Chocolate Chip Granola Bar

I am always looking for homemade alternatives to buying packaged food from the supermarket. Granola or muesli bars are handy to have in the pantry either for breakfast on the go, snacks at school or whilst on the go. During the weeks leading up to start of the new school year, many recipes for lunchboxes were shared across social media. I can't remember who shared this Chocolate Chip Granola Bar recipe by Fifteen Spatulas but I am grateful I came across it. 

The granola bars of the crunchy type; not chewy which some prefer. I love the mild taste of coconut which is not overpowering. I also reduced the amount of sugar as I knew the natural taste of honey and also the sweetness from the dark choc chips is sufficient. 

German Butter Cookies

Chinese New Year 2015 is not far away. The first day of the Year of the Goat is 19 February 2015. I have started to look for cookie recipes to make for our consumption as well as gifts for friends. I did a trial run of these melt in the mouth German Butter Cookies on the weekend just past. It was super easy and quick. A great recipe to get the young ones in your family involved. My youngest help me make the fork imprint on the cookies. A quick 15 mins in the oven to bake, and it's done. The cookies finish in a very light brown; almost pale look. 

You will find several recipes for these cookies on the internet; with slight variation - some add cocoa or matcha green tea powder. 

Now to make more of these cookies as the cookies from the trial are all gone! It's not overly sweet and just perfect with a cup of coffee or tea or Milo. 

Zucchini Fritters

The new school year started towards the end of last week. It's back to routine and preparing lunchboxes for my two girls.

This year, I am trying to keep lunchboxes interesting to ensure my girls have enough nutrition to keep them going throughout the day. I decided to give them the responsibility to create their own list of food that they want in their boxes for morning teas and lunch. This way, it gets them involved and gives them ownership of what they eat. They have create a long list of choices which will hopefully make it easier for me to prepare.

This week, I made zucchini fritters for their lunches. I was planning to make zucchini slice, but I forgot to buy some bacon and it was too late to head to the shops. A quick search on www.taste.com.au and I found an easy fritter recipe.

Malaysian Monday #7 - Spiral Curry Puffs

It has been many years since I have eaten these spiral curry puffs. Usually when I make curry puffs, I use the shortcrust pastry which is easier. I found this recipe on Sonia's blog.

I learnt the method using water dough and butter/margarine dough many years ago when my sis and I used to help my Mum and aunties to make 'kok chai' during CNY. The 'kok chai' is filled with ground peanuts and sugar or sambal har bee (dried prawns). As I rolled the dough today, I was thinking back to those fun times where we all will gather at someone's home and spend the weekend making the 'kok chai'. There will be plenty of laughter, chatter and scolding from my Mum and aunties if we were too slow. It was part of our CNY tradition which sad to say is something that is no longer practised.

My family likes them. Ash said they looked different, well yeah..more effort required too. The pastry was flaky and light. Well worth the effort especially on a cold and wet winter's day in Sydney.

The curry puffs will go well with a cup of Malaysian coffee (kopi O).

I am submitting this post as part of June 2012's Muhibbah Monday - organised by Test for Skewer, 3 Hungry Tummies and Just As Delish.

Lunchbox Idea #10 - Pork Apple and Fennel Sausage Rolls

Sausage rolls are one of the favourites for lunchboxes around here. I usually make beef sausage rolls with grated vegies added in. This time, I tried a different meat, adding apple for sweetness.

300gm lean pork mince
200gm slightly pork mince
1 apple, grated
1/2 brown onion, diced
2 tsp fennel seeds
1 cup breadcrumbs
1 egg (to bind)
salt and pepper
1 egg yolk
puff pastry sheets

1. Lightly toast the fennel seeds. Set aside to cool.
2. Pre-heat the oven to 180C. Line a baking tray with baking paper. 
3. Heat 1/2 tablespoon oil in a small frypan, add the chopped onions. Fry till onions softened. 
4. Combine minced pork, grated apple, fennel seeds, onion, egg, breadcrumbs, salt and pepper into a bowl.
5. Cut the pastry sheet into half. Spoon the minced mixture in the middle of the cut pastry sheet and roll up.
6. Cut each roll into approx 6 small pieces. Place the mini rolls on to the baking tray. 
7. Place the tray in the fridge for about 10 mins to chill the pastry (this results in a flakier puff pastry).
8. Remove from the fridge and brush with egg yolk. (Optional: you can sprinkle sesame seeds on top).
9. Bake in the hot oven for 20 minutes or until golden brown.
10. Serve warm with tomato sauce.
    

Garlic Prawn Pizza Bread

I made these for Caitlin's birthday party back in October. It's a great alternative to using pizza bases.

1/4 cup (60ml) extra virgin olive oil
8 garlic cloves, bruised
1 cup flat-leaf parsley leaves
2 tsp grated lemon zest
450gm fresh ricotta
1/2 cup (40gm) grated parmesan, plus extra to sprinkle
1 baguette, split or 2 large pizza bases
800gm green prawns, peeled, halved

1. Preheat the oven to 220C, and line a baking tray with baking paper.
2. Gently warm the oil and garlic in a pn over low heat for 2-3 minutes to infuse. Stand for 5 minutes.
3. Remove the garlic cloves, reserving the oil, then place cloves in a small processor with parsley and zest and whiz to combine. 
4. Set aside one-quarter of the mixture, then add cheeses to remaining mixture and pulse to combine. 
5. Spread the ricotta mixture over the baguette or bases.
6. Place the reserved garlic oil in a frypan over medium high heat. Add the prawns and cook for 1 minute each side or until just cooked.
7. Remove from heat, then add reserved garlic and parsley mixture and gently toss to combine. 
8. Arrange the prawns over the baguette or bases, then sprinkle with extra parmesan. 
9. Bake for 5-6 minutes until the cheese has melted.
   

Nachos

Nachos are a favourite in our family. Another easy snack or lunch item to put together.

Minced beef
1/2 onion, chopped
1 packet of taco seasoning
1 can diced tomatoes
pinch of smoked paprika
Tasty or cheddar cheese, grated

1. Heat 1 tablespoon of olive oil in a frypan. Add the chopped onion and saute till soften.
2. Brown the minced meat, then add the seasoning and some water. Lower heat and simmer for a few minutes.
3. Finally, add the diced tomatoes and season with smoked paprika, salt and sugar. Simmer for another 10 minutes on low, until mixture thickens slightly.
4. Line a plate with aluminum foil. Lay the corn chips on the covered plate, scoop some of the minced meat mixture more the corn chips. Sprinkle the grated cheese on top. Place under the grill to melt and brown the cheese for about 5 minutes.
5. Serve hot.

Lunchbox Idea #8 - Curry Puffs

It has been a while since I posted an idea for school lunchboxes. I make a mild filling for my girls. When I am in a rush or feeling lazy, I will use store-bought shortcrust pastry to save time. The puffs can be pre-made and freeze and bake later.

Pastry
240gm plain flour, sifted
1/2 teaspoon salt
90gm margarine
4 tablespoon cold water

Filling
200gm chicken meat, diced
2 potatoes, peeled and diced
1/2 big onion, diced
2 sprigs curry leaves
2 tablespoons mild curry powder, mixed into a paste
2 tablespoons oil
1/2 teaspoon chicken stock powder
1/2 teaspoon salt
water

1. Pastry: Rub the margarine into the flour until it resembles bread crumbs. Add water and mix to form a dough. Wrap in cling film (Gladwarp) and leave to rest for 30 mins.
2. Filling: Heat oil in pan, saute the onions, curry paste, curry leaves till fragrant. Add in the chicken meat and stir well. Add potatoes, seasoning, and cook until dry. Taste and dish up. Cool completely before use.
3. Roll pastry into 2mm thick, cut into 5cm rounds. Put 1 tsp filling onto the pastry and fold into semi-circle. Pinch to make decorative edge.
4. Bake in the oven (160C) for 15 mins. Serve hot.

Lunchbox Idea #6 - Chicken and Vegie Puff

Who doesn't love a warm savoury pastry fresh from the oven. Here's what I made for their lunchboxes.

1/4 spanish onion, diced
1 piece of chicken thigh, diced
Pumpkin, diced
Potatoes, diced
Sweet corn, kernels removed
1/2 cup frozen peas, thawed
2 pieces of puff pastry, thawed
1 egg, beaten (for egg wash)

1. Heat some oil into a medium sized pan. Brown the onions until transparent, add the chicken until cook until brown around the edges.
2. Add the pumpkin and potatoes into the pan, some water and close the lid to soften the vegies.
3. When the vegies are soft, put in the sweet corn kernels and season with salt and pepper to taste.
4. Dish out the filling and leave until completely cool.
5. Preheat the oven to 180C (160C fan-forced). Line a tray with baking paper.
6. Cut the puff pastry into four squares.
7. Spoon the filling into the centre and fold the square into a triangle. Crimp to seal the sides.
8. Brush with egg wash and bake in the oven for 20 minutes. 

Banana Saver

I saw this cute container at Chalet stall in the new shopping centre, Top Ryde City.
It is great for my girls' lunchbox to stop the bananas which they take for morning tea from being bruised. What a great idea!
I am very fussy with the condition of the bananas. I generally don't like to eat bananas that have turned bruised or with even the slightest black spots on them. What about you?

Banana Sultana Muffins

I have been looking for a recipe for healthy muffins to make for the Health Heart morning tea at my workplace later this month. Yes, the program directors at my workplace is promoting a healthier lifestyle encouraging exercise, healthier diets (with fruit boxes being delivered to the offices each week) and organising talks by the Heart Foundation and other health experts. At the end of this month, there is morning tea organised and there is a caveat - all the food must be healthy - meaning no butter, too sugary, includes fruits and tastes yummy. Quite challenging... until I came across this recipe in a magazine. I tried it on the weekend and it does taste good. Even Caitlin gave it the thumbs up! I believe the yoghurt keeps the muffins moist the next day.


1/3 cup vegetable oil
1/3 cup plain low-fat yoghurt
1/2 cup caster sugar
2 eggs, beaten lightly
3-4 large bananas, mashed
2 cups self-raising flour
3/4 tsp bicarbonate of soda
1 tsp ground cinnamon
1 cup sultanas
icing sugar for dusting

1. Line 18 holes of 2 x 12 muffin pans with double paper cases.
2. Place the oil, yoghurt and sugar in a large bowl. Whisk together to combine. Add eggs and bananas. Whisk well. Add combined sifted flour, bicarb soda and ground cinnamon. Stir until smooth. Stir in sultanas.
3. Divide the mixture among the paper cases, about 2/3 cup filled.
4. Cook in a moderate oven (180c) for about 20 minutes or until cooked when tested. Stand in pan for 5 minutes before turning out onto a wire rack to cool.
5. Serve muffins warm or cold, dusted with sifted icing sugar.

Muruku

My Mum made muruku today. Want some?

I must ask my Mum for lessons.

for Joyce and Kevin

Chicken and Vegetable Sausage Rolls

I made these sausage rolls for Ashleigh's birthday party a month ago and forgot to post a photo and recipe. This time, I made it again for a morning tea at church.
This recipe is from Delicious Magazine, October 2005 (slightly adapted).


Ingredients
1 cup (70gm) fresh wholemeal breadcrumbs (I made this from toasted wholemeal bread)
500gm chicken breast or thigh, minced
1 egg, plus 1 extra lightly beaten egg
1 medium-size zucchini, finely grated
1 medium-size carrot, finely grated
3/4 cup corn, off the cob
1/2 onion, grated
1/4 cup chopped flat-leave parsley leaves
4 sheets frozen puff pastry, just thawed
1 tbsp sesame seeds

1. Preheat the oven to 180 degrees C and line 2 baking trays with baking sheets.
2. Process crumbs, chicken and unbeaten egg in a food processor until well combined.
3. Place in a bowl, mix well with vegetables and herbs, then season with salt and pepper.
4. Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece.
5. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal.
6. Repeat with remaining pastry and filing.
7. Cut rolls into 3cm pieces and use a fork to make small inserts into each rool to prevent splitting.
   
8. Place on baking tray, cover and chill in fridge for 30 minutes.
9. Brush with beaten egg, sprinkle with sesame seeds.
10. Bake for 25-30 minutes until rolls are lightly browned and cooked through.
11. Serve with sweet chilli or tomato sauce on side.
    

Banana and White Choc Chip Muffins

I don't eat bananas when the outer skin has a tinge of black/ dark brown or turns black. Usually the inside is still fine to eat, instead of wasting the bananas, I make banana bread, muffins or a cake. I whipped this up last Friday for afternoon tea.

Ingredients
125gm butter, softened
3/4 cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
2 bananas, mashed
2 cups plain flour, sifted
2 tsps baking powder
1/4 tsp salt
3/4 cup white choc bits
1/3 cup milk

1. Preheat oven to 160 degrees C.
   
2. Cream butter with sugar until light and fluffy.
3. Add in the eggs and vanilla extract, mix well. Mixture might look like curdled eggs.
4. Fold in the half the flour and baking powder and half milk. Alternate until all the flour is folded in well.
5. Fold in the mashed bananas and white choc bits.
6. Place muffin cups into the muffin tray. Spoon the mixture into the cups.
7. Bake in oven for 15-20 minutes until golden brown and cooked.
   

Corn Fritters

Ingredients
3 cobs of corn
Coriander leaves, handful
Spanish onion, chopped
1 tsp baking powder
1 cup plain flour
1 egg, beaten
salt and pepper


Method
Cut up 2 corn cobs and place into food processor. Add handful of coriander, spanish onion and egg. Process together for 1 minute. Add baking powder, plain flour, salt and pepper. Process again till all ingredients mix well together.
Cut remaining cob of corn and add to the mixture. This will add a bit of crunchiness.
Heat some oil in a frying pan for shallow frying. When oil is hot, place 1 tablespoon of the corn mixture into a patty and fry.
Repeat the process till all mixture has been cooked.
Serve hot.

Tip: I tried using tempura flour as well, and also added the baking powder. The fritters had a slight crunch to it.

My youngest girl enjoying one of her favourite foods...