Rice Bubble and Sultana Biscuits

It's been a wild week of weather for Queensland - I know in my local area, many homes have been affected by floodwaters and the clean-up will be massive.  As a mum with small kids, it's easy to feel like there's nothing much you can really do - we can't just don the gum boots and shovels and get out there with the "Mud Army".  But there is something we can do - Baked Relief!

This is an amazing movement started after the 2011 by Danielle Crismani.  Essentially, it's all about getting food out to the flood victims and amazing teams of volunteers, who are working tirelessly to get our city (and state) back on track.

This whole situation has been a bit hard for my almost-three-year-old to get her head around.  But to actually get her involved in the process and explain what we were doing, has really given her a lot more understanding.  She loved taking the biscuits down to our local drop-off point and was really proud of being able to help.

Here's a perfect Baked Relief recipe (taken from www.bestrecipes.com.au) - super quick, easy, great for the kids to help out, and a great little energy-boosting snack for all the hard-working flood recovery crews.

Keep up the great work everyone!  And hear our radio chat about Baked Relief below :-)

Ingredients
1 cup self-raising flour
1 cup Rice Bubbles
1 cup coconut
½ cup sultanas
¾ cup caster sugar
125 g butter, melted
1 egg, lightly beaten

Method
Place flour, Rice Bubbles, coconut, sultanas and sugar in a bowl.  Stir in butter and egg, mix well.

Roll level tablespoonfuls of mixture into balls.  Place about 6 cm apart on lightly greased trays.  Flatten biscuits slightly with a fork.

Bake at 180°C for 10 minutes or until lightly browned.


Here's Liam & Robbie's verdict on the Baked Relief bikkies...

Damper

I have really fond memories of eating damper around the campfire while camping as a kid - so I was really excited to try this out for Barbecue Week!  I did some comparing of recipes and realised if I was going to do it on the barbecue, I'd need one with a hood - but I don't!  So, this version is cooked in the oven.  Another great idea is to twist "snakes" of dough around sticks and cook it over an open fire - yum!  My personal preference for damper is to serve warm with lashings of butter & golden syrup - but you could just as easily have it savoury with Vegemite (how Aussie is that?!?), cheese, or basically any sandwich topping!  My Aunty gave me this recipe and I love it!

Ingredients
2 cups self-raising flour
2 cups plain flour
1 teaspoon salt
50g butter
1 teaspoon sugar
1 cup milk
1 cup water

Method
Preheat oven to 180°C.

Mix together the dry ingredients.

Melt butter in saucepan and add milk and water (do not boil).  This could also be done in the microwave.

Add the liquid to the flour and mix well.

Knead for 5 minutes.

Shape into a flattened ball and place on a lined baking tray or in a cake tin (I used my silicone Kugelhopf and loved the shape!)

Bake for 40 minutes.

Barbecued Cajun Chicken Wraps

This recipe was based from one on the packet of McCormick's Cajun Spice - I altered it a bit and it was a huge hit with the family!  I did find the Cajun a bit too spicy for the kids, so I just cooked their chicken plain on a separate part of the barbecue.  You could always make up your own Cajun spice too!  Cooking the chicken on the barbie gave it the most divine flavour - and boring old mushrooms & onions come up tasting amazing too!  I love this one!

Ingredients
500g chicken tenderloins (or breast, cut into thick strips)
Cajun spice mix (depending on how you like it, use as little as 1 teaspoon or as much as 2 tablespoons!)
1 cup mushrooms, sliced
1 brown onion, sliced
olive oil spray
1 cob corn
4 multigrain wraps
1 cup baby spinach
1/2 cucumber, sliced
1 tablespoon mayonnaise

Method
Mix chicken with a spray of oil, spice mix, mushrooms and brown onion in a bowl.  Cover and refrigerate for 30 minutes.

Heat barbecue to medium.  Cook chicken mix until browned, and vegetables are soft.  Grill the corn cob.  When cool enough to handle, remove kernels from cob.

Lay out wraps and top with spinach, cucumber and mayo.  Sprinkle with corn kernels then add cooked chicken mixture.  Wrap up and serve.

Vegetarian Rissoles

When we talk about the traditional Aussie Barbecue, we'd always first think of meat.  But, vegetarians don't have to miss out!  Here's some easy and tasty meatless rissoles - not only are they super-healthy (about 220 calories per serve), but they are so cheap to make (less than $5 for 4 serves!)  My one-year-old devoured these in no time - win!  You can mix it up with spices and flavours too.  Give them a go!

Ingredients
500g sweet potato
400g tin lentils or chickpeas
2 teaspoons dried herbs
1/2 tablespoon tomato or barbecue sauce
1 egg
1/2 cup breadcrumbs
olive oil spray

Method
Peel and chop sweet potato and steam (on the stovetop or in microwave) until soft.  Mash.

Process lentils or chickpeas until soft.  Mix with sweet potato, along with herbs, sauce, egg and breadcrumbs.

Form into 12 patties and refrigerate for about 30 minutes.

Heat a barbecue or frying pan over medium heat and spray with oil.

Cook rissoles until browned.  Serve with salad.

Rissoles

Rissoles are a barbecue staple - they are delicious, well-loved by kids & adults, cheap to make and there is so much variety in what you can put in them!  Make these your own by experimenting with the spices, or you can easily use chicken or lamb mince, or perhaps add some grated veges.

Perfect with a side salad and a big squeeze of tomato sauce!

Ingredients
500 beef mince
1/2 cup breadcrumbs
1 egg
1 tablespoon herbs/spices of your choice (eg Moroccan season, Italian herbs - I used 1 sachet McCormick's Beef Kofta spice mix)

Method
Mix ingredients together in a bowl.

Shape into patties.  If possible refrigerate for about 30 minutes.

Cook on a barbecue on medium heat until browned and cooked through.

Marinated Lamb Kebabs

Early evening barbecues on the deck...that's what Summer in Brisbane is all about!  This week, to celebrate the upcoming Australia Day, I'll be bringing you Barbecue Week on the blog!

All my favourite recipes for those relaxing afternoons, catching the breeze, husband armed with tongs, kids playing in the dusk light - perfection!

To kick it off, I'm sharing a delicious recipe we enjoyed on the weekend.  I've previously talked about my affection for kebabs (like these or these) and how the kids love eating food off sticks!  I took a bit of a shortcut with this one and used a McCormick Marinade in a Bag - it was so easy and such a delicious flavour!  I really enjoy lamb, but don't have it often - mainly because of the price - but this was a perfect way to appreciate it.

Low calorie, low carb and maximum flavour - this is one barbecue winner!

Ingredients (serves 4)
500g lamb, diced
1 McCormick's Marinade in a Bag
1 zucchini
1/2 punnet cherry tomatoes
1/2 red capsicum
grilled corn cobs, to serve

Method
Open marinade bag and put lamb in.  Leave in fridge for 30 minutes, or up to 24 hours.

Soak 12 bamboo skewers in water for about 20 minutes (this prevents them from burning).

Chop vegetables.  Thread onto skewers along with lamb.

Cook on a barbecue over medium heat until cooked through.  Serve with corn cobs, grilled on the barbecue.

Meatloaf Cupcakes

I saw this nifty idea on the 4 Ingredients website.  My kids really thought they were getting special "dinner cupcakes"!!!  Just make any meatloaf recipe, like this one, and bake it in individual cupcake pans.  Steam 1/2 a cauliflower, then puree together with a little low-fat cream cheese or ricotta.  Alternatively, steam a couple of potatoes then mash with some milk.  Place in a piping bag and pipe over meatloaf "cupcakes".  Serve with salad or vegetables.

Butterscotch Biscuits

These are a simple little biscuit that are super fast and easy to make.  Kids love the rice bubbles in them!  Taken from the CWA "Classics" book.

Ingredients
120g softened butter
1 cup soft brown sugar
vanilla essence, to taste
1 egg
1 1/2 cups self-raising flour
1/2 cup rice bubbles

Method
Preheat the oven to 180 degrees celsius.  Grease baking trays.

Cream butter and sugar, then beat in vanilla and egg.  Sift in flour, add rice bubbles and mix.  Knead until dough is smooth.

Place spoonfuls onto prepared trays and press with the back of a fork.  Bake until golden-brown, about 15 minutes.

Tomato Chicken Quinoa

Here's a fantastic, healthy, tasty and easy weeknight meal.  It's full of veges and my kids loved it.  You could add some fresh or dried herbs, or sprinkle with a bit of parmesan before serving.  The best thing is, it's really filling, but comes in at just 317 calories per serve.

Get your veges from Charlie's!

Ingredients (serves 4)
olive oil spray
400g chicken breast, sliced
1 brown onion, diced
1 clove garlic, crushed
1 tablespoon tomato paste
150g red capsicum, diced
1 cup mushrooms, sliced
400g tin diced tomatoes
1 carrot, grated
100g quinoa
1 cup vegetable stock

Method
Heat a saucepan over medium heat.  Add chicken, onion and garlic and cook for about 10 minutes, until chicken is browned.

Add quinoa, along with stock, tomato paste and vegetables and bring to the boil, stirring frequently.

Simmer, covered, for about 15 minutes, or until water is absorbed and curly "tails" appear on the quinoa grains.

Serve.

Stuffed Mushrooms

A couple of weeks back I was given a whole box of mushrooms, so needed to get a bit creative to use them all up and not get completely sick of them!

This was one such idea, made just with some bits and pieces I had in the fridge.  A couple of weeks later I went to a "bring a plate" lunch and someone had brought almost exactly this recipe!  Hers however, had the addition of some sauteed bacon, which I thought was a delicious touch.  These are really yummy!

Ingredients
8 large mushrooms, stalks removed
1/2 cup cream cheese
1/4 cup corn kernels
1/4 cup diced gherkins
1 teaspoon dried herbs
1 teaspoon sweet chilli sauce
25g tasty cheese, grated

Method
Mix together all ingredients except the mushrooms and grated cheese.

Spoon cream cheese mixture into the cups of the mushrooms.  Sprinkle with grated cheese.

Bake in a moderate oven for about 10 minutes, or until cheese is melted and golden.

Optional extra step:  we were having ours as part of a BBQ, so hubby put them on the grill plate for another 5 minutes and it gave it a really nice extra flavour!

Lemonade Iceblocks

These are a delicious treat, perfect as the weather warms up. They are super easy (thanks Women's Weekly) and the kids love them. I actually used less sugar than what the recipe said and they were plenty sweet enough. I picked up these ice block holders from Ikea for about $2.50, - a summer must-have!

Ingredients (makes 6, 73 calories per serve)
1/4 cup lemon juice
2/3 cup icing sugar
1 cup sparkling mineral water

Method
Stir sugar & juice until sugar dissolves. Stir in mineral water.

Pour into moulds. Freeze overnight.

Beetroot Relish

This is another relish that I would've posted in the Christmas lead-up, but ran out of days!  I'm currently a bit addicted to this and the jar in my fridge won't be lasting too much longer!  I love it on toast, on a wrap with grated cheese and lettuce, mixed with some sour cream as a dip, or as a base spread on pizza.  So delicious, give it a go!

Ingredients
4 large, fresh beetroot (about 800g), peeled and grated
1 medium red onion, chopped
2 large green apples, peeled, cored and chopped
2 cloves garlic, crushed
1 3/4 cups red wine vinegar
1 cup white sugar
1 teaspoon cooking salt

Method
Combine beetroot, onion, apple, garlic, vinegar, sugar and salt in a large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 40 minutes until relish is thick.

Spoon hot relish into hot sterilised jars; seal immediately.

Video Blog - Apricot Jam & Scones

Well, here it is readers - the very first Mums in the Kitchen Video Blog!

I wanted a chance to give you more than just the recipe, so I'm taking you into my home kitchen to watch the magic happen!

With a film-maker for a husband, this step has been coming for a while - and I think he's done an amazing job!

Hopefully I can continue to bring you more videos over the year - let me know if you have any requests!

Sit back and enjoy :-)

Watch the video here...

Mums in the Kitchen Video Blog


And here are the recipes from the video...

Apricot Jam

Scones (Cheesy Vegemite Scrolls)

Quiche

This easy and healthy quiche is perfect for a lunch or Summertime dinner.  It tastes best served with home-made tomato relish!

Ingredients
8 sheets filo pastry
olive oil spray
1 capsicum, chopped
1 tablespoon fresh/dried herbs
1 cup grated cheese
1/2 cup creamed corn
3 eggs
1 cup low-fat milk

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Spray filo pastry with oil and place in a stack.  Cut into 12 evenly-sized squares.  Press each square stack into the holes of a muffin pan.

Combine capsicum, herbs, cheese and creamed cord in a small bowl.  Spoon mixture into the filo cases.

Combine eggs and milk.  Pour into the quiches.  Bake for about 20 minutes or until set and golden.  Serve with tomato relish.

Mini Pizza

Hello Blog-land!  Hope everyone had a fabulous Christmas.  We had such a wonderful time filled with plenty of food and family - and most importantly, the kids had a blast!  I've had a few days break from the blog, but have lots of recipes up my sleeve to share with you.

First up, a fabulous holiday recipe.  Last night, I decided it was time the kids pulled their weight a bit, so they made their own dinner.  Yep, they're 1 and 2 years old, but they did it themselves!  Mini pizzas are great post-Christmas food as you can use up whatever leftovers you have in the fridge.  We had salami, cheese, mushroom paste (recipe to come - this stuff is delish!), mushrooms, tomatoes, herbs and beetroot relish (another recipe to come!).

The kids just loved building their own pizzas and it meant less work for me - bonus!

Here's the recipe - except I divided the dough in half, then divided the half into 4 pieces.  They only needed 10 minutes in the oven.  Enjoy!

Christmas Pudding Shortbread

Any type of shortbread is a delicious Christmas Treat - but Christmas Pudding Shortbread just gives it that extra level of deliciousness!  This is an easy, tasty little biscuit that's sure to impress :-)

Ingredients
125g butter, at room temp
1/3 cup firmly packed brown sugar
1 tsp vanilla extract
1 cup plain flour
1/3 cup rice flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
extra flour for kneading
1 eggwhite, whisked
1/3 cup demerara sugar (I used some combined caster sugar and cinnamon on mine instead)

Method

Preheat oven to 160C. Line 2 large oven trays with baking paper. Put butter, brown sugar and vanilla in a bowl and beat using electric beters until light and creamy. 

Sift flour, rice flour, cinnamon, cloves, mixed spice and nutmeg over butter mixture and stir until well combined. turn out onto a lightly floured surface and knead gently until mixture comes together.

Roll out dough between 2 sheets of baking paper until 4mm thick. Using a 7cm round fluted biscuit cutter, cut 15 rounds from dough, re-rolling as required. 

Cut rounds from dough, re-rolling as required. Put rounds on prepared trays, brush with eggwhite and sprinkle with demerara sugar. 

Bake for 15-20 mins or until light golden and firm. Transfer to a wire rack to cool.

Package them up in a little bag and ribbon like this and you have a perfect little Christmas gift!

Apricot & Vanilla Bean Jam

I can only finish of Edible Gifts Week with one recipe - this delicious jam!  Apricot Jam is a bit of a "thing" in my family - my Grandma makes the BEST one ever, but my mum, aunty and sister have also made pretty amazing renditions along the way.  This one is a Women's Weekly recipe - and I've already have a few rave reviews from people who've received these as gifts for Christmas.  It's easy and tastes amazing - what better Christmas gift?!?

Ingredients
1kg fresh apricots, halved and seeded
1 vanilla bean, halved lengthways
1 cup water
1 kg white sugar

Method
Combine apricots, vanilla beam and water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until mixture is pulpy.

Add sugar to pan; stir over high heat, without boiling, until sugar dissolves.

Bring to the boil; boil, uncovered, without stirring, about 35 minutes or until jam jells when tested.

Discard vanilla bean. Pour hit jam into hot sterilised jars; seal immediately. Label and date jars when cold.

Kris Krinkles

Today's Christmas recipe (can you believe we're up to #22 already?!?) is a guest post from my dear friend, Jess.  She gives us a jar of these biscuits every Christmas, and I always look forward to receiving them and eating them!  I love also that they come with a great story - thanks Jess! :-)

"This is the easiest recipe and came from a magazine my mum had about 35 years ago! They have such a lovely story these cookies- mum started making them when my eldest brother went to school for his teacher and it progressed from there until she was doing them for all three of our teachers, neighbours, family and friends every year and they all still talk about them! She has moved to a whole new town and workplace and now bakes them again every year for her colleagues and they love them. Now I'm carrying on the tradition for my friends and hopefully my kids' teachers!"

Ingredients
250g butter
1 cup sugar
2 teaspoons vanilla essence or rum
2 1/2 cups plain flour
3/4 cup glace cherries, chopped
1/2 cup pecans or walnuts, chopped
1/2 cup desiccated coconut

Method
Cream butter and sugar in a bowl until light and fluffy.  Add vanilla/rum.

Stir in flour, cherries and nuts.

Form into 2 logs then roll in coconut, scattered on some foil (see pictures below).  Wrap in the foil and chill overnight.

Cut into cookies and bake at 190 degrees for 12 minutes or until just gold - watch carefully as they burn quickly!

Gingerbread Ice-cream Pudding

This recipe came out a challenge set by my workmates to use up the rest of the Gingerbread House that we devoured for our work Christmas Party.  It seemed like such a waste to throw out the crumbled remnants, so I decided to mix together an ice-cream pudding to serve on Christmas Eve.  The liqueur and chocolates had been given to me as gifts, so it was a great way to use up some things I had on hand!  This one is seriously indulgent and delicious - and I love it because it is super easy (no cooking involved, just mixing!) and you can make it in advance and not have to think about dessert again until you're about to serve.  Definitely a perfect Aussie Christmas dessert!

Ingredients
Leftover gingerbread, crumbled
2L hokey pokey ice-cream
16 ferrero rochers, crushed
1/3 cup caramel liqueur
white chocolate ice magic
cranberries and silver balls, to decorate

Method
Put ice-cream in a large bowl and leave out to soften.  Mix in gingerbread, chocolates and liqueur.

Place in a silicone mould (the Tupperware Kugelhopf is perfect!) or pudding basin lined with cling wrap.

Freeze for several hours.

Turn on to a plate, squeeze ice magic on top and sprinkle with cranberries and silver balls.

Cashew Nut Dukkah

I'm a big fan of Dukkah as a nibble - with simple fresh bread, olive oil and balsamic vinegar, it makes for a perfect snack.  I decided to try and make it recently - and I was amazed at how easy it was!  You can, of course, use any nuts, like almonds, hazlenuts or pistachios.  Or perhaps mix it up a bit with some different spices.  Another gorgeous little gift when packaged up nicely!

Ingredients
1 cup cashews
1/2 cup sesame seeds
2 tbs ground coriander
2 tbs ground cumin
2 tsp freshly ground black pepper
1 tsp sea salt
Extra virgin olive oil, to serve
Balsamic vinegar, to serve
Crusty bread, to serve

Method
Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add coriander and cumin and cook for 1 minute.

Crush cashews in a food processor.  Transfer to a bowl. Add the crushed spices, pepper and salt and mix well.

Serve dukkah with some extra virgin olive oil, balsamic vinegar and crusty bread.