Category: Recipes


Aug
2017

Melting Moments

categories: Baking, Gluten Free, Recipes

 

Melting Moments

These are the classic Edmond’s Melting Moments but with a bit of a twist. You can choose to make these on your own or get the kids involved – it’s always a fun activity!

INGREDIENTS (biscuit):

  • 190 grams butter, softened
  • ¾ cup icing sugar
  • 1 tablespoon lemon juice
  • 1 cup flour (you can use Gluten Free flour if you want)
  • ½ tsp baking powder
  • 1 cup cornflour (GF if you want)
  • Buttercream Icing (as below) or jam

INGREDIENTS (icing):

  • 150 grams butter, softened
  • 2 cups icing sugar
  • 2-3 Tbsp hot water
  • 1 tsp of vanilla essence
  • Food Colouring (optional)

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DIRECTIONS (biscuit):

  • Preheat your oven to 180ºC, and line baking trays with baking paper.
  • Combine the butter and icing sugar and mix until light and fluffy, add in the lemon juice and beat until mixed.
  • Sift in the flour, baking powder and cornflour, and then add to the butter/icing sugar mixture in.
  • Stir to combine everything until a smooth dough is formed.
  • Using heaped teaspoons, roll each piece of dough into a ball, and place on the baking tray – lightly press down on the top of each ball with a floured fork.
  • Bake for 20 minutes or until lightly golden on the base. Leave on the trays for 1–2 minutes then place on a wire rack to cool.
  • When cold, press two biscuits together with Buttercream Icing, or raspberry jam, between them.

DIRECTIONS (icing):

  1. Beat the butter until smooth, pale and fluffy.
  2. Gradually add the icing sugar, half a cup at a time.
  3. Add a bit of the hot water each time, and mix to make a creamy mixture – make sure you keep beating when you add the hot water so that the icing is fluffy.
  4. Add the food colouring but be careful – only add a few drops at a time and make sure you mix it in properly, otherwise you might end up with a brighter result than you desire.

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Aug
2017

Easy Meatballs

categories: Blog, Dinner, Gluten Free, Recipes

 

Easy Meatballs

Whether you have lamb mince, beef mince, or even pork mince; this meatball recipe is easy to make, and easy to tailor to your own needs – especially if you have random vegetables in your pantry.

I do not add any egg or breadcrumbs as I find it is not needed to hold the meatball together. I also use Pepper & Me’s Man Rub, but you can use any other herbs/spices if you want./

INGREDIENTS:

  • 500 grams mince (lamb, beef, chicken or pork – you choose!)
  • 1 brown onion
  • 1 red apple
  • 1 carrot
  • 1 celery stick
  • 2-3 mushrooms
  • Any other random veggies you have that you want to add
  • 3 tablespoons Pepper & Me’s Man Rub (or Italian Herbs if you don’t have the Man Rub)
Snapchat: happymumnz

DIRECTIONS

  1. Preheat your oven to 180 degrees Celsius.
  2. Using a food processor, add the vegetables and pulse until all chopped up (I have a Nutri Ninja Auto IQ Food Processor).
  3. Add the mince, and herbs/spices, and pulse until combined.
  4. Get a cookie tray (the ones with edges, not a flat one) and line it with tin foil. Place a wire rack over the top of it, and spray the rack with oil. Roll tablespoon-sized balls using your hands, and put them onto the wire rack.
  5. I actually use anl Ice Cream / Cookie Dough Scoop (like the one I bought from Stevens) to roll the balls – which means I just don’t get my hands dirty. YASSS.
  6. Put them in the oven for 15-20 minutes. No need to turn them.
  7. I use the baking tray method to ensure they cook properly, and to collect the fat drippings.
  8. Pull them out and let them cool down. I usually make this Tomato Sauce recipe to go with it, and I personally eat them with rice, but you can also use pasta (or rice noodles depending on your needs).
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Aug
2017

Apricot Balls

categories: Gluten Free, Recipes, Snacks

 

Apricot Balls

This recipe was taken from my Grandmother’s hand-written recipe book which was INCREDIBLY faded. It took me a few goes to perfect this but here it is:

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INGREDIENTS:

1 cup dried apricots, minced
1 cup desiccated coconut
1/2 cup sweetened condensed milk
1/4 cup caster sugar (to coat)

DIRECTIONS:

To mince the apricots, cut incredibly finely OR pulse in a food processor until it becomes mince like in texture. Next, add the minced apricots, coconut and sweetened condensed milk in a bowl and mix together.

Roll into balls and then roll those balls in the caster sugar and refrigerate until firm.

ENJOY!

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Aug
2017

Cinnamon Pinwheels

categories: Baking, Dessert, Food, Recipes

 

Cinnamon Pinwheels

I’m all about easy, and for me, this recipe was SUPER simple.  Took me about 5 mins to throw together, 15 mins to cook, and about 30 seconds to eat.  Definitely worth it!

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INGREDIENTS:

Dough
2 cups self raising flour (or 2 cups normal flour and 2 tsps baking powder)
1 cup yoghurt (I used Greek Easiyo Yoghurt)

Filling
2 TBSP softened butter or margarine
1/2 cup brown sugar
1 TBSP cinnamon
Raisins (optional)

OR, simply use Nutella, or Hazlenut spread (instead of the above). AMAZING.

DIRECTIONS:
Preheat your oven to 200 degrees Celsius.

Mix the dough ingredients together in a bowl.  Once combined and to a texture of your liking, roll out to approximately 1.5cms thick.

Combine the filling ingredients (except the raisins) in a separate bowl, and then spread over the dough. Sprinkle over the raisins if you are adding them.  Next, roll the dough up until it forms a delicious looking doughy, cinnamoney log.

Using a sharp, possibly floured, knife, cut up the log into 3cm sections.  I got about 10 pinwheels out of it.  Arrange these on a baking tray with a 2cm gap between each one.

Bake in the oven for 15 mins or until golden.

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Aug
2017

Slow Cooker Beef & Potato Stew

categories: Dinner, Gluten Free, Recipes

 

Slow Cooker Beef & Potato Stew

This is an amazing recipe that I’ve tailored to suit our needs. It’s basic, and you can simply throw everything in the slow cooker – NO PRE COOKING!

If you want to add any extra veggies (mushroom, capsicum, etc etc) then feel free to do so, this is just the base recipe that worked for us.

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INGREDIENTS:

  • 500 grams diced beef (chuck steak is the best)
  • 1 onion, chipped
  • 1 TBSP minced garlic
  • 2 medium/large potatoes, peeled and diced into 3cm pieces
  • 2 large carrots
  • 1 stalk celery
  • 2 cups beef stock
  • 1 can (400g) chopped tomatoes
  • Squirt of tomato sauce
  • 1 TBSP Pepper & Me Man Rub (or 1 teaspoon paprika, 1 teaspoon italian herbs)
  • Salt & Pepper
  • 1 TBSP corn flour + 2 TBSP water (to thicken later if necessary)

DIRECTIONS:

Put all ingredients (apart from the cornflour and water) into the slow cooker. Stir until combined and cook on low for 6-8 hours, or on high for 3-4 hours.

If the meal is quite runny after this time, use the cornflour and water as stated above to thicken it up.

Serve with mashed potato, rice, fresh bread or on it’s own.

ENJOY!

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Aug
2017

Easy Crispy Chicken

categories: Dinner, Gluten Free, Recipes

 

Easy Crispy Chicken

We have chicken two ways in our house – with a honey and soy marinade, and with a special coating which makes a crispy chicken. Both cook completely different ways, but both are amazing.

Please note I have Coeliac Disease so the flour I use is Edmond’s Gluten Free Flour. You can use whatever flour you want to (although I personally have only tried it with white flour).

You can definitely experiment with the spices, but we have predominantly used Pepper & Me’s Man Rub.

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INGREDIENTS:

  • 6 x Chicken Drumsticks (or 12 chicken nibbles or 6 chicken thighs or whatever you want)
  • 1/2 cup flour
  • 3 TBSP Pepper & Me’s Man Rub (or whatever spices you want)
  • Pinch of Salt
  • 2 TBSP oil
  • 1 TBSP butter

DIRECTIONS:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a baking tray with tin foil, and add a wire wrack over the top (see photo for explanation).
  3. Heat a frying pan (I have a stainless steel one) on the stove to medium-hot, add the oil and butter.
  4. In a plastic bag, combine the flour, spices, salt and chicken.
  5. Mix until the chicken is completely coated.
  6. Once the pan is heated, add the coated chicken (shake a little to get rid of the excess flour).
  7. Cook for approximately 5 mins each side, or until the chicken is crispy (not necessarily cooked in the middle).
  8. Transfer your semi-cooked / crispy chicken to the baking tray / wire wrack
  9. Cook in the oven for approximately 30 minutes

 

ENJOY!

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Aug
2017

Apricot Balls: Biscuit Version

categories: Baking, Recipes, Snacks

 

Apricot Balls – Biscuit Version

These apricot balls are a variation on my ORIGINAL Apricot Balls recipe. At the time I was trying to perfect my Grandmother’s recipe, but didn’t quite get it right, which is what this biscuit version is. The original Apricot Balls recipe on my website, is from my Grandmother’s cook book.

Note: I have Coeliac Disease so made sure my biscuits were gluten free. In fact I used GF Shortbread.

INGREDIENTS

  • 3/4 cup dried apricots, chopped
  • 1 can sweetened condensed milk
  • 80g butter, softened
  • 1 x 250g packet plain biscuits (super wine, arrowroot, shortbread etc)
  • 1/2 cup dessicated coconut + extra for coating

DIRECTIONS

  1. Blitz the biscuits in a food processor (or crush with a rolling pin).
  2. Get out a sauce pan and add the butter and condensed milk. Heat over low, remembering to stir, until everything is melted and combined together.
  3. Combine the melted ingredients the biscuits and 1/4 cup of coconut together.
  4. Finally add the apricots and mix well.
  5. Roll into small balls and then roll in the remaining coconut.
  6. Refrigerate for 20-30 minutes until set.

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Jul
2017

Easy Fried Rice

categories: Dinner, Gluten Free, Recipes

 

Easy Fried Rice

My husband and his family have been making fried rice for a long time, so when I first met him I was introduced to it (my parents made it way different). Not only is it easy, but it’s a great meal to have when you want to have a meat-free night.

We usually use day old rice – which is apparently better to make the fried rice. HOWEVER you can use freshly cooked rice too. If you wanted to use day old rice, simply cook it in the morning (or the night before) and refrigerate until you need it.

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INGREDIENTS:

  • 3 cups cooked rice (which is 1 cup of uncooked rice)
  • 2 TBSP sesame oil (if you don’t have this, regular oil is fine)
  • 3-4 eggs, beaten (depending on how much egg you want in with it)
  • 1 small onion, chopped
  • 1 cup frozen mixed veggies (thaw them first)
  • 3 TBPS soy sauce

DIRECTIONS:

  1. Preheat a large pan (or wok) to medium.
  2. Pour the sesame oil, and once heated, add the onion, and mixed veggies.
  3. Fry until tender.
  4. Remove to a bowl on the bench.
  5. Pour the beaten eggs into the pan and scramble them.
  6. Once cooked, mix the eggs with the vegetable mix.
  7. Add the cooked rice to the veggie and egg mixture.
  8. Pour the soy sauce on top.
  9. Stir and fry the rice and veggie mixture until heated through and combined.

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Jul
2017

Slow Cooker Sweet and Sour Pork

categories: Dinner, Gluten Free, Recipes

Slow Cooker Sweet and Sour Pork

I put this dish together using whatever I had in my pantry – but of course I needed it to taste sweet and sour. If you don’t want to use a slow cooker, simply cook it in a pot on the stove, covered and on low.

INGREDIENTS:

  • 500g diced pork
  • 440g can, pineapple pieces (don’t drain)
  • 1 x Green Pepper (or a handful of green beans, or green vegetables of any kind really)
  • 1 brown onion, quartered
  • 1 medium carrot, sliced
  • 3 TBSP Brown sugar
  • ¼ cup Cider Vinegar or White Wine Vinegar
  • 4 TBSP tomato sauce
  • 2 TBSP soy sauce
  • 1/2 cup water
  • 1 TBSP Cornflour + 2 TBSP Water (to thicken later if necessary)

DIRECTIONS:

  1. In your slow cooker combine the pineapple juice (save the pieces for later), the brown sugar, vinegar, tomato sauce, soy sauce and 1/2 cup water.
  2. Stir to combine.
  3. Next add your pork, pineapple pieces, green pepper (or beans), brown onion, and carrot.
  4. Give it one final mix and then turn the slow cooker on.
  5. Cook on HIGH for 3-4 hours, or on LOW for 6-8 hours

If necessary, you may want to thicken up with some corn flour and cold water. Serve with rice or mashed potato.

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Jun
2017

Jaffa Lumps Cheesecake Brownie

categories: Baking, Dessert, Recipes


© Maria Foy | Happy Mum Happy Child

 

Jaffa Lumps Cheesecake Brownie

This recipe is made gluten free (assuming correctly that Jaffa Lumps are gluten free), but you can make it a regular one by simply using regular flour.

AND if you don’t like Jaffa Lumps you can just take them out and it’ll be a cheesecake brownie. DROOL.

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BROWNIE INGREDIENTS 

  • 100 grams butter, chopped
  • 150 grams dark chocolate, chopped
  • 1 egg
  • 2/3 cup caster sugar
  • 3/4 cup almond meal (or plain flour)
  • 1/4 cup self-raising flour (regular or gluten free)

CHEESECAKE FILLING

  • 250 grams cream cheese, softened
  • 50 grams icing sugar
  • 250 mls cream
  • 1 packet Jaffa Lumps (frozen – makes it easier to blitz / crush up)
  • Juice of 1/2 a lemon

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DIRECTIONS (base)

  1. Preheat your oven to 180 degrees Celsius and line a cake / slice pan
  2. Melt the butter and dark chocolate in a pot on the stove
  3. In a separate bowl, combine the egg and caster sugar and whip until smooth
  4. Gradually stir in the chocolate mixture and almond meal / flour
  5. Pour the mixture into your lined pan, and cook in the oven for 10-15 minutes or until the mixture feels firm to touch.
  6. Remove from oven and let cool in the pan

DIRECTIONS (filling)

  1. Whip your cream and icing sugar together and place in the fridge until you need it again
  2. Using an egg beater, beat the cream cheese until soft, add lemon and beat for a further 30 seconds
  3. Carefully mix your whipped cream and cream cheese mix together
  4. At this point you can either pour the mixture onto the top of the cooled base (to have a plain cheesecake), or proceed with the Jaffa Lumps part …
  5. Blitz a pack of frozen Jaffa Lumps in a food processor and then carefully mix 3/4 into your cheesecake filling
  6. Pour the filling onto the top of the cooled base and place in the fridge for at least 2 hours to set.
  7. You can use the leftover pieces of Jaffa Lumps to top the cheesecake, or you can simply eat yourself OM NOM NOM …

ENJOY!

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