Tuesday, May 31, 2011

Winter Fruit Kebabs and Minted, Lime Syrup

Make fruit fun by presenting it in a different way. The cut fruit has been covered lightly in a minted lime juice syrup to prevent browning as well as add a delightfully subtle fruit tingle flavour.

Minted, Lime Syrup
1 whole lime
1 tbsp raw sugar
1tbsp finely chopped fresh mint

  1. Pop whole lime into the microwave for about 30 seconds on high. This will warm up and burst juice cells making it easy to extract liquid. It also mellows the tartness.
  2. Sqeeze as much lime juice out as possible. You may need to cover it with tea towel first if it is very hot.
  3. Add sugar, stirring until dissolved.
  4. Stir through mint.
  5. Use to brush over fruit for kebabs, and then pour remaining over finished kebabs. Or try stirring through a fruit salad for another delicious idea.

Tuesday, May 24, 2011

Banana Blueberry Pancakes

Who doesn't love pancakes for a special weekend breakfast treat? Or anytime for that matter! The addition of banana and blueberries make this classic comfort food exceptionally nutritious.

Top with a sprinkle of sugar and a squeeze of lemon. Or pack a few away for an easy snack for kids on the run.

Banana Blueberry Pancakes
1 cup SR flour
1 banana, mashed
1/4 cup sugar
1 cup milk
1 egg, lightly beaten
1 tsp vanilla extract
1 cup frozen blueberries

  1. In a large mixing bowl, combine all ingredients except for the blueberries. Stir well until mix is smooth and lump-free.
  2. Add the blueberries last, stirring through quickly just before you are ready to cook the pancakes. If you add them early on or stir too much after adding them, the pancake mix with turn blue, although still taste just as good!
  3. Cook on a hot lightly greased frypan, turning once when you see bubbles start to appear on the uncooked surface.
  4. Enjoy!

Tuesday, May 17, 2011

Banana rice pudding

Rice pudding is the perfect winter comfort food. It can also be a nutritious snack for children too. This version uses a lower GI rice (which makes cooking quicker too!), is a rich source of calcium and has only a small amount of sugar in it. The sweetness comes from the addition of ripe bananas.

Banana Rice Pudding
1 cup basmati rice
4 cups milk
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla extract
2 ripe bananas, mashed
2 tbsp soft brown sugar
2/3 cup sultanas (optional)

  1. Add rice, milk, nutmeg, cinnamon, vanilla, and mashed bananas to a saucepan. Bring to the boil, then reduce heat and simmer gently for about 20-30 minutes or until rice is cooked. Stir frequently. Liquid will have reduced but there will still be a fair bit of liquid in it.
  2. Add sugar near the end, stir well to combine and remove from heat.
  3. Place lid on saucepan and allow to rest for at least ten minutes before serving or storing away.
  4. Pudding will continue to thicken over time, so allow it to be a little more liquidy than you would prefer if you plan to store it away.
  5. Freezes well.

Wednesday, May 11, 2011

Oat and Currant Cookies

There is nothing quite like the smell of freshly baked cookies on a cold winter's day. Baking these simple and delicious cookies is also a wonderful way to pass time with your children when it is not so nice outside.

Cookies and other treats, when given occasionally, help children build a healthy attitude to eating and teaches them that all foods can be enjoyed in moderation. Baking also exposes kids to different tastes, textures, measuring and pouring skills, as well as being a practice in patience while waiting for those special treats to cook and cool.

Oat and Currant Cookies
2 cups SR flour
1 tbsp baking powder
2 cups oats
200g margarine
3/4 cup caster sugar
1 tsp vanilla extract
3/4 cup dried currants

  1. Sift flour into a large mixing bowl. Combine with baking powder and oats.
  2. In another bowl, beat margarine with the caster sugar until light and fluffy. Add vanilla, beating until combined.
  3. Gently fold currants through margarine mix. Then pour in dry ingredients, stirring with a wooden spoon until combined.
  4. Use a teaspoon to measure quantities. Form into small balls, depressing slightly in the middle with your finger.
  5. Place on a lined baking tray a few cm apart. Bake in a preheated oven at 180 degrees for about 15 min or until they start to colour ever so slightly.