Monday, February 28, 2011

Treacher Creatures

Treacher Creatures!

One of a kind sock creatures and fleece animals- The most gorgeous, whimsical creatures you could hope to grace the birthday of a Brisbane Kid. We wont say more except you must check these creations out- they are just enchanted

Monday, February 21, 2011


Dinosaur SAKitToMe bag

This weeks Star of the Week has been chosen in view of all the mums out there searching for cool library bags, SO we found this at Just Us Kids Online. Made from polyester, this bag is sturdy and comes with its own attached pouch, with an attached key ring! Use it for everything, tree motifs on white background at the back and on the pouch. Teach your child to be environmentally friendly with this versatile bag! Size approx: 47cm x 40cm- its just $12

Sunday, February 13, 2011

Little Night Delights

 Little Night Delights


Pretty lights, Night lights, Garden lights, Decorating lights and Chain Lights.. all sorts of lovely lights.... Little Night Delights really is about delighting in the darkness! The less we say the better, because their website and HUGE array of lights (and the great pricing) will speak for themselves. Perfect to soothe a baby, quieten a toddler or create wonder in a child- head to their website now

Saturday, February 12, 2011

Health and Fitness Myths for Mums and Dads

8 Health and Fitness Myths BUSTED!

1. Sit ups or crunches WON’T get rid of your belly flat.
There is no such thing as targeting specific areas for fat loss. The only thing you’ll do is potentially build strength in the areas you’re working

2. Low fat doesn’t always mean better for you.
Make sure you check the sugar content on the nutrition label as often the fat taken out is replaced by SUGAR. Try to stick under 15g/100g of sugar.

3. The fat burning program on the treadmill WON’T help you lose more weight.

Don’t be seduced. The lower intensity (heart rate) might mean you burn more fat but overall you burn far less calories than if you worked harder for the same time. Since we’re about burning more calories than you consume, it makes sense to work a little harder.

4. Eating less isn’t always best for weight loss
Our bodies need fuel to function and be their best, but cutting out essential nutrients can put your body into ‘starvation mode’. As soon as you eat any extra calories your body holds onto them tight, stalling your weight loss!

5. Pain doesn’t equal gain.
I’m not talking the “good pain” from exercise but when your physically hurt or injured chances are you’re overdoing it. Get some rest or try some gentle alternatives until you’re feeling right again.

6. Eat every 2.5- 3 hours
Smaller meals, more regularly helps keep your blood sugar
and energy levels nice and stable (and you’re less likely to binge too).

7. Ladies, weight training WON’T make you bulk up.
Generally, women don’t have enough testosterone to get big bulky muscles. On the up, weight training strengthens our bones and helps our body burn more calories at rest!

8. You can regain your body after having kids (but it does take work!)
While our time may be more pressed, with a little forward thinking and planning we all have the ability to regain (most, if not a lot of) our pre pregnancy body. By all means accept that there will be some changes, but with some sensible eating and regular exercise, you can make it happen. Make some time for YOU!

Katie Hoenig is a Women’s Fitness Specialist with an interest in helping Mums get their spark back after kids.

To find out more, check out THRIVE! Fitness on facebook, 0401178616 or for info.

Sunday, February 6, 2011

The Sun Jar

The Sun Jar

Your Brisbane Kid is going to love this! This is truly so amazing we had to share it with you. It is a Jar that captures the rays of the sun during the day and releases the energy throughout the night with a soft orange glow. Perfect as a night light and to scare away any monsters under the bed. No Batteries and No Cords. You can find this and more cool stuff at

Wednesday, February 2, 2011

Savoury Category

The winner of the Savoury Category will win a $40 Silva Bella Voucher- see our prize post for details- Here are the Entries-

Sausage Rolls (Susan) 

"Sausage rolls rock.  They always go down a treat and I've yet to meet a kid who turns one away.

500g chicken thigh or breast fillet, pulverised in the food processor
1 clove garlic, crushed
1 medium brown onion, grated
1 medium carrot, grated
1 medium zucchini, grated
1 cob of corn, kernels cut off the cob
1 egg, beaten lightly
1/3 cup stale breadcrumbs or almond meal
1 tablespoon tomato paste
3 sheets ready rolled puff-pastry
1 egg, beaten lightly, extra


1. Preheat oven to 180°. Line baking trays with baking paper.
2. Combine mince, garlic, onion, carrot, beans, corn, egg, breadcrumbs and sauce in large bowl.
3. Cut pastry sheets in half lengthways. Place equal amounts of chicken mixture lengthways along centre of each pastry piece; roll each pastry piece, from one wide edge, to enclose filling. Cut each roll in six pieces.
4. Place, seam side down, on trays, brush with extra egg. Bake uncovered for about 30 minutes or until lightly browned and cooked through.


Muckamoley (Grant)

1 ripe Avocado
1/2 teaspoon crushed garlic
Sweet Chilli Sauce to tast (I use about 1 teaspoon)
1 tblsp lemon juice

Peel and mash avocado, add remaining ingredients and mix well. Serve with nachos, tortillas, taco etc. My three year old loves it but can’t pronouce guacamole, so muckamoley it will always be for me!


Hidden Vegie Fritters (Monique)

All you need it loads of yummy vegies all grated if you can, can of corn, cup of grated cheese and pancake shake mix. mix it all up and using a dessert spoon shallow fry or deepfry little balls until brown. A great treat for lunches thats packed full of vegies,for a healthy alt. you can also cook spoons on nonstick pan.


Magic Muffins (Kristina)Ingredients
2 1/2 cups self raising flour
1medium carrot, grated
1medium zucchini, grated
2 small cans of corn kernels drained
1 cup grated tasty cheese
2 eggs
1 cup milk
125g butter, melted and cooled

1- preheat oven to 200C or 180C fan
Brush 12 large muffin cups lightly with oil.
Sift flour into a large bowl and add carrot, zucchini, corn and cheese. Stir to combine and make a well in centre
2- Whick eggs, milk and butter in a jug. Add to bowl and fold until just combined. Do not overbeat
3- spoon mixture into prepared tins. Bake for 20 mins until risen and golden brown. leave to cool in tin for 5 mins, then move to cooling rack. 

For the smaller appetite I also use patty tins, beautiful with a lite cream cheese spread or butter on them when they are still warm.

MAgic as they sneak the veges in and kids think they are getting cupcakes :)

Keesh - The No-Fuss No-Base Versatile Quiche (Elle)

Easy to make – Serves Family of 2 Adults & 2 childrenPreparation time – approx. 10-15 minutes; 
Cooking Time – Allow 1 ½ – 1 ¾ hrs cooking time
• Food Processor or Blender (See notes* if you don’t have one)
• Large Mixing bowl & Mixing spoon
• Quiche Pan/Cake Tin(s)/ Oven Proof Baking Dish
• 1 pkt SAO biscuits (or any dry cracker biscuits 0 great way to use up those that are not past their use-by, but are getting a bit stale)
• 2-3 cups Left over veges (cooked or raw) – eg. Carrot, potato, broccoli, cauliflower, capsicum any combination of these or any fresh, frozen or tinned vegetables you have on hand.
• Favourite Meat – diced, 4-8 slices or about 3-400g – eg. Ham, bacon, chicken, silverside
• 2 cups milk
• 1/8 cup cream (optional)
• 1-2 onions
• 1-2 cloves garlic (optional to taste)
• 8-10 Eggs
• 500g pkt grated cheese 
See notes if you have block/sliced cheese (Reserve a little of this for sprinkling on the top – about a handful is usually enough)
• 1 large tin Corn Kernels (optional)
• 6-8 thin slices of tomato – for garnish (optional)
• Butter/Margarine or “Cooking Spray” for greasing the tin/pan
• Using a Food Processor or Blender
, crush the biscuits finely and place into large bowl.
• In the Food Processor or Blender*, then add all meat/s, veges, onions, garlic (if desired) and process – roughly finished is fine, but for fussy eaters, go for a finer finish. Add into the bowl with the cracker crumbs.
• In the Food Processor/Blender*, mix together eggs, milk and cream. Add to the cracker and meat/vege mix.
• Add Tin of Corn Kernels – including liquid (if desired) and Grated Cheese (except the reserved amount.
• Stir all ingredients together thoroughly.
• Grease Quiche Pan, and pour in mixture.
• Bake in a moderate oven (180-200oC) For 1 ½ hours – {pre-heat the oven if you remember, but I usually don’t, so I just pop it in the cold oven and let it cook – might just take an extra couple of minutes}
• After 45 minutes, remove from oven and sprinkle with reserved grated cheese and place tomato slices across the top. Return to oven for remaining time.
• The quiche is cooked when golden brown, the surface is not runny or wobbly. A knife can be inserted into the centre and comes out “clean”. If the quiche is not quite firm at the completion of the cooking time, return to the oven for another 5 – 15 minutes.
This is a great recipe to tempt “fussy” eaters to have their veges, because they are disguised amongst the other ingredients, but still have the nutritional value. 
It is also a great recipe for 8-12 year olds to help with, as it is very “forgiving” if a bit less or bit extra in the ingredients occurs.
It is also fabulous for the “end-of-week” when there’s nothing left in the fridge – it uses up all those “bits”, so nothing gets wasted.
If you do not have a Blender/Food Processer, 
• crush the crackers by placing them in a bag and using a rolling pin, or base of a mug to crush them. It is easier to do this in a few stages, rather than all at once.
• The meat/veges can be chopped or diced.
• Whisk the Egg/Milk/Cream mixture using an egg whisk or Fork.
This is also a useful recipe for a savoury slice. Bake in a Biscuit Tray, and slice into “fingers” to serve. Instead of tomato slices across the top, divide each slice into 6, and arrange so there is a “wedge” on each finger.
Asparagus spears are also effective to garnish the top with. 
I have been cooking this for my family for nearly 20 years, and it never fails to please. My “Brisbane Kids” are now 13 and 19 years old, and they always line up for seconds!! I now have to bake a triple batch to feed the hungry tribe (we have extras who live with us also).
This recipe can also be cooked successfully in a microwave – but doesn’t have the “golden appearance” at the finish. I find it best on 70% power. About 15-20 minutes (give or take), but check it after 10 minutes, then check every 5 minutes until done.
This also freezes quite well, so makes a good stand-by for a last-minute meal later on too.
Eat by itself, or with your favourite salad items. 
Delicious with Halved cherry tomatoes, Alfalfa or Snow Pea Sprouts and grated fresh beetroot.
Can also be eaten cold, which is terrific for a summer picnic.

Ham, Mushroom and Tomato Quiche (or whatever ingredients you like – works great with spinach and mushroom) (Louise)
6 eggs
1 large tub of extra light sour cream (if you need more or the eggs are small add some light milk)
diced shallots, ham, mushrooms, tomatoes 
salt and pepper (to taste)
mixed herbs (to taste)
frozen pastry (puff pastry is lighter although it is traditionally made with shortcrust pastry however I find this a very heavy pastry)

Preheat oven to 160
Spray quiche or pie tray with oil or rub with butter
Line tray with thawed pastry ensure to cover entire tray and join all sections
With a fork punch air holes in the pastry (don’t be shy it should look spotted when you are done)
With electric beater or food processor mix the eggs and sour cream, salt, pepper and herbs (make sure there is lots of bubbles)
Pour the mixture into the pastry 
Add diced shallots, ham, mushrooms, tomatoes
Cook in oven for 60mins (it is cooked this long on the low temperature to ensure the bottom of pastry cooks)

Great to eat with a fresh salad or have cold the next day after.


Easy Peezy Sausage Rolls (Holly)

1 small onion and carrot grated
500g sausage mince
1 cup fresh wholmeal or multigrain breadcrumbs
2 tablespoons chopped fresh herbs
2 tablespoons BBQ sauce
1 egg, lightly beaten
puff pasty (about 3 sheets)
1 egg yolk, lightly beaten

1. Preheat oven to 200 degrees or 180 for fan forced.
2. Place onion, carrot, mince, breadcrumbs, herbs, sauce and egg into a bowl and mix well.
3. Lay pastry sheets flat and cut each in half length ways. 
4. Take a portion of mince, shape into a log and place on pastry sheet. Brush the edge with egg and roll to enclose filling.
5. Slice accordingly (you can make party size or large) and make small slits in the top of each to allow steam to escape.
6. Place onto trays and brush with egg yolk.
7. Bake for 30 mins or until golden brown.

Makes approx 25-30 party sausage rolls. Takes 30-45mins. Suitable to freeze.

I cheat by doing the carrot, onion and breadcrumbs in the blender. I usually use Italian Herbs in a tube from the fridge section at the supermarket :)

You can also sneak other veggies into these delicious sausage rolls!


Friday Night Fritatta! with chicken, spinach & fetta (Amanda)

8 Eggs lightly beaten
1 1/2 cups spiral pasta
1 cup of chopped BBQ chook (skin off)
1 small onion, finely chopped
1/2 cup of semi-dried tomatoes, chopped
1 handful of washed baby spinach leaves
1/2 cup finely grated tasty cheese
Handful of crumbled fetta cheese
2 tbsp olive oil

Cook the pasta in a large pan of boiling water until tender. Drain well. 
In a bowl combine chicken, semi-dried tomato, onion, tasty cheese and spinach leaves. 
Wash and drain pasta and add to the mixture. Pour in the eggs and fold ingredients into each other.
Transfer to frypan/oven proof dish, and use a spoon to smooth out the top of the mixture. 
Cumble the fetta over the top.
Cook over medium-low heat for about 8 minutes, until set underneath. Atlernatively, you can bake at 180 degrees for 15 minutes as well.
Then place the pan under a preheated grill for about 10 minutes, until the top is set and golden. Test the top of the frittata with a fork to make sure the egg is fully cooked. Cool slightly, then slide out onto a board. 
Serve cut into wedges – the whole family (especially the kids!) love it – clean plates every time :-) 
Beautiful with a salad!


Yummy Egg Rolls (Aleksandra)

this is great, easy & absolute favourite among my family & friends.Kids love them too. Can be made a day ahead & kept in the fridge. Here we go;
Beat 5 eggs, add 4 table spoons of milk, 1 table spoon of floor, half a tea spoon salt & 100 grams of any grated cheese. Mix it well. In large frying pan heat table spoon of butter, add egg mixture and cook omllette on both sides. Let it cool. Now you can make different filings depending on your likes & available ingredients. i’ll share few that i always use for parties:
1. spread egg cake with mild mustard, sprinkle with parmezan, sliced ham and sliced cheese. 
2. Spread egg cake with cream cheese, add diced bacon and fried mushrooms
3. Spread egg cake with tomato sauce, sprinkle with oregano, add your favourite pizza toppings

roll omlette and wrap tight in aluminium foil. Keep in the fridge untill needed. Cut into slices, serve and enjoy!!!!


Easy Cheesy Drop Scones (Sarah)

1 lrg cup tasty cheese
1/2 cup plain flour
2 tsps baking powder
1 egg

Mix ingredients together and then add enough milk to make tacky (slightly wet and sticky). Spoon small (or large for lunch box size) spoonfuls onto a tray and bake at 200 C for 5min.

Add bacon/ham/onion/corn – anything you like – for added yummy.


Sweet Corn, Capsicum and Bacon Tarts (Tara)

1 cob of sweet corn 
1/2 medium capsicum
4 rashes of short cut bacon
1 tbs plain flour
1/2 cup cream

2-3 sheets ready made shortcrust pastry.

Step 1. Preheat oven to medium heat.
Step 2. Line muffin tin with pastry 
Step 3. Cook pastry
Step 4. Strip corn off the cob and dice capsicum and bacon. 
Step 5. Pan fry with a knot of butter
Step 6. Cook through then add the flour.
Step 7. Stir through cream.
Step 8. Fill pasty shells and enjoy

Dinner Category

The Winner of the Dinner Category will win a Bus Scroll of their choice courtesy of Mia and Ollie. See the Prize post for details-

Tomato, potato and mushroom bake. (Reenee)

large potatoes

one tomato diced into small pieces
about 10 mushrooms sliced/diced
2 cups milk
1 cup grated cheese for sauce and 1 cup for the top.
1 tbsp butter
1 tbsp flour

to make sauce melt butter in a pan and then add flour.
cook for a short time and then add some of the milk.
then add rest of milk and whisk/stir till hot then add in a cup of cheese.
mix till sauce thickens slightly.

cut up potatoes, tomato and mushroom and put in a baking dish.
pour sauce over the top and then top with remaining grated cheese.

cook in a 180 degree oven for up to an hour or till potatoes are tender.


Plum Jam Lamb (Jacki)

2 teaspoons of Garlic paste
1 tablespoon of balsamic vinegar
1 tablespoon of soy sauce
400g of finely diced lamb
¼ cup of plum jam

Coat a pan with cooking spray, heat and fry the lamb and garlic until the lamb is tender.
Add the balsamic vinegar and soy sauce.
Add the Jam and stir-fry until melted.
Serve with rice.

Serves 4.
Variations – also tastes good with added vegetables, such as finely diced carrots and broccoli.


Nat's Rainbow Nachos (Nat)

230gr Mission plain Tortilla strips (or any plain corn chips you like)
1 can baked beans (any variety)
Approx 200 gr grated cheese
1 avocado, mashed
1 carrot grated
8 snow peas, finely sliced
1 tomato, diced,
1/2 fresh beetroot, grated (or chopped tinned beetroot)
finely diced cucumber


Preheat oven to 200 degrees. Line a large ovenproof tray with baking paper.
In a bowl, mash baked beans.
Make individual piles of corn chips on your tray (according to number of servings)
Top with baked bean mash and sprinkle with cheese.
Place in oven for 5 to 10 mins until cheese is melted and all is heated through (my kids like crunchy brown bits around the edges)
Slide onto serving plates. Top with a spoonful of avocado, then other salad ingredients.
Enjoy !

This quantity makes enough for 2 adults and 2 hungry kids, adjust quantities to suit your own family.
Chop and change the salad ingredients to suit your own tastes too.


Tomato and lentil Spaghetti Bolognese (Kristina)
Serves 6-8

250g of lean pork & veal mince
250g Lean Lamb Mince
1 can of lentils
1 can of crushed tomatoes
1 can of whole tomatoes
half a small capsicum, red & green, diced
2 tbsp tomato paste
1 onion, diced
1 - 2 tsp of crushed garlic
1 large carrot, grated
1 large zucchini, grated
10 mushrooms, diced
1 tbsp of capers
1 anchovy, smoothed into sauce
half an lemon, juice
salt & peper to taste
fresh herbs: basil, marjoram, oregano, thyme, 1 hand full of each, roughly chopped
or dried herbs: 1 tsp of each
oil for cooking
100 g Fresh Ricotta

1.         Heat pan with oil, add onion and garlic until soft
2.         Add mince, brown
3.         Add carrot, zucchini, mushrooms, capsicums
4.         Add tins of tomatoes, lentils and tomato paste stir until bubbling, then simmer
5.         Add lemon juice, capers, anchovy, herbs, salt & pepper
6.         Put water in a saucepan with enough water to cook pasta
7.         When water is boiling, add salt, then pasta
8.         Keep stirring pasta for 2 minutes. This helps it from sticking together
9.         Stir sauce every now then to stop from sticking on the bottom
10.       Once pasta is cooked, use tongs to pick the spaghetti up from the saucepan and put in the sauce pan.
11.       Stir altogether
12.       Serve
13.       Top each with fresh ricotta and any fresh herbs remaining


Creamy Pesto & Pasta Marinara (Anita) 

1/2kg meat - diced chicken, seafood marinara mix (usually $10kg from Woolies) or anything that your family likes.
Nice pasta - I like egg pasta :D
1 tub cream
1tsp pesto
1tsp garlic
Pinch salt & pepper
I also like to add sundried tomato, spinich, pine nuts, and proscuito to mine and hubbys meals.

Brown meat whilst cooking pasta.
Add cream, garlic & pesto.
Add cooked pasta, serve to kids topped with parmesan cheese.
Then add parents faves and enjoy the silence of everyone with their mouths full. :D


Pork Wonton and Noodle Soup- (Anita)

Finely chop 1 shallot and place into a bowl. Add 250g pork mince, 1/4 tspn chinese mixed spice, 1 tspn soy sauce & 1/2 tspn seseme oil. Mix to combine. Place wonton wrappers on a flat surface and put a tspn of the pork mince into the centre. Brush the edges with water and bring together pinching to form a pouch.
In large saucepan bring 2 large stock cubes, 1/4 cup soy sauce and 8 cups of water to the boil. Add 450 g pack of hokkien noodles. When loosened transfer noodles to serving bowls. Add wantons, 4 green prawns, 2 cups of brocolli florrets, and 1 ribbon sliced carrot to the stock. Simmer for 5 mins until prawns change colour. Add 1 finely chopped red chilli (skip this if the kids dont like it) and 1 finely chopped shallot. Stir to combine then spoon into the serving bowls over the top of the waiting noodles.
Serves 4

Easy Kid Friendly Sang Chow Boy (Nicole)


500g lean beef mince
1 iceberg lettuce
1/2 red capsicum diced
1/2 onion diced
1 carrot diced
1 tbs peanut oil
1/4 cup sweet chilli sauce
1/4 cup soy sauce
1/4 cup oyster sauce
1 tin chopped water chestnuts

NOTE: All of these measurements are approximations. Use as little or as much of each sauce as suited to your personal taste.

Heat the oil in a frypan on a medium to high heat. 
Add the onion and mince.
Once browned, throw in the diced vegetables, water chestnuts and sauces and stir through regularly.

I use beef mince, as we are more accustomed to this taste, but the traditional version of this recipe uses more complicated asian flavours with pork or chicken mince.

While the mince mixture is cooking, separate the lettuce leaves, preserving their cup like shape. This is easiest done by removing the core first. Wash carefully and place on a paper towel or tea towel to dry.

Once the meat is cooked through and the veges are softened (usually after about 15 – 20 minutes), place mixture into a medium sized serving bowl.

Place the lettuce leaves in another bowl or divide between family members.

This recipe will feed 2 adults and 2 children. We sit around the table and pass the lettuce cups and meat mixture around. Fill the lettuce cups with mince and roll into a parcel to eat.



Creamy Chicken Pie (Bernadette)

preheat oven to 180

500g chicken mince
4 rashers bacon
1/2 carrot diced
4 shallots- diced
1/2 cup peas and corn
handful of coriander- diced
1 egg- lightly beaten 
2 cloves garlic
handful of grated cheese

combine all ingredients into a bowl and mix.
Heat a fry pan and cook until mince is browned.

Make the sauce

2 table spoons of butter
3/4 cup plain flour
1 cup of milk

melt 2 tablespoons of butter in a saucepan add 3/4 cup of plain flour and stir gradually add a cup of milk stirring continuously so that there are no lumps and until sauce thickens. Then add to mince mixture.

Pie shell

2 sheets of puff pastry

place 1 sheet on the base of the pie dish, fill with the mince mixture and place the other sheet over the top.
Remember to pierce the centre of the pie to allow the steam to escape. Brush with a little beaten egg and milk.

cook for approx 30-40 mins or until golden.


Chicken Spinach Surprise (Leesa)
The surprise is that it always has chicken and spinach and ‘whatever else’ we have in the fridge ~ you never know what will be in it this week !

(For four)

- spaghetti / pasta or rice for four (this works equally well with any of these)
- 6 x chicken thighs roughly chopped
- 1 x can condensed chicken soup (or 2 x chicken soup for one-type sachets)
- 200g of spinach (we use leftover baby spinach from salads OR the frozen spinach cubes work really well too)
- 1 small pkt dried parmesan cheese (you can use fresh, but dried works perfectly)
- salt for pasta/rice
- PLUS you can add any or all of the following:
- mushrooms chopped
- peas
- any green veges like brocolli, peas etc. (frozen are fine)

- make pasta or rice as usual
- cook chopped chicken in a little oil until just browned
- add condensed soup and half-3/4 cup of water (or if using dried soups, just make up both with half to 3/4 cup of water)
- stir in with chicken
- turn heat down at this point
- stir in spinach and other veges
- stir in half of the cheese (my family likes extra, so you can add more to taste)

Cook for about 5 minutes on low.

Remove and strain pasta/rice when cooked.

Place pasta/rice in a large bowl and pour chicken and spinach over the top

Sprinkle with remaining cheese and serve.

(Pepper optional)

We put the bowl in the middle of the table and everyone helps themselves.

It is a GREAT family meal, and you can vary it to your taste with more or less veges, or a different mix.

Highly recommended by 5 kids and hubby (and me too!)

Thanks much !


Mexican Chicken Bake (Catherine)
Serves 4 
2 cups cooked rice
300g tin red kidney beans, drained & rinsed
Garden Gourmet Coriander (squeeze size dependent on taste)
1 Tb oil
1 BBQ chicken
jar salsa or taco sauce
2 cups grated cheese (approx)
sour cream & corn chips to serve (optional)


1. Preheat oven to 180c. Grease baking dish. Cook rice and drain
2. Combine beans, rice and coriander in prepared dish. Lightly press mixture into dish so it is flat.
3. Remove chicken meat from carcass and mix with salsa.
4. Layer chicken over the rice, sprinkle with cheese to lightly cover chicken.
5. Bake 35 – 40 minutes or until cheese is golden – remove foil for last 5 minutes of cooking.
6. Serve with sour cream and corn chips and a sprinkle of fresh coriander leaves.

Note: This is a great one to prepare in the morning and put in the oven when you get home. I normally buy the biggest size BBQchicken and find I can reserve enough chicken meat to do another meal and there is still ample meat for this meal.

Butter Chicken (Meat) or Paneer Butter Masala (vegetarian) (Sheree)

500g chicken (pre cooked brown) or if vegetarian
2 1/2 cups paneer (cottagte cheese) cubes browned

To be ground to a paste
2 mid size onions, chopped
25 mm. (1") piece of ginger or 3 tsp ginger paste
6 to 7 cloves garlic or 3 tbs garlic paste
2 tbsp broken cashewnuts

Other ingredients

1 tsp chilli powder
1 tin leggos tomato puree
1 tsp cumin seeds powder
1/2 tsp garam masala
1 tbsp honey
1/4 cup milk
1/4 cup cream
1 cup green peas
1 tbsp oil
1 tbsp butter
salt to taste
sugar to taste


1. Heat the oil and butter in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. 
5. Add the peas, honey, milk, cream, chicken/paneer and salt and allow it to come to a boil.
6. Serve hot with rice and naan bread

All ingredients can be found at your local grocery store or why not be adventurous and head to your local indian grocery store.


Roast Veg and Meat Lasagne (Geraldine)

500g lean beef mince
1 med sweet potato
1 med size piece pumpkin
1 carrott
100g frozen sliced beans
100g frozen peas
100g finely chopped frozen spinach (or use fresh spinach and whiz it in the food processor)
1 zucchini
1 – 1/2 tins tomato soup
1 – 1/2 tins diced tomatoes
2 tablespoons tomato paste (optional)
2 – 3 packets lasagne sheets
1 2 cloves garlic

150g grated cheddar cheese
2 – 3 tablespoons corn flour
300ml or so of milk


Slice the sweet potato, pumpkin, carrot and zucchini. Spread out in a baking tray and drizzle with a generous amount of olive oil. Bake in the oven for approx 20 – 30 mins until soft and nice and roasty looking. Meanwhile, brown the garlic and mince meat in a large pot or wok, and add 1 can each of the tomato soup and tinned tomatoes. Add the tomato paste if desired. Defrost the spinach in the microwave and add to the pot, along with the frozen peas and beans. When the roast veggies are ready, throw them in the pot also, and add more tomatoes and soup if necessary to make the meat sauce fairly runny.


Put the corn flour and milk into a large microwaveable jug and mix until the corn flour is all mixed in. Add the cheese and stir some more. Microwave on high for 1 1/2 mins then stir. Continue to microwave for 1 min at a time, stopping to stir in between. If the mixture gets too thick, add some more milk and stir until a smooth consistency.


Place a layer of the meat sauce on the bottom of a large baking dish, followed by a layer of cheese sauce. Place a layer of the lasagne sheets on the top and repeat the meat sauce and cheese sauce. Keep going until you reach the top of run out of sauce, finish the top with the cheese sauce. Bake in the oven for approximately 20 mins or until the lasagne sheets are soft and a knife goes through them easily. If you want to brown the top a little more, place under the grill for 5 – 10 mins at the end.

This is my families favourite – Miss 4 and Master 2 devour it every time. It’s a great way to get veggies into fussy kids and the spinach is a good source of calcium and iron – but you can hardly taste it. I always make a big batch and freeze it. If you have left over meat sauce, freeze in portions and use as a pasta sauce – YUM! You can use whatever veggies you like, but these are the ones we use. Enjoy!


Sweet Category

The winner of the Sweet Category will win a Bath Pack from Sniff This Natural Bath and Skin Care see our prize post for details- Here are the Entries

Oma's Oliebollen

This recipe has been passed down from mygrandmothers mother to my 5 yr old,  5 generations
 cute little dutch dounuts, round in size great for childrens lunches , makes 20-30 +, easy freeze.
  • 1 tsp sugar
  • 2 small packets of (instant) dry yeast
  • 4 cups flour (400 g)
  • 1/4 cup sugar (50 g)
  • 2 eggs
  • 1 tsp salt
  • Bottle of Beer... dont worry the alch dosnt remain.
  • cup of WARM water if needed to add water to make batter correct


Easy Creamy Fudge

(4 different variations - basic, cookies and cream, choc macadamia and almond).

Basic fudge

226g of cream cheese (softened)
4 cups of soft icing sugar
340g white chocolate (melted)

* For cookies and cream fudge add 3/4 packet of smashed Oreo biscuits at step 3
* For almond fudge add 3/4 cup of toasted slivered almonds at step 3
* For choc macadamia fudge add 2 tbspns of cocoa and 3/4 cup of toasted macadamia nuts (shelled).

1.Place into mixer your package of cream cheese and mix till it softens. 
2. Gradually add the icing sugar and beat well so it's all combined before adding more. 
3. Stir in the melted chocolate*
4. Pour into a greased container and chill in the fridge for approx 1 hour 5. Cut into squares

(store in refrigerator for up to one week).


Watermelon Slushy (Susan)

slushies are generally a hit with little ones, particularly those exceptionally colourful ones with odd flavours.  Ever wondered how they did that?  With a truck load of chemicals and of course sugar.  No wonder kids freak out after having one.  What I'm proposing is still slushy, but with none of those nasties (or alcohol).  We enjoyed this over the weekend, especially in the cool of the afternoon.

2kg of chopped melon (about 1 large melon)
250g strawberries, hulled
1/4 cup agave nectar

1.  Combine the watermelon, strawberries and agave nectar in a bowl.  Put the mixture in a food processor and blend until smooth.
2.  Pour into a shallow metal tray.  Cover with plastic and freeze for 2-3 hours, or until the mixture begins to freeze.
3.  Return to blender and blend quickly to break up the ice.
4.  Pour into glasses, and decorate with cocktail umbrella!

TIP:  What you don't use can be frozen.  When you're ready to use it again, just blend.

You could also use fresh raspberries.

Homemade Ice cream (Tara)

1 tin condensed milk
600ml cream
Dash of Vanilla essence
1 egg white (optional)

Step 1: beat condensed milk and cream until well mixed (hand mixer ok, mix master better)

Step 2 (optional): beat egg white  and fold into mixture.

Step 3: put in freezer overnight

Tip: leave to thaw for a few minutes before serving. Will be quit hard but getting extra air into the mixture helps. The egg white helps with this.

Can add almost anything to make different flavours but be careful with the moisture in fruit can make it icy.


Simple Oatmeal

time: about 10 minutes


1 c. water 
½ c. rolled oats 
dash of salt 
¼ c. applesauce 
pinch of cinnamon 
2 tsp. brown sugar 

cooking pot 
measuring cups and spoons 
stove (you’ll need help from your adult assistant) 
mixing spoon 
serving bowl 

Pour the water, oats, and salt into a medium-size pot on the stovetop. 
Heat the mixture until it boils, then turn the heat to low. 
Using a wooden spoon, stir in the applesauce and cinnamon. 
Cook on low heat and continue to stir the mixture for 5 minutes. 
Pour the oatmeal into a bowl and sprinkle the brown sugar on top. 
Allow the oatmeal to cool for a minute before digging in. 
Serves: 1

Serving size: 1 bowl

Nutritional analysis (per serving):
390 calories
13 g protein
6 g fat
74 g carbohydrate
9 g fiber
0 mg cholesterol
302 mg sodium
64 mg calcium
4.3 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used



Pavlova drops with peaches & cream

2 egg whites
1/2 cup castor sugar
Food colouring

3 peaches, sliced
2 tablespoons butter
2 tablespoons brown sugar

Whipped cream (or cream in a can)

Beat egg whites until stiff peaks form. Gradually beat in sugar. Add a few drops of food colouring if desired.
Line a baking tray with baking paper and sprinkle with corn flour (will ensure a non-stick surface). Using a teaspoon, dollop mixture onto prepared tray.
Bake in a slow oven (approx 120 degrees) for about an hour and a half (keep an eye on them as may not need that long). Once cooked, turn off oven and leave door open to allow pavlova drops to cool slowly.

In a small saucepan/frypan, melt butter and sugar together. Add peach slices and cook until warm through and soft. The sugar & butter will make a yummy sauce (add more sugar & butter if you want more sauce).

Place pavlova drops in individual bowls. Spoon over caramelised peaches & sauce. Top with whipped cream and serve.


Hedgehog Slice (Naomi)

500 gms Marie Biscuits
250 gms Butter
1 tin Condensed Milk
1/4 cup Cocoa (or to taste)

(crushed nuts can also be added… whatever your family likes best)

Crumble biscuits into a large bowl.

Melt butter, add condensed milk and cocoa powder. Stir over low heat until melted and combined.

Pour melted mixture into the crushed biscuits and mix until thoroughly combined. 

Firmly press the mix into a flat bottomed dish and refrigerate until set. 

Slice can be topped off with melted chocolate, icing or any other topping that you wish. Then cut into pieces and serve


Treacle Pudding (Leanne)

130grms Margarine
130grms Sugar
130grms Self Raising Flour
4 tbsn Golden Syrup
1 large egg

Cream margarine and sugar.
Beat in egg.
Fold in flour.
Add enough milk to make a fairly thick batter.
Grease a china pudding bowl.
Put 4 tablespoons golden syrup in bottom of bowl.
Pour batter on top.
Cover bowl with alfoil and lower into boiling saucepan of water so it reaches half way up bowl.
Wait for water to return to boil then turn down to a good simmer.
Cook for approx 2 hours.
Remove bowl from saucepan, remove foil and upend onto plate.
Serve hot with extra golden syrup, ice cream or custard.


Easy Russian Fudge (Melissa)

3 cups sugar
1/2 cup milk
125g butter, cubed
1/2 tin condensed milk
2 Tbsp golden syrup
1 tsp vanilla essence


Place first 5 ingredients in large microwave proof bowl. Cook for 15mins on high in microwave. Stir mixture every 2 mins. Add vanilla essence and beat with electric mixer for 4 – 5 minutes. Pour into greased tin. Leave to cool, then set in fridge. Enjoy!

Peanut Butter Bikkies (Lisa)
1 Cup Crunchy Peanut Better
1 Cup Brown Sugar
1 egg

Combine ingredients. Make 12-13 teaspoonful-sized balls on a baking tray lined with paper. bake at 180 degrees for 8 mins. Allow to cool. Gobble all up before Daddy gets home!! : )