Bananananana pikey’s galore!

Sorry for the hiatus in posts – it’s been a busy few weeks in my life… but not without some yummy delights made for and with the kids.

A few weeks back we had a fun weekend away with some friends – and my friend whipped up some banana pikelets. I’ve made many a pikelet in my time, and my kids have liked them but these – the LOVED! They loved them so much that I have been making them at least once a week for breakfast ever since. I’ve made lots of versions so below you will find the ‘basic’ recipe and then a list of changes I’ve made at various times. They’re a great energy boosting snack or a healthy breakfast treat – and go well in the nut free lunchbox too. Enjoy!

 

BASIC RECIPE – YOU NEED:

1 cup self raising flour

2 or so bananas mashed

About 1/3 cup milk (to make the batter as smooth as you like – sometimes more depending on how big the bananas are or how many you use)

healthy shake of cinnamon

Optional 1-2tsp sugar (I omit for sure if I am adding any dried fruit) 

Optional egg

Pinch salt

 

WHAT TO DO:

Mix the dry ingredients

Stir in wet ingredients and make a smooth batter (more or less milk)

Cook tablespoonfuls in a little butter on a medium heat fry pan

Serve plain or with berries, yoghurt and some maple syrup for a treat

 

VARIATIONS – all of these work well, alone or in any combo:

- add in 1 tablesppoon maca powder

- add in a big handful sultanas

- add in a handful finely chopped dried apricots, figs, pears and/or dates

- add in a few tablespoons chia seeds

- add in some chopped blueberries

- add in choc chips (I havent done this YET but will for a birthday)

 

I would love to hear any variations that work well for you

Lamb Kofta – delish for the whole family!

Tags

, ,

Since hubby began the whole of life challenge BBQs have been VERY popular.  These lamb koftas are delicious for the whole family – you can serve as is, or in pitta breads with hummous and salad – my kids LOVE these served this way.

For a novelty you can roll these onto paddle pop sticks and bbq them – meat lollipops appeal to most little munchkins!

 

WHAT YOU NEED

500g minced lamb

1 tsp each salt, cumin and ground corrainder

3 tablespoons chopped corriander (if you don’t like this you can use parsley or skip)

2 white onions (grated)

2 tablespoons olive oil

 

WHAT TO DO

Put everything except oil in a bowl and mix well

Shape into ovals and put on skewers if you wish

Heat a pan over medium-high with the oil

(or BBQ)

Cook until browned (few batches)

These are also great in a lunchbox the next day with some sauce to dip!

Watermelon Granita

Tags

,

It was super hot the last few weeks here in Melbourne… so I was giving all the ice cream recipes a bit of a whirl…

This one was quite a hit – I am not actually a watermelon fan myself but the rest of the family loves it and this is a pretty yum way to get some hydration happening and feels like the perfect summer treat.  I reckon there are still a few scorchers ahead so give this a whirl with your littlies…

WHAT YOU NEED:

1kg watermelon

1/4 cup caster sugar

Juice of a lime

(this makes enough for a whole family who have invited a few kids over for a play :-) )

WHAT TO DO

Cut watermelon into small chunks

Freeze in zip lock bags for about 2 hours

Blend the watermelon in a food processor until smooth

Add sugar and lime and blend again

Transfer to a container and freeze abour 3 hours

Scrape into bowls (this makes it granita like with ‘crystals) and serve.

Yummy!

Poached Nectarines

Tags

, , ,

The nectarines are so delish at the moment and very plentiful too – my kids LOVE stone fruit and cant really get enough, and I find these poached nectarines go down well for dessert and also with their breakfast…

They keep quite well in the fridge if you make a big batch for the week…

Yum with some vanilla ice cream or yoghurt or custard for dessert and equally good with some bircher muesli or other cereal and a dollop of yoghurt for breakky. Enjoy!

WHAT YOU NEED (this is for a few day supply for the whole fam)

12 nectarines

4 cups cranberry juice and 4 cups water

2 cinnamon sticks

wide ribbons of lemon rind (I use one big lemon)

I dont add sugar, but if you like extra sweetness a couple of tablepoons sugar would add a bit more sweetness and caramelisation

WHAT TO DO

Peel the nectarines – I do this like tomatoes – score a cross on their base, cover with boiling water, leave for about 3 mins, rinse and then peel away skin

Cut nectarines into halves or quarters (i do halves if it is for dessert for adults and quarters for kids or cereal)

Put all other ingredients into a large saucepan

Boil and then simmer (if you add sugar make sure it is dissolved)

Add nectarines and simmer about 5 mins until tender

Remove and cool

Reduce liquid by about half and set aside to cool then pour over nectarines

Serve cool or room temp (stores a few days in fridge)

Chocolate ‘fudge’ balls…

Tags

, , , ,

My husband is still doing the whole of life challenge and, as I thought, he is reasonably hard core about it. So I have been experimenting with some sweet treats that are ‘compliant’ to the no dairy, no wheat, no sugar, no gluten regime… and today I made these little fudgey treats that are rich and very chocolatey… you only need 1 small one to hit the 3pm choc craving hard… and the whole family gave them a big thumbs up… He is away this week so not sure how many will last…. but this one will stay on the repertoire anyway for us all…

 

WHAT YOU NEED

About a cup and a half medjool dates

About 2 tsp vanilla

About 3 tablespoons cacao

About 2 tabelspoons maca powder

Shake or 2 of cinnamon

About a cup pecans

Splash water

Coconut for rolling

WHAT TO DO

Put everything except the pecans in the food processor and blend to a paste

Add pecans and pulse until makes a dough and the pecans are crushed to the consistency you like – I like them fairly well crushed

Roll into small balls and roll in coconut

Put in fridge for 30 mins before eating – they store in fridge too

 

ENJOY

WHAT DO DO

‘Vietnamese’ Fish Salad

Tags

, , , ,

Since I began my half of life challenge one of my go to meals if I am buying lunch at work has been a delicious vietnamese salad with chicken.  It is a bowl of goodness and flavour and really hits the spot in terms of taste.  It reminded me that I have a great fish salad recipe based on a vietnamese salad that would work well over the next few weeks.

 

WHAT YOU NEED

500g white fish – perch is good

1 1/2 cups of lime juice

1 large onion

1 tablespoon sugar

pinch salt

1 cup rice vinegar

2 cups mins finely shredded

1 red chilli seeded and chopped

3 tablespoons crushed peanuts

2 tablespoons dried shallots

Shredded lettuce and cabbage

Green apple finely sliced

 

WHAT TO DO

Cut fish fillets inti thin strips, rinse and dry

Place fish in a dish and cover with the lime juice – for about 30 mins (the acid will ‘cook’ the fish like ceviche)

Peel the onion and cut into very thin strips – place into a deep dish and top with the sugar and salt dissolved in the vinegar (marinate for at least 30 mins, ideally 45)

Remove onion and dry well

When the fish in opaque and tender remove and dry on paper towels

Mix everything together and serve on a platter

(if you arent doing the whole of lide challeneg you may wish to coat with some roasted rice powder and serve with some rice vermicelli or wrapped in rice papers)

 

I’m back…. happy new year!

Tags

, , , , ,

Well – I took a bit of a break there with a crazy hectic time at work and then a gorgeous beach holiday with the family… we’ve been enjoying lots of fresh tomatoes, cherries, berries and BBQs in parks, houses, the beach… and, of course, the forever summer deliciousness of fish and chips and delicious ice creams!

About a week ago my husband embarked on an 8 week ‘whole of life challenge’ and I am doing what I call the ‘half of life challenge’ – meaning I am kinda sorta doing the same thing. This means we are focusing on meals that are sugar free, dairy free, gluten free and low processed. We are doing the intermediate level so we can have brown rice, quinoa and other yummies… so… over the next 8 weeks I’ll be posting loads of recipes and tips that will tick the boxes of the whole of life challengers… hopefully get the kids thumbs up most of the time and all round make you feel good… enjoy!

PS I have noted that loads of my recipes already fit these criteria so if you are keen you may want to look back through the archive (I just made the date balls and rainbow rice (minus the sugar and substituting for soy) today)

Today I’ll treat you to a great salad – brocollini sesame salad – which ticks all these boxes and is a plate full of green deliciousness…

BROCOLLINI AND SNOW PEA SALAD

What you need

3 bunches brocollini – trimmed

3 big handfuls snow peas – trimmed

3 big handfuls green beans – trimmed

1 bunch corriander (if you are one of those crazies who doesnt like corriander then skip this)

Sesame seeds – toast in pan (about 3 tablespoons)

3 spoons tahini – big spoons like tablespoons

1/2 tablespoon honey (whole of lifers may want to miss this depending on level!)

splash mirin

splash apple cider vinegar

splash soy/tamari if Gluten free

splash apple cider vinegar

teaspoon minced garlic (optional teaspoon minced ginger)

 

WHAT TO DO

Blanch veggies in batches for about 2 mins, rinse under cold water and dry vegies

Lay out on a big platter

Scatter corriander and seeds

Mix all other ingredients into a dressing/sauce (you probably will add some warm water)

Serve at room temp – pour sauce over at the end

 

This is delicious at any BBQ and especially with salmon or chicken

 

(adapted from a recipe by Ottolenghi)

 

 

Yummy pumpkin pasta bake

Tags

,

After I posted the recipe a while back for pumpkin and ricotta lasagne I had a couple of requests for more pumpkin recipes that kids like… I wrote back to many of you with tips like adding cubed and pureed pumpkin to bolognaise sauce (which makes it really sweet) or adding to savoury muffins or frittata.  I also heard from one person who made my easiest ever savoury muffins with mashed pumpkin instead of creamed corn (which sounds like a winner).  Then I just remembered this yummy recipe which I havent made for AGES but which both of my kids loved a while back (so I will reignite this one soon!). Enjoy!

WHAT YOU NEED

1 onion chopped finely

about 3 cups chopped pumpkin (this is usually 1 big chunk or 2 medium) – I cut into chunks and usually use butternut squash

3 cloves garlic finely chopped

pinch of dried chilli

3 cups vege stock

1 cup thin cream

1 1/2 cups grated cheddar

2 cups fresh breadcrumbs (just put some stale bread in your food processor)

grated lemon zest from 1 lemon

300g macaroni or similar small shapes

WHAT TO DO

Heat some olie oil in a frypan and add onion and garlic and stir until onion softens slightly

Add pumpkin and dried chilli and stir then add half the stock and cook for about 5 mins until the pumpkin slightly softens

Stir in pasta, cream and the rest of the stock – I sometimes add some rosemary too

Season and then simmer on low heat for about 10 mins until the pasta and the pumpkin are tender

Process breadcrumbs, lemon zest and a handful parsley if you have it, plus half the cheese in the food processor to make fine crumbs

Add some olive oil – a big splash and combine

Stir the rest of the cheese into the pasta mix then put this into a baking dish

Scatter the crumbs over and bake for 15 mins until golden at 200C

Baked sausages with cherry tomatoes

Tags

,

It is pretty much BBQ time here and so my kiddies seem to be eating a lot of sausages cooked to perfection on many a barbie…. but I also know that many of the readers of this blog are in the northern hemisphere (hello!) so thought I’d share this recipe with you – all the yummy flavours that remind you of summer in a one pan baked dish perfect for winter. Wherever you are I hope you enjoy! x

WHAT YOU NEED

8-12 beef sausages

a few cloves garlic sliced (I use about 1/2 per sausage)

1-2 spanish onions cut in wedges or 4 eschallots if you can get them cut in quarters

500g cherry tomatoes – cut in half (this is about 2 punnets) – even better if you can get mixed colours

few biog splashes balsamic (about 1/4 cup all up)

WHAT TO DO

Toss everything except the balasmic and tomatoes together and bake in a big dish for about 15 minutes at 180C (the sausages will be kind of golden)

Add tomatoes and balsamic and toss everthing together – bake another 15 mins – tomatoes will soften and sausages will be cooked through

Serve!

Yummy with a green salad and some crusty bread.

Enjoy!

Meal Planning: I’ll give it a shot!

Tags

So this is another busy week ahead for us, although neither of us are travelling this week :-)

I had a nice time at the market yesterday so have lots of yummy produce ready to cook…

I’m only planning a couple of dinners – we will each be out for at least one work meal and the others we will see how we go.

The kids chose their dinners and went for all the kiddie faves this week – spag bol, homemade pizzas, baked risotto and schnitzels (so why do I try to dream up creative recipes you may ask!!) so hubby and I will be having a delicious mushroom pasta (which big son can take for lunch the next day), baked pesto salmon and vegies and teriyaki chicken salad. YUM!

What’s on your plan for this week?

 

 

Follow

Get every new post delivered to your Inbox.

Join 279 other followers