Month: January 2017

How to have fresh basil cheaply in the kitchen

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I’ve tried multiple times to grow basil in the garden with visions of making my own pesto. My problem every time is that the snails think it is delicious and voraciously eat them before my culinary visions can come to pass.
I’ve discovered that it’s far more realistic to simply grow a pot of basil (or in my case basil & one emergency lettuce) on the kitchen window sill. That way you’ll at least have enough basil for topping pizza or spaghetti bolognese (and it smells good too!).

Smashed avocado (easy avocado dip)

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This is an easy dip to make that is great to eat outside in the garden paired with home made crackers.

Ingredients

  • 1 large avocado
  • 1T olive oil
  • 1T lemon juice
  • Salt to taste

Note: This is an easy recipe to scale to the number of people you’re serving. If you’re using a small avocado then change the olive oil & lemon juice from a Tablespoon (15ml) to a dessert spoon (10ml).

Allergies: soy free, gluten free, dairy free, egg free, nut free.

Directions

  1. Scoop out the avocado with a spoon.
  2. Smash up with a fork.
  3. Mix in olive oil, lemon juice, and salt.

 

Allergies: soy free, dairy free, egg free, peanut free.

Home made crackers

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This is a super simple recipe for making your own crackers at home and easy enough to have your toddler help in the kitchen! They’re great for snacks or to use with dip (I love this easy smashed avocado dip!). You can also customise the flavouring and the shapes which makes it a handy recipe to keep in mind for parties. Why not make dinosaur crackers with “molten magma” salsa, or bunny crackers with spiced carrot dip etc. You can also use this recipe to make home made pizza.

Ingredients

  • 1 1/4c flour
  • 1 1/2 tsp sea salt
  • 60ml olive oil
  • 100 ml water

Flavourings

  • 1 tsp dried mixed herbs
  • dash of cracked black pepper

Note: The original recipe called for 1tsp cracked black pepper and no herbs but I changed it for my toddler. It’s an easy recipe to try different flavourings with. You could try herbs and dried garlic, dried onion & grated cheese, dried herbs & marigold petals (they are edible and provide beautiful colouring), chilli & a dash of lime juice etc.

Directions

  1. Combine and mix all the ingredients.
  2. Turn dough onto a floured surface and knead for one minute until smooth.
  3. Cover plastic wrap and refridgerate for 30 mins.
  4. Roll out to 3/4cm thick and cut with a sharp knife. (A toddler friendly wooden bamboo knife also works!).
  5. Use a palette knife (fingers and the bamboo knife also work!) to lift onto oven tray. Prick with a fork to prevent puffing (they really do puff up otherwise!).
  6. Bake at 160’C for 10-12 mins.
    • My ancient oven isn’t very reliable so I turned the tray around after 10 minutes and had them in there for about another 6 mins. They do go crunchier as they cool and dry as well.
  7. Cool on wire rack.

Note: These can be stored for up to a month in an air-tight container. Uncooked dough can be frozen.

Allergies: soy free, dairy free, egg free, peanut free.

FOLLOW UP:

I’ve made these crackers a couple more times experimenting with flavouring ingredients. So far I’ve found them best to eat in the first couple of days. I suspect that I need to cook them for longer at a lower temperature to get them to keep in a  container and be dry and crispy.

Cheese & garlic: 1 1/2 tsp smoked garlic salt, 1 tsp garlic granules, 1/2c grated cheese, dash of cumin seeds. I loved these, my toddler not so much. I suspect that’s because I like cumin and she doesn’t; they do have a distinct flavour so only add a pinch (or omit) if you’re not sure you like them. Alternatively, you could swap the cumin out for a 1/2 tsp mustard powder.

dav

Tomato & Onion: 1T dried onion, 2 tsp tomato paste, pinch sumac, dash paprika, 1/2tsp mixed herbs.

My toddler really liked these; I think I’d prefer this flavour mix when using this recipe to make a pizza base. Would be interesting to try it with finely chopped sundried tomato & fresh basil although it might need to be eaten same day (it might not keep as well with the added wet ingredients).

dav

Mum’s Spiced Fruit Loaf

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This is a fabulous recipe and a firm family favourite. It’s also very versatile and can be used to make child sized cakes (in silicon cupcake cases) or miniature christmas cakes (in muffin trays). It also freezes well.

Ingredients

Group 1

  • 1/2c sugar
  • 50g butter or 60ml rice bran oil
  • 1c sultanas
  • 1c chopped dates
  • 1T golden syrup or maple syrup
  • 1 1/4c water

Group 2

  • 1 1/2 tsp  ground ginger
  • 1 tsp cinnamon
  • pinch nutmeg
  • 1/4 tsp ground coriander
  • 1/2c chopped walnuts (optional)
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Group 3

  • 2c flour (or gluten free baking mix)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder

Allergies: dairy free, soy free, egg free, gluten free*, nut free*.

Directions

  1. Place Group 1 in pot. Boil; then simmer for 5 minutes. Remove from heat and allow to cool.
  2. Stir in Group 2.
  3. Ideally allow to cool to room temperature (this takes several hours) as this allows the dried fruit time to soak.
  4. Grease and line loaf tin. Preheat oven to 180’C.
  5. Stir in Group 3.
  6. Bake for 1 hour or until skewer comes out smooth.
  7. Cool in tin for 15 minutes before turning out onto wire rack.

Notes

I use a greased silicon loaf tin and often cook a smaller portion in silicon cupcake cases at the same time (for my toddler); the cupcake-sized cakes only take about 15 mins to cook.

This is a versatile recipe. Sometimes I have my toddler help me assemble all of Group 1 and 2 in the pot before I put it on to heat; sometimes I only give the fruit mix 5-10 mins to cool before adding the dry ingredients and cooking it. Sometimes I’ll do the fruit mix after my toddler’s midday nap, let it cool all afternoon, and then put it in to cook after dinner (when the oven is already warm); I’ve also allowed the fruit to soak all night and then cooked it in the morning.

I’ve made this a number of times and varied ingredients (while essentially keeping to the base recipe); i.e. using 1/2c sultanas and 1/2c cranberries; having no walnuts; using coconut thread instead of walnuts; using 1c mixed nuts (smashed) + coconut + melted chocolate + extra water (this is the one pictured).

Walnuts are a soft nut that are easy to smash and chew. I’ve made this using a nut mix (predominantly walnuts & almonds with some hazelnuts and brazil nuts) because it was on special – the other nuts just take a bit more effort to smash. If you have a young baby or toddler then you may want to leave the nuts out until they’ve grown all their molars and are comfortable chewing nuts.  I’ve found the ideal way for us to smash nuts is to put them in a plastic bag and have my toddler enthusiastically whack them with her toy hammer!

Allergies: Soy free, peanut free, egg free, dairy free (replace butter with oil).

 

Grilled pork with strawberry balsamic glaze

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This is a great way to use strawberries that are still fresh but a little bruised. It’s also nice to use them in a savoury dish for a change – especially if you’ve been eating lots after going strawberry picking! It met with toddler approval 🙂

This recipe does create rather more dishes than I’d normally prefer so is best if both mother and child are feeling happy, healthy, and relaxed. If you’re looking for a last minute quick and easy meal when you’re both feeling tired or stressed then I suggest Welsh Rarebit.

Ingredients

  • 400-500g pork to oven grill (i.e. pork chops, sirloin steak, tenderloin etc.)
  • Bacon strips (optional)
  • Olive oil
  • 2 tsp crushed garlic
  • 1/3c balsamic vinegar
  • 2/3c sliced strawberries
  • Salt and pepper
  • Potatoes (optional)

Allergies: soy free, dairy free, gluten free, egg free, nut free.

Directions

  1. I served this dish with roast potatoes so I started with those knowing they would take the longest to cook. My preference is to cut the potatoes and pre-cook them in a microwave steamer. Then place them in a roasting dish lined with baking paper and baste with a little olive oil.
  2. Take the pork and sear at a high heat for 1-2 minutes on each side.
    • The purpose of this is to help seal moisture into the pork so it’s worth taking the time for the extra step.
  3. Place pork in the roasting dish with the potatoes. Wrap the pork in the bacon strips. The bacon isn’t essential to the recipe but if you happen to have it then it’s a tasty addition! I’ve read recipes that suggest the bacon also helps the pork to retain it’s moisture (but mainly it’s tasty).
  4. Bake the pork at 180’C for 30 mins.
  5. While the pork is cooking start on the strawberry glaze.
    • In a pot (or glass Pyrex jug) heat olive oil and garlic.
    • Add balsamic vinegar and 1/3c strawberries (reserve the rest of the strawberries).
    • Bring to the boil. Then simmer for 10 mins (stirring occasionally).
    • Add salt and pepper to taste.
    • Add remaining 1/3c strawberries.
  6. Baste the pork and then grill till the bacon is crispy. (I flipped it and grilled it on both sides).
  7. Serve with remaining strawberry sauce, roast potatoes, and greens. Freshly picked basil also goes well if you happen to be growing some on the windowsill.

Allergy: Egg free, peanut free, dairy free, soy free.

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Welsh Rarebit

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This is such a wonderful comfort food. It’s tasty, quick and easy to make (even with a grumpy toddler), and a cheap meal to make if these are the kind of staples you have at home. You’re also likely to end up with leftover cheese sauce that you can use the next day (make mince & cheese pie, lasagne, nachos, or just serve with baked beans or broccoli!).

I also have to confess that I normally mispronounce this and tell my toddler that we’re eating Welsh Rabbit.

Ingredients

  • 4 slices thick bread (can use gluten free bread)
  • 250g strong cheddar cheese
    • (I have had this turn out fine with a mild colby so don’t stress if you don’t have something stronger).
  • 100ml milk
    • (apparently you can replace this with light ale but I haven’t tried)
  • 25g butter
  • 1 beaten egg
  • 1T plain flour (or superfine white rice flour)
  • 1T mustard
    • (I like Dijonnaise)
  • Paprika
  • Worcestershire sauce (optional)
  • Dried onion (optional)

Allergies: soy free, gluten free*, nut free.

Directions

  1. Lightly toast bread.
    • (If soft it will go soggy).
  2. In pot on a low heat, melt cheese + milk + butter.
  3. Turn heat to medium and stir in egg.
  4. Add flour and stir swiftly until fully mixed.
  5. Take off heat. Add mustard; dash in Worcestershire sauce (if desired); add a dash of paprika (or you can sprinkle on top once spread); mix in dried onion (if desired).
  6. Butter toast and lay on baking tray.
  7. Spoon cheese sauce onto toast. Sprinkle on paprika (if not already mixed in).
  8. Grill until cheese goes golden and starts to bubble.

 

Optional:  You can add ham, cooked bacon, anchovies, or warm baked beans to the bread before spreading the cheese sauce. Remember that everything needs to be warm and cooked before it goes under the grill!

Allergy: peanut free; soy free*.

Note: This can be made soy free as long as you’re careful to select soy free ingredients.