Now, I understand that broccoli is not necessarily something you think of when someone says “party snacks”, but trust me, these are yummy and a good dish to have if you are serving vegetarians (and don’t want to give them the same boring old hard-boiled eggs or carrot-sticks-with-dip type scenario). Easy to make and easy to eat – what could be better? Serve with a nice, rich tomato sauce for dipping. Yum!
400g broccoli florets (blanched for 1 minute in boiling water and chopped finely)
1 cup grated cheddar cheese (but any cheese that you can grate would be fine)
3 spring onions, finely chopped
3/4 cup bread crumbs
1 egg white
salt and pepper to taste
Mix all of the above together in a large bowl until well combined. I actually cheated and bunged the cheese, bread and spring onions all into a food processor so I didn’t have to grate and chop, but either way is fine 🙂 Take spoonfuls of mixture and form into ovals, roughly the size of two walnuts (hope that makes sense – I couldn’t think of anything else to compare them to!). Bake on a tray in the oven at 200 c for approximately 20 minutes, turning over halfway through. They should be nice and golden and holding their shape. You could easily make them larger and flatter, to form a burger, if you wanted to perhaps serve them as a meal for dinner with a salad or other accompaniment.
Give them a try – they’re tasty and almost healthy (if you don’t think about the cheese!). They actually have an almost meaty taste so your non-vego friends will like them too (and if they don’t, too bad – more for me!).
I have a new baby nephew! He’s very cute (as babies tend to be) and everyone is besotted and spending a lot of time gazing at him, taking photos, and generally coo-ing in his direction. What is it about babies that makes everyone go a bit nutty?
In trying to help out my brother’s family, I baked a few meals to pop in the freezer and a few little treats to go in school lunchboxes, for bub’s four older siblings. One such treat included these muesli bars (granola bars if you’re in the U.S.) that I modified from a recipe found at http://superhealthykids.com/. I have to confess, I made the munchkins a batch and then, unwisely, made myself some. I am not good at stopping at one treat – I will generally convince myself that I can have just one more, and just one more…and so on. I am a bit binge-y these days. I am consuming my emotions in vast quantities. Which translates to having no willpower whatsoever and basically just shoving food into my face, regardless of how large my thighs are getting or whether I can do up my pants.
At any rate, these muesli bars are quite delicious and super simple to make. I was looking for something I could give the kids that was nut-free (because their school has a ban on foods containing nuts due to the rise in allergies) and this fit the bill. Coconut is not a true nut (it’s considered a fruit, technically) so isn’t on the banned list (but do check to see if it’s ok with your school and allergy-prone kiddiwinks). You should also check to see that the seeds used are not from a plant which also processes nuts.
I added flax meal to the original recipe to incorporate some extra fibre. You could easily add some chopped dried fruit, dessicated coconut etc. Choc chips would be nice too 🙂
2 cup – quick oats, dry
2/3 cup – raw caster sugar
1 cup – flour, wholemeal
1/2 teaspoon – bicarb soda
1/2 teaspoon – baking powder
1 teaspoon – cinnamon
1 teaspoon – salt
1 teaspoon – vanilla extract
1/2 cup – honey
2 tablespoon – coconut oil, melted if it has turned solid
1/4 cup – sunflower seeds
1/4 cup – pumpkin seed kernels
2 tablespoons ground flax meal
Mix all ingredients and press into rectangular pan, (mine was 32cm x 23cm) lined with baking paper. The mixture will be really dry, kinda like crumble mixture. That’s ok – that’s how it should be. Trust me.
Press mixture right to edges of pan. Flatten with a fork.
Bake at 160 degrees celsius for 20 minutes or until edges are browned. Take out and before it cools, score lightly into bars (mine made 15). This makes it MUCH easier to break them into bars later. Otherwise you just have a crumbly bunch of, well, crumbs, everywhere.
Once completely cool, break or cut into bars and store them in an airtight container.
Superhealthykids.com has lots of simple, tasty, healthy recipes to try. Check them out!
Tonight, I was craving cookies. This is not uncommon for me, which is why I do not keep them in the house. Otherwise I would be eating them all the time. But, tonight, I NEEDED a cookie. Or several cookies. Ok, a whole batch of cookies. These little beauties satisfied that need and took no time at all to make. Even less time to eat.
The secret is to use salted butter – this definitely gives them that extra little edge. I usually bake with unsalted butter (I have to watch my sodium intake because of my kidneys) but these cookies really need that little savoury kick. Trust me. The golden syrup is also essential – don’t leave it out or substitute it with honey or some such nonsense. It must be golden syrup to get that real butterscotch flavour. You wouldn’t think that one little tablespoon would make a difference, but it really does.
I think these would make excellent ice cream sandwiches. Just imagine some peanut butter gelato or a nice scoop of vanilla in between two of these – heaven!
SALTED BUTTERSCOTCH COOKIES
125g salted butter, softened
1 tbs golden syrup
1/2 cup soft brown sugar
1 1/4 cup self-raising flour, sifted
Cream sugar, butter and golden syrup until well combined. Add sifted flour and mix to form a dough (you might need to mix the final bit of flour through with your hands).
Roll spoonfuls of the mixture into small balls and place onto a baking sheet. Flatten slightly with a fork.
Bake at 180 c for approx 15 minutes. Keep an eye on them as they can burn quickly.