Tuna, Rice, Cheese, Egg thingies with zucchini & semi-dried tomatoes (GF, TMX)

we had a meeting with rora's teacher last week and apparently rora has been turning up to school every day hungry (she has a toasted cheese and ham sandwich for breakfast most days at around 7:30am). she then tells her teacher i haven't sent anything for fruit break (she refuses to have anything sent and tells me she won't eat it if i do) and then eats only the high carb recess snack (i generally also include something with protein etc) and complains of hunger all the way til lunch - another cheese and ham sandwich...

so i had 'operation cook second breakfast for school' today...!!

i made:

• Magic Bean Cake, a chocolate cake with kidney beans in it
• the Banana and Blueberry bread from the TMX GF book: she won't eat the blueberries so i added some choc chips to it. i had no buckwheat flour so used a mix of (for a double batch) 50g lupin flour, 30g besan flour, 50g flaxmeal, 80g brown rice flour and the rest plain flour
• and these tuna and rice thingies... with a tad too much turmeric lol (the turmeric was to hide the zucchini ;))

1 large zucchini, chop ends and into pieces and place in tmx with 2 cloves garlic and some fresh parsley or other herbs and chop speed 7 for around 3 seconds or until as fine as you want.

put in as many semi-dried or sun-dried tomatoes as you want and chop on speed 5 for a few seconds

add in around 1.5 cups cooked basmati or brown rice, around 200g drained tuna, about a cup of grated cheese, 1/2-1 tspn turmeric and 4 eggs.

mix on speed 3 until well mixed.

spoon into a muffin tin and cook at around 150' for about 25-30 mins

Chocolate Balls (yummo!) (GF, TMX)

Based on this recipe...

150g almonds

place in thermomix and grind on speed 8 for 10 seconds

add the remaining ingredients and chop / mix on speed 6 for 30 seconds:

120g pitted dates
1 tspn vanilla
good sprinkle salt
25g cocoa *
35g shredded coconut
15 coconut oil

roll into balls - or you can flatten into a tray, refridgerate and cut into pieces.

* I've tried grinding cacao nibs and using them but they had very little taste - i'd suggest using more if you want to try them.

Amanda's Brownies (GF, TMX)

Emelia and I just made these brownies for vacation care next week.  Based on Amanda's Fudgey Brownies
(my recipe is doubled, converted to GF and less sugar though i suspect i could lower the sugar further next time...)

280g gluten free plain flour (or 90g brown rice flour, 90g maize / corn flour and 100g tapioca starch)
10g salt
300g brown sugar
300g castor sugar (or low GI raw sugar)
95g cocoa
1 tablespoon vanilla essence
420g rice bran oil
8 eggs
110g cold water

1. Heat oven to 140’c. Grease and line 1-2 slice pans (depending on size).

2. Place everything in thermomix and mix on speed 7 for about 20 seconds.

3. Scrape down sides and mix for another 20 seconds speed 7

4. Pour mix into pans and bake for around 30 minutes

5. Cool in pan then cut into squares.

cookies for teachers... (GF, TMX)

IMAG0178, a photo by brazen20au on Flickr.

yesterday i attempted making Lana's gingerbread for teacher gifts but unfotunately put in 2 tablespoons on bicarb instead of 2 teaspoons - bleh!!!! as i was out of ginger i decided to make the German cookies instead

they worked quite well. turns out the conversions to metric i had on the original recipe are WAY out! (1kg flour??!!! should be 450g lol) and i had to add a little xanthan gum for the gluten free version to work properly.

heat oven to 180/190'. line trays with baking paper

450g self raising or plain gluten free flour
225g brown sugar
1 tspn xanthan gum
1 tspn bicarb
1/2 tspn cream of tartar - ONLY if plain flour used

mix on speed 4-5 for around 10 seconds until well mixed and 'sifted'

add 225g soft butter

mix for around 10 seconds on speed 4 until breadcrumb like

add 50g treacle and 1 egg

mix for 2 minutes, closed lid, knead setting.  you may need to give it a stir half way through.

using a well floured board and rolling pin, roll out to around 3mm and cut out shapes. place on trays and bake for 10-12 minutes.

with the original recipe you could join them with jam but i think these are a little fragile for that. you could definitely ice and decorate them like gingerbread though :)

Gluten Free Crepes (TMX, DF)

Gluten Free Crepes

500g rice milk (or any kind of milk)
80g brown rice flour
60g tapioca starch
60g maize flour
40g rice bran oil
4 eggs
sprinkle salt

mix on speed 5 for 20 seconds (scrape down bowl if needed)
rest for 30 minutes

lightly spray frypan with cooking spray before cooking (you shouldn't need to spray it more than once or twice) and heat over medium heat. using a soup ladle pour batter into the middle of the pan then swirl the batter around to cover the bottom of the pan. cook for 3-4 minutes until nearly completely cooked through, then flip. cook for 1 more minute and serve.

makes 20

rora and geoff have theirs with maple syrup, emelia has hers with nutella. i like mine with lemon juice and sugar but had mine with an orange and around a cup of blueberries cooked for 2 mins in the microwave *drool*

3 weightwatcher pro points each, or 11 for 4 :)

Welcome...

to my life :D

i thought it might be interesting (perhaps depressing for me) to see what a week is life in my cooking life - juggling the needs of one child who is gluten free and becoming increasingly fussy, another who has the fussiness of asperger syndrome, the poor middle child who is luckily the least fussy, given she has to just go with the flow, and a husband who is reasonably fussy too (though i'm sure he doesn't think so, and admittedly he is less fussy than many dh's out there...) plus my own need to avoid dairy, which i am extremely pathetic at doing...

so i'll start on Sunday, because that is the day i spent preparing meals in my slow cooker :D  geoff was at work from midday til the kids' bedtime so i had the joy of the afternoon on my own with the three fighting children.

in the slow cooker i made satay chicken, and in the other beef and mushroom curry.  these were for nights during the week, and the freezer.

for that night i cooked a beef roast with smashed kipfler potatoes, roast parship and carrot (for me, i knew no one else would eat them ;)) and steamed carrots, green beans, broccoli and brussels sprouts, plus homemade gravy.  I let each child pick 2 vegetables to have and they all had meat.

• ryan rejected his straight off. he said he'd tasted everything but i saw no evidence of it. I was not in the mood for whinging and told him to make himself something else instead. he made rice cakes with peanut butter (which was a little exciting as he has always rejected rice cakes until now! think he must have tried them at after school care...)
• Rora ate most of hers :)
• emelia ate half of hers then realised that ryan was getting something different and decided she wanted to jump on the "i don't like it, i want something else" bandwagon. i made her finish her vegies (she LOVES brussels sprouts and is fond of broccoli ;)) and then she was allowed to make a sandwich.

on Monday night (after work) i got home and made side dishes to go with the satay chicken: asian noodle salad (sans noodles), stir fried veg with garlic and steamed rice. ryan doesn't eat  chicken (except in chicken nuggets) so i heated him a beef pie to have with the vegies.

• ryan ate the pie, left the vegies.
• emelia ate the rice, rejected the rest
• rora ate it all and asked for the leftover of the salad and rice for lunch today :D (it's her fave salad)
• geoff and i were underwhelmed by the satay chicken recipe. so happy we still have enough for another 6 meals and no one else wants to help us eat it! (ha) next time i will make the indonesian chicken instead!

tonight (after work, but home early with a glutened rora, thanks to vacation care :() we'll have the beef curry but i have to say that the taste test i had of it didn't blow me away either :( stay tuned....

PS: i got the kids to write the menu plan and it was full of "nuggets & chips" "sausages and mashed potato" "spaghetti bolognese". luckily rora rubbed it all off so i can pretend i can't remember ;p

Menu Plan - family plan!

well i'm very excited to announce that i didn't write this plan (not only the actual writing, which i hope it obviously not done by me lol, but the content). can you believe i only suggested two recipes for the whole thing?! woohoo!!! i only wrote the shopping list to go with it ;)

Tacos
Spaghetti
Pesto Pasta
Pizza
Roast Beef & veg
Spinach & Potato soup
Curried Sausages
PUmpkin soup
Nuggets & Chips (G & I will have something else)
Sloppy Joes
Chicken Soup
Sausages & vegetables & mash

chicken stock concentrate

as you can see lots of soup on the menu - even though it's what is passing for summer around here still - i've realised that my kids LOVE soup, even vegetable soups, and don't care that it's hot. soup is healthy and easy. so i've been including lots of soup lately - though not this much lol

MasterChef Ryan makes Baby Carrot Cakes

our "Ready Steady Cook for Kids" arrived yesterday and the pictures and recipes got Ryan very excited! today he just had to make something...


I'm not sure if it's the book or him (he generally doesn't seem to have problems with recipes) he found this recipe format hard to follow. separating the ingredient list was confusing (especially when sultanas and icing sugar are not things we have in our pantry, but we always have carrots & didn't need to buy any) and each step had too many things in it. Also I think the font size was a little small for children.


however he really enjoyed making them and they were delicious,and only lasted about 30 minutes after making!

Creamy Chocolate & Strawberry Iceblocks

Just found this in mum's New Idea magazine and Ryan wants to make them...

Creamy chocolate:
1 cup thick vanilla custard
2/3 cup milk
1/3 cup chocolate topping

Creamy strawberry:
250g punnet strawberries, stems removed
2/3 thick vanilla custard
1/3 cup milk
1/4 cup Strawberry topping

mix each set of ingredients, whisking well in a food processor
pour into moulds and freeze until set.



posted by Karen at http://brazen20au.blogspot.com

Weekender Cookies

just discovered i hadn't posted this to my blog yet, this is one i used to make a bit when i was younger and living at home (and had dad's cornflakes at hand lol). i think it might be originally from a 1980's women's weekly biscuits and cookies book...



125g (4oz) butter
1/3 cup sugar
1 egg
2/3 cup sultanas (seedless / golden raisins)
1 cup self-raising flour
2 cups lightly crushed cornflakes

Cream butter and sugar until light and fluffy. Add egg, beat well.
Fold in sifted flour and sultanas, mix well.
Drop teaspoonfuls of mixture into
cornflakes, roll lightly.
Place on lightly greased oven trays.
Allow room for spreading.
Bake in a moderate oven
(190-200’c, 375-400’F) 20 minutes.
Makes about 30.

Gingernut Biscuits (GF, TMX)

easily made gluten free from Trudy's recipe on the Thermomix Forum. These biscuits were so-so at first, but a day or two later were delicious and moreish!!! Geoff kept sneaking them behind my back despite trying to pretend they weren't really his thing LOL

when you're making gluten free biscuits it's much more successful to let the biscuits cool on the tray (i need more trays!!!) or they're too soft and will break up being transferred to a rack.

this recipe has a mild ginger flavour so you could add a little extra if you wanted for a stronger taste. on the forum there are suggestions of other variations. my version used raw sugar which worked just fine and probably looked much prettier on the outside!

be careful with the size of the balls of dough you put on the tray, and with how close you put them - or you'll end up with big square biccies joined together like i did LOL


GINGERNUT BISCUITS (Makes 4 dozen) Oven 180C

125g butter (soft)
130g raw sugar
1 tablespoon golden syrup
1 teaspoon bi-carb soda
1 egg - beaten
290g Gluten Free Self Raising Flour *
2 Teaspoons ginger powder

raw sugar for rolling

Place raw sugar, golden syrup & butter in TM. Cream for approx 3 mins on speed 4 or 5, scraping with spatula as you go.
Add egg & carb soda. Process for a few secs to combine and then add flour & ginger. Process for about 90 secs using the spatula to help.

Roll into 48 balls and then toss the balls into sugar. Place balls onto a greased or papered tray and bake for approx 12 mins or until golden brown.

These biscuits keep well in an airtight tin.


* i use the gluten free flour recipe in the Thermomix gluten free book, plus the gluten free baking powder mix.

Devonshire Tea for a gloomy day (GF, TMX)

whipped up a batch of scones for afternoon tea which are practically gone already (and i didn't even have one!) so thought i'd make a note of the recipe so i don't forget. my original dough was a little sticky so I'm guessing at the amount of flour and more may be required...

based loosely on this recipe of mum's (good grief i can't believe i haven't posted it yet, it's the best recipe ever!).

Gluten Free Scones
200g gluten free flour (i use the mix in the GF cookbook and my cornflour is yellow hence the yellowish tinge to the scones ;))
2 tspns or more of GF baking powder (again i've made the one in the everyday cookbook)
1 egg
200ml pure cream (or you can use whipping cream)

place flour and egg in bowl
mix on closed lid + knead setting, pouring cream through while the blades are turning. knead until well mixed and comes together into a ball
flour a baking sheet on a tray and place dough ball on top. press out to about 1" / 2.5cm then cut out rounds
gather up the leftover dough and reform into a ball and flatten and repeat the process until all dough is used (with no gluten you can reform as much as you want and it will never toughen up - yay for GF benefits!!!)

bake in a hot oven (around 200'c) for 10-15 mins until brown and don't feel springy

serve with jam and cream made in the thermomix ;) (but don't let it turn to butter LOL)

NOTE: the quantity above was just totally polished off by my 3 kids and geoff, with ryan asking for more, so might investigate doubling the recipe next time!

Super easy pizza dough

this one is NOT gluten free!! i promised to share this with some online friends so here you are! originally from tupperware, it's not the best pizza dough in the world (doesn't compare to the thermomix one ;)) but it's quick and easy, would be perfect for making pan pizzas while camping actually!

1 3/4 cups self raising flour
pinch of salt
60g cheddar cheese grated
7g sachet dried yeast
1/2 cup olive oil
2/3 cup boiling water
cracked black pepper
good pinch dried oregano

preheat oven to 220'c. line a baking tray or pizza tray with baking paper

place ingredients in a large bowl with a seal. seal and shake in a circular motion until mixture forms a ball and thumps in the bowl (kids are good for this lol)

remove dough and press out into the tray

cover lightly with plastic wrap and sit aside in a warm place for 10-15 mins until risen slightly.

prepare topping f choice and top bases.

bake 20-25 mins

Choc Pix (GF, TMX)

Ok, Emelia and I have just made a double batch... will report later as to how these turned out with the changes * ;) this is a great recipe to make with kids because it's so easy.

Choc Pix (Gluten free, Thermomix version)

210g raw sugar
230g butter at room temp
20g cocoa
150g dessicated coconut
290g Gluten Free SR flour (i used Edwards??)
10g guar gum
2 eggs
1 tspn vanilla

mill sugar on speed 6 for around 20 seconds to make it finer. cream butter & sugar on speed 5 for around 5 seconds, scrape down sides and repeat.

add flour, guar gum, coconut & cocoa. Mix on reverse speed 5 until mostly mixed (20 secs?) add egg & vanilla through lid and mix well - perhaps another 20 seconds on speed 5?

bake 325'F (165'C) for around 8 minutes.

best thing with this recipe is that i don't like them LOL


* they are a bit too dry and crumbly so will play with the recipe again soon to see if i can improve it.

Lana's Gingerbread

Gingerbread
250g butter (can use unsalted)
2/3 cup (125g) brown sugar
1/2 cup (175mL) golden syrup
2 eggs, lightly beaten
4 cups (500g) plain flour
1/2 cup (60g) self raising flour
2T ground ginger
2t bicarbonate of soda

Preheat oven to 180C. Line baking trays with baking paper.
Beat butter, sugar and syrup until light and creamy.
Add eggs gradually, beating thoroughly after each addition.
Sift dry ingredients into the bowl and stir to combine.
Bring the dough together with your hands, and turn out onto a well floured worksurface. Knead until smooth.*
Roll out to 5mm thickness on well floured surface, and cut shapes.**
Bake for 12 minutes, then cool.

Protein 1g, Fat 7g, carbohydrate 19.5g, dietary fibre 0g, cholesterol 33mg, 595kJ (142cal) for 1 gingerbread man (makes 30)

* recipe says refrigerate for 30 minutes.
** recipe says refrigerate for 20 minutes. I didn't bother with either refrigeration, and they turned out ok wink.gif

From The Tastes of Christmas, Family Circle step-by-step cookbook.

Kid friendly links

(still cleaning out my links lol)
great ideas for lunchboxes and snacks :)

what's cooking at kindy?

4 creative ways to help your kid eat a healthy lunch

recipes for lunchboxes (sweet snacks)

nutritious lunchboxes - this one gives menu suggestions, tips on how to make lunchboxes fun as well as healthy and has HEAPS of ideas!

German Cookies

here's another i can't believe i haven't posted on here. this was given to mum by a family friend and while it is a little fiddly and time consuming it is perfect for christmas. be careful when they're in the oven as they overcook easily!

the kids like to help me cut them out

These cookies are lovely and spicy (even though there's no spice in them *lol*)

1 lb (approx 1 kg) SR flour
1/2 lb (approx 250g) brown sugar
2 tabs treacle
1/2 lb (approx 250g) butter or cooking margarine
1 egg
1 tspn bicarb soda
(add 1/2 tspn cream of tartar if you only have plain flour)
jam - raspberry or whatever flavour you prefer.

Method:
* rub butter into the dry ingredients
* mix to a paste with the egg & treacle
* knead well
* roll out (quite thin) and cut into rounds (or stars would be perfect for christmas!)
* cook in a mod oven (190-200'c / 375-400'F) for 10-15 minutes
* while warm stick two cookies together with jam (raspberry or whatever you like!)

OMG, these pikelets...

are the best!

they really knew how to make pikelets in 1962!!!

i had little helpers to measure, mix and spoon into the pan. also for eating :D

though with different toppings - ryan had peanut butter and sprinkles, and the girls had peach jam and sprinkles lol

we had no cream but healthier that way huh

some classics from 1962

i'm at M&D's and thought i'd type up a few of mum's recipes. these ones are from mum's 1962 frypan book, and the pikelet one is the best!

Pikelets
1 cup SR flour
pinch salt
1/4 tspn bicarb soda
2 tab sugar
1 egg
1/2 cup sour milk or fresh with 1 tspn vinegar
dessertspoon butter, melted

sift dry ingredients
add sugar, egg, milk and butter
beat until smooth and thoroughly mixed
place by dessertspoonful into electric frypan heated to 380'F
cook until bubbly and brown underneath
turn to brown

Fritter batter
1 cup SR Flour
1 tspn baking soda
1 egg
1/2 cup milk

sift dry ingredients
add hmmmmm hard to read.... i think it's egg yolk and milk and beat until mixed
add stiffly beaten egg white

note: this makes a fairly stiff batter which is good for moist food as as something i can't read LOL so i assume you can add more milk to batter dryer foods. we use to use this one for leftover roast meat, serve with homemade relishes or chutneys, or tomato sauce.

cut foods to required size
dip in batter and shake off excess
fry in electric frypan heated to 400'F. i can't read it but you would need to put butter or oil in to fry in
turn when brown underneath

Honey Jumble Success & Disaster!

i bought a new book last week when ryan was off sick (again)
The ABC of Kids Cooking by Woman's Day

the kids are pretty impressed by it lol

anyway, i told ryan that i thought he would like honey jumbles and we would make them on the weekend. so even though i actually wanted to sleep that's what we did this afternoon.

the success is that he did actually like them and so did emelia :)

the disaster is that the icing did NOT coming up at all like it should - it was wayyyyyy too thick. they look terrible!!! plus there was way too much icing on each jumble because that was the only way to get it on.

so no photos as they look very un jumble like ;p