Cheeseburger Cups

These are delish! They actually taste like cheeseburgers. A bread base, mince meat filling, topped with mozzarella, garnished with sauce, gherkins and lettuce.

img_0529

This mix made 12 cups and this is based on this Cheeseburger Minis recipe.

Ingredients:

  • 500g of beef mince
  • a couple of garlic cloves
  • 1 beef stock cube
  • tomato paste
  • sliced wholemeal bread (1 slice per muffin)
  • mozzarella cheese (or cheddar)
  • tomato sauce
  • some gherkins, sliced
  • some lettuce, shredded

Method:

Set oven to 180.

1. Fry off the garlic and add the mince. As it starts to brown, stir in the stock cube and tomato paste. Keep stirring and breaking up the pieces until all cooked through.

2. Cut large circles of bread (bigger than your muffin tin) and place in the muffin tin. 

3. Fill bread with mince mixture and place in the oven. After about 5 minutes, place the cheese on top and return to the oven for 5-10 minutes, or until cheese is golden.

4. Serve with a dollop of sauce, sliced gherkins and shredded lettuce. 

They were such a hit with the little ones, I think they might become a lunchbox fave since they hold together so well for little hands. Just put the sauce in a mini squeezy bottle (Daiso have great ones) and have the greens on the side. It would also be super easy to make the mix go further by adding some veggies, such as eggplant, tomatoes and zucchini. Further experimentation required!!

Advertisements

Low FODMAP salted dark chocolate delicious tart (egg-free)

My favourite tart recipe in the world is Donna Hay’s Dark Chocolate Pretzel Tart. Dark chocolate and salt? The best combination ever. Ever.

(Her recipe is in Issue 64 2012)

And here is my egg-free, FODMAP-friendly version:

IMG_4700

  • 120g gluten-free digestive biscuits
  • 120g gluten-free pretzels
  • 180g butter, melted
  • 375g dairy-free dark chocolate
  • 1 1/4 cups coconut milk
  • 2 tbsp of your fave liqueur (I used drambuie)

Process the biscuits and pretzels to crumbs and add the butter until combined. Press into a tart tin and throw in the fridge for about an hour.

Place dark choc, coconut milk and liqueur in a saucepan and stir over low heat until melted. Pour into biscuit base and refrigerate until set.

***

The above pic is decorated with coconut chips – they are delish and have no preservatives added.

If you have extra pretzels and chocolate leftover, dip the pretzels in melted chocolate and use them to decorate the top.

A dinosaur birthday party

A brainstorming session with my toddler meant that my bubba got a dinosaur party. Not because he loves dinosaurs, but because Peppa Pig’s little brother had a dinosaur party. That pig has a lot to answer for.

DSC_0606

I made a dinosaur-spiked tee from here. It was SO easy and SO quick. Such a great tutorial.

IMG_4263

I watched this video and used this template for the cake. I used my ol’ sugar-free banana cake recipe (see below) with buttercream icing.

IMG_4265

I found a dinosaur sandwich-cutter at Officeworks.

IMG_4267And something little for the adults! (Half white, half bubbles and fruit).

20150320_114059

And, finally, some “lolly bags”.

20150320_114137

(I was quite proud of my dino pasta thankyou cards).

We had some craft activities to do to, but we just didn’t need them! Cubby houses, scooters, bikes and food are all too exciting.

*****

Sugar-free Banana Cake Recipe

  • 125g butter
  • 2 mashed bananas
  • 2 eggs
  • 2 cups SR flour (I used part white, part wholemeal)
  • 1/2 cup milk (any milk works fine if you need to go dairy-free)

Cream butter and bananas together. Add eggs and beat well. Gently add flour and milk. Bake for about 25 mins at 180 until a cake tester comes out clean.

Low FODMAP desserts

One of my besties is on the low-FODMAP diet to help with some health problemos. I cook for her regularly, and at first I freaked out quite a lot when I looked at the no-go list. And then add to that dairy and egg allergies from other family members!! Desserts become quite difficult…

But I’m getting it sorted now, and I’m particularly proud of two desserts that I pulled out for Christmas, and then her birthday.

And here is Christmas in a Glass (low-FODMAP, gluten-free, dairy-free, egg-free):

IMG_4142

 

IMG_4146

 

The bottom is a layer of coconut tapioca pudding. I boil 3/4 cup of tapioca pearls in water, drain them, stir in a tin of coconut milk and let it set in the fridge.

On top is cinnamon-salted popcorn, a candycane, fresh blueberries, coconut chips (these are McKenzies brand and are beautiful) and gingerbread. I altered a Donna Hay recipe (from Issue 78, pg 150) for the gingerbread.

Gingerbread dough (more FODMAP friendly):

  • 125g butter or nuttelex, softened
  • 1/2 cup brown sugar
  • 2/3 cup treacle
  • 2 1/2 cups GF plain flour
  • 1 tsp bi carb soda
  • 3-4 tsp ground ginger (depending on your palate!)
  • 1-2 tsp mixed spice (depending on your palate!)

Cream the butter and sugar. Add the other ingredients and beat until it comes together in a smooth dough. Press into a tin and bake for about 30 mins at 160 degrees.


 

Then, as a birthday cake, I made a layered pudding! The tapioca is the same again on the bottom. The next layer is frozen banana (freeze bananas, then whiz them in the food processor until they look like icecream) and topped with ganache. I made the ganache using 2/3 cup of coconut milk and 90g of dairy-free dark chocolate. And again, sprinkled with coconut chips.

Looking back, I realised that this is actually a pretty healthy dessert – the only sugar is in the dark chocolate!

IMG_40931

IMG_40941

Recipe Organisation

I’ve gone a bit OCD on my recipe collection. I say ‘a bit’. Some may say ‘a lot’. I’ll let you decide.

I shop once a week. It’s so much better. If it’s all planned out I save money because I only buy what I need. Plus, I can go on the weekend without the kiddies. And shopping without children is like a holiday in itself. So amazing. 😉 So, once a week, I plan. I look through my big cookbook collection and choose 6 recipes and make my shopping list. I have a tick-what-I-need shopping list (inspired by my parents-in-law) that is organised aisle-by-aisle for my local supermarket so that I don’t have to back-track and can be super-dooper efficient.

A while back I found these awesome free printables and I started a post it note system. Basically, I planned out 6 meals for each week (1 night of leftovers) and wrote the name of the dish and where I could find the recipe. This was working great – until I ran out of wall space!!

IMG_3882

I wanted to keep this reference system of recipes I wanted to repeat, so, I needed to go one step further. I watched this video about recipe planning and organisation. And I was blown away by this woman’s system. Wow. But, I decided I just couldn’t keep this one up… I figured I’d slack off and it would fall by the wayside. So, I compromised. I got myself a ring binder and laminated blank sheets of paper. Then hole-punched. And bought an AWESOME binder divider that sticks out past the pages (why are they not ALL like that????). So, all my pretty little post-its had a home.

IMG_3886

Hint: Buy the “super-sticky” post-its. It’s totally worth it.

So, my kitchen corner looks like this. The orange and green binders have my post-its (one for parents, one for kids). The blue folder is my savoury recipe collection and the red is dessert. The cookbooks on the bench are the ones I need for the week. And loose recipes (from the blue and red binders) that I need for the week go in there. It’s also a good place for loose ones to wait until I get around to filing them.

IMG_3884

And I printed one more planner for the kids since the little munchkin is just starting on baby-led weaning, and the big munchkin is needed more interesting food!

IMG_3883

Recently, I also managed to buy a second-hand chest freezer online, so I’m trying to keep track of what is inside (this is just another white laminated page that I can draw on with whiteboard markers) so nothing gets forgotten.

IMG_3887

And finally I have created an excel file for recipes I want to try based on this website’s ideas. As I read through a cookbook or magazine, I can file away the ideas, rather than having notes and scribbles floating around the kitchen.

And it’s all working well! But there’s always room for improvement – hit me up with any other cool ideas!!

Macaroni Cheese

 

 

Macaroni Cheese is one of those things that I remember from school lunches. They used to come from the tuckshop in a little foil dish, with a perfect mound of cheesy-pasta-y goodness. The cheese on top was the best bit, and I’d do my best to eat the flesh and save the skin until last!!

These are a great toddler meal because you can just use leftover pasta sauce. Mix the sauce with some cooked macaroni, mozzarella and parmesan and bake in the oven until golden.

It’s really fun to deconstruct with little fingers!

20140106_154646

20140106_170454

20140106_172209

We *may* have made a large serve for ourselves for dinner the next night after sampling these little pots of delish!

 

Baby-led Weaning – Frittatas

Another quick recipe to throw your way… frittatas! Super easy and quick to make, and again, very popular with the little one. The thing I like the most about these is that they are baked in muffin trays, so they are automatically a perfect size for little hands.

Find the original recipe here! And here is my variation:

Frittatas

  • 1 rasher bacon
  • 2 cloves of garlic
  • 1 capsicum (or other random veg)
  • a small bunch of spinach
  • (I also threw in some pre-cooked rice to bulk it out a little)
  • 4 eggs

Throw the bacon, garlic and veg into a frypan, and fry for a few minutes. Then, put the ingredients into a bowl and mix in the 4 eggs. Throw in the chopped spinach. 

Pour the mixture into muffin tins. I half-filled full-size muffin tins. The original recipe suggests mini-cupcake trays. Bake in the oven for about 10 minutes until the egg is cooked through.

This is a very flexible recipe – you could throw anything in it!! The original recipe also had cheese, but we’re keeping dairy away for a little while…

IMG_2732

IMG_2734