Recipe Book ~ Fruit Filled Oatmeal Bars

I have been trying to find a recipe the same as the fruit filled bars you can buy at the supermarket for so long and I have had no luck so far!
Then I came across a recipe *here* the other night.
It looked easy enough and almost what I wanted.

So here's how I did it...

ingredients

1 cup wholemeal plain flour
1 cup of quick oats
2/3 cup of soft brown sugar packed
1/2 cup of margarine
3 granny smith apples
8-10 strawberries halved

method

Cut up apples and place into a small saucepan with a little bit of water.
turn on heat and boil until almost soft.
Add strawberries to apples and boil until they are soft too.
Take off heat and allow to cool.
Using a stick mixer or food processor blend until smooth or consistancy desired.

*Combine plain flour, quick oats & brown sugar
*Add margarine
*Using your hands rub margarine into the dry ingredients until it resembles breadcrumbs
*Take out 1 cup of mixture and put to the side.
*In a small square or rectangle baking pan press the rest of the mixture into the bottom of the pan. (make sure it's nice and firmly packed)
*Spread the apple and strawberry puree over base.
(there may be some left over depending on how big your pan is)
*Using the 1 cup of breadcrumb mixture put aside earlier sprinkle over the top of fruit puree. I pressed mine down a little bit but don't press too hard otherwise the puree oozes through ;)
*Pop in over for 30-40 minutes or until the top is golden brown.

*Cool in the pan on top of a wire rack.
*Once cooled to room tempreature pop in the fridge so it sets a little more.
*Once it's cooled completely cut into sqaures or bars.

VOILA!

Both my boys and myself enjoyed these. I will definitely be making them again and experimenting with different fillings.

Just so everyone is aware this is NOT my recipe I just ommitted things and used slightly different ingredients to the original recipe all credit is www.food.com s

Warm moroccan chicken, vegies and couscous salad

I found a recipe "warm chicken & couscous salad in a magazine

and I was all set to follow it to a tee

until I decided to do it a little bit differnt and actually started cooking it.

It turned out amazing!! So delicious!

So I am going to try adn share the recipe even though I ended up using the concept but changing alot of the ingredients.

Warm Moroccan chicken, vegies and cous cous salad.

ingredients

2 chicken breast

Moroccan seasoning

Cherry tomatos

Mushrooms

1 red capsium

1/2 a zucchini

1/4 butternut pumpkin

(could also use sweet potato instead or aswell)

1 cup of couscous

1 cup of  chicken or vegetable stock

(could use water too)

Oil

method
* preheat oven to 180-200o and add some oil to a roasting pan
Add cubed pumpkin, halved zucchini, capsicum cheeks and quartered red onion.
sprinkle with moroccan seasoning and roast for about 20 mins or until soft enough to eat.

* place 1 cup if stock/water into a pot and add some moroccan seasoning

Bring to boil

take off heat and add 1 cup of couscous.

Cover and let stand for 2-3 minutes.

Once liquid has been absorbed transfer to a big bowl and use a fork to fluff up the cous cous.

* add a small amout of oil to pan and diced/sliced chicken.
sprinkle with moroccan seasoning
cook until chicken is cooked through
I also added a tiny bit of stock to create a little bit more juice.
Take off the heat and add quatered muchrooms and cherry tomatos
(they wont cook as such they will just heat through)

*once roasted vegies are cooked/soft cut up zucchini and capsicum into smaller pieces
and put all roasted vegies into bowl with couscous
add cooked chicken, tomatos and mushrooms and baby spinach into the same bowl as couscous and vegies
Stir well.

*serve with a wedge of lemon and a drizzle of greek yoghurt.

It came out just divine! So refreshing and so yummy!

I just love when I find a recipe and I then turn it into something completley differnt and it actually turns better then I actually thought it would!

The best part is it's completly adapatable

You can use as little or as much seasoning as you like and add any kind of vegies that you or your family prefe.r Im sure sweet potato, squash and eggplant would be just fabulous in it too.

It will definatly be going onto my favourites list for the nights the boys arent home, for lunch or a really quick dinner once the boys are in bed.

Have you ever created your own recipe and have it turn out really yummy?

what was it?

Recipe Book - Yummy Kiddie Treats

I found my cooking/baking mojo yesterday and totally got stuck into making some snacks for the boys.

Master J is constantly asking for food at the momment and because he is the apple of Lil C's eye right now he is right behind him with his chubby little hand out wanting something too!

So these recipes are  all really easy and yummy and fairly healthy... I guess

well except the cookies but at least they are homemade right?

Cheese and herb mini muffins

Ingredients

1 1/2 cups self raising flour

1 1/2 cups grated cheese

2 eggs

3/4 cup of milk

the herbs arent in the recipe I just added them for something extra i just used italian/mixed herbs

Method

Mix all ingredients together

spoon into mini muffin tins

cook at 230o for approx 8 minutes

I think I left mine in for 10

Apple Muffins

Ingredients

2 cups SR flour

1/2 tsp salt

4tbls sugar (i used brown sugar not the soft stuff the coarse sugar)

1tsp cinamon

1 cup of milk

1 egg lightly beaten

1/2 cup melted butter/margarine

1 cup grated apple/fruit

I used a whole green apple and a pear

method

sift flour, salt, sugar and cinamon

add milk and beaten egg

mix lightly

stir in melted butter/marg and grated apple/fruit

mix just long enough to combine ingredients

pour into greased muffin tray filling them 2/3rds full (or as full as you like really lol)

bake in a hot oven (180o-ish) for 20-25mins

2 Tone Choc Chip Biscuits/Cookies

makes about 40!

Ingredients

125gms/1/2 cup butter/margarine

1 1/2 cups of soft brown sugar

2 tsps of vanilla essence

2 eggs lightly beaten

2 1/2 cups plain flour

1 tsp bi-carb soda

150gms dark choc bits (i used milk choc bits)

150gms white choc bits

method

preheat oven to moderate 180o brush two oven trays with melted butter or oil and line with baking paper

using electric beaters beat, butter, sugar and essence until light and creamy. add eggs gradually beating well after each addition

using a metal spoon fold sifted flour, bicarb soda and choc bits into creamed mixture, mix until smooth

drop level tablespoons of mixture onto prepared trays allowing for spreading (i found mine didnt spread too much really) flatten mixtrue slightly

bake for 12-15mins or until lightly browned and cooked through

transfer to wire rack to cool

*top right - 2 tone choc chip cookies

*middle - cheese and herb mini muffins

*bottom right - apple and pear muffins

I found I was able to whip these all up while Lil C slept and Master J was occupied with the iPad

(thankyou playschool art maker app!)

Meal Planning Tuesday & Lasagne in the Slow Cooker Recipe

Ahhh Tuesday we meet again

Im sure the weeks are getting faster & faster!

Last weeks meal plan went relatively well

I was able to freeze some of the leftover from the meals i cooked just for me

and sent some of the Slow cooker lasagne with the boys for their dinner.

This week we are back to normal excpet for monday where I have my first day back at work

Dinner will be something Ive already cooked and frozen.

So here we go...

Wednesday - Chicken Chow Mein

Thursday - Homemade hamburgers

Friday - 4 ingredients Spaghetti Cup cakes with added vegies

and a pesto pasta for mummy

Saturday - Quesalliadas

ham, cheese & grated vegies for the boys

pumpkin, spinach, feta & red onion for mummy

Sunday - Cohens 1st Birthday Party

So we will have his favourite chicken nuggets & roast vegies for dinner

Monday - 1st day back at work

Chicken Pie which I didnt end up eating last week & popped in the freezer

Tuesday - Pastie Pie

for more meal ideas check out the gorgeous Organised Housewife

Recipe Book

Lasgane in the Slow Cooker
requested by the gorgeous Fiona

Im a bit of a chuck it in type of girl and dont follow measurements

especially with things like bolognese and lasagnes

So i hope you can all make some sense of my recipe

Ingredients
500gms mince
1 packet of fresh lasagne sheets
1 tin of diced tomatos
1 tin of tomato soup
1/2 lge carrott grated
1/2 lge zucchinni grated
1/2 an onion diced
1/2 a medium red capsicum diced
2-3 button mushrooms sliced
mixed herbs
curry poweder
worstichire sauce

Method
In a bowl mix your mince and vegies together
Add both the can of diced tomatos & tomato soup mix well
Sprinkle in some mixed herbs & curry powder and add a few splashes of worstichire sauce
Mix well

Layer sauce on the bottom of your slow cooker pot so it covers the base
next layer is the lasagne sheets I just rustically rip these and place them over the meal layer
Continue layering meat then pasta until the meal mixtureis gone making sure yor top layer is meat
Grate some cheese ontop
&
Voila!
Place lid on & cook on low for 8 hours
Some how you still get a bit of a crusty edge and it tastes amazing.

Serve with garlic bread &/or salad

So whats cooking in your kitchen this week?

Meal Planning Tuesday

Tuesday is here again

Some mmay have noticed I didnt post my meal plan last week

you can read about why here

In short I am now a single mumma of two

So we ate trying to find our feet again

This will also affect my meal plans each week as I am now only feeding

1 adult a 3yo and almost 1yo

And i will also be returning to work

So I will be using the slow cooker and meals I stocked in the freezer last week

you may see some repeats and you will defiantly see lots of easy meals.

There will also be some nights where its just me while the boys are at their dads so they may be leftovers or something out of the cupboard.

Im looking forward to planning meals as a single mum

I dont want to slip back into the boring meals and I'll definatly be freezing lots of leftovers

So hopefully I can give you all some new ideas.

I will also trying my very hardest to include a recipe with each meal plan

Thats tried and tested and loved.

Now.. onto this weeks menu

Wednesday - chicken fried rice

Thursday - Vegie Ribbon Pasta

from the 4 ingredients Kids cook book

Friday - healthy fish n chips

also from the 4 ingredients Kids cook book

Saturday - Small versions of my Chicken Pie 

just me for dinner

Sunday - Teriyaki beef stir fry

just me for dinner

Monday - Lasagne in the slow cooker

Tuesday - Warm Chicken salad

just me for dinner

If you would like even more inspiration head on over to The Organised Housewife blog and have a look through all the fabulous recipes and meal plans!

Recipe Book

This weeks recipe is from the Kids 4 Ingredients Cook Book

http://4ingredients.com.au

My little men absolutly loved it!

Beef & Gnocchi Bake

Ingredients

500gm lean mine beef

700gm jar of pasta sauce with vegetables

300gm ready made Gnocchi

1/2 cup (50g) parmesan cheese, grated

Method

Cook beef mincce until browned, breaking up any lumps.

Stir in pasta sauce and bring to boil.

Reduce heat & simmer for 5mins.

Meanwhile cook gnocchi in large saucepan of salted boiling water for 3-4 mins, drain whe cooked.

Pour beef mixture into a lasagne dish, top with the gnocchi (i mixed ours together)

& sprinkle over with parmesan cheese.

Bake for 10 minutes or until cheese turns golden.

So quick and easy and very yummy

So whats on your menu this week?

* NOT a sponsored post i purchased this book a few weeks ago and my boys love the meal

Meal Planning Tuesday

Hello Tuesday!

The kitchen is in full swing again this week with a few new recipes

Last weeks Sang Choy Bow was amazing!

Its now apart of our family favourite list

The recipe is at the bottom of the meal plan

If you want more inspiration & meal ideas head on over to The Organised Housewife

This weeks Menu...

Wednesday - Hot Chicken Rolls

Thursday -  Warm Chicken Salad

Friday - Bolognese pasta Pie *new

Saturday - Homemade pizza

Sunday - Roast Beef in the slow cooker and roast vegies

Monday - Enchiladas

Tuesday - Cannelloni (spinach & ricotta & bolognese) *new

Recipe Book - Sang Choy Bau

I modified this recipe slightly to make it quick, easy and more filling.

You can use fresh chilli and garlic and the rice can be served one the side with a lime wedge

Ingredients

500gms beef Mince

1 beef stock cube

2tsps of red Chilli (I used jar stuff)

1tsp of Garlic (jar stuff also)

1 small carrott diced small

Half a zucchini diced small

1/4 red capsicum diced small

1/2 stalk of celery diced small

4tbls of soy sauce

1 packet of 90 second rice

Iceberg Lettuce

Method

* Brown mince and add crumbled up stock cube 

add chopped up vegies

Cook until the vegies start to go soft.

*Remove from pan into a bowl

*Using some of the fat left over from the mince mix

if need be you can add a little bit of oil

sautee 2 tsps of red chilli and 1 tsp of garlic until aromatic.

* Add mince mix back to pan and mix though thoroughly

* Add 4tbs of soy sauce and mix well

Remove from heat

* Heat 90 sec rice following directions

and once heated add to mince mix and combine

*Pull off as many lettuce cups as needed

and place on plate

*Fill cups up with mince and rice mixture

So quick and so easy and So yummy

Enjoy

Meal Planning Tuesday & Pastie Pie recipe...



Tuesday again!

Heres this weeks yumminess

Wednesday - Chicken fried rice

Thursday - Porcupines

Friday -  Chicken Pie

Saturday - beef and red wine casserole in the slow cooker

Sunday - Roast Chicken and roast vegies

Monday - massman curry in the slow cooker

Tuesday - bolognese with gnocchi  and/or ravioli

Pastie Pie

500gms mince

puff pastry

1 carrott

2 potatos

handful of beans

small bit of pumpkin

small piece of sweet potato

1 stalk of celery

2 florets of brocoli

3 mushrooms

1 beef stock cube

1tsp curry powder

2tsp corn flour

2tsp water

Dice all vegies into small pieces

Brown mince and add crumbled up beef stock cube

add all vegies

and cook for 5 mins

add corn flour, curry powder and water

mix well and cook for another 10-15mins stiring so it dosent stick

Line baking or pie dish with puff pastry  and fill with meat mixture

add a top layer and prick or put a slice in the top

brush with milk

and cook in oven at 180-200o for 30 mins or until golden brown

Serve on own or with tomato sauce

What's cooking in your kitchen this week?

what more inspiration?

head over to The Organised Housewife where you can find Kats weekly meal plan too

 

Recipe Book - Meat Pie/s

Ive had a few people ask me for this recipe so i thought id add it to the recipe book.

Its another recipe from the

"Family Circle"

Fast Finger Snacks cookbook

when i make it i alter it slightly but il let you know what as i go

Meat Pies

makes 16 party pies or one large

4 Sheets of ready rolled shortcrust pastry

2 small tomatos, sliced

1/2 tsp dried oregano leaves

Filling

1 tbs oil

1 onion chopped

2 cloves of garlic, crushed (i never use this)

500g minced beef

2tbs of plan flour

1 1/2 cups of beef stock

(i just use a beef stock cube in warm water, 1 cube to 1 cup of water)

1/3 cup of tomato sauce

2 teaspoons worcesterchire sauce

1 tbs chopped fresh rosemary

(i use fresh or dried or mixed herbs are good too)

1.

preheat oven to moderatly hot 210oC (190oC gas)

Cut pastry into circles using a round, 10cm fluted cutter.

Press pastry circles into large muffin tins (1/3 cup capacity)

i just use a normal muffin tin i dont have anything special for these

2. to make filling

heat oil in pan, add onion and garlic.

Cook over medium heat for 2 mins or until onion is soft.

Add mince, cook over high heat for 3 mins or until well browned and all liquid has eveaporated.

Use a fork to break any lumps of mins as it cooks.

3.

Add flour, stir until combined, cook over medium heat for 1 min.

Add stock, sauces and rosemary, stir over heat until boiling.

Reduce heat to low and simmer for 5 mins or until mixture has reduced and thickened; stir occasionally.

Allow to cool.

4.

Divide filling between pastry circles.

Top each with a whole slice or 2 half slices of tomato, sprinkle with oregano.

Bake for 25 mins or until pastry is goldne brown and crisp.

Serve hot

HINT

to make traditonal meat pies, follow the recipe up to the last step and cut off rounds of puff pastry to fit the top.

place the pastry rounds over the tomato and oregano topping, seal the edges with beaten egg.

Bake until the pastry is puffed and golden.

i have never used the tomato slices or puff pastry tops

i use another smaller round of the shortcrust pastry for a lid.

just brush edges with beaten egg or just milk and press lid down around edges.

Bake until they are golden brown.

I also add loads or vegies into the meat mixture, capsicum mushrooms, zucchini, carrot, celery

ither grated or chopped finely

great for fussy kids

If you want to do one big pie

i use two sheets of the pastry on the bottom of my pie dish so its fully covered add the filling and place another 2 sheets on top so its completely covered.

put a tiny slice in the middle of the lid for the steam and brush with an egg wash

place in the oven and bake until the pastry is golden.

There we go this is my FAVOURITE recipe out of this book

my mum made them several times

Hope you enjoy them too

they look time consuming to make but are soooooo easy and quick.

Recipe Book - Spring Rolls

My mum use to make these for us when we were younger they are so delicious!

The recipe is from the

Famil Circle Fast Finger Snacks

cookbook its also where i got my meat pie recipe.

Ingredients

1 Tbs of oil

200gms Pork mince (i use beef mince)

2 small carrotts, coarlsey grated

2 spring onions finely chopped (i dont use these)

60gms Chinese Cabbage, finely shredded

60gms Bean Sprouts, roughly chopped

1 small red capsicum, cut into short thin strips

2 cloves of garlic (i dont use)

1 tsp grated fresh ginger (i dont use)

8 Lge spring roll wrappers

oil for deep frying

soy sauce/sweet chilli sauce for serving

Method

Add oil to frying pan, add mince and over medium heat for 5 mins or until mince is browned and most of the liquid has evaporated.

Remove mince with slotted spoon and set aside to cool slightly

Place vegies garlic and ginnger in large mixing bowl and combine using your hands

.

Transfer to frying pan and stir-fry for 2 mins or until soft.

Combine vegies and mince in lagre bowl and mix well

Working one at a time, lay spring roll wrapper diagonally in front of you. Place about half a cup of mixture across front half of wrapper, fold the corner closest to you back over filling, tuck in sides and roll up.

Moisten corner with water to stick down.

Heat oil in pan (for deep frying)

Gently lower spring rolls into hot oil. Cook for 1-2 mins or until crisp and golden.

Only cook 1 or 2 at a time

Carefully remove spring rolls with tongs or slotted spoon.

Drain on paper towel.

Serve with soy or sweet chilli sauce

ENJOY!

Recipe Book - Filo Parcels

This weels recipe is from the website Taste

and it was tonights meal.

Quite easy to make even though it dosent look like it and even Master J loved it and asked for more!
Its now been added to the family favourites.

Chicken, Feta and Sweet Potato Filo Parcels

Preparation Time

35 minutes

Cooking Time

65 minutes

Ingredients (serves 6)

Olive oil, to grease

500g orange sweet potato (kumara), peeled, cut into 2cm pieces

125ml (1/2 cup) olive oil

1 large red onion, chopped

500g chicken thigh fillets, trimmed, cut into 2cm pieces

60g baby spinach leaves, washed, dried, roughly chopped

250g feta, roughly crumbled

Freshly ground black pepper

18 sheets filo pastry

3 tsp olive oil, extra

3 tsp sesame seeds

Method

Preheat oven to 200°C. Grease a baking tray with olive oil. Place the sweet potato and 1 tbs of the oil in a large bowl. Toss the sweet potato to coat and place on the greased tray in a single layer. Roast in preheated oven for 30 minutes or until tender and light brown. Set aside for 15 minutes or until cool enough to handle.

Meanwhile, heat 1 tbs of remaining oil in a large non-stick frying pan over medium-high heat. Add onion and cook, uncovered, stirring frequ-ently, for 3 minutes or until soft. Transfer to a large heatproof bowl.

Add half of the chicken to the pan and cook over medium-high heat, uncovered, turning occasionally, for 4 minutes or until just cooked through. Transfer chicken and onions to the bowl. Repeat with remaining chicken.

Add the spinach and sweet potato to the chicken mixture and toss to combine. Set aside for 5 minutes to cool slightly. Cover and place in the fridge for 10 minutes or until cooled to room temperature.

Sprinkle chicken mixture with feta, season well with pepper and toss gently to combine. Divide mixture into 6 portions.

Lay pastry flat on a clean work surface. Cover with a clean, dry tea towel, then a clean, damp tea towel to prevent pastry drying out. Brush 1 sheet of pastry lightly with a little remaining oil. Top with 2 more sheets of pastry, brushing each with a little more oil. Place one portion of chicken mixture on a narrow end of the pastry, leaving a 7cm border at the end and on each side. Fold front edge of the pastry over filling, then fold in sides and roll up to enclose. Repeat with remaining pastry, oil and chicken mixture to make 6 rolls.

Grease a large baking tray lightly with olive oil. Place the filo parcels seam-side down on the greased tray, brush each filo parcel lightly with the extra oil and sprinkle evenly with sesame seeds. Bake in preheated oven for 25 minutes or until crisp and light golden. Serve immediately.

Notes

Prep: 35 mins (+ 30 mins cooling time)

To freeze (for up to 3 months): As you complete each parcel, wrap it in several layers of plastic wrap. Label and date, and place in the freezer.

To cook: Preheat oven to 200°C. Grease a baking tray with olive oil. Place frozen filo parcels on tray, brush with extra oil and sprinkle with sesame seeds. Bake in preheated oven for 1 hour or until crisp and golden.

serving suggestion: Green salad.

Recipe Book - Chicken Pie

This recipe was first made by the book from The Masterchef Magazine

The Maggie Beer Chicken Pie recipe

BUT it took too long so i changed it soooo much that i would like to consider it my own with a sprinking of Maggie Magic

*please note i do make this quite rough so im not 100% sure on all measurements

Chicken, Leek and Mushroom Pie

a new family favourite in our house even my 2 n a half yo eats it

Ingredients

4 sheets of puff pastry (i just use Coles brand)

2 Chicken Breast

6 Mushrooms

1 single leek

Margarine/butter

Oil (i use rice bran oil)

Rosemary (fresh or dried is fine)

Plain Flour

1 cup of Chicken Stock

Sourcream

1 Egg beaten mixed with a little milk (for glazing the top)

Method

Slice mushroom and leek and dice chicken

Use a little bit of oil to cook the chicken pieces until cooked through

Remove from pan and into a bowl to cool

Add a dollop of margarine/butter and the rosemary saute until fragrant

Add a little bit more oil and add leek once thats softened add mushrooms

(mushrooms will suck alot of the butter and margarine so you can add more until they are brown)

Once that is all sauted and soft add a tablespoon of plain flour and cook the flour out until its thick.

Start adding your chicken stock slowly and letting it eveporate until its thick

you will more then likely not use it all

Once thickend take mixture off the head and stir in a dollop of sourcream and mix through

Add to your chicken and allow to cool

meanwhile prepare your pie dish

coat the bottom in oil or margarine/butter (i use the spray oil)

lay down one sheet of puff pastry and then other one the oppostie way

(hope thats not too confusing)

Once mixture is cooled place into pastry lined pie dish and spread evenly over bottom of dish

Place 3rd piece of pastry on top and then 4th on top of that making sure the whol top surface is covered in pastry.

Trim the excess pastry off with a knife

Slice a slit into the top of the pie so the steam can come out

and then glaze in egg and milk mix

We cook our pie in an electric oven on 200o until pastry is golden brown

Slice and enjoy

This also works just aswell as small individual pies.

I will try and take photos next time i make this to help a little more

and if you have any questions dont hesitate to comment

Recipe Book - Easy Banana Cake/Muffins

Seeing as im all bout mummying i thought i would throw some of tried, tested and well loved recipes into my Blog

why not hey?

Easy Banana Cake

this is a cake recipe but it works just aswell as muffins and is perfect for those brown banans you have in the bottom of your fridge yum!

Ingredients

1 1/2 cups of Self Raising flour

4oz (125gms or 1/2 cup) of butter (i use margarine)

4oz (125gms or 1/2 cup) of castor sugar

1/2 teaspoon of vanilla essence

2 egss beaten

3 very ripe bananas mashed

1 teaspoon of bi carb soad (i dont add this 90% of the time)

2 tablespoons of milk

(mix bicarb and milk together)

Method

Pre-heat oven to 180o (gas) and grease cake pan or muffin tin

In a large mixing bowl cream butter, vanilla and sugar

add eggs (beaten) and mix well

add already mashed bananas and mix well

alternate between flour and milk mixture until all gone and mix until all combined

(master J mixing)

Pour into already prepared tin and bake in oven for 50 minutes or until a skewer comes out clean

turn out onto cooling rack or eat nice and warm with a smidge of butter or maragarine

ENJOY