHOD
Melt butter and allow to cool slightly.  Measure out milk and yoghurt and set aside.  Sift dry ingredients into a large bowl.  Combine butter, egg, yoghurt, milk and vanilla.  Add to the dry ingredients and fold together until flour is dampened, but not smooth.    Divide between 12 medium sized muffin pans that have been coated with oil (or have patty cases).  Sprinkle with chocolate chips if desired.. or as I have done with one dark choc cooking button on top of each muffin.   Bake at 10-12 mins or until centres spring back when pressed lightly.

COMMENT
Big hit with Greg and I... and today I am finding it hard to resist heating them slightly, halving and topping with New Zealand butter.......

ZACH-ometre  He was excited to have one in his lunchbox today, lets see if he likes it.

Source: Alison Holts Marvellous Muffins

Strawberry French Toast

INGREDIENTS
2 thick slices white bread
2 tsp strawberry fruit spread
1 egg lightly beaten
1/4C milk
10g butter or margarine

METHOD
Spread one piece of bread with the strawberry fruit spread and top with the other piece of bread.  Whisk together the egg and milk in a shallow bowl.  Dip the sandwich into the egg mixture. Drain off any excess.
Melt the butter in a non-stick fry pan over medium heat.  Cook the bread for 3 minutes each side or until golden brown.  Remove from heat and use a cookie cutter to cut French toast into shapes.

TIP 
For a healthier option use a high fibre white bread and no-sugar style jam.

ELLA-ometre  Its been a while since I made this one, but its on the menu again this weekend.  Previously Ella loved it but I find the less jam the better otherwise it gets too sweet.

ZACH-ometre  Jam and Bread, whats not to love?

Source:  Baby and Toddler by Jody Vassallo

Kids Chicken Canneloni

INGREDIENTS
1 portion Annabels Secret Tomato Sauce
4T cream cheese
6T cheese sauce (I used leftover Macaroni cheese sauce mix)
500gm minced chicken
1 onion, small dice
4 fresh lasagna or cannelloni sheets
grated cheese

METHOD
Slowly cook onion in a little oil until soft.  Add chicken and cook until just starting to cook through.  Add almost all of Annabels Secret Tomato Sauce (leave approx 6T aside for topping).  Mix sauce through, and cook for approx 2 more mins, until chicken is just cooked through.
Remove 1/3 of each Lasagna sheet (if using Lasagna sheets), and put aside the small piece for a later date.  Spread 1T of cream cheese on to each of the large portions.  Put approx 3T of chicken mixture in a line across the middle of the lasagna sheet.  Roll sheet to form a cannelloni tube with meat encased.  Repeat with remaining Lasagna or Cannelloni sheets.  On a greased oven tray, line the completed tubes in a row. Spread approx 1 1/2T of cheese sauce across the top of each tube.  Next spread approx 1 1/2T of the secret tomato sauce on top of the cheese sauce mix.  Finally top with a little grated cheese.    Bake on 180C for approx 20 mins or until cheese is melted and golden.

COMMENT
There will be lots of left over chicken mix, but this is great for freezing to quickly roll cannelloni another day when short of time, or use it to make a quick lasagna.   This dish is quick to make providing you have a portion of Annabels secret tomato sauce in the freezer, along with some cheese sauce.  So make sure when you make a batch of either you also do extra to keep in your freezer for this tasty meal!

ELLA-ometre   Ella ate this without complaint.
ZACH-ometre  Zach seems to be off his food a bit, but ate about half of one without complaint after some coaxing.

Source:  Annabels Secret Tomato Sauce and Cheese Sauce mix from Annabel Karmels, The Fussy Eaters Cookbook

Kids Quesadillas

INGREDIENTS
1T Annabels secret tomato sauce  (see my blog for recipe)
Courgette finely diced
Grated cheese
Sliced tomato
Shredded ham or  pre-cooked chicken
Any of your childs favourite meats or vegetables that are either pre-cooked or don't need much cooking
Flour tortillas

Sour cream, Guacamole and Salsa to serve  (my kids only like the sour cream)

METHOD
Turn fry pan on to heat.   Lay a flour tortilla on your chopping board.  Spread a thin layer of Annabels secret tomato sauce across the tortilla.  Sprinkle the courgette, and cheese.   Ella also has tomato on hers and sometimes some chicken.  Zach will eat ham or chicken on his.  Don't put too many fillings as it won't cook properly.  Place onto bottom of fry pan (no oil required) cover with another tortilla and place a saucepan on top to help weigh it down.  Carefully turn over once bottom has browned.  Once both sides are cooked, cheese should be melted.  Cut and serve.

TIP
Last week I had run out of the secret tomato sauce, but had some left over tomato and mascarpone pasta sauce, so I used that instead and had no complaints.

ELLA-ometre  One of her favourite dinners

ZACH-ometre  Zach gets very excited when he finds out he is having the 'triangles' for dinner!

Annabels Secret Tomato Sauce

INGREDIENTS
1T olive oil
1 small red onion, chopped
1/2 leek, finely chopped
1 garlic clove, crushed
1/4 red pepper
1/2 medium carrot, peeled and chopped
1/2 medium courgette, chopped
400g can chopped tomatoes
150ml  vegetable stock
1 1/2T tomato puree
1 1/2T sun-dried tomato paste
1 tsp caster sugar
1T torn basil leaves, optional
salt and pepper to taste

METHOD
Heat oil in a large fry pan and saute the onion and leek for approx 3 mins, stirring occasionally.  Add the garlic and saute for 1 min.  Add the red pepper, carrot and courgette, and cook for a further 3 mins.  Add the tomatoes, stock, tomato puree, paste and castor sugar - stir for approx 1 min.  Simmer uncovered for 25-30 mins, stirring occasionally until thickened.  Stir in the basil leaves if using.  Transfer to a blender and blitz sauce to a puree.  Season to taste with salt and pepper.

TIP
I usually do a double mixture of this so I always have some in the freezer.  I also like to freeze some in ice-cube trays, so that I can easily thaw a small portion if I need it for something like my Kids Quesadillas.

Source:  Annabel Karmel, The Fussy Eaters Recipe Book

Pasta with Tomato and Mascarpone Sauce

INGREDIENTS
1tsp olive oil
1 red onion, peeled and chopped
30g carrot
30g courgette
15g celery
1 garlic clove, crushed
50g button mushrooms
400g passata or chopped tinned tomatoes
1/2 tsp sugar
2T torn basil leaves, optional
100g mascarpone cheese
200g pasta

METHOD
Heat oil in saucepan and saute the onion, carrot, courgette and celery for 5 mins.  Add the garlic and saute for 1 minute.  Add the mushrooms and saute for 2 mins.  Stir in the passata and sugar and simmer for 10 mins with lid on, stirring occasionaly. 
Remove from heat, add the basil and blend in a food processor.  Return to the pan and add the mascapone cheese.  Stir until melted and simmer for 1-2 mins.  Season to taste. 
In the meantime, cook the pasta according to the packet instructions.  Drain and toss with sauce.

TIP
I used some of the leftover sauce in the childrens Quesadillas, which I made the following night. Yum.

ELLA-ometre   She really enjoyed this,  and therefore took some to school for lunch the next day - although with only a small portion of sauce, as she found it rich.

ZACH-ometre  I think he had about 2 bites.  He seems to have gone off anything thats pasta - but he had no problems with it in his quesadillas!

Source:  Annabel Karmel, The Fussy Eaters Recipe Book

Shepherds Pie

INGREDIENTS
1T oil
1 onion chopped
500g lean beef mince
2T plain flour
2T tomato sauce
1T chutney or relish (I used 'No Shortcuts' tamarillo chutney)
3/4C beef stock
3 potatoes chopped
1T butter
1T finely chopped onion
1/2C grated tasty cheese
salt and pepper to taste

METHOD
Heat oil in a large frying pan.  Add onion and cook until clear.  Add mince and cook until well browned, stirring constantly.  Stir in flour and cook for 1 minute.  Add tomato, chutney and stock.  Bring to boil, reduce heat and simmer for 5 mins.  Set aside.
Cook potatoes in boiling salted water until tender.  Drain and heat for a few minutes to dry off excess moisture.  Shake pan frequently during this time.  Mash potato.  Add butter, onion and half the cheese, mixing until smooth and creamy.  Season with salt and pepper.  Put mince into pie dish.  Top with potato mixture and sprinkle with remaining cheese.   Bake at 190C for 20 min or until golden and heated through.

TIP
I found the flavour a little too fruity, therefore added about 1T of marmite (vegemite).

ELLA-ometre  Ate it all up without complaint.  I didn't actually like the flavour that much myself, so was surprised that she ate it.

ZACH-ometre Zach ate about 8 bites (even had some of the potato, and he typically doesn't like mashed potato. 

Source:  Based on the Edmonds Cookery Book

Banana and Choc Chip muffins

INGREDIENTS 2C plain flour
1T baking powder
1C caster sugar
2 eggs
1/4C vegetable oil
1C buttermilk
2 tsp vanilla essence
1C mashed banana
3/4C chocolate chips
icing sugar for dusting

METHOD
Preheat oven to 180C.  Sift flour, baking powder, and sugar into a bowl.  Add eggs, oil, buttermilk and vanilla until just combined.   Gently fold through banana and chocolate chips.  Divide between 12 muffin cases and cook for 20-30 mins until golden or cooked when tested with a skewer.

COMMENT
So quick and easy to make.  However, for some reason the bottom of each muffin stuck to the paper cases, Ive never had that happen before, so not sure why it happened.  The bottoms may have needed a bit more cooking, but I was afraid of the muffin drying out as it apart from the colour it appeared cooked early on.

ELLA-ometre   She really liked these, quite different from our usual muffin recipe.  Didn't eat the last couple of bites though as she said it was too 'chocolatey'

ZACH-ometre  He helped me make them and loved the mixture, but hasn't tried a cooked one yet, I think he is too full of batter.

Source:  Donna Hays, Kids Magazine, Annual 8, 2011

Roasted Pumpkin Soup

INGREDIENTS
1x 2kg butternut pumpkin
1 onion
olive oil for drizzling
sea salt
3 1/2 C chicken stock
1C pouring cream
1T honey
sour cream to serve

METHOD
Preheat oven to 220C.  Cut the pumpkin in half lengthways and scoop out seeds.  Place the pumpkin, cut side up and onion on baking tray.  (No need to peel onion).  Drizzle with oil and sprinkle with salt.  Bake for 55-60 mins or until pumpkin is just soft and starting to brown.  Scoop pumpkin out of skin and into blender.  Scoop onion flesh away from its skin and add to blender.  Add 1 cup of the chicken stock and blend until smooth.  Pour mixture into a saucepan, add remaining stock, cream and honey.  Place over medium heat, until soup is heated through.  Serve with sour cream.

COMMENT
A very smooth and creamy soup, but a little too sweet and rich for us to eat a whole bowl each.

ELLA-ometre
It was at Ella's request that I made pumpkin soup last night, she had never had it before.   She took one bite and screwed up her nose, saying it was way to sweet.

ZACH-ometre
Zach has trouble with rich foods, and whilst he ate about 6  bites of toast dipped into the soup, and one mouthful, he also screwed up his nose and found it all a bit too much.

Source:  Donna Hay - Fast, Fresh, Simple

Lemonade and Cream Muffins

INGREDIENTS
2C self raising flour
1/2C sugar
1/4 tsp salt
1/2C lemonade (Sprite)
1/2C cream
1 large egg

METHOD
Measure flour, sugar and salt into a large bowl, and toss together with a fork.  In another bowl, mix the lemonade, cream and egg with the fork until combined.  Pour liquid into dry ingredients, then fold gently until the flour is just moistened.  Spoon mixture into 12 muffin cases.
Bake at 200C for 10-15 mins until they are light and golden colour and firm when pressed in centre.

COMMENT
We had some friends coming for an afternoon playdate and I thought the kids would love the idea of these muffins..... but they all turned their nose up at them, I was astounded.   However the adults enjoyed these split with jam and cream.  (They are like a lighter version of a scone).   These are great to make if you are short in time.


Source:  Alison Holst's 'More marvellous muffins'

GLUTEN FREE Brownies

INGREDIENTS
200g plain chocolate cut into chunks (I used dark cooking chocolate)
200g butter cut into small chunks
3 large eggs
175g light muscovado sugar (I used brown sugar)
3T cocoa powder
2 tsp gluten free baking powder (most are gluten free, but check your label)
pinch of salt
150g white chocolate, chopped into large chunks
icing sugar for dusting, optional

 METHOD
Pre-heat over to 160C.  Put chocolate and butter in a heatproof bowl over a pan of simmering water and stir until melted OR put in a microwave bowl and microwave for 1 min, then stir and microwave for 10 sec blasts until melted.  Allow to cool slightly.
Using an electric mixer whisk eggs and sugar together until just combined.  Stir in the chocolate mixture, and sift and fold  in the dry ingredients.  Fold in the white chocolate chunks.
Line a 28cm cake tin with baking paper.  Pour mixture in tin and bake for 30 mins, until a crust has formed but there is still some give when pressed.  Do not overcook.  Remove from oven and allow to cool completely before removing from tin.   Don't worry it will sink and crack a little.
Cut into squares and dust with icing sugar before serving.

TIP
Try replacing half of the white chocolate with roughly chopped pecans.  

CELIAC-ometre  Everyone loved this brownie.  Definitely one of the best I have eaten, even considering it is of the gluten free variety.

ELLA-ometre   A big brownie fan
ZACH-ometre Loved it

Source:  Annabel Karels 'The fussy eaters cookbook'

Chocolate Chip Cookies

INGREDIENTS
125g butter, softened
1/4C sugar
3T sweetened condensed milk
few drops vanilla essence
1 1/2 C plain flour
1 tsp baking powder
1/2C chocolate chips  (I use cooking chocolate which I cut into chunks)

METHOD
Cream butter, sugar, condensed milk and vanilla until light and fluffy.  Sift flour and baking powder together.  Mix dry ingredients and chocolate into creamed mixture.  Roll tablespoons of mixture into small balls.  Place on a greased baking tray and flatten with a fork.  Bake at 180C for approx 20 mins.

TIP
If cookie dough seems a little dry add approx 1T of milk.

COMMENT
I have been making these cookies since I was a kid.  They are more of a crumbly doughy kind of cookie than a 'biscuit'.

ELLA-ometre  Big Fan
ZACH-ometre Hasn't tried yet

Source: The Edmonds Cookbook

Coriander Chicken Curry

INGREDIENTS
2T ground coriander
2T ground cumin
1/2 tsp ground fennel seed
1T butter
1 medium onion
2 chicken breasts, diced into bite sized pieces
2T curry paste such as Madras  (I used Madras)
1 thumb sized piece of fresh ginger, peeled and chopped as small as you can (I used tsp from a jar)
2x 400g tins chopped tomatoes
salt and black pepper
a handful of fresh coriander, chopped
Coconut cream to taste

METHOD
Peel and chop the onion as small as you can.  Melt butter in saucepan over medium heat, adding onion and cook until it softens.  Add chicken and fry until the chicken changes colour.  This takes about 2mins each side.  Add curry paste, ginger, and spices and stir well.  Cook for a few minutes to improve the flavour before adding anything else.  Stir in chopped tomatoes.   Bring to a simmer, cover with a lid and cook on a medium heat for 25 mins.  Keep checking to make sure it does not dry out - add some water if it does.  Stir in coriander and creamed coconut to make it as creamy as you wish.    Add salt and pepper to taste.  Serve with rice.

COMMENT
Greg and I love curry, so I am keen to introduce some mild curry flavours to the kids.  This one is from a kids cookbook, so I was confident it would be mild.  One of the options was to grind your own spice seeds (coriander/cumin/fennel) which I did, but it was too gritty for the kids in my opinion, so I advise to use powder.   I used a whole tin of coconut cream to make it really creamy, and was really impressed with the final flavour.   A kids dish, BUT  mild curry that I would be happy to eat (and I did have it for my dinner), although I do usually like spicier options.  Will definitely make it again.

ELLA-ometre  She wasn't too keen on the chicken, but enjoyed a bit of sauce with her rice
ZACH-ometre  He was very keen on the chicken and a bit of rice, but not so much the sauce on its own.  neither child ate a big portion, but they are very new flavours to them.   So I thought they did well.

Source:  Noras Dinners by Nora Sands

Simple Apple and Blueberry Cake

INGREDIENTS
1 1/2C self raising flour, sifted
3/4C caster sugar
125g butter softened
1 tsp vanilla extract
2 eggs
1/2C milk
1 apple cored and thinly sliced
3/4C frozen or fresh blueberries
2 T demerara sugar

METHOD 
Preheat oven to 160C.  Place flour, sugar, butter, vanilla, eggs and milk in a bowl and beat with an electric mixer until just combined.  Spoon mixture into a 22cm springform tin lined with non-stick baking paper.  Top with apple and blueberries and sprinkle with sugar.  Bake 45 mins or until cake is cooked when tested with a skewer.

COMMENT
I made this in a silicon baking tin, and part of the cake stuck to the bottom, so I will definitely use the springform and baking paper next time.   This was sooooooo easy to make, and looked impressive.  I served it cold and it was tasty, but I also tried a bit hot which was delicious, so I will try it hot next time served with ice-cream (as recommended).  I'm trying to work out when I can make it again.

Make me gluten-free   I'm going to try and make a gluten free version of this one soon.

ELLA-ometre    Came back for more
 ZACH-ometre   Kept coming back for me (until I had to put a stop to it)

Source:  Donna Hay, Fast, Fresh, Simple

Best Blueberry Muffins

INGREDIENTS
2C flour
4 tsp baking powder
1/2 tsp salt
1/2C caster sugar
100g butter melted
1C milk
1 egg
1-1/2C blueberries (I use frozen)

METHOD
Measure out milk and make sure butter is melted and set aside to come to room temperature.  Sieve the first 5 ingredients in a fairly large bowl.  In another bowl lightly beat the egg, add the melted butter and milk.  Lightly mix blueberries through the dry ingredients, then add the liquid mixture.  Fold everything together without overmixing.  Divide between 12 medium muffin pans.  Bake at 220C for 12-15mins until muffins spring back when pressed (muffins with frozen berries usually take about 5 mins longer).

TIP
If the butter is still hot and milk straight from the fridge the mixture can curdle.  So the closer to room temperature the better (I usually just prepare it about 5 mins before I use it,  which seems to be ok).

ELLA-ometre   I was expecting the turned up nose (although she has eating these many times, but not for about a year) but hooray, she loved them!  In the lunchbox today.

ZACH-ometre  Zach was a little reluctant to eat the actual blueberry, but after trying he was rubbing his tummy making his 'yummy' sound

Source:  Alison Holsts Marvellous Muffins

Seriously Strawberry Ice Blocks

INGREDIENTS
1 1/2 tsp caster sugar
50ml water
200g strawberries, hulled
juice of 1 orange (about 75ml)
300g strawberry yoghurt or strawberry fromage frais

METHOD
Put sugar and water into a saucepan and boil about 3 mins until syrupy. Set aside to cool.
Quarter the strawberries and puree in a hand blender.  Press through a sieve to remove seeds.
Combine strawberry puree with the cooled syrup and orange juice and pour into 6 ice block moulds until about a third full.  Freeze until solid.  When the first layer is set, pour in yoghurt to a depth of 2.5cm and freeze.  Once this layer is frozen, pour in the puree mixture almost to the top and insert a stick into each iceblock.  Freeze again.  
When ready to eat run each mould under hot water for a few seconds to loosen the lollipops.

COMMENT
This is much easier to make than it sounds and the kids love them.  I made this quite a few times when I lived in Macau for all the kids to rave reviews.  Make a double mixture so you always a few in the freezer.   It has been a while since I made this one, and as we are coming into winter I might save it for when things warm up to try again, however I know many of you are coming into summer, so this is for you :)

Source:  Annabel Karmels Feeding Your Baby and Toddler

SLOWCOOKER - Roasted Tomato Soup

INGREDIENTS
1.5kg ripe tomatoes
5 cloves garlic still in skin
1 onion peeled and half
1/4C flour
1C water
1 1/2 tsp salt
2 tsp sugar
fresh or dried basil and oregano

METHOD
Half tomatoes and cut out core (as seen in picture).  Place tomato, garlic and onion into a baking tray and sprinkle with a little oil and rock salt.  Bake on 150C for about 1 to 1 1/2 hours until just starting to colour but not blacken.     Remove from oven, squeeze garlic out of skin and sprinkle all ingredients with flour and stir in roasting pan.  Gradually add water and mix.  Pour all ingredients into slowcooker and cook on high for 3-4 hours.  I then use a stick mixer to puree all the ingredients whilst still in the slowcooker bowl (you can use a food processor).   Strain, season to taste with salt and pepper and its ready to serve.  Its a very thick and creamy soup which is delicious - to make it even creamier you can add some fresh cream before serving, or for a healthier option so Greek yogurt.

COMMENT  I made this using a 'whole' garlic' which was waaaaay to garlicky (and I'm a fan of garlic), I suggest you play around with the garlic quantities to suit your families palette.  I will make it again soon as above.

Make me Gluten Free  Exchange the flour for Gluten Free flour

ELLA-ometre  I added some broken pieces of cooked spaghetti for a more substantial kids dinner, and Ella loved it.
ZACH-ometre I expected he would love it, but the garlic was just a bit to strong for him.

SLOWCOOKER - Good Old Meatloaf

INGREDIENTS
500g minced meat
500g sausage meat
1 large carrot grated
2 medium zucchini grated
1x 45g packet tomato and onion soup mix

METHOD
Turn the slow cooker on high and coat with non-stick spray.  Tear off a strip of baking paper, about 10cm longer than twice the height of the slowcooker and fold it in half lengthways.
Put all ingredients into a large mixing bowl and mix everything together until well combined.  Shape into a loaf or ball shape that will fit your slow cooker.  Put it crossways onto the non-stick paper and lower into the slowcooker.  Put on the lid and cook on high for 4-6 hours (leave paper in slowcooker).

COMMENT
I'm not a big fan of eating big chunks of meat (unless its a steak!), but I was determined to try some old fashioned food on the family last week, and this seemed to fit the bill and was sooooo easy to make in the slow cooker!  Hubbie said it was 'not bad'.  I think cold in a picnic or to feed the 'older generation' might be an option (I didn't actually try this, made me feel ill looking at it).

ELLA-ometre  She didn't like the look of it, but did try two bites after many threats, then asked if she could have left over fish pie from the night before.
ZACH-ometre   He gobbled it all up with some tomato sauce

Source:  100 great ways to use slowcookers and crockpots by Simon and Alison Holst

GLUTEN FREE Vanilla Cupcakes with Chocolate Buttercream Icing

INGREDIENTS
100g butter at room temperature
100g golden caster sugar (I used regular as its all I had)
2 large eggs at room temperature
55g gluten free plain flour
55g almond meal (ground almonds)
1 tsp baking powder (check its gluten free, most are)
pinch of salt
1 tsp vanilla extract

Chocolate Buttercream
60g plain chocolate melted
100g butter at room temperature
165g icing sugar (double check its gluten free, most are)
1T milk


METHOD                                                                                            MAKES:  8 cupcakes
Preheat oven to 180C.  Beat butter and sugar until pale and fluffy.  Add remaining ingredients and mix to combine.  Spoon into cupcake cases in a muffin tin and bake for 20-25 mins, until risen and firm to the touch. Cool for 5 mins in tin, then transfer to wire rack.
ICING 
Beat butter until pale and fluffy and beat in the icing sugar a little at a time.  Fold in the melted chocolate followed by a little milk.

CELIAC-ometre   I have found that some of the gluten-free products are pretty bland and not something I would eat myself, however these cupcakes were great and loved by the birthday girl and non-celiac guests alike.  I will definitely make these again


Source:  Annabel Karmels, The Fussy Eaters Cookbook