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!

Dscf7849

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.

 

Breakfast Quiches January 19, 2013

Filed under: Breakfast,Nibblies and party Snacks,Pies & Bakes - Savoury — obsidian @ 2:03 pm

Dscf5826

These can be whipped up pretty quickly for a nice breakfast treat.

Ingredients:
eggs
grated cheese
bread or ham for the casing (optional)
Corn, peas and/or spinach
mixed herbs, salt & pepper (or other spices to taste)

.

Method:

Lightly grease a muffin tin.  If using bread as the casing, cut the crusts off and roll the bread flat, then use a cookie/scone cutter to make rounds, press these into the muffin tins.  You can also use pieces of ham for a low-carb version (ham with no splits works better otherwise the egg leaks through).  You can make them without anything in the pan, but they may stick a little more.

Dscf5825

Mix all the ingredients together to your preferred taste.  You could add other ingredients in there – experiment to find something you like.  Bake in the oven for about 15 mins until the egg has set.

 

Spring Rolls August 4, 2010

Ingredients:
500g pork mince
1/4 cabbage
3 good size carrots
handful of bean vermicelli
handful of bamboo shoot slices (optional)
handful of dried shitake mushrooms (optional)
about 2 tb finely chopped fresh ginger (optional)
handful chopped leek or spring onions (optional)

Spring roll wrappers (I find the ones from Asian grocers to be far better than the pampas ones you get in the supermarket)
Sauce:
1 egg, beaten
about 2tb soy sauce
about 2tb oyster sauce
about 1/4 tsp cumin (optional)
about 1/2 tsp Chinese 5 spice
a pinch of mace (optional)
dash (1/8 cup maybe) water

Method:
Brown off the mince in a dry frypan (I always fry mince dry, since it loses oil anyway and that’s enough to stop it sticking in my non-stick pan)… Soak the mushrooms and vermicelli in boiling water to soften.  Add the leek/onion and ginger to the mince and cook them off….  Finely chop (I use a food processor) the carrot, mushrooms, bamboo and cabbage.  Add the chopped veg to the pan and cook that until they start softening…

Chop the the vermicelli into small pieces and mix that through.  Mix the sauce ingredients together and pour that over (the egg should thicken things up), then roll the spring rolls up…

Put a heaped tablespoon in the corner of the sheet

Start to roll it up until you reach the centre

Fold one side over, then fold the other side over

Then roll almost to the end, wet the last point of the spring roll paper, and continue rolling it up.  The water sticks the spring roll closed.

(You can make mini spring rolls by cutting the sheet in half, but I find it more fiddly)

 

You can  just cook them in the oven as is….  but the outer goes a bit crispy… you can brush them with oil and oven cook them, but I have found the tastiest way is to shallow fry them in very hot oil for a second until the pastry outer starts to darken and bubble, then put them on paper towels to absorb excess oil and put them in the oven to finish off cooking.

I like them with chilli plum sauce.  To make that, mix equal parts chilli sauce and plum jam (you can microwave the jam to make it mix through well).  You can make a batch of this up and keep it in the fridge.

 

Curry Puffs February 21, 2010

Ingredients:
500g mince
1 tin lentils
1 small onion
carrot, pumpkin, sweet potato, broccoli
Curry powder, Cumin, Cardamon
Salt & pepper
Pastry

method:
Brown the mince and finely chopped onion. Drain off remaining fat/oil. Drain and rinse the lentils, then squeeze out as much moisture as possible. Chop enough vegies to make about 2 cups worth, and steam these until cooked. Mix all the ingredients together. Season with spices to taste – I never measure things, but I try 1tb curry powder, 1/2 tsp cardamon and about 1tsp cumin, and add more if you need it. Cut pastry sheets into 9 squares, put a spoonful of mixture into the centre and fold into a triangle. Pinch the seams closed. Bake at 200ºC for about 15 mins.

 

Meatball Patties

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.

 

Apple & Blueberry Tarts November 29, 2009

These are really simple, look cute and are delicious.  They also make great lunchbox snacks.

Ingredients:
3 apples
handful of frozen blueberries
2 tb raw sugar
1 tb cornflour
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp mixed spice

Method:
Peel and core the apples, and chop into small pieces.  Put them in a saucepan with enough water to cover them by about 1cm, and simmer until the apples are soft.  There should be only a small amount of water left at this point.

Roughly mash the apples to remove most of the lumps.  Then mix the cornflour with a little water and add this to the pot, over heat, until the mixture thickens.  Add the blueberries and sugar.  Mix well and the blueberries should squash a bit and turn the apple mixture into a purple colour while still leaving lots of whole blueberries (you could mash them together if you don’t want to have whole blueberries)

Set aside to cool.

Lay out sheets of shortcrust pastry, and cut them out with a scone cutter.  Grease muffin tins and lay a pastry circle into each one, to make a tart case.  I used these silicone mini tart cases to get that wavy  tart shape. Spoon about a tablespoon of mixture into each one.

I like to cut a small star or other shape from the scraps of pastry, it’s less fiddly than making a full lid, and seems to give them a nice finished look (and makes them stackable!)  You can brush this with milk, but it’s not necessary.

Bake for around 15-20 mins at 200ºC.  Set on a wire rack to cool, or eat while still warm.  Makes about 24 small tarts.

 

Apple Tarts

Filed under: For Kids,Nibblies and party Snacks,Pies & Tarts - Sweet — obsidian @ 6:20 am
Tags: ,

These are really simple but look cute and are yummy.  They also make great lunchbox snacks.

Ingredients:
5 large apples
1 tb cornflour
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp mixed spice

Method:
Peel and core the apples, and chop into small pieces.  Put them in a saucepan with enough water to cover them by about 1cm, and simmer until the apples are soft.  There should be only a small amount of water left at this point.

Roughly mash the apples to remove most of the lumps.  Then mix the cornflour with a little water and add this to the pot, over heat, until the mixture thickens.

You may add sugar to this mixture if you like, but I have found if you use sweet apples, it isn’t needed.

Set aside to cool.

Lay out sheets of shortcrust pastry, and cut them out with a scone cutter to get that wavy edge.  Grease muffin tins and lay a pastry circle into each one, to make a tart case.  Spoon about a tablespoon of mixture into each one.

I like to cut a small star or other shape from the scraps of pastry, it’s less fiddly than making a full lid, and seems to give them a nice finished look.  You can brush this with milk, but it’s not necessary.

Bake for around 15-20 mins at 200ºC.  Set on a wire rack to cool, or eat while still warm.