Sticky sugar scrolls

It is no secret.. I do love a good scroll.  The flour and yoghurt dough is my favourite and is so versatile.  It is great for vegemite & cheese scrolls, pizza scrolls and today I tried something different - the sticky sugar scroll.

Super easy and taste so so good straight out of the oven. The best part is that you don't need that many ingredients or a whole lot of time to enjoy these.  I have used choc chips and although ALDI only sell them sometimes, you can substitute with chopped up chocolate or sultanas.

Enjoy,
Amanda x

STICKY SUGAR SCROLLS

• 3 cups self-raising flour
• 2 cups natural yoghurt
• 4 Tbspn butter, softened
• 1/4 cup brown sugar (firmly packed)
• 2 Tbspn choc chips
• 2 Tbspn maple syrup

Step 1 - Preheat oven to 200 degrees C.  Line 2 oven trays with baking paper. 

Step 2 - Mix self-raising flour and yoghurt together in a large bowl.  Stir until combined and a dough has formed.  

Step 3 - Turn out onto a heavily floured bench and bring together with your hands. 

Step 4 - Roll out to form a rectangle approx 1/2 cm thick. 

Step 5 - Mix butter and sugar together and spread over rectangle.  Sprinkle with choc chips.

 Step 6 - Roll up from the long end into a sausage shape. Cut lengths of approx 2 - 3cm thick.  Place on a lined baking tray.

 Step 7 - Baked in preheated oven for 15 mins.  While warm, brush with maple syrup.

Store in airtight container if they last last long!

Apricot & oat bars

As you know by now, I love a nice & easy lunch box recipe.  This one fits the bill and they taste great. Only 5 ingredients needed - ones I have in my pantry all the time.  Remember to refrigerate to set - then slice it up.  Don't slice when it comes out of the oven as it will all break apart.

Enjoy,
Amanda x

Apricot & oat bars

• 160g butter
• 1/3 cup sugar
• ¼  cup honey
• 1 cup dried apricots, diced
• 2 ½ cups rolled oats

Step 1 - Preheat oven to 180 degrees C.  Line a slice tray (18cm x 28cm) with baking paper.

Step 2 - Add butter, sugar & honey into a medium saucepan.  Cook over medium heat until ingredients are melted together.  Bring to the boil & simmer for 2 mins. Remove from heat.

Step 3 - Add apricots and oats into the saucepan.  Stir to combine.

Step 4 - Press firmly into lined tray & bake in preheated oven for 20 mins or until golden.

Step 5 - Refrigerate to set. Then slice into squares.

Quick mix cupcakes

My kids love baking but sometimes the thought of getting the mixer out and dirtying a heap is dishes turns me off.  This recipe only uses one bowl, one whisk and one cup.  Awesome!  My kind of cooking.

Quick mix cupcakes 

• 125g butter, softened
• 1/2 cup caster sugar
• 2 eggs
• 1 cup self-raising flour
• Icing sugar

 

1. In a large bowl, add butter & sugar.  Whisk until thick & creamy.  It will take a few minutes.

2. Add eggs & whisk until well combined.

3. Add flour and fold through.  Your mixture should look like the picture on the right.

4. Spoon into mini cupcake cases (approx 19) and bake at 175 degrees for 10 mins or until cooked through. 

5. Transfer to a wire rack to cool. 

If you want to ice them, mix 1 cup of icing sugar with 1 Tbspn warm water.  Spoon over cupcakes & cover with sprinkles.

The lunch box cookup

This is post that I wrote for my other food page Simple Home Cook a long time ago that was really popular.  

5 lunchbox recipes that can all be made with ALDI ingredients.  If you are looking for something to do this weekend or are getting ready for back to school here are some simple recipes for you to try. 

Have a great weekend,
Amanda xx

The lunch box cook-up

I usually cook one recipe at a time but was inspired to do a big lunch box cook-up to try and save myself time when packing the daily lunch boxes. Instead of scrounging around in the cupboards trying to fill the lunch boxes, my freezer is now packed with food (for this week anyway!)

Now... don't think I bake like this all the time because that would be untrue.  I use packets in the lunchboxes as well as sandwiches and fruit, the same as most parents but freshly baked food is a hit with my kids and doesn't take that long, if you can get yourself organised.

From start to finish it took me 2 hrs to make these 5 recipes:

• Apricot balls
• Mini quiches
• Mini cream cakes
• Anzac biscuits
• Pikelets

It might take you a little longer the first time around but you don't have to make them all at once.  I hope you enjoy these recipes and keep them in mind when you need something to fill the lunchboxes. 

Apricot balls - only 2 ingredients!

Super healthy and a great snack for any time of the day or night.  My kids absolutely love them and with only 2 ingredients and only a few minutes to make, they are a winner in my opinion!

Makes approx 30 balls

• 1 ½ cups dried apricots (270g)
• 1 cup rolled oats

1.  Add apricots & oats into a food processor.

2.  Process to form a sticky dough.

3.  Roll into small balls & refrigerate until set.

Note - you can also add desiccated coconut for a flavour variation.
Storage - in fridge, in airtight container for up to 1 week.

My eBook '3 ingredients or less - 18 sweet treats' can be purchased for only $4 from my website www.foodbefore5.com.au

Mini quiches

These are handy to have in the freezer for a lunch box snack or kids party food.   

Makes approx 48

• 4 slices of puff pastry
• 4 slices bacon, finely diced
• 1 small onion, very finely diced 
• 4 eggs
• ¾ cup cream
• ¾ cup grated cheese
• ½ Tbspn chopped parsley
• salt & pepper to taste

1. Preheat oven to 180 °C. Spray a mini muffin pan with oil. 

2. In a microwave safe bowl, add onion & bacon & cover with plastic wrap. Microwave  for 2 mins or until soft.

3. In a separate jug, add eggs, cream, parsley & salt. Whisk to combine.

4. Using a cutter or the rim of a glass, cut out 12 circles from each pastry sheet. Push them into the muffin pan.

5. Place a small amount of bacon & onion mixture into each case.  Pour a little egg mixture into each case & sprinkle with grated cheese. 

6. Bake for 12 mins or until puffed & golden.  Repeat with remaining pastry & mixture. 

Tips - try adding diced tomato, capsicum, fetta, spinach or mushrooms.  

Storage:

In fridge for up to 3 days.

In freezer, in airtight container for up to 3 months.  To reheat, cook in preheated oven for 10 mins.  

Mini cream cakes

A great lunch box filler that taste great with honey drizzled over them.

Makes approx 24  

• 1 cup self raising flour
• 1 cup thickened cream
• 3 Tbspn sugar

1. Preheat oven to 180 °C. Grease a 24 mini muffin tin.

2. In a large bowl, mix all ingredients together.

3. Spoon into muffin tin & bake for 10 mins or until golden. Leave in tin for 5 mins before transferring to wire rack to cool.

Storage - at room temperature, in airtight container for up to 2 days. 

Anzac biscuits

A classic recipe that will never go out of date.  Awesome to keep in the freezer. 

Makes 25

• 1 cup plain flour, sifted
• ¾ cup brown sugar
• 1 cup coconut
• 1 cup rolled oats
• 125g butter
• 2 Tbspn hot water
• 3 Tbspn honey
• 1 tsp bicarbonate of soda

1. Preheat oven to 160°C.  Line an oven tray with baking paper.

2. In a large bowl, add flour, sugar, coconut & oats.  Stir to combine.  

3. In a saucepan, add butter, hot water & honey & cook over medium to high heat until 

combined. Remove from heat.  Add bicarb of soda & stir.  Pour over oat mixture & stir to combine. 

4. Place tablespoons of mixture onto oven tray, leaving space between each one for spreading to occur. Flatten with a fork.

5. Bake in preheated oven for 15 mins or until golden. 

6. Cool slightly on tray before transferring them to a wire rack to cool completely.

Storage   - Room temperature, in airtight container for up to 5 days.

                - In fridge, in airtight container for up to 2 weeks.

                - Freeze, in airtight container/freezer bag for up to 2 months.

Pikelets 

This is my grandmas's recipe for soft & fluffy pikelets. Makes approx 25.

• 2 cups self raising flour
• 1 tsp bicarbonate of soda 
• ¼ cup caster sugar
• 2 eggs (room temperature)
• 1 cup milk
• 1 tsp vinegar
• 30g butter, melted
• spray oil

1. Sift flour & bicarb of soda into a large bowl. 

2. Add sugar & stir to combine.  Add eggs.  

3. In a cup, warm milk in the microwave for 30 seconds. Add vinegar to the milk.  Then add this to the pikelet batter & whisk.

4. Add melted butter & whisk until smooth. 

5. Heat a non stick frypan over medium heat.  Spray with oil.  Spoon small amounts of batter for each pikelet into the pan.

6. Cook for 2 mins or until bubbles appear on the surface.  Flip pikelets over. Cook for a further minute or until cooked through.

7. Transfer to a plate & cover.  Repeat with remaining mixture.

Serving suggestions include strawberry jam & cream or lemon juice & sugar. 

Pizza pinwheels

Afternoon tea is served!  In just a few minutes you can whip these up for the kids after school.  You don't have to stick to the recipe - just add capsicum, olives, fetta, pesto, herbs, spinach or whatever your family prefers. Yummo!

PIZZA PINWHEELS

1 sheet puff pastry
1 ½ Tbspn tomato paste
½ tsp mixed herbs
3 bacon rashes, finely diced
2 Tbspn olives, finely chopped
½ cup grated cheese
1 egg, beaten

Preheat oven to 200oC.  Line an oven tray with baking paper. 

Spread tomato paste all over the sheet of pastry.  

Sprinkle with herbs, bacon, olives & cheese.

Roll up pastry to resemble a cigar.  Brush the cigar with beaten egg. Using a sharp knife, cut into 2 cm thick slices & place face up on a lined oven tray.

Bake in preheated oven for 15 mins or until pastry is golden. 

Maple syrup dumplings

With these simmering away on the stove, the smell is so hard to resist but don't worry because in no time they will be ready to inhale.  It is unbelievable how good these are with such few ingredients.  If you have a food processor or thermomix, you can do the first step in seconds. Otherwise, you might have to get your fingers dirty and rub the flour & butter together.

It is an old fashioned recipe that you just don't see around so much anymore.  It is an old family recipe that normally uses golden syrup but I replaced maple syrup since ALDI doesn't sell golden syrup.  To be honest, my family actually like it better with maple syrup so this recipe will be our new favourite.

I hope it is yours too.
Amanda x

MAPLE SYRUP DUMPLINGS

Dough

• 1 ¼ cups self raising flour
• 40g butter, chilled
• 2 eggs

Syrup

• 1 ½ cups water
•  ½ cup maple syrup
• 40g butter
• ½ cup brown sugar

Vanilla ice cream or custard (for serving)

Dough - Sift flour into a large bowl.  Rub butter into flour until the mixture resembles 

breadcrumbs. This can be done in a food processor or Thermomix to save time.

Beat eggs with a fork & add to mixture.  Stir to form a dough. Set aside.  

Syrup - In a large pot, combine syrup ingredients & stir over medium heat until sugar is dissolved.

Reduce to low heat.  Once simmering, roll dough into small balls (approx. 3cm diameter) & drop them into the golden syrup mixture.  Simmer for 25 mins with the lid on.  

 

Dumplings should be puffed & golden when cooked.

Eat immediately or place in a microwave safe bowl, cover & refrigerate until required.

Reheat in microwave & serve with vanilla ice cream or custard. 

Chicken cacciatore - slow cooker or stove top

Here is another chicken dish that is super easy to throw together in the slow cooker and will be ready at dinner time.  Please don't be deterred by the list of ingredients as you will probably have most of them in your pantry.  It is also a very adaptable meal and you can easily substitute or leave out ingredients all together.  If you don't have wine, leave it out or forget the mushrooms and it will still taste great.

CHICKEN CACCIATORE - slow cooker or stove top

• 3 Tbspn olive oil
• 1kg chicken thigh fillets
• 1 large onion, sliced
• 2 celery sticks, diced
• 2 carrots, peeled & diced
• 150g bacon pieces
• 3 garlic cloves, crushed
• 200g button mushrooms, sliced
• 100ml dry white wine
• 800g tin tomatoes
• 2 Tbspn tomato paste
• ½ tsp sugar (brown preferable)
• 1 Tbspn balsamic vinegar
• 1 Tbspn mixed herbs
• 150ml chicken stock
• 1 cup kalamata olives, pitted

Slow Cooker instructions (preparation time: 10 mins)

Add all ingredients to slow cooker (except the oil).  Cook on high for 4 hrs or low for 6 ½ hrs or until chicken is cooked through. 


Stove top (preparation time: 25 mins)

Heat oil in a large pot over high heat.  Brown chicken.  Remove chicken & set aside.

Add onion, celery, carrot & bacon & cook over medium heat until onion is soft.
  
Add garlic & mushrooms & cook for 2 mins. Return chicken to pot & add wine.  Simmer for a few mins. 

Add tomatoes, tomato paste, sugar, vinegar, herbs, stock & olives.  Bring to the boil, reduce to medium heat & cook for 40 mins or until chicken is cooked through.  Stir  occasionally.

Serve with steamed rice.

Baked chicken salsa

This is perhaps the easiest dinner you will ever make, seriously!!  It almost seems like a non-cooking night when you make this because it only takes 5 mins of your time to prepare. My tip would be to not cut the chicken too thick as it will take longer to cook so keep your breasts reasonably thin - approx 1cm.  It is only a light meal so serve with a side salad & crunchy bread.

You do however need taco seasoning that is only sold at ALDI sometimes.  You can buy it in the taco meal boxes which are sold all the time but they also sell it separately on occasion. 

BAKED SALSA CHICKEN

• Spray oil
• 2-3 large chicken breast fillets 
• 2 Tbspn taco seasoning
• 300g jar salsa
• ½ cup sour cream to serve

Spray a deep ovenproof dish with oil (approx. 20cm x 30cm).

Slice the chicken breasts into half, lengthways to approx. 1cm thick. Place chicken into dish in a single layer.

Sprinkle over taco seasoning.

Pour salsa over the top.  Cover with foil & cook immediately or refrigerate until required. 

When ready to cook, preheat oven to 180oC.  Bake, covered, for 20 mins then uncover & cook for a further 10 mins or until chicken is cooked through.  Cooking time will vary depending on the thickness of the chicken. 

Serve with sour cream.

Tomato, basil & fetta bruschetta

Bruschetta is great to serve as an appetizer but I prefer it as a light lunch.  I find it a little messy to eat in public but in the comfort of your own home, it is perfect!  All ingredients are found at ALDI supermarkets so you can make it on a budget.  This recipe is suited to serve a large group so tailor the quantities to you.

Yummo!!

TOMATO, BASIL & FETTA BRUSCHETTA

• 1 loaf turkish bread, sliced approx. 1cm thick
• olive oil spray
• 4 tomatoes, finely diced
• ½ small red onion, finely diced
• ¼ cup fresh basil leaves, finely sliced
• 1 tsp minced garlic
• salt & pepper
• olive oil (for serving)
• balsamic vinegar (for serving)
• 100g Greek fetta

Preheat oven to 200oC. 

Lay bread slices on a lined baking tray & spray with olive oil.  

Bake in preheated oven for 8 to 10 mins or until starting to brown.

Remove from oven & transfer to wire rack to cool completely.    

In a small bowl, combine tomatoes, onion, garlic & basil. Season with salt & pepper.

Just prior to serving, top bread with tomato mixture & drizzle bruschetta with olive oil & balsamic vinegar. Crumble over fetta and enjoy!

Rocky road - must try!

Here is a Friday night naughty recipe - Rocky Road.  You can add whatever you like into this one but you can't go wrong with the ingredients listed below.  This recipe was given to me by a friend and it was different from any other rocky road that I have tasted before - because of the Oreos!!  Imagine my delight when ALDI started stocking them - thank you ALDI!

It is also a fantastic gift to a friend in need, wrapped in celophane or in a gift box. I can hear all my friends now saying.. what about me??

ROCKY ROAD

• 1 pkt (150g) Oreo biscuits
• 1 pkt (250g) marshmallows
• 1 pkt (200g) jube lollies
• 3 x 200g blocks milk chocolate
• ¼ cup coconut (optional)

Line a slice tin (18cm x 28cm) with baking paper & set aside.

In a large bowl, break up Oreo biscuits into pieces.

Using scissors, cut marshmallows & jubes in half & add to bowl. 

Mix with your hands & make sure marshmallows & jubes are not stuck together.

In a separate bowl, break up the 3 blocks of chocolate. Melt in microwave on high for 30 secs, then stir.  Repeat until chocolate is melted. 

Pour chocolate over marshmallow mixture & stir through.

Pour into slice tin & smooth out to the edges of the tin.  Top with coconut (optional). 

Refrigerate until set. Remove from tin & cut into chunks.

Greek salad with tuna

I always seem to sort out the main part of the meal and then at the last minute wonder what I am going to put with it.  Here is a simple salad that will go with many meat dishes and is particular delicious with quiche (I'll post a great quiche recipe soon).

It doesn't take very long to throw together and if you want to save even more time, you can use store bought dressing.

GREEK SALAD WITH TUNA
Serves 4 as a side salad

• 1 cup whole cherry tomatoes or 4 medium tomatoes, sliced
• 200g fetta, cubed 
• ¾ cup kalamata olives, pitted
• ¼ red onion, finely sliced
• 1 lebanese cucumber, sliced
• ½ gourmet lettuce, sliced
• 210g can tuna in olive oil, drained

     Dressing

• 2 Tbspn balsamic vinegar
• 3 tsp olive oil
• 1 tsp wholegrain mustard

Step 1 - Mix all salad ingredients in a large bowl & toss gently.

Step 2 - Prepare the dressing by combining all ingredients in a jar.  Shake well.

Step 3 - Immediately prior to serving, pour dressing over the salad.

Rice bubble squares

FIRST DAY OF SCHOOL, FIRST DAY OF SCHOOL!!   I don't know about you but I certainly enjoyed the peace around my house today.  I still have my 3 year old at home with me but it is much quieter than having all 3 kids home.

If you  are looking for a great lunchbox recipe, I have the perfect one for you.  10 mins, one bowl with no baking - everything you could want!   I love making these for my children’s lunchboxes as it is something I can quickly whip up after dinner and have it ready for the following day. They are a much cheaper alternative to LCM bars and your kids will love them!

Enjoy,

Amanda xx

RICE BUBBLE SQUARES

·        100g marshmallows

·        100g butter

·         3 cups rice bubbles

·         ½ cup desiccated coconut

·         ½ cup rolled oats

1.             Line a slice tin (18cm x 28cm) with 

           baking paper.

2.           In a large microwave safe bowl, add marshmallows & butter.  Cook on high for 1 to 2 mins or until melted.  Stir to combine.

3.           Add rice bubbles, coconut & oats.  Mix until combined. 

4.           Pour into slice tin.  Flatten out to edges & press down firmly.

5.          Refrigerate overnight to set.  Cut into squares.

Storage:               - In fridge, covered for up to 1 week.  

                             - Freeze in airtight container for up to 2 months. 

Choc Cherry Fudge

ALDI are selling glace cherries at the moment and a perfect use for them is in this recipe - Choc Cherry Fudge.  I have made it quite a few times now and every time, people ask me for the recipe. This recipe was actually sent in by a facebook follower and has now become one of my favourites. It tastes like a cherry ripe but in a fudgy way - desiccated coconut would also go well mixed in with the chocolate.

It is extremely easy to make and goes a long way.  It is quite rich so remember to only cut the fudge into very small pieces.

Enjoy,
Amanda xx

CHOC CHERRY FUDGE

• 400g dark chocolate
• 395g tin condensed milk
• 50g butter
• ½ cup red glace cherries
• ¼ cup desiccated coconut
• 1/3 cup hazelnuts

Line a 20cm square cake tin with baking paper.

Combine chopped chocolate, condensed milk & butter in a saucepan.  Stir constantly over medium heat until melted together & glossy.  Remove from heat.  This step can also be done in the microwave.

Roughly chop cherries & add to the melted chocolate. Add coconut & stir through.

Pour mixture into tin & spread out to edges. Roughly chop hazelnuts & spread over the top of the fudge. Gently press down to ensure they stick to the top of the fudge.  

Refrigerate until set.  Cut slice into small squares.