In an attempt to make myself eat more fruit I thought I would put my blender to good use and start making some smoothies. I can now say I am totally addicted and have been making myself and Miss K smoothies nearly everyday! This Banana Kiwifruit Smoothie we made up has to be one of our favorites so far, it’s really yummy and good for you too! Miss K loves helping to make them and more importantly LOVES how they taste!
To make this smoothie you will need:
1 large banana
1 cup milk
1-2 scoops vanilla ice cream
1 Tbsp honey
2 Tbsp plain or vanilla yoghurt (optional)
Pop everything in the blender, make sure the lids on! Whizz up and serve. Makes 2 glasses
This pumpkin soup has to be one of my most made recipes, I make it all the time because its Miss K’s favourite meal, plus she’s eating veggies and just doesn’t know it! It’s really nice and creamy, easy to make and is packed with pumpkin!
750g pumpkin, peeled and chopped
2 large onions, peeled and chopped
375g potatoes, peeled and chopped
4 cups chicken stock (stock cubes are fine)
1 1/4 cups of cream
salt and pepper
Bring all the vegetables and stock to the boil in a large stove top pot. Reduce heat and simmer for 25-30 mins until soft. Then mash or blend.
Add the cream and bring back to the boil. Reduce heat and simmer for another 5 mins. Add salt and pepper to taste.
Miss K turned 4 over the weekend and to celebrate we had a little get together with family and friends. I wanted to make her something special for her birthday party and decided on cupcakes but with an ice-cream sundae theme!
I started by getting some cupcake wrappers and party straws by Paper Eskimo to use as my colour theme. They stock some gorgeous party paper supplies in all sorts of colours but I went with Miss K’s fave colour PINK!
For the cupcake mixture I stuck with my favourite recipe, you can find the method here from one of my previous posts. The next step was the buttercream frosting. I searched the web reading tons of buttercream recipes as I had never made it before and was quite worried about having enough mixture for the 12 cupcakes.
I ended up finding an excellent recipe over at Savory Sweet Life, the frosting turned out just how I had hoped, it tasted amazing and there was plenty of frosting for the swirls. I used a Wilton 1m tip to decorate, then finished them off with the sprinkles and a cherry on top!
One of Miss K’s fave things to play with is play dough, she likes it so much at the moment that I reckon we have been going through tubs of it on a regular basis!
I was getting a bit tired of spending so much money on the stuff, I kept getting all this cheap and hard play dough that just dried out and could only be used a couple of times before it was ready for the rubbish bin. When I was a kid my mum always made our play dough for my sister and I so I went on a search for the best play dough recipe and I think I found it!
1/2 cup salt
1 cup plain flour
2 Tbsp cream of tartar
1 cup water
1 Tbsp oil
Mix all ingredients together in a medium-sized saucepan.
Stir over heat until dough is pliable.
Allow to cool and store in a well sealed plastic bag or container.
This recipe makes a ton of play dough, its soft and if stored properly doesnt dry out at all! Miss K and I made a batch and it has been keeping her busy all week. I will definitely be making our own play dough from now on, I only wish I had done it sooner!
It was my Mum’s birthday the other week and I was going to make a birthday cake but then I decided for a change I would make her some pretty mini cupcakes instead. The recipe I use for my cupcakes is from the Edmonds Cookbook, it’s easy to follow and they always turn out delicious. Miss K was very happy to help me with decorating them and eating as many as she could at the same time!
1 tsp vanilla essence
1/2 cup of castor sugar
1 cup plain flour
2 tsp baking powder
1/4 cup of milk
Pre-heat oven to 190°c and prepare cupcake trays and cases.
Beat the butter, vanilla and sugar together until creamy and pale.
Add eggs one at a time and mix well.
Sift flour and baking powder into the mix and fold in until combined.
Slowly stir in milk.
Spoon evenly into paper cases, then bake for 10-15 minutes or until cakes spring back when lightly touched.
We have been having a great summer so far over here in New Zealand and have found ourselves outside most evenings having barbeques and enjoying the weather with friends and family.
Our fridge was starting to overflow with quite a lot of barbecue leftovers, so for a meal I decided I would try making a “leftovers pizza”.
The leftovers I used were:
cooked steak and sausages
baby potatoes in ranch dressing
grated mozzarella cheese
I had some thin and crispy pizza bases in the freezer which I spread a layer of tomato paste over. Then I just chopped and sliced all the leftovers which I spread over the bases. I finished them with a swirl of BBQ sauce and mayonnaise and popped them in the oven at about 220 celsius for 10-15mins on fan bake.
This has now definitely turned into a new favourite of ours, you can mix it up and use just about any leftovers you have to make a light summer meal that costs nearly nothing and tastes really good!
These little pecan pie tarts are a hit in our house and I already have family requesting them again for Christmas this year. They are so simple to make and taste AMAZINGLY GOOD!
4 sheets of ready rolled sweet short crust pastry
3/4 cup brown sugar
1/4 cup maple syrup
1tsp vanilla essence
1/4 cup chopped pecans
whole pecans for topping the tartlets
Preheat the oven to 180 degrees celsius. Grease the tartlet tin (12 holes)
Cut 12 circles out of the pastry using a 7 cm fluted pastry cutter. Place the circles in the prepared pan.
Place the brown sugar, maple syrup, butter and vanilla essence in a small pan. Heat gently over a low heat until the butter is melted, then turn up the heat and simmer for 2 minutes. Remove the pan from the heat and allow the mixture to cool slightly before mixing in the eggs.
Stir in the chopped pecans and transfer the mixture to a small jug. Three-quarter fill each pastry shell with the mixture and top each with a whole pecan.
Bake the tarts in the preheated oven for 20-25 minutes or until the pastry is golden and the filling has risen and set. It will sink and settle as it cools.
This week my Dirt Cups recipe from Happy Little Kiwi is being featured over at Mommas Meals!
When Tammi first contacted me about being featured on her website I headed on over to check out Mommas Meals and I was glued to it! So I thought I would return the favour and feature her right back!
The goal of Mommas Meals is to share and swap recipes but Tammi also writes a bit about her experiences of parenting and being a stay at home mum to her gorgeous little girl Madison.
Lately whenever I am stuck on what to cook for dinner and tired of the same old boring meals I usually find myself over at her website having a sneak peek seeing if there is something new I can try out. This week I am making her Hot Chicken Sandwich and I cant wait to try the Pecan Crusted French Toast also.. YUM!!!
Be sure to check out all the other mouth-watering recipes that Tammi is cooking up in her kitchen, trust me its good!
Okay so I know there’s already a whole lot of chocolate chip recipes floating round on the web, about 28,000,000 according to Google! I’ve tried a few recipes in the past but they were nothing to write home about. Anyway the other day I decided I would make a batch of cookies with Miss K and use a new recipe that I had found on the Martha Stewart website. To cut a long story short these cookies were the best I have ever tasted! I don’t think will ever use another chocolate chip cookie recipe again because they are that good!
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup milk-chocolate chips
Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
A yummy breakfast idea for the kids from the taste.com.au website
4 slices thick cut bread
1 Tbsp reduced fat spread
Using a 6.5cm round cutter, cut 1 round from the centre of each bread slice. Discard rounds. Spread both sides of bread slices with spread. Heat a non-stick frying pan over medium heat. Cook 1 side of bread slices for 2 to 3 minutes or until lightly toasted. Turn. Crack 1 egg into each hole. Cook for 5 to 6 minutes or until egg whites are set and yolks still soft.