Smartie Biscuits

Thanks to www.taste.com.au for this great biscuit recipe - you can use normal choc chips or smarties for a bit more colour.  Everyone loves these!

Ingredients
150g softened butter
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 egg
1 3/4 cups plain flour
1/2 cup dark chocolate bits
1/2 cup milk chocolate bits

Method
Preheat oven to 160°C. Line 2 baking trays with non-stick paper. Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 tsp vanilla extract for 1-2 minutes or until smooth and well combined. Beat in 1 egg.

Stir in 1 3/4 cups plain flour in two batches. Stir in 1/2 cup dark choc bits and 1/2 cup milk choc bits until evenly distributed. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.

Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.

Pumpkin and Ricotta Lasagne

I found this recipe on www.weightloss.com.au and just made a few little changes.  It was fairly quick to make, definitely easy and tasted great.  It's vegetarian and easy on the budget, so it pretty much ticks all the boxes!  Kids loved it too - a perfect weeknight meal - and did I mention only 310 calories per serve?!?  Listen to the podcast below to see if Liam & Robbie liked it in their Family Show Taste Test!

Ingredients (serves 6)
1kg Pumpkin, cubed
1 onion, chopped

1 clove garlic, crushed
250g frozen spinach, defrosted
375g low-fat ricotta
Olive oil spray
1 Egg
3 Fresh Lasagne Sheets
1 teaspoon dried herbs

1 jar pasta sauce
1 cup low fat tasty cheese, grated
Salt and Pepper to taste

Method
Preheat oven 200 degrees celsius.

Place cubed pumpkin on a baking tray or dish.  Spray with olive oil and sprinkle with dried herbs.  Season with salt and pepper.

Bake for about 30 minutes then set aside to cool.  Mash roughly.

Reduce oven to 180 degrees.  Heat a frying pan and cook onion until softened.  Add garlic and cook for a further 1 minute.  Combine in a large bowl with ricotta, egg and spinach and mix well.

In a lasagne dish, layer half the pasta sauce followed by a lasagne sheet.  Place half the pumpkin on top,   with a sprinkle of grated cheese.  Follow with another lasagne sheet, half the ricotta and another lasagne sheet.  Finish with remaining pumpkin, the rest of the ricotta, the last of the pasta sauce and the remaining cheese.  Bake in oven for 30 minutes.

And what did Liam & Robbie think?  Listen to the Family Show Taste Test here:

Vegetable Fritters

These are a fancy little twist on your standard fritter - but you can easily leave off the topping if it's just for the kids!  I kept these in the fridge for a few days after making them and they really are a perfect snack to take along for the little ones (and I always love them too!)

Ingredients (serves 8)
12 cherry tomatoes, halved
1 medium carrot, peeled, grated
1 medium zucchini, grated
1 red capsicum, finely chopped
1/2 cup frozen corn kernels
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup plain flour
2 eggs, lightly beaten
1 cup Praise whole-egg mayonnaise
Vegetable oil, for shallow frying

Method
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Arrange tomatoes, cut-side up, on tray. Season with salt and pepper. Roast for 8 to 10 minutes or until starting to collapse. Set aside.

Combine carrot, zucchini, capsicum, corn, parsley and flour in a bowl. Add egg. Stir to combine.

Heat oil in a large frying pan over medium heat. Add 1 heaped tablespoon vegetable mixture. Using a spatula, flatten slightly. Repeat to make 8 fritters. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining mixture to make 24 fritters. Cool slightly.

Place fritters on a plate. Dollop each with 1 teaspoon mayonnaise. Top with tomatoes. Serve.

Roast Pumpkin, Leek & Mushroom Tart

I adapted this recipe from a Rosemary Conley low-fat cook book and really enjoyed it!  It's only 300 calories a serve and I love the filo pastry.  You could use any veges in this one, or even make it in muffin pans for individual serves.

Ingredients (serves 6)
500g butternut pumpkin
2 garlic cloves
1 tablespoon light soy sauce
2 medium leeks
150g mushrooms
6 sheets filo pastry
olive oil spray
1 tablespoon dried herbs
2 teaspoons stock powder/spice powder
75g low-fat cheddar cheese
2 eggs, beaten

Method
Preheat oven to 180 degrees celsius.  Peel and cube pumpkin and put in a roasting tray/dish.  Add crushed garlic and soy sauce and bake for 30 minutes.

Spray a large saucepan or frying pan with oil and add sliced leeks.  Cook until soft.  Add sliced mushrooms and cook for a further few minutes.

Layer filo pastry in a pie dish, spraying with oil in between layers.

Combine dried herbs, stock powder, cheese and eggs.

Combine pumpkin with leek and mushroom, then spread over pastry.  Pour over egg mixture.  Bake for 30 minutes.

Pizza Scrolls

These delicious scrolls are a Women's Weekly recipe and are sure to be a hit with the whole family.  They are easy to make, perfect to get the kids involved and are a great snack or even meal, any time of the day! Take these along to a shared morning tea or lunch and they'll be a hit, and feel free to use whatever ingredients you have on hand - ham works a treat instead of salami.  I made these as a healthy option for footy food.  Give it a go!  And make sure you listen to the podcast to see how they fared in the Family Show Taste Test :-)

Ingredients
2 cups (300g) self-raising flour
30g butter
¾ cup (180ml) milk
¼ cup (70g) tomato paste
2 teaspoons italian herb blend
100g sliced mild salami, cut into thin strips
1 medium green capsicum (200g), cut into thin strips
2 cups (200g) coarsely grated pizza cheese

Method
Preheat oven to moderate. Grease 19cm x 29cm slice pan.

Place flour in medium bowl; use fingers to rub butter into flour mixture until it resembles coarse breadcrumbs. Stir in milk; mix to a soft, sticky dough. Knead dough lightly on floured surface; using rolling pin, roll dough out to form 30cm x 40cm rectangle.

Using back of large spoon, spread tomato paste all over base. Sprinkle herbs evenly over base; top with salami, capsicum then cheese.

Starting from one of the long sides, roll dough tightly; trim edges. Using serrated knife, cut roll carefully into 12 even slices; place slices, facing cut-side up, in single layer, in prepared pan. Bake scroll slices, uncovered, in moderate oven about 30 minutes or until browned lightly.

Edit note:  For my latest batch of scrolls, I placed the uncooked scrolls into the holes of a muffin pan.  I LOVED the result, they were so much neater and prettier!  Will be doing this all the time now :-)  Also, the other variety in the photo (along with the pizza ones) are sweet chilli sauce & cheese - winner!

The Family Show Taste Test - what did Liam & Robbie think?

Vegie Muffins

This is a recipe from the amazing "4 Ingredients Kids" book (which I LOVE!)  Healthy muffins don't come any easier than this!  I added 1 grated carrot and 1 grated zucchini to this base recipe - it ended up making about 10 big muffins plus 12 minis - I love having leftovers to freeze!  Amazingly, they come in at just 110 calories for the big ones and 55 for the small (that's with the added zucchini and carrot).  You could add anything you have on hand to this one - capsicum, ham, mushrooms, peas, basil, parsley - the options are endless!  These are so good for kids' lunchboxes or to take for a shared morning tea.

Ingredients
2 cups self-raising flour
400g can creamed corn
1 cup buttermilk
1 cup (100g) low-fat cheddar cheese, grated (reserve 1/4 cup)

Preheat oven to 180 degrees celsius.  Place flour in a large bowl and make a well.  Add all other ingredients, except reserved cheese, and season.

Using a large metal spoon, fold until just combine (don't overmix or the muffins will be tough).  Spoon the mixture into the cups of a greased muffin tray.  Evenly sprinkle with remaining cheese.   Bake for 20 minutes or until the tops are golden and spring back lightly when touched.

Mexican Burrito Bake

This is a recipe I adapted from one I found online, and I have to say, it could just be my FAVOURITE meal EVER!!!  I know that's a huge call, but I looooove Mexican food and this is just so delicious I could probably eat the whole thing by myself!  It's the perfect meal for the whole family - full of nutritious veges, it's vegetarian so it's quite cheap to make, so very tasty and easy to whip up too!  I don't think this photo does it justice, so I'll just have to make it again and try for a better pic :-)  I used round wraps and made it like a pie, but you could also use square wraps like Mountain Bread and do it in a lasagne dish.  I really hope I'm not building it up TOO much, but this is definitely among the best 326 calories I've had!

Ingredients (serves 6)
500g butternut pumpkin, peeled, de-seeded and cut into chunks
250g frozen spinach
100g low-fat ricotta
4 wraps
1 can refried beans
200g (half a can) corn kernels
500g jar tomato pasta sauce
100g low-fat cheese, grated

Method
Preheat oven to 180 degrees celsius.

Cook pumpkin in a saucepan of simmering water until tender (or cook in microwave).  Mash and set aside.

Defrost spinach and squeeze out excess moisture.  Blend with a hand-held blender/food processor (this is not absolutely necessary, but it's quite stringy for the kids otherwise).  Combine with ricotta.

Use a dish that suits the size and shape of your wraps.  Spread half of the mashed pumpkin on the bottom of the dish.  Spread the 4 wraps with the refried beans.  Place one wrap, bean side up, in the dish.  Top with half of the spinach and ricotta mixture.  Place another wrap on top.  Spread with half the pasta sauce, then sprinkle with the corn and half of the cheese.  Top with another wrap, the remaining pumpkin, then the remaining spinach.  Place the last wrap on top, spread with the remaining pasta sauce and sprinkle with the rest of the cheese.

Bake for about 30 minutes.

Muesli Slice

A delicious, chewy muesli slice, perfect for lunchboxes, entertaining or even keeping in the freezer.  Super easy to make, courtesy of the Women's Weekly and for those calorie counting, about 110 calories per piece (mine made 24).  You'll love this one!  (Scroll down to hear the Family Show Taste Test - how did Liam & Robbie rate it?!?)

Ingredients

125g butter, chopped coarsely
1/3 cup (75g) firmly packed brown sugar
2 tablespoons honey
1 1/3 cups (120g) rolled oats
½ cup (40g) shredded coconut
½ cup (75g) self-raising flour
½ cup (65g) dried cranberries
½ cup (80g) finely chopped dried pineapple
½ cup (70g) slivered almonds
2 tablespoons pepitas

Method

Preheat the oven to 180°C (160°C fan-forced). Grease a 19cm x 30cm lamington pan; line base and long sides with baking paper, extending paper 5cm over edges.

Heat butter, sugar and honey in a medium saucepan; stir until sugar dissolves. Stir in remaining ingredients.

Press mixture firmly into pan; bake for about 20 minutes. Cool in pan before cutting.


...and here it is...the Family Show's verdict!

Roast Pumpkin & Feta Pizza

This recipe was originally a salad, but I decided to try it out as a pizza.  It was a great move!  I just loved all of the flavours and thought they worked perfectly together on the pizza base - and amazingly, it tallied in at just 320 calories per serve.  This could just become a new Friday night favourite!

Ingredients (serves 4)
500g butternut pumpkin, peeled, de-seeded and chopped
1 red capsicum, chopped
1 red onion, sliced
olive oil spray
1 pizza base (feel free to make your own - I just used one from Aldi)
2 tablespoons sweet chilli sauce
50g baby spinach
100g low-fat feta
dried oregano

Method
Preheat oven to 200 degrees fan-forced.

Place pumpkin, capsicum and red onion in a roasting dish and spray lightly with olive oil.  Bake for 30 minutes.

Spread sweet chilli sauce over the pizza base (I just used a bit of tomato sauce on the kids' section of the pizza!).  Top with baby spinach.

Arrange pumpkin, capsicum and onion evenly over base.  Top with crumbled feta, then a sprinkle of dried oregano.

Bake for 30 minutes.

Cinnamon and Brown Sugar Shortbread

I decided to do a spot of baking for my mum and mother-in-law this Mother's Day.  I came across this recipe on www.taste.com.au and decided it would be perfect.  I've copied the original recipe here, but as you can see, I cut the mixture into shapes and baked for about 25 minutes.  I then used fondant as a base on the biscuits, then decorated with ready-to-use icing - easy!  Hopefully the mums with enjoy these with a nice cup of tea :-)

Ingredients
Melted butter, to grease
250g unsalted butter, at room temperature
125g (3/4 cup, lightly packed) brown sugar
1 tsp vanilla extract
190g (1 1/4 cups) plain flour
135g (3/4 cup) rice flour
1 1/2 tsp ground cinnamon
Icing sugar mixture, to dust

Method
Preheat oven to 150°C. Brush two 8.5 x 25cm bar pans with butter to lightly grease. Line base and 2 long sides with non-stick baking paper, allowing sides to overhang.

Use an electric beater to beat together the butter, sugar and vanilla in a bowl until well combined. Sift the combined flours and cinnamon over the butter mixture. Use a wooden spoon to stir until well combined.

Divide the mixture into 2 portions. Press 1 portion into each of the prepared pans. Score the shortbread crossways, about 1cm deep, into 12 even pieces.

Bake in oven for 50 minutes or until lightly browned. Set aside in the pans for 30 minutes to cool slightly, before transferring to a wire rack to cool completely. Dust with icing sugar to serve.

Ham & Egg Cups

I've been making variations of these little treats for a few years now.  They are so yummy and perfect to take on a picnic.  And you can even make them in little hearts if you want to impress someone (eg a certain someone on Mother's Day tomorrow!)  I made these yesterday then heated them up this morning and took them down to the waterfront for a breakfast picnic with the family - perfect!  And at just 96 calories each, they're great for mums who are watching their waistline!

Ingredients (makes 8)
8 slices low-fat ham
8 eggs
1/2 tomato, diced
50g low-fat feta, crumbled
dried oregano

Method
Preheat oven to 160 degrees celsius, fan-forced.

If necessary, spray 8 cups of a muffin tray with olive oil spray (I used a silicone one so I didn't need to spray it).

Place one slice on ham in each cup.  Crack an egg into each cup.  Sprinkle with tomato, feta and oregano.

Bake in oven for about 25 minutes, or until eggs are cooked and the tops are golden.

Lentil Sausage Rollettes

This recipe is from Sanitarium and I've been meaning to make it for some time.  I finally did and was actually quite impressed!  These are tasty, something a little bit different for the kids and super healthy too.  They come in at just 130 calories per roll and I just served with a little side salad.  You should have seen my 8.5-month-old devour his!  These were also perfect for lunch leftovers the next day and would also make an excellent finger food to serve at a party - talk about versatile!

Ingredients (makes 10)
1 slice grainy bread
400g can lentils, rinsed and drained
1 carrot, grated
1 egg, beaten
1/2 cup chopped walnuts (I used almonds, but the nuts are completely optional!)
1/4 cup chopped chives
2 tablespoons barbecue sauce
2 tablespoons tomato sauce
5 sheets filo pastry
1 tablespoon light olive oil or olive oil cooking spray
2 teaspoons sesame seeds

Method
Preheat oven to 200 degrees and line a baking tray with baking paper.

Process bread in a blender to make breadcrumbs.  Place in a large bowl with the lentils, carrot, egg, walnuts, chives, sauces and mix well to combine.

Remove 1 sheet filo pastry and cover the remaining sheets with a damp tea towel.  Brush or spray with olive oil.  Cut sheet in half lenghtwise and then turn so that both short ends of the two strips face you.

Place 2 tablespoons of mixture on each edge closest to you, about 5cm from the edge and 1/2 cm from the sides.  Even it out so that the filling is 3cm wide.  Fold pastry over filling and then roll up.  Do this for both strips of pastry.  Place on prepared tray and brush with oil.  Repeat with remaining filling and pastry.

Sprinkle over sesame seeds and bake for 25 minutes until pastry is lightly brown.

Mini Sultana Loaves

I found these little sultana loaves in the Women's Weekly Easy Baking book.  Obviously, going by the title, they are traditionally made in mini loaf pans - but I just did this batch as mini muffins - a perfect size for the kidlets!  You can serve these with or without the icing and I added about 1/2 a cup of coconut just for a little extra flavour.  Very easy and tasty too!

Ingredients

125g butter, melted
2 1/3 cups of sultanas
2/3 cup caster sugar
2 eggs
1/3 cup buttermilk
1/2 cup plain flour
3/4 cup self raising flour

Lemon Icing

1 1/2 cups icing sugar
20g softened butter
2 tablespoons of lemon juice approx

Method

Preheat oven to 160 degrees C or 140 degrees in fan forced oven. Grease 12 hole normal sized muffin tray or mini loaf tray.

Stir ingredients in a large bowl with wooden spoon until combined.

Divide mixture into pan holes, smooth tops and bake about 30 minutes. Stand cakes for 5 minutes before turning out.

Make lemon glace icing. Drizzle icing over cakes.

Lemon Glace Icing
Sift icing sugar into small heatproof bowl. Stir in butter and enough juice to make a firm paste. Stir over small saucepan of simmering water until icing is just pourable.


Listen to the Family Show Taste Test - how did Liam & Robbie rate them?!?

Something new and exciting!

As many of you know, I work at 96five Radio in Brisbane.

The exciting news is that I have a weekly "Mums in the Kitchen" segment on air, sharing one of my recipes with listeners.

The even more exciting news is that now I'll be sharing those segments with you too!

Starting tomorrow morning, you can hear Liam & Robbie dissect, digest and deliver their verdict.  These guys know their food & aren't afraid to be honest!

So each Wednesday, not only will you get an exciting new blog post, you can hear the Family Show Taste Test at the same time!  If you want to hear last week's segment, click here.  Stay tuned for tomorrow's installment!

Jelly Cheesecake

I found this delicious cheesecake in my CWA Classics book.  For starters, the biscuit base is just divine.  And the cheesecake itself - to die for!  It's really easy to make and the flavour & texture are so good.  I accidentally didn't chill my evaporated milk & I think this contributed to part of the cake collapsing in transit (oops!) - so I would recommend not transporting this one, and serving it straight out of the fridge (hey, it still tasted good!)  It made a lovely combined birthday cake for my dear mum & sister - thoroughly enjoyed by all!

Ingredients
Base
230g Nice biscuits
150g butter, melted

Filling
110g cream cheese
3/4 cup sugar
375ml can evaporated milk, chilled
85g packet lemon jelly crystals
1 cup boiling water
1 tablespoon lemon juice

whipped cream and grated lemon zest, to serve

Method
Preheat oven to 150 degrees celsius.  Grease a 20cm springform tin.

To make base, mix biscuit crumbs with the melted butter, then press into prepared tin.  Cook in the oven for about 10 minutes, then put in the fridge to cool.

To make filling, beat the cream cheese and sugar until combined.  In a separate bowl beat the evaporated milk until very thick.  Add cream cheese mixture and beat in.  Dissolve jelly in the hot water and allow to cool.  When cold, add lemon juice to the jelly, then add jelly to the cream cheese mixture and stir well.  Pour into the tin on top of the biscuit base.  Refigerate until set.

Decorate with whipped cream and lemon zest.

Mushroom & Broccolini Crustless Quiche

This recipe is from the Biggest Loser Snacks & Light Meals book - this was a perfect Sunday night meal that was devoured by the whole family!  You can easily use any veges you have in the fridge - or even frozen ones.  Easy, quick & healthy, this one comes in at just 205 calories per serve.

Ingredients (serves 4)
1 tablespoon olive oil
1 small red onion, finely diced
2 garlic cloves, cruches
400g button mushrooms, halved
1 bunch broccolini, trimmed and chopped
2 eggs
4 eggwhites
1/3 cup grated reduced-fat cheddar
2 tablespoons grated parmesan

Method
Preheat oven to 200 degrees celsius or 180 fan-forced.

Heat the oil in a large frypan and saute the onion and garlic over medium-high heat for 2 minutes or until soft.  Add the mushrooms and broccolini and toss over high heat for 3 minutes or until just beginning to soften.  Remove from the heat and spoon into a 3cm deep, 26cm quiche dish.

Whisk the eggs and eggwhites together in a jug and season with salt and pepper.  Stir in the grated cheddar and pour over the vegetables.  Sprinkle with the parmesan and bake for 30 minutes or until puffed and golden.

Apple, Brown Sugar & Ginger Slice

I grabbed this recipe from the Autumn Coles Magazine - it was super easy to make and smells delicious (yet to be tasted - although the kids loved the beaters!).  A great one to keep in the archive!

Ingredients
170 g Butter, at room temperature
1 cup Brown Sugar
3 Coles Brand Free Range Eggs
1 cup Self-raising Flour
1 tsp Coles Brand Ground Cinnamon
1 1/2 tsp Ground Ginger
1 Grated Lemon Zest
3 Jazz Apples, quartered, cored
1 tbsp Demerara Sugar

Method
Preheat oven to 180°C or 160°C fan. Grease and line base and sides of a 19cm x 29cm slice pan.

Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. 

Sift together flour and spices. Fold into butter mixture with lemon zest, until combined. Peel and chop 1 apple and mix into batter.

Fill prepared pan, smoothing top with a spatula. Bake for 10 mins. Remove from oven. 

Thinly slice remaining apples and arrange over batter. Sprinkle over demerara sugar. 

Bake for another 20-25 mins, or until a skewer inserted comes out clean. Cool in pan.

Click below to hear the very first Family Show Taste Test - Mums in the Kitchen on 96five!