Snickers Rocky Road

I’m interrupting my ‘healthy snack’ series this week, to bring you an extra special treat. I say “interrupting”, as this treat far from healthy, and its nut and sugar content would probably entice a sternly worded letter from your child’s teacher if you sent a piece along in their lunchbox.

But it is delicious.

And sometimes, particularly when one’s sleep is being interrupted by the overnight feeding demands of a newborn, we need to treat ourselves with a little deliciousness.

This rocky road still has the all chocolate and marshmallow hallmarks of the traditional version , but is jazzed up with snickers bars – creating a rather tasty chocolate / nut / caramel combination. The added bonus being that a batch can be made in a matter of moments.

So friends, I suggest you go and make a batch of this snickers rocky road and treat yourself today. Bearing in mind that because it is not school lunch-box friendly, there will be plenty for the grownups to indulge in at home!

You’re welcome!

Snickers Rocky Road

  • 280g marshmallows
  • 280g chopped snickers bars
  • 1 cup rice bubbles / puffed rice
  • 1/2 cup roasted peanuts
  • 350g milk chocolate, melted
  1. Line a slice tray with baking paper.
  2. Place the marshmallows, snickers bars, rice bubbles and peanuts in a large bowl. Pour over melted chocolate, and stir to combine well.
  3. Spoon into the prepare tray, and place in the fridge for a few hours (or overnight) to set.
  4. Slice and serve.

 

Apricot and white chocolate bars

After the success of last week’s school snack baking session, I was eager to add another homemade treat to our list.

As Miss C, in particular, is a big fan of dried apricots, I hoped that an apricot treat would be well received. While she was a little hesitant to try these apricot and white chocolate bars at first, they did not return home when I packed a couple in her lunchbox – so I’m calling it a win (either that or a school buddy had an extra snack that day). Either way, the speed at which they are disappearing from our kitchen counter suggests that they may also be a hit with the older members of our family…

Somewhere between a bar and a cake, these treats are sweetened simply with a little brown sugar and white chocolate.  They may not be the ‘healthiest’, as such, but they are not overly sweet and the ingredient list is modest.

They slice nicely too, making them perfect to pack into little lunchboxes, and could easily be jazzed up with the addition of walnuts or the like (if you don’t have any school nut-bans to be mindful of, that is). 

Oh and in case you were wondering, I most certainly had my little kitchen helper on hand when making these too!

Apricot and white chocolate bars (makes 18)

  • 1 cup dried apricots, sliced
  • 1/2 cup water
  • 120g butter
  • 3/4 cup brown sugar
  • 1.5 cups self raising flour, sifted
  • 1 cup rolled oats
  • 1/2 cup white chocolate chips
  1. Preheat oven to 180C and grease and line a slice tray.
  2. Place apricots and water in a small saucepan over a medium heat. Simmer until the water has been absorbed. Add the butter and brown sugar, and cook over a low heat – stirring – until the butter and sugar have melted.
  3. Combine the flour and oats in a mixing bowl. Add the apricot mixture and stir to combine.  Fold through the chocolate bits.
  4. Press into lined pan and bake for 25 to 30 minutes or until golden brown.
  5. Allow to cool in pan for 10 minutes, then move to a wire rack to cool completely. Slice.

Peach and balsamic honey pork salad

Winter continues, as does our preference for hearty meals at dinnertime to warm us from the inside out. But I came across photos of this salad we made a while back, presumably when the temperatures were a little kinder, and I couldn’t resist sharing it.

A peach and balsamic honey pork salad.

And while I’m conscious that stone fruit is not readily available at the moment, I figure that by adding it to my recipe page it will serve as a good reminder to make the salad  again when peaches and nectarines come into season.

I must say, I’m quite the fan of using fruit in salads. The sweetness of the peaches worked beautifully on this particular occasion – with the slight tartness of the balsamic dressing. It turned out to be a lovely dinner, and would also make a delicious lunch if you had the time.

Peach and balsamic honey pork salad (serves 2)

  • 2 slices sourdough, torn
  • 1 tbs olive oil
  • 200g pork fillet
  • 1 tbs honey
  • 1 tbs balsamic vinegar
  • mixed lettuce leaves (I used baby spinach and rocket)
  • 100g mixed cherry tomatoes, halved
  • 1 peach, cut into wedges
  1. Preheat oven to 180C. Place sourdough on lined baking tray and drizzle with olive oil. Bake for 10 minutes or until golden. Set aside.
  2. Combine honey and vinegar, and set aside.
  3. Season pork and spray with a little oil. Pan-fry for 6 minutes or so, turning, until browned. Transfer to an oven-proof dish, and roast for 8 minutes then pour over the honey and balsamic vinegar and cook for a further few minutes. Remove from oven, and rest in foil for 5 minutes. Slice.
  4. Arrange the salad leaves, tomatoes and peach on two serving plates. Add the sliced pork and toasted sourdough, and drizzle with the pan juices.

Healthier Honey Bubble Bars

Now that I have a little more time on my hands, I’m keen to get back into the kitchen. To develop new recipes, and generally get creative!

In particular, I want to create some lunchbox treats. Lately I’ve been relying on pre-packaged snacks all too often for the kids, and their ingredient list is far from desirable.

So with the rain falling heavily outside the other day, I got to work on my first lunchbox treat.

A healthier honey bubble bar.

As soon as I began pulling bowls out of the drawer, Little J arrived curiously at the kitchen bench. Actually, she is quite the shadow when I am in the kitchen, always eager to help out. And this being a no-bake treat, well that was just perfect for little hands!

I measured out the ingredients, and she poured them all into a big bowl and gave them a good stir. “Pat-pat-patting” the slice into the baking tin was also a big hit.

In the mix? Puffed rice, shredded coconut, chia seeds, sunflower kernels, butter and honey. Oh some chocolate chips for a little indulgence too.

Pressed into a lined tray, and allowed to firm up overnight in the fridge.

The following day, it was simply a matter of slicing the mixture into bars.

The bars were sweet, without being over-sweet, although I made the rookie mistake of adding the chocolate chips before the melted butter and honey (ie. the chocolate melted).

The honey also made the bases a little sticky,  so I wrapped each bar in some baking paper for ease of transport.

And just like that, my baking mojo has officially returned! Not to mention being able to share some time in the kitchen with Little J.

Stay tuned for more lunchbox treats in the weeks to come!

Healthier Honey Bubble Bars

  • 4 cups puffed rice
  • 2 tbs chia seeds
  • 3 tbs sunflower seeds
  • 1.5 cups shredded coconut
  • 125g butter
  • 220g honey
  • 1/2 cup chocolate chips
  1. Grease and line a slice tray with baking paper.
  2. Combine the puffed rice, chia seeds, sunflower seeds and coconut in a large bowl.
  3. Heat the butter and honey in the microwave until melted and combined. Pour over the dry ingredients and stir to coat the mixture well. Add the chocolate chips and stir.
  4. Press firmly into the lined tray, and place in the fridge overnight to firm.
  5. Remove from the fridge, and cut into slices. Store in an airtight container in the fridge.

 

Spicy Chicken Tacos with Avocado Dressing

I’m sure it will come as no surprise when I tell you that our evening routine is a little “unpredictable” at the moment. Nothing too dramatic, just a bit more on the relaxed side as we settle into life as a family of 5. Miss Maggie tends to want to nurse, pretty much non-stop, from around 5pm – which coincides with the other girls’ dinner and bath time, and the time I’d usually be spending working on dinner for the ‘grownups’ too.

But we all need to eat, and I am trying to avoid takeout where I can, so I’m pleased to report meal planning is still in full force. Actually, if anything, meal planning is probably a tad stricter than ever at the moment as ducking to the supermarket with three kids in tow is not all that appealing. I’m doing the bulk of our grocery shopping online, and loving being able to sit down and order groceries from the comfort of the couch after the bigger kids have gone to bed. Not to mention having a weeks worth of fresh ingredients literally delivered to my kitchen at a time that suits us!

The meals themselves, however, have generally been quick and easy to prepare. Leftovers are then tucked away for a quick lunch the following day, or frozen for future dinners when cooking one-handed is inevitable.

One of our favourite meals, lately, has been tacos. The kids prefer the crunchy shelled tacos, generally filled with some sort of savoury mince and vegetables. While I tend to go with soft tortillas, filled with whatever we have on hand.

On this occasion, I found inspiration in a Healthy Food Guide magazine – in the form of spicy chicken tacos. The added bonus being that they came together in no time at all.

Chicken – spiced and grilled in the sandwich press – piled high onto wholemeal tortillas and topped with pre-cut coleslaw. Actually the only real effort, if you could even call it ‘effort’, was blending up the avocado/ yoghurt dressing to serve alongside.

Definitely a winner all round!

Spicy chicken tacos with avocado dressing (serves 4)

  • 500g chicken tenderloins
  • 1 tbs olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 3 tbs lime juice
  • Bag of pre-cut coleslaw
  • 1 avocado, mashed
  • 1/2 cup natural yoghurt
  • Warmed wholemeal tortillas, to serve
  1. Combine the spices, oil and 2 tbs of the lime juice. Add the chicken and toss to coat well.
  2. Pre-heat chargrill pan or frypan over a medium heat. Grill chicken until cooked through. Place on a plate, cover with foil and allow to rest for 5 minutes or so.
  3. Meanwhile, combine the avocado, yoghurt and remaining lime juice in a small bowl, and stir until smooth. Season.
  4. Fill the warmed tortillas with the chicken, coleslaw and avocado dressing.

 

Miso Pumpkin Soup

It’s minus 4 outside as I type this post, with an expected top of 10 (which we will reach after midday, if we are lucky).  There is a heavy layer of frost on the grass, and ice on the cars in the street, although the sky is clear and there is no fog to be seen.

If I’m to be honest, the chilly winter is not all that surprising, really. We had a pretty awesome summer… and it always seems that the hotter the summer =  the colder the winter. In Canberra, at least.

So while I am 100% a summer girl, after 18 years in Canberra (???) I am slowly becoming acclimatised to the joys of the Canberra winter.  I’ve got a decent collection of beanies and gloves, along with some great warm jackets, and have even mastered the art of layering. Our hydronic in-slab heating goes a long way in helping me forget just how cold it is outside too.

But then there is the food. Winter inevitably means that my slow cooker comes out at least a few times a week, bringing with it hearty stews and casseroles. Homemade soups also make a frequent appearance – the aim being to warm oneself up from the inside out.

On this particular occasion I went with a pumpkin soup. But not just any pumpkin soup. This one was jazzed up with miso paste and ginger (inspired by a recipe I found in a recent Taste magazine edition). It also had a lovely creamy texture owing to the addition of coconut milk, and a little zing from fresh lime juice. 

We served the soup with some loaded toasties. From recollection – there was avocado and tomato on one, and a swiss cheese, mustard and ham combination on the other.

But the soup.

Oh the soup.

Delicious, easy, and definitely a winter warmer!! With the added bonus that we now have a few serves in the freezer too.

Miso Pumpkin Soup (serves 4 – 6)

  • 1 onion, diced
  • 2tbs minced ginger
  • 1tbs  minced garlic
  • 1 butternut pumpkin, peeled and cut into cubes
  • 2 tomatoes, diced
  • 120g white miso paste
  • 400ml coconut milk
  • 3 cups vegetable stock or water
  • Zest and juice of 1 lime
  • Salt and pepper
  • coriander leaves to serve
  1. Heat a little olive oil in a large saucepan over medium heat. Add the onion, garlic  and ginger and cook for a minute – stirring.
  2. Add the pumpkin, tomatoes and miso paste – stirring to coat well.
  3. Add the coconut milk / stock, and simmer – covered – for 30 minutes or until the pumpkin is soft. Blend until smooth.
  4. Add the lime juice and zest, and season to taste.
  5. Serve in bowls, and top with coriander.

Tuna and Edamame Cakes

Well we’ve officially packed up our shorts and t-shirts, and returned scarves, beanies and gloves to pride of place at the front door.

Yes, my friends, Summer has departed and we have jumped head first into frosty mornings and icy windshields. And while cooler months = lots of slow cooked meals making their way to our dinner table, I’ve  got a backlog of recipes and photos from the warmer part of the year that I figure I should cover first.

Such as these salmon and edamame cakes – that I came across in a Taste magazine edition quite some time ago, but quickly added to our weekly meal plan (albeit substituting tuna for salmon).

Because, well, edamame!!  Basically one of my all-time favourite snacks. The girls had a great time podding the beans from their shells on this occasion, although we did lose some to snacks along the way (oh and some stray beans to the floor, too).

The beans that did survive were quickly turned into tasty little “cakes” – with the addition of tinned tuna, panko breadcrumbs,  soy sauce, mayonnaise, green shallots, garlic and ginger. Processed until just combined – shaped into cakes, then coated in some more panko breadcrumbs.

I opted to oven-bake the cakes rather than pan-fry. Partly because I wanted to be able to put them in the oven and go on with some other tasks during the evening without having to stand over the stove, and partly because I didn’t feel like washing up a crumb-crusted frypan afterwards. And while the cakes may not have had the complete crunch that you get from a pan-fried version, a little spray of olive oil before cooking meant they still turned a nice golden colour.

Served with brown rice, greens and some sliced cucumber and extra edamame (picked in a little rice wine vinegar), with extras leftover for the kids’ lunches the following day.  A lovely little mid-week meal indeed.

Tuna and Edamame Cakes (makes 8 cakes) – adapted from here

  • 450g frozen edamame, steamed then podded
  • 420g tinned tuna in springwater
  • 1 1/4 cups panko breadcrumbs
  • 2 tbs mayonnaise (kewpie preferably)
  • 2 green onions, thinly sliced
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp soy sauce
  • 1 egg, whisked lightly
  • Steamed rice, salad, extra mayonnaise and wasabi to serve
  1. Preheat oven to 180C. Line a tray with baking paper.
  2. Process 3/4 of the shelled edamame, along with tuna, 1/2 cup of the breadcrumbs, mayonnaise, green onions, ginger, garlic and soy sauce – until just combined. Shape into 8 cakes.
  3. Dip each cake into the whisked egg, then coat in the remaining breadcrumbs. Place on the lined tray.  Refrigerate for 30 minutes.
  4. Spray the cakes lightly with olive oil, and bake for 20 – 30 minutes, or until golden brown (turning once halfway through).
  5. Serve cakes with steamed rice and salad, and a dollop of mayonnaise and wasabi.

Tuna and vegetable stuffed sweet potatoes

Growing up we never ate sweet potatoes. I don’t even remember if they were all that available…?  Rather, our plates usually had some sort of white potato on it – generally mashed with lashings of butter and milk, or on the odd occasion they would be oven roasted.

These days, however, I don’t tend to reach for white potatoes in our grocery shop.  Not unless I’m making a potato salad or perhaps to go along with a roast dinner. Instead, I grab sweet potatoes – orange, white or purple – whatever the local green grocer has. The kids love them when they are sliced into wedges and oven baked, or steamed and mashed, and served alongside whatever else they are having for that particular meal.

On this occasion, we went with “stuffed” sweet potatoes. Aka. little roasted sweet potato “boats” that we filled with tuna, vegetables and cheese, and grilled til they were nice and golden.

I added a good drizzle of chilli sauce for the adult’s version (#cravings), while the kid’s ate their version plain. Served with a pile of greens on the side, and this turned out to be one tasty meal indeed!

Tuna and vegetable stuffed sweet potatoes  (serves 4)

  • 4 small sweet potatoes, halved
  • 300g mixed vegetables, steamed (I used carrots, broccoli and corn)
  • 185g tin of tuna in spring water, drained
  • 1/4 cup sour cream
  • 1/2 cup grated cheese
  • Fresh parsley, chilli sauce  and leafy greens to serve
  1. Preheat oven to 200C.
  2. Wrap the sweet potatoes in foil and bake for 30 to 40 minutes, or until soft. Allow to cool slightly, then scoop out the potato flesh and place in a large bowl. Mash until smooth.
  3. Place the remaining potato skin ‘boats’ onto a baking tray lined with baking paper.
  4. Add the steamed vegetables, drained tuna and sour cream to the sweet potato flesh, and stir until well combined. Season to taste.
  5. Spoon the tuna / potato mixture back into the sweet potato skins and top with grated cheese.  Bake for a further 10 to 15 minutes or until golden brown.
  6. Serve with fresh parsley and chilli sauce, and alongside the leafy greens.

Spiced pork, pineapple and bean salad bowl

I think I need to start a salad bowl series. For with the warmer weather lingering on, salad bowls continue to make a regular appearance at dinner time.

The basis is generally the same – a protein, some sort of carbohydrate or other filler and, of course, lots of salad.

On this occasion, a spice-rubbed pork was the star of the show. A protein that I turn to quite often not only because it is quick to cook but its also nice and lean.

Beans added some filler, grilled pineapple gave the whole bowl a certain ‘zing’ and the rest of the bowl was filled with lots of salad and other goodies.

Another tasty addition to what’s fast becoming my salad bowl addiction!

Spiced pork, pineapple and bean salad bowl (serves 2)

  • 250g pork fillet
  • 1tbs olive oil
  • 1 tsp mixed spice
  • 1/2 tsp chilli powder
  • 6 pineapple slices
  • 2 tbs brown sugar
  • 1 small can of black beans, drained and rinsed
  • 1/2 red onion, diced
  • 1 tomato, diced
  • 1/2 tsp minced garlic
  • 1tsp lime juice

To serve: coriander, avocado (diced), mesculin and shredded coleslaw (I bought a plain pre-cut bag, and added my own dressing of a little natural yoghurt and dijon mustard).

  1. Preheat oven to 200C and line a baking tray with paper.
  2. Combine oil and spices in a shallow bowl, then add pork – turning to coat. Allow to marinate for an hour or so if you have time.
  3. Place the pork fillet on teh tray and bake for 20 minutes or so or until cooked through. . Remove from oven. Transfer to a heatproof plate and cover with foil. Set aside for 5 minutes to rest.
  4. Meanwhile, sprinkle the pineapple slices with the brown sugar and grill until golden.
  5. To make the bean salad: combine the beans, tomato, onion, garlic and lime juice and coriander. Season to taste.
  6. Divide greens, coleslaw, bean salad, pineapple and avocado among serving bowls. Top with sliced pork and coriander.

Broccoli Salad with Tahini Dressing

It’s all too easy to turn to the ol’ green salad or Greek salad when guests are due. Well for me anyway.

With this in mind, I’m always on the lookout for new and interesting salads. Something that is fresh, healthy and full with flavour – and well this one definitely hit the mark.

For rather than just relying on the  usual salad base of mesculin, this salad was also filled with another favourite green of mine – broccoli!

Jazzed up with some snowpeas and flaked almonds for crunch and lightly coated in a little sesame oil. Then finished with a creamy tahini dressing on the side.

On this occasion we served the salad alongside some chicken burgers, but it would easily work as a tasty meal  on its own. Definitely a keeper!

Broccoli Salad with Tahini Dressing 

  • Mesculin leaves
  • 1 head broccoli, broken into small florets (and slice the stem thinly)
  • Handful of snowpeas, sliced
  • Handful of chopped fresh herbs (I used parsley and mint)
  • 1/3 cup flaked almonds
  • 1 tbs sesame oil
  • 1/2 cup tahini
  • 2 tbs natural yoghurt
  • 2 tbs white vine vinegar
  • 1 clove garlic, crushed
  1. TO make the dressing, combine the tahini, yoghurt, vinegar and garlic. Add a few tablespoons of water, or until the desired consistency is reached. Set aside.
  2. Steam the broccoli for a few minutes or until slightly softened. Place in a bowl with the lettuce, snowpeas, herbs, and sesame oil and toss to combine.
  3. Arrange the salad on a plate, and sprinkle with the almonds. Serve with the tahini dressing.