A Recipe Blog

Hello world! I’d like to introduce the newest member of my family, Alexander. He’s cute, and is helping me lose weight as if I’m eating, he demands to eat too! Portion control! Win win. He is really chomping down on solids now, and something I started making for him a while back are homemade baby mum-mum like biscuits. Whilst as far as biscuits go these are low on the sugar/salt end, I wanted to give making my own a try. They’ve been sampled by friend’s babies with success too. They may look like something you’d find in.. an unpleasant home appliance… but they’re yummy I promise, hehe. I’ve eaten a few myself. Recipe TBC. Nappy change imminent :P

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Update 20/01/2019 Unfortunately this went on the way side, but it was super simple to make. See here -> — Ingredients (Makes about 10 small biscuits)

• 1 cup puffed brown rice
• 2 tbsp peanut butter
• 6-8 dates (depends on taste)
• 1 tsp honey

Method

1. Mix peanut butter and dates together using a food processor.
2. Spoon into small biscuits.
3. Refrigerate, wait about 20 minutes, then eat :) You can also eat them straight away, but they may be a bit more crumbly is all.

Tags: biscuits, dates, early solids for baby, gluten free, no bake, peanut butter, puffed rice, quick, vegetarian

Hello all!

I have one cooking photo to share, a mini pudding for James’s 29th birthday :) No recipe but, it was mostly from a packet. I did substitute xanthan gum for egg though, a first! Worked fine :)

Regards, Julieanne

So, it’s been a while! I’ve finally got around to posting my stir fry recipe my Mum and friends have asked for (…oops :P). It’s a fun one to make, and as usual quantities are flexible (and you can add/minus stuff too).

Ingredients (Serves 4-6)

• 500g chicken breast, cut into small strips
• 1 tbsp season all
• 1 tbsp peanut oil (or extra virgin olive oil)
• 1 cup coriander, coarsely chopped (optional)
• 1 cup sweet chilli sauce
• 2 tbsp lime juice (optional)
• 1 whole garlic bulb, minced
• 3 tbsp ginger, minced (optional)
• 3/4 cup soy sauce
• 2 cups brown rice
• 90g tomato paste (optional)
• 1 500g pkt mixed frozen vegetables (I like Birds Eye Thai Style, click here for info)

After moving house (woo! I have a house now!), I remembered this can of condensed sweetened milk I had in the pantry that I was yet to try making a desert out of. So, during school hols I modified this awesome caramel shortbread slice recipe and made what I’ve dubbed Caramel Nut Crumble Truffles. The peanut butter is mostly in there because I realised I had no butter, and turns out it works well with olive oil as a substitute in this recipe! It definitely was no longer a slice though; the crumbles are quite crumbly and definitely need to be rolled by hand into balls of yum with the caramel. Steps below! Oh, and these have been hubby tested and approved :) I’m also going to give them to work colleagues as a welcome back to Term 3 sorta thing; hopefully they’ll like them too. :)

Oh, and it’s a bit healthier for the lack of butter and due to the skim sweetened condensed milk; but I’m not going to lie to you. It’s definitely a treat, not a health food! :P

Ingredients (Makes 40 small truffles)

• 1 cup plain flour (gluten free if necessary)
• 1 cup of castor sugar, sifted
• 5 tablespoons crunchy peanut butter (softened in microwave)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon extra virgin olive oil (for later use in caramel)
• 1/2 cup squeezable maple flavoured syrup (not the really thick kind – something like this Green brand one)
• 3/4 cup brown sugar
• 1 tsp xanthan gum (or 2 tsp gelatine)
• 2 tsp salt
• 1 400ml can Skim Sweetened Condensed Milk
• 3/4 cup LSA meal (linseed, sunflower seed and almond meal)

Tags: dairy, food-processed, gluten free, nuts, oven baked

Man do I love a good pasta bake. This one was easy and tasty :) And has the hubby seal of approval! Oh, and as is the norm with my dishes, it’s totally awesome as leftovers the next day.

Ingredients (Makes approx 5 servings)

• 1L water
• 300g pasta (spirals or penne or similar, not spaghetti, gluten free if need be)
• 500g beef mince
• 12 button mushrooms, chopped coarsely
• 2 capsicums (one red and one green is nice for appearances), chopped coarsely
• 1/2 cup dried vegetable stock
• 1/4 cup extra virgin olive oil
• 1/4 cup mixed herbs
• 1 jar pasta sauce (your choice; I went with Dolmio’s Garlic)
• 200g mozzarella

Directions

 

Tags: beef, boiled, dairy, gluten free, mushrooms, oven baked, pasta, quick