2 Ingredient Scones

This is another recipe post from Be A Fun Mum contributor, the Wonderful Amanda from Food Before 5. I made the scones myself and they were a huge success with the kids. Here they are!
2 Ingredient Scones

2 INGREDIENT SCONES

I am very serious when I say that “this recipe really works!”

I shared it on my ‘Food before 5’ page a little while back & ended up having women from all over the world baking them & sending me photos.   It is a recipe that has been passed down generations in my husband’s family and now I am sharing it with you.  Get started now & these soft & fluffy scones will be ready within 25 mins!

Enjoy!

Amanda 

Ingredients

3 cups self-raising flour, sifted
2 cups + 2 Tbspn thickened cream (550ml)
Jam and cream for serving

Instructions 

  1. Preheat oven to 200°C.  Line an oven tray with baking paper.
  1. In a large bowl, sift flour.  Pour in cream. With a bread & butter knife, quickly mix to a soft sticky dough.
  1. On a floured surface, turn out the mixture & knead gently. Press out dough to approx. 1 ½ cm thick.
  1. Cut scones & place on tray with scones close together.
  1. Bake in preheated oven for 15 mins.  Remove from oven & cool on wire rack.
  1. Serve with jam & cream.

2 Ingredient Scones

2 Ingredient Scones

2 ingredient scones

Notes

If you don’t havea scone cutter, press out dough into a rectangle 1 ½ cm thick & cut out 18 squares with a knife. 

Storage

  • Best eaten the same day as baking.
  • Freeze immediately after cooling on rack.  Thaw prior to eating.

This recipe is from my cookbook ‘Food before 5’ & can be purchased from my website www.foodbefore5.com.au for only $19.95 (free post).

2 Ingredient Scones
Yields 18
I am very serious when I say that “this recipe really works!”
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 3 cups self-raising flour, sifted
  2. 2 cups + 2 Tbspn thickened cream (550ml)
  3. Jam and cream for serving
Instructions
  1. Preheat oven to 200°C. Line an oven tray with baking paper.
  2. In a large bowl, sift flour. Pour in cream. With a bread & butter knife, quickly mix to a soft sticky dough.
  3. On a floured surface, turn out the mixture & knead gently. Press out dough to approx. 1 ½ cm thick.
  4. Cut scones & place on tray with scones close together.
  5. Bake in preheated oven for 15 mins. Remove from oven & cool on wire rack.
  6. Serve with jam & cream.
Notes
  1. Notes
  2. If you don’t havea scone cutter, press out dough into a rectangle 1 ½ cm thick & cut out 18 squares with a knife.
  3. Storage
  4. Best eaten the same day as baking.
  5. Freeze immediately after cooling on rack. Thaw prior to eating.
Adapted from Food Before 5
Adapted from Food Before 5
Be A Fun Mum http://beafunmum.com/

More Recipes by Amanda

Apricot Chicken Hurry (in a hurry)

Lemon Cheesecake

Chicken Stew

More

Over 60 After School Snack Ideas

Post written by Amanda Arnold

My name is Amanda and I am mum to 3 young kids and author of a new cookbook called ‘Food before 5’.  

‘Food before 5′ is a cookbook with 85 recipes that are easy, affordable and realistic for any home cook. It includes lunch boxes, starters & sides, main meals and desserts that can all be made ahead of time. It is the perfect tool for busy families with that afternoon school rush, people that like to cook in bulk and freeze, students learning to cook and basically anyone who loves simple, tasty recipes. 

 ‘Food before 5’ is only $19.95 (free post) and available from www.foodbefore5.com.au.  Please also check out my facebook page www.Facebook.com/foodbefore5.

Cookie Dough Recipe (for Ice Cream!)

I’m not a huge ice cream fan. If I’m eating dessert, I like a proper dessert with ice cream as an accompaniment. My husband is different.  A bowl of ice cream makes him very, very, very (VERY) happy.  He’s easy to please. And the kids love ice cream too.

I have been playing with an cookie dough recipe for ice cream so we could have a ice cream night at home for a treat. And this is a rare treat because it’s horribly unhealthy! But soooo good so everyone tells me! Part of the fun is you get to smash the cookie dough into the ice cream.

This would be a fun idea for birthday parties too.

Edible Cookie Dough Recipe for Ice Cream

Ingredients

40 grams butter

100 grams (1/2 cup) white sugar

1 teaspoon vanilla extract

Pinch salt

150 grams (1 cup) plain flour

75 ml (1/3 cup) milk

100 grams choc chips (optional)

Instructions 

1. Cream butter and sugar together with a beater. (I used Thermomix Speed 6 for 6 seconds).

2. Add vanilla, salt and flour and half the milk and combine. (I used Thermomix  Speed 6 for 6 seconds).

3. Add the remaining milk, a little at a time, until the mixture is a dough (you may not need all the milk).

4. Stir in choc chips if desired at this point. (The stir function on the Thermomix works well.)

5. The dough should be well formed but still quite sticky.

I recently made 2 batches: one with choc chips and one without.

Edible Cookie Dough Recipe for Ice Cream

Edible Cookie Dough Recipe for Ice Cream

6. Place cookie dough on a section of glad wrap or baking paper. Cover and press down so the dough is quite flat (1-2 cm).

Edible Cookie Dough Recipe for Ice Cream

7. Freeze for at least half an hour.

Edible Cookie Dough Recipe for Ice Cream

8. Remove dough from plastic and cut into small sections on a board (roughly 1-2cm cubes).

Edible Cookie Dough Recipe for Ice Cream

Edible Cookie Dough Recipe for Ice Cream

9. Place cookie dough bites in a plastic container and rerun to the freezer for whenever you want to use them.

Edible Cookie Dough Recipe for Ice Cream

10. When serving, it’s fun to smash it all together. I used a sturdy plastic plate. Add ice cream, a few cookie dough bites and smashed it together with a spoon before serving in a bowl or cone. Keep unused cookie dough pieces in the freezer.

Edible Cookie Dough Recipe for Ice Cream

Everyone was very (very) pleased.

Edible Cookie Dough Recipe for Ice Cream

Edible Cookie Dough Recipe for Ice Cream

Edible Cookie Dough for Ice Cream
Serves 10
Make your own cookie dough to add to vanilla ice cream.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 40 grams butter
  2. 100 grams (1/2 cup) white sugar
  3. 1 teaspoon vanilla extract
  4. Pinch salt
  5. 150 grams (1 cup) plain flour
  6. 75 ml (1/3 cup) milk
  7. 100 grams choc chips (optional)
Instructions
  1. Cream butter and sugar together with a beater, food processor or Thermomix.
  2. Add vanilla, salt and flour and half the milk and combine.
  3. Add the remaining milk, a little at a time, until the mixture is a dough (you may not need all the milk).
  4. Stir in choc chips if desired at this point.
  5. The dough should be well formed but still quite sticky.
  6. Place cookie dough on a section of glad wrap or baking paper. Cover and press down so the dough is quite flat (approx 1-2 cm thick).
  7. Freeze for at least half an hour.
  8. Remove from plastic and cut into small bite size sections on a board (approx 1-2 cm cubes).
  9. Place cookie dough bites in a plastic container and rerun to the freezer when required.
  10. When serving, smash ice cream and cook dough together with a spoon on a sturdy plastic plate or board.
  11. Serve in a bowl or cone.
Notes
  1. Note: Keep unused cookie dough pieces in the freezer.
Be A Fun Mum http://beafunmum.com/

Lunch Box Idea: (Nut-Free) Trail Mix

I have my lunch box staples: stuff I know the kids like. I also like to mix things up sometimes and try new things I can (hopefully) add to my lunch box food repertoire.  I found another one winner with my kids: a lunch box friendly (and nut free) trail mix.  

Just three things in it:

  • Pretzels, Popcorn & Sultanas

It’s a nice sweet/salty snack. Not amazingly nutritious but neither is it really nasty either.

Lunch Box Ideas - Trail Mix (nut free)

Lunch Box

Ham & Cheese Sandwich on multigrain

Date loaf

Carrot sticks

Apple

Popcorn, Pretzel & Sultana Trail Mix

Other Variations

I found this helpful article about building trail mixes with many different combination ideas (some with nuts, some with out).

  • Pretzels, Popcorn & Cheerios
  • Pretzels, Popcorn & Craisins
  • Shredded Wheat Cereal, Sunflower Seeds & Goji Berries
  • Brand flakes, Oats & Dried Apricot (cut up)

Lunch Box Ideas - Trail Mix (nut free)

Sometimes I do only popcorn, or pretzels, or sultanas and sometimes all together.  It all counts as lunch box options. Variety!!

Lunch Box Ideas - popcorn

Lunch Box

Mini Quiche & Salad

Mini Muffin

Popcorn

100% Fruit Juice

* The lunch boxes are Bento Laptop Lunch Boxes and you can read my review of them in the link below.

More Posts

How I Encourage my Kids to Eat Veges (and other good food)

Bento Laptop Lunch Box Review

6 Dinners and How to Turn the Leftovers into Lunch Box Food

More Lunch Box Ideas

Funny Face Biscuits

Post by Be A Fun Mum contributor, Amanda from Food Before 5
Basic Biscuit Recipe - great for decorating funny faces

This is one of my favourite recipes that my children and I have fun cooking & decorating together. If I want the faces to look perfect, I’ll do them myself but most of the fun comes in seeing what the kids themselves create. They also make a great (& inexpensive) party favour for little ones, a fun birthday party activity (have the biscuits made and have kids decorate them they way they like) or special school holiday/weekend fun.

Basic Biscuit Recipe Ingredients

125g butter, melted
¾ cup caster sugar
2 eggs
1 tsp vanilla essence
2 ½ cups plain flour
1 tsp baking powder
2 Tbspn icing sugar (for decorating)
Lollies, teeth, licorice, sprinkles (for decorating)

Basic Biscuit Recipe - great for decorating

Method

  1. In a large bowl, add melted butter, sugar, eggs & vanilla & whisk until combined.

Basic Biscuit Recipe - great for decorating

  1. Stir in flour & baking powder until a soft dough forms. 

Basic Biscuit Recipe - great for decorating

  1. Wrap dough in plastic wrap & freeze for 30 mins.

Wrap dough in plastic wrap & freeze for 30 mins.

  1. Preheat oven to 200oC. Line 2 oven trays with baking paper.
  1. Roll out dough onto a floured surface approx ½ cm thick. Cut out circles using a cookie cutter or rim of a glass (approx 7cm diameter).

Basic Biscuit Recipe - great for decorating

  1. Place on baking trays & bake in preheated oven for 6 – 8 mins or until golden. Remove from oven & allow to cool completely.

Decorating

Basic Biscuit Recipe - great for decorating

  1. Mix icing sugar with a little water to make a thick paste. Use this paste to stick lollies & sprinkles onto biscuits to make funny faces.

Basic Biscuit Recipe - great for decorating funny faces

This recipe is from the eBook Kids Party Food and can be purchased from www.foodbefore5.com.au for only $5.95.

Basic Biscuit Recipe
A great basic biscuit recipe. Great for decorating!
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Prep Time
40 min
Cook Time
8 min
Total Time
48 min
Prep Time
40 min
Cook Time
8 min
Total Time
48 min
Ingredients
  1. 125g butter, melted
  2. ¾ cup caster sugar
  3. 2 eggs
  4. 1 tsp vanilla essence
  5. 2 ½ cups plain flour
  6. 1 tsp baking powder
  7. 2 Tbspn icing sugar (for decorating)
  8. Lollies, teeth, licorice, sprinkles (for decorating)
Instructions
  1. In a large bowl, add melted butter, sugar, eggs & vanilla & whisk until combined.
  2. Stir in flour & baking powder until a soft dough forms.
  3. Wrap dough in plastic wrap & freeze for 30 mins.
  4. Preheat oven to 200 degrees celsius.
  5. Line 2 oven trays with baking paper.
  6. Roll out dough onto a floured surface approx ½ cm thick. Cut out circles using a cookie cutter or rim of a glass (approx 7cm diameter).
  7. Place on baking trays & bake in preheated oven for 6 – 8 mins or until golden. Remove from oven and allow to cool completely before decorating with icing or melted chocolate.
Notes
  1. Decorating
  2. Mix icing sugar with a little water to make a thick paste. Use this paste to stick lollies & sprinkles onto biscuits to make funny faces.
Be A Fun Mum http://beafunmum.com/

More Recipes by Amanda

Apricot Chicken Hurry (in a hurry)

Lemon Cheesecake

Chicken Stew

About Amanda Arnold

My name is Amanda and I am mum to 3 young kids and author of a new cookbook called ‘Food before 5’.  

‘Food before 5? is a cookbook with 85 recipes that are easy, affordable and realistic for any home cook. It includes lunch boxes, starters & sides, main meals and desserts that can all be made ahead of time. It is the perfect tool for busy families with that afternoon school rush, people that like to cook in bulk and freeze, students learning to cook and basically anyone who loves simple, tasty recipes. 

 ‘Food before 5’ is only $19.95 (free post) and available from www.foodbefore5.com.au.  Please check out my facebook page www.Facebook.com/foodbefore5

Slow Cooker Lamb Stew

This lamb stew is a huge winner with the entire family.  Plus it’s uber easy to make in the slow cooker.

Slow Cooker Lamb Stew - Easy

Ingredients

1 kilogram diced boneless lamb (I have it diced by my butcher in about 3 cm pieces)

1/2 cup plain flour

2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

Pepper to taste

1/2 cup liquid beef stock (125 ml)

3 carrots (chopped in thick slices)

3 potatoes (cut in even-ish cubes)

2 onions (cut into triangles or diced)

1 cup frozen peas

Method

  1. In a large bowl, combine flour, salt, sugar, thyme, pepper and garlic.
  2. Add the lamb cubes and toss through the flour mixture to coat all the meat well.
  3. Shake meat lightly to remove any excess flour mixture before placing into the slow cooker.
  4. Throw all the vegetables on top of the meat, expect for the peas (add them about 20 minutes before serving).
  5. Pour beef stock over vegetables and meat and mix lightly.
  6. Cook on low f0r 8-10 hours.
  7. About 20 minutes before serving, add peas and place lid back on the slow cooker.
  8. I serve with easy flat bread.

Variation

Use parsnips instead of potato.

Slow Cooker Lamb Stew - Easy

Slow Cooker Lamb Stew - Easy

Slow Cooker Lamb Stew - Easy

Easy Slow Cooker Lamb Stew
Serves 6
A thick and delicious lamb stew.
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Prep Time
10 min
Cook Time
10 hr
Total Time
10 hr 10 min
Prep Time
10 min
Cook Time
10 hr
Total Time
10 hr 10 min
Ingredients
  1. 1 kilogram diced boneless lamb (diced in about 3 cm pieces)
  2. 1/2 cup plain flour
  3. 2 teaspoons salt
  4. 1 teaspoon sugar
  5. 1/2 teaspoon dried thyme
  6. 1/4 teaspoon garlic powder
  7. Pepper to taste
  8. 1/2 cup liquid beef stock (125 ml)
  9. 3 carrots (chopped in thick slices)
  10. 3 potatoes (cut in even-ish cubes)
  11. 2 onions (cut into triangles)
  12. 1 cup frozen peas
Instructions
  1. In a large bowl, combine flour, salt, sugar, thyme, pepper and garlic.
  2. Add the lamb cubes and toss through the flour mixture to coat all the meat well.
  3. Shake meat lightly to remove any excess flour mixture before placing into the slow cooker.
  4. Throw all the vegetables on top of the meat, expect for the peas (add them about 20 minutes before serving).
  5. Pour beef stock over vegetables and meat and mix lightly.
  6. Cook for 8-10 hours on low.
  7. About 20 minutes before serving, add peas and place lid back on the slow cooker.
Notes
  1. Variation: Use parsnips instead of the potato
  2. Serve: Serve with flat bread, bread rolls or rice
Adapted from Reluctant Gormet
Adapted from Reluctant Gormet
Be A Fun Mum http://beafunmum.com/

Other Slow Cooker Recipes

Slow Cooker Chicken Enchilada Soup

Slow Cooker Lentil Soup

Slow Cooker Indian Sweet Curry Beef

Slow Cooker Pumpkin Soup

Chicken Stew

Lunch Box: Banana Message

Sometimes, for a bit of lunch box fun, I write a message on a banana with a toothpick, and over the course of the day, it darkens (like magic!). 

Lunch Box Ideas - Banana Secret MessageLunch Box Idea

Lunch Box Ideas - Write a message on a banana

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Banana Tattoo

Grandma’s Chicken Stew

Amanda from Food Before 5 is the QUEEN of easy family meals and that is why she is a contribuer here at Be A Fun Mum, because I’m all about simple and easy!  You can find links to more of her recipes at the end of the post.

Grandma’s Chicken Stew

I am always on the lookout for recipes that are simple to make, affordable, delicious and most importantly – my family will eat.  This one ticks all the boxes and is one that I make regularly.  It is a favourite recipe of my 81 year old grandma that has stood the test of time. 

It can be made in the oven, stove top or even in the slow cooker and is great served with rice to soak up all the delicious juices. I hope you enjoy it.

Chicken Stew Recipe - Ingredients

Ingredients

2 ½ cups chicken stock
2 Tbspn tomato paste
1 kg chicken thigh fillets
800g pumpkin, peeled
3 potatoes
1 small sweet potato, peeled
1 onion, sliced
220g tin peas, drained
½ tsp mixed herbs 

Oven (cooking time: 1 hr )

1. Preheat oven to 200oC.
2. Dice pumpkin, potato & sweet potato into chunks approx 6cm.  Add them to a large baking dish. Add chicken, onion & peas. Sprinkle over herbs. 

Chicken Stew Recipe - Ingredients

3. In a jug, add stock & tomato paste.  Stir to combine & pour over chicken & veges.

Chicken Stew Recipe - Ingredients
4. Cover & cook for 30 mins.  Uncover & cook for a further 30 mins or until chicken is cooked through & vegetables are tender. 

Stove top (cooking time: 35 minutes) 

1. In a very large frypan, add chicken & brown over high heat.  
2. Dice pumpkin, potatoes & sweet potato into chunks approx 6cm.  Add to the frypan together with onion, peas & herbs.     
3. In a jug, add stock & tomato paste.  Pour into pan.
4. Cover & gentle boil for 30 mins or until chicken is cooked through & veges are tender.

Tips:

  • If making ahead, cook rice at the same time as making the stew.
  • Store both in the fridge & reheat at meal time. 

Storage:

  • In fridge, covered or in airtight container for up to 3 days. 

Chicken Stew Recipe - Easy

More Recipes by Amanda

Apricot Chicken Hurry (in a hurry)

Lemon Cheesecake 

About Amanda Arnold

My name is Amanda and I am mum to 3 young kids and author of a new cookbook called ‘Food before 5’.  

‘Food before 5′ is a cookbook with 85 recipes that are easy, affordable and realistic for any home cook. It includes lunch boxes, starters & sides, main meals and desserts that can all be made ahead of time. It is the perfect tool for busy families with that afternoon school rush, people that like to cook in bulk and freeze, students learning to cook and basically anyone who loves simple, tasty recipes. 

 ‘Food before 5’ is only $19.95 (free post) and available from www.foodbefore5.com.au.  Please check out my facebook page www.Facebook.com/foodbefore5

Chicken & Ham Pastie

Chicken & Ham Loaf

We met, a friendship formed, and then we both moved.  We never had the opportunity to spend a lot of time with each other before our life circumstances changed but she was the sort of friend that came around to hang at my place for the afternoon, brought ingredients for dinner and made it in the kitchen.  Friendship with her felt like community should. She is still my friend from afar.  Her name is Jenny and this recipe is one of the things she made for me, and I still enjoy making today.  It’s a huge hit with the kids too and with other I have made it for. Freezes well so great for making ahead.

Recipe by Jenny

Ingredients

Filling

2 cups of cooked chicken (chopped, minced or pulled apart BBQ Chicken)
1 cup finely chopped ham
1/2 cup fresh bread crumbs (I whizz a piece of bread or crusts in the Thermomix on speed 9 for about 20 seconds)
1/2 cup mayonnaise
1 egg
1 tbsp finely chopped parsley

White Sauce

30g butter
1.5 tbs (20 grams) plain flour
3/4 cup milk (180 grams)

Pastry

3 sheets of puff pastry
1 egg beaten for glazing

Method

White Sauce

1. Melt butter.

2. Add plain flour and cook in microwave on high for 40 secs or cook on the stove top for a minute.

3. Add milk and microwave until thick and creamy, stirring every 30 secs or so. If doing it on the stove top, keep stirring until thick and creamy.

Thermomix:

I used the Thermomix for the white sauce and this is how I do it.

1. Weigh butter and flour into bowl.  Cook on 90° for 2 minutes on speed 2.

2. Add milk and cook on 90° for 5 minutes on speed 3.

Filling

1. Place chicken, ham, breadcrumbs, egg and parsley in a bowl. Season to taste with salt and pepper.

2. Combine white sauce and mayonnaise together and then add to other ingredients and mix well.

3. Place filling in the centre of the pastry, fold over in half.

4. Wet fingertips with a little water and run along the inside edges before sealing by pressing down fork prongs along every edge.

5. Place pastry on a tray lined with baking paper.

6. Glaze with egg wash and prick top with a fork.

7. Bake at 200°C until golden brown. Approximately 15-25 minutes.

Chicken and Ham Pastie

Chicken and Ham Pastie

Chicken and Ham Pastie

Chicken and Ham Pastie

Chicken and Ham Pastie

Chicken and Ham Pastie

chicken pastie

Variation

I’ve also made this with bacon instead of ham and added frozen corn too. Delicious! (I browned the bacon before adding them to the mix.)

Chicken Pastie

Freeze 

Freezes well. Wrap any leftover uncooked pies in glad wrap, place in a plastic container and freeze. 

Crunchy Crumbed Chicken

My husband makes the most delicious crispy crumbed chicken. I have my own version, but his tastes better than mine — it’s so crunchy on the outside but not dry in the middle. Below is the recipe.

Crispy Crumbed Chicken Recipe

Ingredients

800g chicken tenderloins

(breast can be used but bash under a piece of glad wrap or baking paper to thin to the same size and cut in half for best results)

1/3 cup plain flour

2 eggs

2 cups fresh breadcrumbs (I use multi gram or wholemeal bread and whizz in the Thermomix on speed 9 for about 7 seconds)

1/2 cup grated parmesan cheese

1 teaspoon cajun spices (or to taste) – optional

Olive Oil

Variation: use parsley instead of cajun spice for a milder taste)

Instructions

Three ‘stations’ (steps) are needed to prepare the chicken.  Large plates, shallow bowls or shallow tins (like a brownie tin) work well.

1. Preheat oven to 130°C.

2. Measure flour, cajun spice, salt and pepper on a large plate or small tray and mix lightly with fingertips.

3. Lightly whisk eggs in a shallow dish or tin.

4. Combine breadcrumbs and parmesan in a separate shallow dish. 

5. At this point, arrange your three stations next to each other starting with flour, then egg, and finally the crumb mixture.

how to make crunchy crumbed chicken

6. Lightly coat chicken in seasoned flour and shake off any excess flour.

7. Then dip the chicken in the egg.

6. Lastly, coat chicken in the breadcrumb mixture.  You may need to press crumbs on gently with your fingers to coat.

7. Add oil to a large frying pan to about 1cm deep.

8. Heat oil over a medium-high heat until it sizzles.

9. Cook chicken for 2 minutes each side or until browned and almost cooked through. Do this in batches.

Crunchy Crumbed Chicken Recipe

10. Transfer chicken to a lined baking tray and finish off in a warm 130 – 150°C oven for about 10-15 minutes until cooked through.

Crunchy Crumbed Chicken Recipe

11. Place chicken on paper towel to absorb excess oil before serving.

Yummy served with salad, chips, mashed potato, rice or vegetables. 

Crispy Crumbed Chicken Recipe

Crumbed Parmesan Chicken
Serves 6
A deliciously crunchy crumbed chicken recipe. A family favourite.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 800g chicken tenderloins
  2. 1/3 cup plain flour
  3. 2 eggs
  4. 2 cups fresh breadcrumbs
  5. 1/2 cup grated parmesan cheese
  6. 1 teaspoon cajun spices (or to taste) - optional
  7. Olive Oil
Instructions
  1. Three 'stations' (steps) are needed to prepare the chicken. Large plates, shallow bowls or shallow tins (like a brownie tin) work well.
  2. Preheat oven to 130°C.
  3. Measure flour, cajun spice, salt and pepper on a large plate or small tray and mix lightly with fingertips.
  4. Lightly whisk eggs in a shallow dish or tin.
  5. Combine breadcrumbs and parmesan in a separate shallow dish.
  6. At this point, arrange your three stations next to each other starting with flour, then egg, and finally the crumb mixture.
  7. Lightly coat chicken in seasoned flour and shake off any excess flour.
  8. Then dip the chicken in the egg.
  9. Lastly, coat chicken in the breadcrumb mixture. You may need to press crumbs on gently with your fingers to coat.
  10. Add oil to a large frying pan to about 1cm deep.
  11. Heat oil over a medium-high heat until it sizzles.
  12. Cook chicken for 2 minutes each side or until browned and almost cooked through. Do this in batches.
  13. Transfer chicken to a lined baking tray and finish off in a warm 130 - 150°C oven for about 10-15 minutes until cooked through.
  14. Place chicken on paper towel to absorb excess oil before serving.
Notes
  1. Variation: use parsley instead of cajun spice for a milder taste
  2. Serving suggestion: Yummy served with salad, chips, mashed potato, rice or vegetables.
Be A Fun Mum http://beafunmum.com/

(Edible) Crystallised Pansies: for cupcake decorating

How to make crystallised pansies. Great for cupcake decorating (and surprisingly easy!)

Crystallised Pansies

for Cupcake Decorating, Tea Parties & Connecting Kids with the Garden

Did you know that pansies are edible!? When I told my children they weren’t that excited by the prospect of my adding pansies to the family salad, until Grandma told them that pansies could be used for cake decorating.

That got their attention, and mine. We love a little tea party.

I’ve always assumed that flowers used in cake decorating were constructed from sugar, requiring technical skills that I am lacking in the kitchen. So I was pleasantly surprised to discover that crystallising pansies for cake decorating, requires no great skill and very few ingredients to be beautiful. 

Supplies

Pansy flowers

1 egg white

40 mls water

White castor sugar

Soft paint brushes

Baking paper

Tray

Pre-made easy cupcake recipe

Cheesecake Frosting

How to:

Step 1: Collect & prep the pansies

Collect the pansies fresh from the garden. Be very careful not to crush the flowers as this can damage and bruise petals. The easiest way to pick the pansies is by using a pair of scissors to cut the small stems close to the back of the flower head. Younger children will require some ‘supervision’ with this first step.

Tip: as mentioned, you can eat the pansies once they are crystallised. Therefore it is best to collect the flowers from a reputable garden that hasn’t been exposed to harsh pest control products. Unlike vegetables & fruit, the pansy flowers will bruise if washed vigorously. I used pansies from our own garden, as we use organic pest control for all our garden produce.

Step 2: Egg wash

For the egg wash you require one (1) egg white and 40ml of water, then mix together with a fork. The consistency you’re looking for is a thin mixture that will paint evenly over the petals without bruising them. You may require additional water if your egg is JUMBO size (add 10mls at a time if you are unsure).

Step 3: Painting the petals

Now for the fun part! Paint both sides of all the pansy petals. I found the easiest way for the children to achieve this was to paint the front of the petals first and then holding the flower stem with a pair of tweezers paint the back. Older children could do this independently, but I found my three (3) year old required some assistance.

Reframe from drenching the petals with the egg wash, all that is required is a thin painted layer.

Step 4: Sugar sprinkles

Once the pansies are painted with egg wash, hold the pansy over a bowl and sprinkle the front and back with fine sugar. Then allow drying.

Step 5: Drying

Sit pansies with their faces up on baking paper to dry, using a flat surface or tray that is in a clean area away from little fingers and moisture. Minimum drying period is 24 hours, I let ours dry for several days. You will know the pansies are ready for use when the flowers are ridged and dry.

Step 6: Decorating!

Before you start decorating, make sure your easy cupcakes are cooled, any amount of heat in the cupcake can cause your pansies to drupe.

 Next, frost your cupcakes. I used this divine Cheesecake Flavour Frosting, which uses cream cheese and minimal icing sugar. Once frosted, gently decorate with the crystallised pansies!

Tip: I discovered that if the cupcakes with pansies are placed in the fridge for any length of time, the sugar softens on the pansies and they go all mushy. If transporting, take the pansies in a separate moisture free container and decorate cupcakes at the last possible moment.

There you have it, gorgeously decorated cupcakes featuring edible pansies from the garden.

How to make crystallised pansies. Great for cupcake decorating (and surprisingly easy!)

Fun with kids - Crystallised Pansies

More

Easy Cupcake Recipe

Cheesecake Frosting

DIY Cupcake Flag Toppers

 

Lunch Box: Cheese Twists

These are pretty much the same as the scrolls I often make but presented a little differently. I find mixing it up for the lunch box is always a good idea.

Dough Recipe

The dough recipe is here.

Dough Ingredients

310 g Luke warm water (1  1/3 cups)
1 sachet dry yeast
1 teaspoon salt
1 teaspoon sugar
510 g plain flour (3  1/2 cups)
30 g extra virgin olive oil (3 tablespoons)

Filling Options

Tomato Sauce
Grated cheese
Parmesan cheese
Minced Garlic
Vegemite
Mustard
Bacon bits

Method

One

Allow the dough to rise for about 30 minutes (until doubled in size). Remove from bowl and divide into four equal portions.  Each portion will become one twist.

cheese twists

Two

Take one piece of dough and cut in half.  Take one piece of dough and roll between your two hands to create a long piece of dough (just like when you made play dough snakes as a kid).   Repeat with the other piece of dough.

cheese twists

Three

Press ends together.  At this point, you can add a little tomato sauce, garlic, cooked onion, mustard, herbs or anything you like along the top of the dough strips before twisting if desired. Or leave if you just want cheese.

Plain

cheese twists

Add mustard or other fillings

cheese twists

Four

Twist the dough strips around each other until you reach the end.

cheese twists

If you are using some sort of filling, it can get a bit messy when twisting so don’t worry if it looks a bit disastrous. 

Lunch Box Idea - Cheese Twists

Five

Press the dough together at the end to finish off.

cheese twists

Six

Place twists on a lined baking tray and sprinkle cheese on top.

cheese twists

Seven

Place the tray in a cold oven and turn to 180°C to 190°C and cook until golden (about 15-20 minutes).

Plain cheese

cheese twists

Filling with parmesan cheese

Lunch Box Idea - Cheese Twists

Lunch Box

These go well in the lunch box. I cut them up into sections, freeze and then put pieces into the lunch box of a given morning.

Lunch box ideas - nudie juice

Cheese Twists

Apple Muffin

Avocado

Strawberries

juice

Zucchini & Parmesan Fritters

I made a big batch of these zucchini and parmesan fritters for dinner and used the leftovers in the lunch box the next day.  My kids enjoyed them!

Zucchini & Parmesan Fritters Recipe

Zucchini & Parmesan Fritters

This is a simple and easy meal to make. I use a variations of this recipe.

Ingredients

2 large /3 medium zucchini (about 400g)
75g self-raising flour (1/2 cup)
40g parmesan cheese, grated (1/2 cup)
1 clove garlic, minced or very finely diced
2 eggs, lightly whisked
1/4 cup fresh continental parsley, chopped
Salt & Pepper to taste 
Olive oil frying

Method

1. Grate zucchini.
2. Press out excess water from zucchini. It’s easy to do by pressing the zucchini in a colander.
3. Add all ingredients to a bowl (expect for oil).
4. Stir through.
5. Cover base of frypan with oil and heat.
6. Spoon approximately two tablespoons of the zucchini mixture per patty into the oil.
7. Brown on each side.
8. Place patties on a baking try and finish off in an 180°C oven for 10-15 minutes.

Variation: Add 150-200 grams bacon pieces or a little chilli for a bit of heat.

Thermomix: Cut zucchini up into rough chunks and place in bowl. Mix speed 5 for 4 seconds. Remove from bowl and remove excess water by pressing zucchini into colander. Add all ingredients (except for oil) to the bowl and mix on speed 5 for 5 seconds.  Then follow from step 5 above.

Yes, I need a new fry pan..

Zucchini & Parmesan Fritters Recipe

Zucchini & Parmesan Fritters Recipe

Variation

I’ve made these before with grated carrot added too (1 carrot and a little less zucchini). Diced bacon would work well too!

Carrot & Zucchini Fritters

Lunch Box

Zucchini & Parmesan Fritters work a treat in the lunch box. Can be frozen too.

Lunch Box Idea: Zucchini Fritters

More

Zucchini Slice Recipe (no oil)

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Cupcake Frosting

Cheesecake Frosting

Are you a cheesecake fan too? I LOVE cheesecake, so I came up with this yummy frosting recipe for cupcake decorating. 

Ingredients

125 grams of room temperature non-salted butter

200 grams cream cheese (lite is fine)

1 cup icing sugar (Low GI version tastes fantastic & you can use less)

1 tsp vanilla essence

¼ tsp zest of lemon (not necessary, but adds extra flavour) 

Method

1. Beat the butter and cream cheese together with electronic beaters for approximately 3 minutes. The mix needs to be fluffy in appearance.

2. Add in vanilla essence and beat again.

3. Add icing sugar and beat on slow (alternatively, fold into mix with a spoon).

4. Add zest of lemon and mix in well.

5. Place in airtight container and pop in fridge until cold. For extra ‘cheesecake’ flavour, leave the mix over night in the fridge and makes piping much easier.

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Frosting

More

Easy Cupcake Recipe

(Edible) Crystallised Pansies Decoration

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About Renee Nugent

Hi, I’m Renee and I’m a self confessed fun maker. Whilst I’m not the world’s best gardener (I’ve killed cactus), I believe that getting my kids gardening is one of the most important experiences I can give them as a parent. It’s my way to teach them about the environment, food production, healthy living, science and sustainable practices in a fun and physical way. I love that they are willing to taste our garden produce and that we incorporate many of our garden ‘treasures’ into our craft activities.

So don’t let past gardening failures burden you, we’ve all killed plants and that’s OK. Just get out there and garden with your kids, because…..well…..it’s fun!

Find more of my garden fun here www.aboutthegarden.com.au

Blueberry & Coconut Muffins

Blueberry & Coconut Muffins

This is a variation on the coconut bread I often make.  Great for an afternoon treat or I often make it in mini size for the lunch box.

Ingredients

1 Cup SR Flour

1 Cup Desiccated Coconut

1/2 Cup Sugar

3/4 Cup Milk

1/2 Cup Frozen Blueberries

Method

1. Gently mix all ingredients until just combined with a large spoon.

2. Spoon into a lined muffin tray.  Makes approximately 12 regular sized muffins.

3. Cook for about 20 min in 170°C (325°F) oven.

Moist, dense and delicious. Plus so easy!

Blueberry & Coconut Muffins