Cheese and Vegemite Scrolls

*Vegemite is an acquired Aussie taste, but this is another simple, much-loved recipe in my house that is great for snacks and lunchboxes- Bella 🙂 *

vegemite scrolls

4 sheet puff pastry-thawed

1/4 cup Vegemite

3 cups grated tasty cheese

1 egg- beaten

 

1.) Preheat oven to 220 degree Celsius. Line three baking tray with baking paper.

2.) Place pastry, one sheet at a time, on a cutting board. Spread vegemite over pastry evenly. Sprinkle cheese over vegemite.

3.) Starting with the side closest to you, roll up pastry. Be careful not to roll too tight.

4.) Cut each roll into 5 even pieces. Place each scroll, cut-side up, onto baking trays. Allow room for spreading. Brush the top of each scroll with beaten egg.

5.) Bake for 15-20 min or until pastry is golden and cheese is melted.

6.) Allow to cool on tray for about 5 minutes before transferring to a wire rack.

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Cinnamon apple muffins

*This is not a personal recipe. I found it on http://www.taste.com.au but it was a big hit in this household! – Bella 🙂 “

apple muffins

Cinnamon Apple Muffins

300g (2 cups) plain flour

1T baking powder

2t ground cinnamon

150g (3/4 cup firmly packed) brown sugar

2 medium Granny Smith apples- cored, peeled and chopped

125g (3/4 cup) seedless raisins

125g butter or margarine melted and cooled

2 eggs- lightly whisked

185mls (3/4 cup) milk

 

1.) Preheat oven to 180 degrees Celsius. Prepare about a dozen muffin pans.

2.) Sift the plain flour, baking powder and cinnamon together into a large bowl. Stir in the brown sugar, apples and raisins until well combined.

3.) In a separate bowl, whisk together the butter/margarine, eggs and milk until well combined.

4.) Add wet mixture to dry ingredients and stir with a large metal spoon until just combined.

5.) Spoon mixture evenly into the muffin pans

6.) Bake muffins for  20min or until golden and cooked right through.

Shepherd’s pie

This is one of very few recipes that is a hit with my entire family.

Just remember, I am a “throw together” cook, so some of the measurements may not be quite exact…so feel free to add more or less.
I also add thing like sweet chilli sauce (if my kids aren’t eating), barbeque sauce, and whatever herbs are on hand. 

Get creative with this recipe!

Bella 🙂

Not a picture of my recipe...will later edit with a personal picture :) http://michellepicker.wordpress.com/2011/07/06/shepherds-pie/

Not a picture of my recipe…will later edit with a personal picture 🙂
Original image: http://michellepicker.wordpress.com/2011/07/06/shepherds-pie/

Shepherd’s Pie

500g mince (I use beef)
1 large handful of diced bacon

1/4 onion, chopped

1 cup veggies (I use peas, corn and carrot)
1T minced garlic

1T parsley
gravy

Topping:

5 large potatoes, cooked (I prefer to steam mine)

butter and milk for mashing

2 handfuls of grated cheese

paprika

 
1) Brown mince, onion and bacon until thoroughly cooked.

2) Add vegetables, simmer for about a minute (longer if vegetables are fozen)
3) Add enough gravy to cover mixture. We like lots of gravy, which makes it quite runny, but can be thickened with extra gravy powder. Season with salt and pepper as desired.

4.) Pour meat mixture into a large casserole dish
5) Mash potatoes with butter and milk. Add one large handful of cheese to potato mixture and mix well.
6) Spread potato topping evenly over the meat mixture. Sprinkle remainder of grated cheese on top. Season with paprika as desired.
7.) Bake in oven until cheese turns golden.

Bella’s Fruit and Veggie Cake

My two eldest boys are picky eaters, one more so than the other. They don’t eat many vegetables (if any!) and not much fruit.

I have had to start being sneaky, trying to find ways to hide fruit and veggies. This recipe has proven very popular in my household. It is great as snacks, or for lunch boxes.

Bella 🙂

Bella's fruit and veggie cake
Bella’s Fruit and Veggie Cake

1 carrot, grated
1/2 small zucchini, grated

Large handful baby spinach, finely chopped

2 apples, grated

1 pear, grated

2 eggs

40 ml oil

1.5 cup Self raising flour

60 ml milk

1) Combine all grated fruit and vegetables in a large bowl. Add eggs, combine thoroughly.
2.) Add milk and oil to bowl, mix thoroughly. Slowly sift flour through mixture in parts.

3) Add more flour or milk to reach desired consistency (the thicker the mix, the denser the cake)
4.) Pour mix into a large, grease cake tin, or separate into muffin tins.

5.) Bake at about 160 degrees celsius until golden and cooked through.

Simple French Onion Dip

I love to throw parties! Chips, dips, lollies….complete banquets of finger foods.

This very simple dip recipe leaves me more time to prepare other foods, or socialize. It can be quickly whipped up if you have last minute guests arrive for a few drinks.

Best thing, it only takes about two minutes to prepare!

Bella 🙂

french onion dip

Simple French Onion Dip

300g sour cream

35g French Onion Soup packet mix (I prefer to use Continental brand)

1.) Mix sour cream in a bowl until smooth.

2.) Gradually add soup mix to the sour cream, mixing thoroughly . I like the flavour strong, so I tend to use the whole packet, but you can make it to your liking adding more or less dry mix.

3.) Allow to set in fridge for about ten minutes, but this isn’t essential.

 

If you are feeling creative and want a bit of flair, add some finely chopped chives on top.

Cake pops

In celebration of Easter, here is a very yummy (and addictive) recipe

cake pops
CAKE POPS:

1 chocolate cake, crumbled

1/3 tub Betty Crocker chocolate icing
500g chocolate melts, melted

pop sticks or plastic skewers

sprinkles to decorate

1.) Once cake is cooked and cooled, crumble into a large bowl. Add icing, combining through mixture until it has a consistency where it can be rolled into balls. (Be careful though, if you add too much icing, it will start to melt in your hands as you roll, making it too soft to hold shape and hold on to the pop sticks.)

2.) Roll about a tablespoon of mixture into balls.

3.) Dip the ends of pop sticks/skewers into melt chocolate, and place in each ball. Allow time for chocolate to set.

4.) Take each cake pop, and roll through melted chocolate until completely covered. Allow chocolate to set slightly before rolling in sprinkles otherwise they tend to get “absorbed” into the cake, rather than decorate.

5.) Stand each cake pop upright in some styrofoam (available at all craft stores) until completely set. You can also put them upside down into cupcake patty tins, however, they will inevitably get a flat top.

Cake pops can be frozen if they are individually wrapped in cellophane and sealed in an airtight container (that’s if they make it to the freezer!)

You can also get creative and put half a fun-size chocolate in the middle- dip a popstick in chocolate, then push into chocolate. Mould cake around chocolate before following the remaining steps. I personally like Mars bars and Bounty in mine.

Bella 🙂

Panzanella

This is a salad recipe that I am completely hooked on. It is an Italian salad, made popular during the Depression when times were tough as a way to use up stale bread.
I have personalised the original recipe to add feta cheese, avocado and spinach to suit my own taste buds, but you can add (or take out) any ingredients to suit yourself.
I find that this salad best goes with fish or chicken, but I am so addicted, I will eat it with anything, or as a meal on its own!

Panzanella- before I add feta cheese, spinach and avocado

Panzanella- before I add feta cheese, spinach and avocado

Panzanella

3 large tomatoes, cubed (I prefer Roma tomatoes, as there is less pulp and better flavor, mini Roma tomatoes work quite well too.)

1/4 cucumber, cubed (I usually peel mine first.)

1/4 red onion, finely chopped/

2 sliced bread, lightly toasted and cubed (I like to use Bruschettina, but sandwich slices work too.)

Large handful baby spinach, coarsely chopped.

100g feta cheese, cubed or crumbled.

1/2 avocado, cubed.

Dressing:
2T red wine vinegar

2T olive oil

1/2t parsley (I use parsley paste)

1.) Combine tomatoes, cucumber, onion, bread, feta cheese, avocado, spinach and bread in a bowl.
2.) In a small bowl, combine oil, vinegar and parsley.
3.) Pour dressing over salad, mix well. Refrigerate for at least 20min before consuming.