Recipe Mama

Bread Bowls with Vegies & Dip May 19, 2013

Filed under: Extras & Side Dishes,For Kids,Nibblies and party Snacks — obsidian @ 2:02 pm

I saw this great idea on Pintrest for individual serves of carrot/celery sticks and dip.   Great for kids because it stops people having to worry about double dipping 😀  Plus there is no waste as the bowl is edible!   I’ve made it for my daughter’s school when they have had a party, and it was a great hit!

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Simply get a bread stick and cut it into pieces.  Hollow out the insides, leaving a little bit left in the bottom – to make a bowl for the dip.  Make your dip however you like (cream cheese with spinach, olives and a little milk mixed through works well), then add cut up vegetable sticks.

 

Purple Carrot Cakes June 24, 2011

Filed under: Cakes,For Kids — obsidian @ 9:12 am

There are such things as purple carrots!  Not easy to find in supermarkets, but if you manage to find some, they release their colour wonderfully in foods.  These cupcakes were made from a normal buttercake recipe, with a grated purple carrot added – and they turned a lovely blue colour and don’t really taste any different to a normal cake (why blue, rather than purple, I’m not sure, probably because the cakemix is slightly alkali maybe?)  You can try adding some cinnamon to the mix too.

 

Shepherd’s Pie “Cupcakes”

Make these cute little savoury cupcakes!  Just line a muffin cup with pastry, fill with your pie filling stuff, and top it with very well mashed potato, piped on with a large piping tip.  Sprinkle some dried herbs, or poppy seeds on top as “sprinkles”

You can put a few drops of food colouring in the mashed potato to colour it if you like.  I’ve added some purple carrot to the potato to make purple ones

 

“Under the sea” bento February 24, 2011

Filed under: bento,For Kids,Lunch — obsidian @ 2:25 am
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This is a cute little kids school lunch I made today.

I started out by taking a spoonful of cream cheese in 2 separate containers, added a bit of food colouring, and spread it onto a halved slice of bread.  This forms the background.  The fish with pink scales was made with a boiled egg, placed into an egg mould and allowed to cool.  Then painted with pink (natural) food colouring.  The eye is a dot of cream cheese leftover from the background, with black sesame seeds as eyelashes.

Baby fish cut from carrot (by hand, a fish cutter would be handy)… “seaweed” is a cheese stick “stringer” cut in half and peeled open.  The starfish is a piece of bread spread with apricot jam and orange sprinkles.

The “octodogs” were something new I tried today, they get their name from hotdog octopus… and these are a skinless cocktail frank.  What you do is cut the bottom portion in half lengthways, then turn it on it’s side and cut again, so now there are 4 “legs”, then carefully cut between those (I did single layer, not all the way through, so I could make sure it was even) to make 8 legs.  Then simply put them in a pot of water, bring to the boil and watch their legs fan out  Allow them to cool before putting in the lunchbox.

They curl more the longer they are in the water, this shows the difference in just the time it takes to cut each one (the most flared went in first, the least flared was in shortest time)

Personally they don’t seem very appealing cold in a bento, but apparently kids love them… They are a bit cute, I admit, so I think I might make some hot ones one day just for fun…  maybe poke a piece of wild rice into where the eye should be?

 

Berry “Icecream” (Dairy free) December 7, 2010

Filed under: Custard & Icecream,For Kids — obsidian @ 2:08 am
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Cut about 4 bananas into chunks and blend in a food processor until smooth. Put in a freezer-proof container and freeze until just frozen. Remove from the container and blend again to make a creamy frozen icecream-like consistency. You can repeat for another freeze-blend step if you like.

Divide the frozen/blended mixture in half, and add about a handful of frozen blueberries to one batch and a handful of frozen raspberries to the other

Blend each one separately to incorporate the berries, then spoon into the container again.  You can swirl the 2 flavours together.  Freeze again, or serve.

 

Rainbow Cupcakes

Filed under: Cakes,For Kids — obsidian @ 1:58 am
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Start off by taking any normal cakemix, and dividing it into a few separate bowls.  Add some food colouring to each separate bowl.  You can use natural colouring, but it won’t be vibrant

Spoon about a teaspoonful or less of each colour into the patty pans so you have layers of colour…   then bake.  They can look incredibly cool like this before you even do anything else to them!

When you do them in see-through patty pans (or take off the metal outer one) you can see the layers.

To do multi-coloured piping, all you do is make 4 colours of frosting, and spoon each one into the 4 corners of a piping bag (not that a cone has corners, but you know what I mean)… there will be some blending, but try to keep the colours as separate as you can.

Then as you pipe it on, the colours come out as separate swirls


 

Meatball Patties February 21, 2010

I find a flatter meatball is easier to eat… so I make these as a sort of golfball size meatball and then flatten it a bit.

Ingredients:
500g mince
1 carrot, grated
1 small zucchini, grated
1 small onion, diced (optional)
1 tin lentils
1 large egg
Spices to taste
1/2 cup breadcrumbs

Method:
Drain and rinse the lentils, and press them into the colander to squeeze out extra moisture. In a large bowl, mix all the ingredients together. Form into balls/patties and place on a lightly sprayed oven tray. Bake at 180ºC for 15 mins, then flip them and bake for a further 15 mins.