Ingredients: 3 cups lettuce leaf, roughly chopped and washed 1 cup baby spinach leaf, washed 3 celery sticks, sliced 1 granny smith apple, cored and sliced into matchsticks 1 avocado, de-seeded and cubed 1 medium cucumber, halved and sliced 1/2 cup crimson grapes Dressing: 1/2 lemon 1 tablespoon olive oil 3 tablespoons low fat Greek yoghurt Method:
In a large salad bowl toss together lettuce, spinach, celery, apple, avocado, cucumber and grapes. In a small bowl, squeeze the juice of 1/2 a lemon, add olive oil and yoghurt and whisk together with a fork. Drizzle the dressing over the salad and toss together. A perfect side salad for any meal or try adding it as a lunchbox side.
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Ingredients:
1 teaspoon gelatine (sulphite free option if possible) 100ml of boiling water 3 cups of fresh fruit (those with high water content work best: try oranges, berries, grapes, kiwi fruit, mangos, watermelon) *Optional: Yoghurt can also be used instead of, or with, fruit. Method: Dissolve the gelatine in boiling water. Use a food processor, blender or mix stick to puree the fruit. Option* if you kids don't like lumps, you can use a sieve to strain the juices. Combine the pureed fruit with the dissolved gelatine (sugar can be added if the fruit is too tart). Divide into serving moulds and refrigerate for several hours or over night. Whole pieces of fruit, e.g. grape, berries, chopped mango, can be added before refrigeration. To create a layered effect, repeat the process but ensure the previous layer is completely set before slowly adding the next layer. This batch of jelly should also be allowed to cool to room temperature before being added on top. *Optional: Serve with fresh fruit, yoghurt or custard The Kids Menu is super excited to be launching a new recipe collection - Healthy Kids Parties. This new collection features both savoury and sweet Healthy Birthday Party Recipes, birthday cakes ideas, active party games, and suggestions for healthy prizes and totes. Vanilla Pear CakeIngredients: 3 eggs, separated 2 tablespoons butter 1/3 cup sugar 1 large pear, chopped finely or pureed (if pureeing add lemon juice to prevent browning) 2 teaspoon vanilla extract 1 teaspoon lemon juice 1 cup self raising flour Method: Preheat an oven to 180 degrees and grease a small cake tin (I used a giant cupcake mould to create the skirt shape). Place egg whites in a small bowl and using an electric mixer, whisk on high until white and fluffy and soft peaks. Set egg whites aside. In a medium sized bowl, use an electric mixer to cream together butter and sugar, add egg yolks, pear, lemon juice if not already added to pear, vanilla and flour and mix together on a low speed. Once well combined, gently fold in egg white. Place mixture in greased cake tin and place in preheated oven for 30 mins of until a skewer entered in the centre comes out clean. Allow to thoroughly cool before icing Ricotta Cream IcingIngredients: 1/2 cup icing sugar 100g reduced fat ricotta 1 tablespoon coconut oil, room temperature (optional, but helps icing set and stay firm) Method:
In a small mixing bowl, combine all ingredients until smooth. Pipe onto cooled cake as desired. Store in the fridge until ready to serve Find Choc-Raspberry Fairy Cake Recipe here The Kids Menu is super excited to be launching a new recipe collection - Healthy Kids Parties, and to celebrate the Peppercorn Food Company have given us a great prize pack to Giveaway (Entre here). This new collection features both savoury and sweet Healthy Birthday Party Recipes, birthday cakes ideas, active party games, and suggestions for healthy prizes and totes. Method:
Preheat an oven to 180 degrees and line a cupcake tray with patty cases. Use an electric mixer to cream together sugar and ricotta. Add eggs, vanilla, cocoa, milk, and flour. Mix together with electric mixer on a low speed. Fold through raspberries and fill patty cases. Bake in preheated oven for 20 mins or until cup cakes are firm in the centre. To make fairy cakes, allow cup cakes to cool then cut the middle out of the cake in a cone shaped fashion. Cut these in half down the centre and set aside. Repeat for each cup cake and fill with ricotta cream icing. Replace the centre pieces of the cake on top of the icing to create a wing shape and sprinkle with desiccated coconut. Ingredients: 1/2 cup dried dates 2 tablespoons fresh lemon juice Rind of 1/2 lemon 2 tablespoons hot water 1 wheat biscuit 1/2 cup oats 1/2 cup desiccated coconut Method:
Soak dates in lemon juice and hot water for a few minutes. Once softened place in a food processor with all other ingredients. Process on high for a few seconds until the ingredients are well combined. My mixture appeared crumbly but can together well once pressed. If it is too crumbly add a little more water (or coconut oil), if it is too wet add a little more oats. Leave the mixture to sit for a few minutes to help the liquids absorb and the mixture stick together better. Once the mixture comes together well, simple press together a bite sized ball and roll together gently in your hand. Store in an airtight container for several days. Now let this be a lesson to the rest of you pumpkin flowers, if you don't grow into a lovely big pumpkin I will pick you, stuff you and eat you! It is Recipe Redux time again and this month we are getting floral. Anyone else want to teach there pumpkin (or zucchini) flowers a lesson? - Pick'em, stuff'em and enjoy Ingredients: As many flowers that you like, stems in tact 1 -2 tablespoons ricotta per flower 1 teaspoon parmesan cheese per flower A good handful of baby spinach, washed and finely chopped 1/4 cup grated pumpkin 1 egg (or 2 if making a lot), lightly whisked 1 tablespoon of olive oil per flower (I used the oil out of a jar of sundried tomatoes and it was sooo good) Method:
Preheat and oven to 200 degrees and spray a baking dish with olive oil. Wash your flowers inside and out with cold water and pat dry. In a small mixing bowl whisk together ricotta, cheese, spinach, pumpkin and egg. Carefully open the flowers petals and using a small teaspoon, place a small amount of the mixture inside the flower, gently press and squeeze the outside of the flower to push the mixture down. Add enough mixture to fill the flower. Bring the petals back together at the top of the flower and give it a little twist to help hold it together. Repeat with each flower and place them in the baking dish. Pour 1 tablespoon of olive oil over each flower and gently rub it all over the outside of the flower. Place the baking dish in the pre-heated oven for about 20 mins or until the filling is slightly firm and the flowers begin to golden and the tips of the petals crisp. Enjoy as a side dish or just a tasty snack Sponsored by the Peppercorn Food CompanyDrum Roll Please..... The Kids Menu is excited to announce a new recipe collection is on it's way - Healthy Kids Parties! This new collection features both savoury and sweet Healthy Birthday Party Recipes, birthday cakes ideas, active party games, and suggestions for healthy prizes and totes. Thanks to the Peppercorn Food Company I have a little sneak peak at the type of cute, healthy recipes this Healthy Kids Parties section will feature and a Giveaway! Peppercorn Food Company GiveawayTo win yourself a chilled pack filled with Peppercorn Food Company products including sausages and their new meatball products, as well as other great gifts, simply leave a comment, link or picture telling us your favourite healthy birthday party idea. Images and links can be shared via The Kids Menu Facebook page, but please also leave a comment on this post for your entry to count. You can enter as many times as you like and please remember to share this link with friends and family, and be sure to like the Peppercorn Food Company on Facebook too. For full T & C see below. Don't forget to stay turned for the launch of the Healthy Kids Party Section once the competition has closed on the 30th of June 2014. The Peppercorn Food Company products are a great option for birthday parties with a range of sausages, meatballs and burgers all with less than 3% saturated fat, and no artificial colours or flavours. Their products are also gluten free, which means no fillers and the package trays are compostable. Mini Meatball Open GrillsMakes 20 Mini Open Grills Ingredient: 1 French loaf/ Bread Stick 1 pack of Peppercorn Extra Lean Beef Meatballs Toppings: Lettuce, tomato and cucumber Sauerkraut Toothpicks Method: Pre-heat the oven to 180 degrees and spay a baking dish lightly with oil. Slightly flatten the Peppercorn Extra Lean Beef Meatballs and place in the baking dish. Bake in the pre-heated oven for 20 mins or until thoroughly cooked. In the mean time, cut the French loaf in 20 slices about 1 cm thick. Arrange on a serving plate. Slice tomatoes and cucumber and arrange on top of every second slice of bread with the lettuce. Insert a toothpick in the middle to hold it in place. On the remaining slices of bread, place a tablespoon of Sauerkraut. Place in the fridge until ready to add the Peppercorn Extra Lean Beef Meatballs and serve. Tell us your favourite healthy party idea to Win a Peppercorn Food Company Prize Pack!Competition T&Cs To win yourself a chilled pack filled with Peppercorn Food Company products including sausages and their new meatball products, as well as other great gifts, simply leave a comment, link or picture telling us your favourite healthy birthday party idea. Images and links can be shared via The Kids Menu Facebook page, but please also leave a comment on this post for your entry to count. You can enter as many times as you like and please remember to share this link with friends and family, and be sure to like the Peppercorn Food Company on Facebook too. Competition opens Tuesday June 17, 2014 and closes 11.59pm Monday June 30th, 2014. Open to Australian residents only. Enter as many times as you like. Prize pack will be issued only to Australian capital city residence, a winner outside of these areas will be issued an alternative prize to equal value. The winner will be announced here at The Kids Menu (via Comment on this post), as well as on The Kids Menu Facebook Page no later than 5.00pm Monday June 30th, 2014, and contacted using the email address provided with their entry. If the winner has not supplied postal details for their prize by 9am Thursday the 3rd of July an alternative winner will be selected. For full terms and conditions see our Disclosure page. Good Luck!I have to say I am pretty impressed with how these crackers turned out. They are really crunchy and fairly 'plain,' so you can eat them as they are, use the with a sweet or savoury topping or add some extra ingredients to change the flavour (e.g. dried oregano or rosemary, cinnamon or nutmeg). Ingredients: 3/4 cup Apple and Pumpkin Butter 1/2 cup oats 1/2 buckwheat grouts (or replace with extra oats) 1/2 cup flour Method:
Pre-heat and oven to 180 degrees and lightly spray a baking tray with oil. Using a mix stick or food processor to grind the oats and buckwheat into a fine flour. Place this flour in a mixing bowl with remaining ingredients. Mix the ingredients until they begin to come together, then use clean hands to knead the mixture into dough. Sprinkle a small amount of flour on the bench and use a rolling pin to roll out the dough to about 1/2 a centimetre thick. Use a cookie cutter of whatever shape you like (obviously I used animals) to cut the biscuits. Place the biscuits on the greased oven tray and place in the pre-heated oven for about 15mins before flipping the biscuits over to cook the other side for a further 15 mins. Remove from the oven and allow to cool. Enjoy! Fermented foods are all the rage at the moment and unlike some food fads, it's with good reason. Fermented foods like Sauerkraut, Kefir and even good old fashion yoghurt are chock full of probiotics which are great for gut health and consequently our immune system. Homemade yoghurt is a bit of a staple in these parts, you've seen me try my hand at kefir, kefir bread and even kefir hot cross buns, so now I'm trying my hand at Sauerkraut. Sauerkraut is simply fermented cabbage and as unappealing as that may initially sound it's actually quite nice and so so simple to make.
Method:
Peel all veggies and chop into quarters (so all pieces are roughly bite size). Place chopped beetroot into a saucepan with water, bring to the boil for about 10mins or until beetroot is tender. Drain and set aside. Pre-heat an oven to 200 degrees. Place sweet potatoes, potatoes and slightly cooled beetroot in a mixing bowl and toss with olive oil. Place veggies on an oven tray and place into pre-heated oven for 20 - 30 mins or until veggies are golden and tender. Remove from the oven and allow to cool. In a small bowl mix together, Greek yoghurt, honey and mustard. Place veggies in a serving bowl with salad leaves and toss with honey mustard dressing. Garnish with parsley and serve. |
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