FUN FOR THE FUSSY

Inspired by this post on Wild Things of Noosa, I thought I would share my favourite tip for getting kids to eat their food – it is certainly not a new concept (nor is it foolproof) but I need to be reminded regularly to give it a go.
It’s all about presentation.


Yesterday the vegemite sandwiches in the shapes of flowers were woofed down and it’s much more fun eating an eye or tree, instead of a piece of carrot or broccoli.
*As I can’t go past a good party tip – why not try healthy sandwiches cut in shapes, using cookie cutters, that match your party theme.
I have put this plate away for my kids for Christmas… the possibilities are endless!
Of course we don’t play with our food every day, because quite frankly, who has the time?!

Some more fun & healthy food ideas here.
Addition: Check out funkylunch where they take this idea to a whole new level! (thanks chic mother&baby for showing me)

THOSE LEMON RECIPES

Photo by Ben Dearley on taste.com.au

I have been meaning to post some more lemon recipes for a while.

I am by no means a good cook. In fact I made sure that I married someone who loved to cook. However, as he does not get home in time these days I am the chef in this house. Within that I have actually grown to quite enjoy it (although I could do with a night off every now and then….) So, the meals that I cook are super quick and easy as I really don’t have time to do anything fancy. These following 2 recipes are ones that each member of our family like – quite the feat in our house! Absolute winners in my opinion.


I would LOVE to know your top weeknight meals….. please! I am always keen to expand the repertoire.

LEST WE FORGET…

Today is ANZAC Day. The day that we remember the Australian & New Zealand Army Corp landing on the Gallipoli Peninsula on this day 95 years ago. Of course we also pay tribute to all of those who have fought for our country since that time. I think the history of the ANZACS is almost core to the shaping of the way Australians view themselves today, particularly the values that we hold dear when describing ourselves as a nation such as mateship and loyalty.
My 6 year old has been pretty interested in the topic since they had a little service at their school on Friday, so in giving a little history lesson, I thought it would be fun to make some Anzac biscuits.
Always a little messy with 3 kids helping, but such an easy recipe that it didn’t take long.


A little history lesson regarding the ANZAC bicky….. The women of Australia were concerned for the nutrition of the Aussie men during World War 1. The problem was that any food they sent to the fighting men had to be carried in very slow ships which had no refrigeraters, so any food sent had to remain edible for months. Originally a Scottish recipe, this biscuit contained items that did not readily spoil and with plenty of nutritional value. It was renamed the ANZAC biscuit after the Gallipoli landing. Many groups like the CWA, churches, school groups and women’s organisations devoted a great deal of time to the making of these biscuits.

To make some of your own –
ANZAC BICKIES!
(the chewy soft kind)
  • 1 cup (150g) plain flour
  • 1 cup (90g) rolled oats
  • 1 cup (85g) Ward McKenzie desiccated coconut
  • 3/4 cup (155g) brown sugar
  • 125g butter
  • 2 tbs golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbs water

  1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.

  2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.

  3. Pour the butter mixture into the flour mixture and stir until combined.

  4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.

  5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.

  6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

Game of two up anyone?

ART AND MOTHERHOOD


After reading Lou’s post on the Book ‘Divided Heart – Art and Motherhood’, I asked her if I could borrow it. After reading the introduction, I was quite literally almost in tears. To have someone articulate so well the thoughts and feelings that I myself have is quite moving. I am very much looking forward to reading the rest.

Beg, borrow or steal a copy if you are a Mum with a strong pull to express your creativity. In the words of Bernard from my favorite British sitcom, Black Books – “You’ll laugh, you’ll cry, it’ll change your life”!
For a larger review and to buy the book you can go here.

TO COMMENT OR NOT TO COMMENT

For all of you lovely people who have been reading my blog who don’t have a blog of your own, or for some reason google has been rejecting your comments, I have now changed my settings so that anyone can leave a comment if they so desire. So comment away! I do love comments, they quite literally make my day! Is that sad?

BUTTONS BY LOU LOU MOTHERS DAY SPECIAL

Buttons by Lou Lou has a special offer at the moment. Head on over if you are looking for that elusive Mother’s Day pressie and pre order now. Get in quick though as today is the last day for this particular special! I’m thinking maybe a pair of earrings in that particular pattern would go well coming my way, maybe I should show this to my children……

Creative Space with a twist of lemon

My husband’s creative space is the kitchen.


As previously posted, we have given ourselves the challenge of trying to use as many lemons as possible from our over laden tree. My husband was quite creative over the weekend and offered the following:


Number one – Lemon Meringue Pie.


It is an absolute winner and so very simple and delicious. The recipe was given to me by my lovely friend Kate, where all my best recipes come from, and I hope that she won’t mind that I share it with you all now…..



LEMON MERINGUE PIE

1 tin condensed milk
½ cup lemon juice
3 egg yolks (lightly beaten)
3 egg whites
½ cup castor sugar
½ pkt marie biscuits (I use a whole packet coz I love a good thick base)
90g butter, melted (double if you use more biscuits)

1. Crush biscuits, add butter and press into pie dish. Chill.
2. Combine condensed milk, lemon juice and egg yolk. Mix and pour into base. Chill.
3. Beat egg whites, adding sugar gradually to make meringue. Place on top of other layers.
4. Bake in moderate oven for approx. 15 mins.


Number two – Limoncello.

He was actually given the ingredients and the recipe for this lovely Italian liqueur as a $10 kriskringle present one year, but didn’t end up making it. Finally, a few years later, he was determined to give it a go.

You can find the recipe for this Limoncello here - my absolute favourite recipe website.

To check out how amazingly creative other people have been this week, head on over to Kirsty’s blog.
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