Cauliflower Crust Pizza

I found this recipe on the web and thought I have to give this a go, and I'm pleased I did it is so good!! and the best thing is the entire crust is only 434 calories! a single slice of pizza is around 400 calories alone. With this cauliflower version, one serving is just 109 calories and tastes as good as the dough pizzas mmmmmm

Serving Size:              
2- 4 people

Ingredients

• 1 cup cooked, riced cauliflower
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 tablespoon fresh chopped oregano (or 1 teaspoon dried oregano)
• ½ teaspoon crushed garlic
• ½ teaspoon garlic salt
• olive oil (optional)
• pizza sauce, shredded cheese and choice of your toppings*
  

Method:

1. Preheat oven to 230*C. Spray baking paper with cooking spray/oil.
2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the bake paper, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
3. Bake at 230 degrees C for 15 minutes.
4. Remove from oven.
5. To the crust, add sauce, *toppings and cheese. Place under a grill at high heat just until cheese is melted.

*Note: Toppings ie bacon, onion etc need to be precooked since you are only grilling for a few minutes.

To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

School Lunchboxes (Summer)

In the warmer months it is important to think about what we are putting in the kids lunches there are a few basic tips to follow to ensure your kids lunch is fresh tasty and enjoyable rather than hot and soggy also kids eat less at lunchtime in summer (therefore I like to have a more substantial afternoon tea ready for after school)

Tips;

• Use insulated lunchboxes with a small freezer block
• Where possible freeze their drinks, water & juice boxes they will defrost in the lunchboxes naturally and be ready in time for lunch (keeping lunch and the kids cool).
• Avoid using meat/fish in their sandwiches on days over 35* stick to spreads and or salads.
• Deconstructed sandwiches are great in the heat if your child is old enough, simply provide all the prepared ingredients in small containers and they can make it up at lunchtime
• Vege sticks and a dip or a mini cream cheese tub.
• Frozen Grapes
• Frozen Orange wedges
• Cupcakes/Muffins individually wrapped and frozen – will defrost before recess.
• Crackers and a small container with a mixture of cream cheese and Vegemite or simply buy the pre-made 'Kraft' cheesybite.
• Flavoured rice cakes (plain rice cakes with a spread tend to be soggy by lunchtime so these are a great alternative - sun dried tomato and basil is a favourite).
• Hummus and Salad wraps (make sure all lettuce leaves are very dry to avoid going soggy)
• Muesli bars
• Yogurt tubs or squeeze packs (frozen)
• Trailmix - Dried fruits and or Nuts (if old enough) make your own mix and serve in small ziplock bags.
• Summermix – Popcorn, chopped dried apricots, nuts (if old enough), sultanas, serve in a mini noodle box or ziplock bags.
• Banana chips (available at health food store or aisle)
• Dried Apple Slices or Apricots (available at health food store or aisle)
• Popcorn in ziplock bags
• Lots and Lots of Water!!

  

  Homemade Muesli Bars

 

Mini Apple & Oat muffins with a fruit cup

Vegemite "feet" sandwiches and fruit

Summer

Why eat seasonally?

Produce that is in season locally is cheaper, tastes better and has more nutrients. Fruits and vegetables start to lose nutrients immediately after they are harvested, so the best produce is that which is the freshest. Produce that has been transported over long distances overseas or cross-country can not compete with locally grown produce for freshness, taste and nutritional value. 

Here is a list of local (Perth) produce available during summer - make the most of them at this time :)

Fruits	Season
Bananas	All Year
Paw paw	All Year
Nectarines	Summer
Strawberries	Summer
Passionfruit	Summer
Apples (Royal Gala)	Summer
Apricots	Summer
Cherries	Summer
Peaches	Summer
Plums	Summer
Grapes	Summer
Rockmelon	Summer
Watermelon	Summer
Mangoes	Summer
Avocadoes	Summer

Vegetables	Season
Broccoli	All Year
Cabbage	All Year
Carrots	All Year
Celery	All Year
Lettuce	All Year
Parsnips	All Year
Peas	All Year
Potato	All Year
Radish	All Year
Rhubarb	All Year
Silver Beets	All Year
Turnips	All Year
Beans	Summer
Capsicum	Summer
Chillies	Summer
Cucumber	Summer
Pumpkin	Summer
Sweet Corn	Summer
Tomatoes	Summer
Onions	Summer
Spring Onions	Summer
Squash	Summer
Zucchini	Summer
Beetroot	Summer

Chillies coming to life now summer is here

 Blooming right now in the garden.

Beautiful Perth summer day!!

Apple Slice

When I saw this recipe (on a 4ingredients site) using sour cream I was not too impressed although upon making it, wow it's great!! a lovely buttery base with a light apple topping great for entertaining or an afternoon tea on a budget, with a home brand cake mix and the apples on special, I made this slice into 9 servings for only $4.60! could easily be cut into 12 squares.

Ingredients

• 1 pkt Vanilla Cake Mix
• 1/2 cup Melted butter
• 400g drained tinned apples
• 200g  Sour Cream

(I use Sunflower margarine and light sour cream.


Method

1. Combine melted butter with cake mix until a soft dough forms,
2. Press into lined square tin
3. Bake for 20 mins
4. Combine apples and sour cream
5. add to base and bake for further 20mins
6. Let cool then refrigerate till cool.
7. Serve with sprinkled cinnamon

Banana & Orange Cakes

A delicious light banana sponge cupcake with a soft gooey orange surprise!


Ingredients

100g Unsalted Butter/Margarine
2 eggs
165g Sugar
200g S/R Flour
125mls Milk
1 tsp Vanilla
1 Banana
1/2 jar Marmalade


Method:

1. Cream butter and sugar with an electric mixer/beater,
2. Add one egg at a time then reduce speed and add the vanilla,
3. Mix in the (mashed) banana, the flour then the milk, when all combined
4. Spoon the mix into patty cases till they cover the bottom and no more than half way up,
5. Drop a tsp of marmalade to the centre of each case, then top with remaining mix.
6. Bake at 180* for 25-30 mins or until slightly golden.
7. Allow to cool then dust with icing sugar or serve plain.

Raspberry & Mango Pops

Ingredients

250g Raspberries
250g Mascarpone
2 Mangoes
1 tsp Vanilla essence
3 tsp Icing Sugar


Blend and sieve Raspberries, to this add 125g mascarpone,1 tsp icing sugar and 1/2 tsp vanilla mix well and add to the bottom of your pop holders.

Blend 2 mangoes (4 mango cheeks) to this add 125g mascarpone, 2 tsp icing sugar and 1/2 tsp vanilla mix well and add to the top off the raspberry mix.

Freeze overnight and serve

Makes 6-8

Quiche

Crust Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 1/4 cup olive oil or canola oil
• 1/4 cup iced water

(a pinch of cayenne pepper or a small amount of Parmesan cheese adds great flavour)

Method

1. Mix flour and salt with fork.
   
2. Beat oil and water with whisk to thicken.
   
3. Pour into flour and mix with fork.
   
4. Press into 22cm pie crust tin (I prefer to roll mine out and lay in into the tin, using a knife to remove the excess)
   

Filling Ingredients (suggested)

• 5 large eggs
• ¾ cup milk
• 2 cups of........ Chopped Bacon/Cheese/Deli Meats/Mushrooms/Zucchini/Antipasto Mix etc etc

Method

1. Gently whisk eggs and milk together,
2. Stir in desired topping, (a favourite of ours is a mixture of gently sauteed onion, bacon and mushroom, (allowed to cool) this makes up about 1 ¾ cup the remaining ½ cup we fill with grated cheese.
3. Add mixture to prepared crust and bake for 40 – 45 mins at 200 *C until golden and or a knife can be inserted and removed cleanly.
4. Serve with your favourite salad.

 

 

 

 

 

Cheese Straws

Cheese Straws

This is a huge party hit of mine and great to serve with drinks, a classic dish from my childhood and a favourite of my children...enjoy 

Ingredients

• 125g plain flour
  
• 140g shredded Cheddar cheese
  
• 85g margarine/butter
  
• ½ teaspoon baking powder
  
• ¼ teaspoon cayenne pepper or paprika
  
• ½ teaspoon salt
  
• 50ml water

Method

1. Preheat oven to 205 degrees C. Grease or line a baking sheet with baking paper.
   
2. Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a stiff dough.
   
3. On a lightly floured surface, roll out the dough to ½ cm – 1 cm thickness and then cut strips about 8 – 10cm in length no more than 1 cm wide. Arrange the strips on the baking sheet.
   
4. Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.
   

Makes about 24 to cater for more double all ingredients!

Christmas Cake

(serves approx 20)

Ingredients 

• 1.5kg Mixed dried fruit (Sultanas,Raisins,Currants, Glace Cherries, Apricots) whatever you like)
• 150 - 200ml brandy
• 1 1/2 cups plain flour
• 1/2 cup self-raising flour
• 2 teaspoons mixed spice
• 1 teaspoon ground ginger
• 250g butter, softened
• 1 cup dark brown sugar
• 4 eggs, at room temperature
• 2 tablespoons orange marmalade

Method

1. Place dried fruit, glace fruit and brandy (minus 2tablespoons for after cooking, optional)in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.


2. Lightly grease a large cake pan. Line base and sides with bake paper. Preheat oven to 150°C. Sift flours and spices into a bowl.
3. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large spoon, fold remaining flour mixture into butter mixture.
   
4. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles. (at this stage my family add a (very clean) coin to the mix for luck and Christmas tradition, whoever gets the coin on Christmas day gets the Christmas wish)
   
5. Cover cake with 2 layers bake paper (cut circle to match the top). Bake for 3hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. (I omit this step as I serve mine to the little ones) Wrap cake pan in a clean tea towel and allow to cool completely overnight is best. Remove cake from pan and dust with icing sugar to serve immediately. Or wrap the cake well and store in a cool dry place for up to 4 weeks, 2 days before serving cover with marzipan and fondant icing and decorate!
   

Soak in Brandy for up to a week

Cake before icing



Use a roll out fondant for maximum effect

Lay over the top press the sides and cut off the excess with a knife

Decorate







Herbs - Oregano

Oregano’s key chemical components are Acetate, Borneol, Bisabolene , Carvacrol, Cymene, Geranyl, Linalool, Linalyl Acetate, Pinene, Terpinene and Thymol. All of these chemicals are present in the leaves and in the oils, so they have both topical and internal benefits.  It has been thought to be an effective treatment for bacteria and parasite infestation in the colon and intestines.

Because of its anti-parasitical affect, its oil has been used in head lice treatments. Herbalists recommend it for the treatment of E-coli.

Oregano also has anti-inflammatory benefits. Some people rub the oil on inflamed joints and muscles. Topically, it can also be used as an antiseptic and anti-bacterial spread to relieve acne, cold sores, and minor cuts and scrapes.  It has been used in the treatment of allergies and even to regulate menstrual periods. A few drops of the oil in juice consumed for 3-5 days may help clear up a sinus infection.

Oregano also has a large amount of antioxidants in its oil and leaves. It has 42 times the antioxidants as a medium sized apple, 30 times more than a white potato and 12 times more than an orange.

Oregano Cautions and Concerns

Not everyone should take oregano. Especially women who are pregnant should avoid digesting or absorbing oregano. It can weaken the lining of the embryonic sack.

Oregano oil may reduce the body’s ability to absorb iron, which is another reason women and children in particular should not consume large amounts of oregano.

Oregano Oil for cooking - Simply blend a large handful of Oregano leaves with a good Olive Oil,

great to finish off an Italian inspired dish...

Sorbet

Grapefruit Sobet

This is a delicious summer dessert and a great way to use up the fruit from the backyard lemon or in my case grapefruit tree!!

Makes
(about 1 litre)

Ingredients

• 3 cups water
• 1 cup sugar
  
• 3 cups fresh juice (citrus is best) 
  

Method

• Bring water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool slightly
• In a large jug or bowl add juice and sugar syrup together stirring well, or for best results use a blender or stick mixer to process sugar syrup and juice until smooth looking. Cover and chill 2 hours.
• Pour mixture into a plastic container with cover (an old icecream container is perfect) and place in freezer until set (best result 24hrs)

Serve as a refreshing summer dessert or a palate cleanser between courses.

Carrot Cakes

Ingredients:

• 3 eggs
• 200 ml melted butter (vegetable oil if preferred)
• 265g white sugar
• 2 teaspoons vanilla extract
• 250g plain flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 220g grated carrots

Icing

• 75g butter, softened
• 150g cream cheese, softened
• 400g icing sugar
• 1 teaspoon vanilla extract

Method: 

1. Preheat oven to 175 degrees C.
2. In a large bowl, beat together eggs, sugar, butter and vanilla.
3. Mix in flour, baking powder, salt and cinnamon.
4. Stir in carrots.
5. Pour into lined cake tin or 12 cupcake cases.
6. Bake in the preheated oven for 40 to 50 minutes, (30 mins for cupcakes) or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
7. To make icing, cream butter with cream cheese and add vanilla extract, sift in the icing sugar, mix to smooth paste, pipe or spoon onto cool cake or cupcakes.

Carrot Cupcakes with cream cheese icing and candied carrots 

Some mini ones for the folks at work tomo :)

Simple Cookies

I saw this recipe on a "stay at home mum" website $5 for 120 cookies and thought I'd give it a try "WOW" they are great!!  Once the dough is made it can be rolled out for cookie cutters, rolled into balls for the normal round cookie and can take heaps of flavours added (whatever you like really) and can even be frozen!!
(freeze in a log shape and when needed simply slice off rounds, pop on a bake tray and in 10-15mins fresh cookies for arvo tea)

Makes
60 – 120 cookies (depending on size)

Ingredients

500g butter
1 can sweetened condensed milk
1 cup sugar
5 cups self-raising flour





Method:

1. Cream sugar and butter.
2. Add condensed milk and flour.
3. Roll into desired size balls and press down with a fork.
4. Place on greased trays and bake in moderate oven until golden brown (approximately 10-15 minutes).

For a less ‘floury’ cookie – substitute 1 cup of flour for 1 cup of custard powder.
  
I like to split the dough into separate bowls and make different flavoured cookies the the same time, some suggestions are; choc chips, dried fruits, m&m's, peanut butter, cornflakes, cherries whatever you want really, just adjust the flour if the mix becomes too wet.

Plain cookies

100's & 1000's Cookies

Oat and Brown sugar Cookies

Strawberry, Cherry and Lime Cookies

Jam Drops