Tag Archives: kids

Danish Lemon & Almond Cake

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When we were living in Copenhagen from 2003 to 2006, we were often served lemon cake by the locals. I came away with this recipe from a Danish friend called Hanne, whom I met at the dog park. Sadly Hanne is no longer with us, but I still make her delicious lemon and almond cake.

My local supermarket sells 250g packets of marzipan in the section where they have all the cake ingredients.

We don’t like things too sweet, so I only made half the icing recipe. If you’re feeling indulgent, serve with a dollop of cream!

1 cup almonds, blanched or not, it doesn’t matter
200g butter, at room temperature
1 cup sugar
250g marzipan
4 eggs
1 tsp vanilla essence
Grated zest 1 lemon
1½ cups plain flour, sifted
1 tsp baking powder
½ tsp salt
Juice of 1 lemon
Icing:
2 cups icing sugar
1 Tbs lemon juice
1-2 Tbs boiling water
To garnish:
Lemon slices (glacé or fresh)

Preheat oven to 170°C. Place almonds in food processor and process till they look like fine breadcrumbs. Tip out.

Place butter (cut into pieces) and sugar in food processor and process until smooth and creamy. Scrape down the sides of the bowl and add the marzipan. When thoroughly incorporated add the eggs and lastly the sifted flour, baking powder, ground almonds, salt and lemon juice.

Grease a 22cm cake pan. I used a fluted ring mould and sprayed it with canola oil, but an ordinary round cake pan lined with baking paper will do. Scrape the cake mixture into the pan, then bake for 45 minutes, or until well-risen and golden and a skewer inserted in the middle comes out clean. Ovens vary so it may take a bit longer, but don’t overcook. Cool the cake, tip it out of the pan, then spread with the icing, allowing it to drizzle down the sides. Garnish with thin slices of fresh lemon.

To make the icing, sift icing sugar into a bowl. Add the lemon juice and one or two tablespoons of boiling water – enough to make a thick but spreadable consistency. Note: photo shows cake with only half the icing recipe.

Serves 12

Gluten Free Dairy Free Fruit and Nut Loaf

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I don’t have a Thermomix, but my friend Rosi has one she she sent me this recipe. I have adapted it by using my Magimix food processor to chop everything very finely for the paste.

This delicious cake is perfect with a cuppa and would make a welcome addition to packed lunches this week. A yummy treat which is gluten free, dairy free, not to mention healthy.

Nut Paste:
200g shelled almonds
50g pumpkin seeds
50g sunflower seeds
50g sesame seeds
1 tsp salt
1 Tbs sweetener (sugar, honey or maple syrup)
2 Tbs oil (vegetable, nut oil or olive oil)
Cake mixture:
120g pitted dates
70g dried figs or dried apricots
1 tsp fennel seeds (optiona)
4 eggs
1 tsp bicarbonate of soda
1 Tbs cider vinegar
1 cup walnuts, macadamias or pecans (optional)
Sliced or slivered almonds to decorate (optional)

Nut Paste: place all ingredients except the oil in food processor and process for 1-2 minutes or until very finely chopped. Add the oil and continue to process until the mixture starts to stick together. Scrape out into a bowl. No need to wash the food processor.

Preheat oven to 150°C. Grease and line a loaf pan with baking paper.

Place dates and figs or apricots in food processor with the fennel seeds, if using, and process to chop coarsely. Add eggs, bicarbonate of soda and vinegar and mix. Add the nut paste and mix well, stopping to scrape down the sides. If using, add the cup of nuts now, leaving them whole or in large pieces.

Scrape into the loaf pan, smooth the top, then sprinkle with the almonds, if using, and press them lightly into the mixture. Bake for 40-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Don’t overcook – mine was ready in 40 mins. Cool, remove from tin and serve in thick slices, plain or buttered.

Makes 1 loaf

Variations: use raisins or sultanas instead of the dates or figs. Use walnuts instead of almonds in the nut paste.

Spaghetti Bolognese

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Everyone has a recipe for spaghetti bolognese, or “spag bol” as it’s fondly known in our house. My Mum taught me to make it when I was about ten, so I could probably do it with my eyes closed.  She learnt to make it with a can of corned beef when the family were posted to Malta with the Army during WWII and living on strict rations. A family of seven received one 450g can of Fray Bentos corned beef in their fortnightly allocation.

Fortunately, nobody needs to eat canned meat these days, so this adapted version uses fresh minced beef. It also uses lots of mushrooms, which is something which was added to the recipe after the war. As a mushroom fan I think they are an essential ingredient, but you can of course leave them out. A lot of kids don’t like them.

You may think it’s a bit “retro” to use an oxo cube, but it’s one of those recipes I’ve been making forever, it works, so why change it?  I sometimes double the recipe which makes enough to freeze some for another day, or to make a small lasagne.

Every kid should have spag bol in their repertoire by the time they leave home. When our kids were in their teens they each had to cook dinner one day a week. They had to put the ingredients on my shopping list and then after dinner the other two had to clean up. Our youngest son usually made spag bol. Maybe get yours to make it next time?

2 Tbs olive or vegetable oil
1 large onion, chopped
2 cloves garlic, peeled and crushed
250g mushrooms, wiped and sliced
500g minced beef
400g can peeled tomatoes, chopped
Water
1 beef oxo cube or beef stock cube
1 Tbs tomato paste
3 tsp dried oregano or 1 Tbs fresh chopped oregano or marjoram
3 Tbs dry sherry or red wine
1 tsp sugar
Salt and freshly ground black pepper to taste

Heat oil in a large frying pan and cook onion and garlic until soft but not brown.  Add mushrooms and continue to cook and stir for a few minutes until the mushrooms have softened and are starting to brown.  Add the mince and continue to cook and stir, breaking up any large bits, until the meat is browned all over.  Add tomatoes, a can of water (using the empty tomato can) and remaining ingredients.

Simmer the sauce, stirring every five minutes or so, for 30-40 minutes, adding more water whenever the sauce gets too thick.  You will probably use about 3 cans of water altogether.

Serve with cooked spaghetti or fettuccine, grated cheese (Parmesan or cheddar or a mixture) and a mixed salad.

Serves 4

Spicy Korean Beef in the Slow Cooker

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If you have a slow cooker and are time poor then this recipe, adapted from one by Nigella Lawson, is for you.

Nigella uses brown rice. I used pearl barley and added some toppings. We love pearl barley, which you can use as a substitute in most recipes which call for brown rice.

500g minced beef
1 can chopped tomatoes and 1 can water
1¼ cups pearl barley (or brown rice)
¼ cup Sriracha chilli sauce (or another chilli sauce/paste)
¼ cup soy sauce
1 packet 250g beansprouts
To serve: 
Sour Cream
Grated cheese (I used cheddar)
Chopped fresh coriander

Place minced beef, tomatoes, water, pearl barley or brown rice, chilli sauce and soy sauce in a slow cooker. Stir to combine, then cook on low for four hours, stirring a couple of times. When the pearl barley is tender it’s ready. Place beansprouts in a bowl. Cover with boiling water, stand for one minute then mix into the meat mixture. Allow to heat through for 15 minutes.

Serve as it is or topped with sour cream, grated cheese and coriander. Can be served in wraps or taco shells or on top of corn chips.

Additions: if liked, add a drained can of corn or a couple of cups of frozen peas about half an hour before serving. I also added a splosh of dry sherry. Why not?

Beef Casserole with Spring Onion Mash

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A good beef casserole accompanied by mashed potatoes to mop up the gravy is the sort of comfort food we all enjoy as the weather gets cooler. These old-fashioned dishes take us back to our childhood and Mum’s cooking.

This casserole doesn’t contain any tomatoes or herbs, allowing the flavour from the mushrooms and the sherry to shine through. It can be made in the oven or in a slow cooker.

Beef Casserole with Spring Onion Mash

2 Tbs oil
1 kg lean stewing beef such as chuck steak
Salt and freshly ground black pepper
150g speck or bacon cut into chunky pieces (lardons)
2 onions, peeled and chopped
3 carrots, peeled and cut into sticks
250g mushrooms, wiped and thickly sliced
3 cloves garlic, crushed
2 cups water (only 1 cup for Slow Cooker)
1 beef stock cube
2 Tbs Worcestershire sauce
½ cup dry sherry or red wine
Spring Onion Mash:
1 kg potatoes, peeled and cut into even-sized pieces
25g butter
¼ cup milk
Salt and freshly ground black pepper
3-4 spring onions, thinly sliced (optional)
To serve:
Chopped fresh parsley

Trim beef and cut into 3cm cubes. Season. Heat 1 Tbs oil in a large frying pan and brown half the meat all over until nicely caramelised. Put beef into a heavy Le Creuset-type casserole with a lid or into a Slow Cooker. Repeat with remaining oil and beef. Add the lardons to the pan and cook, stirring until light brown. Add onions and cook for 3-4 mins stirring regularly, until starting to soften. Add carrots, mushrooms, garlic and a touch more oil if necessary and continue to cook for 3-4 mins. Tip vegetables into the casserole with the beef.

Add water, stock cube, Worcestershire sauce and sherry or wine. If using a casserole dish cover and cook at 150°C for two hours or until meat is tender and sauce has thickened up. If using a Slow Cooker use only one cup of water, cover and cook for 3-4 hours on High or until meat is tender and sauce has thickened.

Casserole will keep in the fridge for 3-4 days or you can eat half and freeze the rest. Reheat, check seasoning and serve garnished with chopped parsley and accompanied by Spring Onion Mash to mop up all the gravy.

Spring Onion Mash: cook potatoes in boiling salted water for 20 mins or until tender. Drain thoroughly then mash with a potato masher, adding the butter and milk. When smooth and creamy season with salt and pepper and fold in the spring onions if liked.

Serves 4-6

Spinach and Feta Pastries

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This recipe for Spinach and Feta pastries was one of my most popular posts, so here it is again. I’m travelling in Europe so there will be a few repeat posts while I’m away.

These are a great addition to lunch boxes, picnics and buffet lunches. They are also great to serve with drinks. Most kids love them and it’s a good way to get them to eat more green veggies.

Once cooked and cooled, if not serving immediately, you can keep them in the fridge for a few days or freeze them. They will just need a few minutes in a hot oven or an air fryer to heat up.

1-2 sheets bought puff pastry
Filling:
About 225g frozen chopped spinach, thawed (I used half a 450g pkt of spinach nuggets)
100g feta cheese, crumbled
¾ cup thinly sliced spring onions
2 cloves garlic, crushed
1 egg
1 Tbs olive oil
1 Tbs chopped fresh parsley
Salt and freshly ground black pepper, to taste
Extra:
1 beaten egg to brush

Preheat oven to 200°C. Squeeze any liquid from the spinach then mix it with remaining filling ingredients. Cut out 12 squares of puff pastry, approximately 8cm or 3 inches square. I got nine from one sheet of ready-rolled puff pastry.

Lightly but thoroughly (mine got a bit stuck) oil a 12 hole muffin pan and place a pastry square in each. Place a rounded tablespoonful of filling in each, then go back and use the rest to top them up. If you have too much you could use another muffin pan and make a couple more but I found the mixture made exactly 12.

Pull the four pastry points over the top of the filling and pinch lightly together. Brush with beaten egg, then bake for 20 minutes or until golden. Serve warm or at room temperature. Can be kept in the fridge for 2-3 days and reheated for a few minutes in a hot oven or frozen.

Makes 12

Gluten-free Chocolate Nut Cookies

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More and more people are avoiding gluten, so here’s a recipe for some delicious gluten-free chocolate cookies that everyone will love. If you’re also avoiding nuts, leave them out and add more chocolate chips.

1/3 cup cocoa powder
1½ cups icing sugar
½ tsp salt
1 tsp arrowroot
2 large egg whites
1 tsp vanilla essence
½ cup chocolate chips
1 cup chopped nuts (macadamias, walnuts, pecans, almonds or a mix)
Maldon sea salt

With a hand whisk, mix the first six ingredients until smooth. Mix in the chocolate chips and nuts. I used macadamia nuts and didn’t chop them, so they were quite chunky. Line a large shallow baking tray with baking paper or use a silicone baking mat as I did. Preheat the oven to 180°C. Spoon the cookie mixture onto the tray, using about a tablespoonful for each cookie and placing in compact blobs. They will spread to about double the width.

Sprinkle a few flakes of Maldon sea salt on each cookie then bake for 12 minutes. Don’t overcook – they will firm up when cool and you want them to be a bit chewy in the middle.

Cool completely before removing from the tray and storing in an airtight container.

Makes about 15.

Anzac Biscuits

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On the 25th of April Australians and New Zealanders remember those who have lost their lives in military conflict. The date of Anzac day marks the anniversary of the landing in Gallipoli (Turkey) during the First World War, when many lives were lost. The acronym Anzac stands for the Australian and New Zealand Army Corps. Dawn services are held on this day in many countries, including France and Turkey.

Anzac biscuits were apparently sent by wives to soldiers abroad because they kept well during naval transportation. Nowadays they are made commercially, but many people make their own. There are some variations in the recipes so here is mine.

photo

1 cup porridge oats
½ cup plain flour
½ cup self raising flour
1 cup sugar
¾ cup desiccated coconut
125g butter
2 Tbs golden syrup (see note below)
½ tsp bicarbonate of soda
1 Tbs boiling water

Preheat oven to 170°C. In a large bowl mix oats, flour, sugar and coconut. Place butter and golden syrup in a small saucepan and stir over gentle heat until melted. Mix soda with boiling water and add to the butter mixture, then mix into the dry ingredients.

Using your hands, place balls of about one tablespoonful of mixture on lightly greased oven trays, or trays lined with non-stick baking paper – 12 per sheet, not too close together as they will spread. Flatten them out slightly with a fork. Bake for 12-20 minutes, or until a nice honey-brown colour. Ovens vary. If you prefer them more chewy and less crunchy, remove from the oven a bit earlier. If on tins without paper, loosen while still warm, then cool on the trays. Store in an airtight tin.

Makes 12-16 depending on size

Note: unless you live in Australia, New Zealand or the UK you may have difficulty finding golden syrup. There are some online sites which sell British ingredients. I have tried substituting honey but it’s not the same.

Baked Potatoes in the Air Fryer

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As kids we all loved baked potatoes and our kids loved them too. Try this quick and easy  “new take” on a retro recipe by cooking them in an air fryer. Vegetarians can leave out the bacon.

4 medium to large baking potatoes (Russets are a good choice)
Olive oil
Salt and freshly ground black pepper
50g butter
½ cup milk or cream or sour cream
1-2 cups grated cheddar cheese
2 rashers bacon, finely diced
2 spring onions, finely sliced
To serve:
Sour cream (optional)

Wash and dry the potatoes, prick them all over with a fork, then rub them all over with a little olive oil and salt. Place in air fryer and cook for 35-40 minutes at 200°C, turning halfway through, or until tender.

When potatoes are cool enough to handle – but still hot – cut them in half lengthwise and scrape out the middle into a bowl, leaving a 1cm thick shell. Mash the potato with the butter and milk or cream. Mix in half the cheese and half the spring onion slices and season to taste.

Divide the filling between the 8 potato halves and place them in the air fryer. Cook at 200°C for 6 minutes, then top with the remaining grated cheese and cook for another few minutes, until golden brown on top. Meanwhile fry the bacon dices in a non-stick pan until crispy.

Serve the potatoes garnished with the remaining spring onion and the bacon. If liked serve with a dollop of sour cream on top.

Makes 8 portions

Scotch Eggs in the Air Fryer

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A hard boiled egg, wrapped in sausage meat, coated in breadcrumbs and deep fried becomes a Scotch egg.

There are various explanations regarding the origin of the name of these traditional British snacks. They were first mentioned in Britain in publications from the early 1800s, so they have been around for quite some time.

The advent of the air fryer makes cooking them so much easier and healthier. Instead of deep frying, just give them a quick spray with a can of oil before they go into the air fryer.

Served at room temperature they make a perfect addition to lunch boxes, summer buffets and picnics.

Serve with Spicy Tomato Sauce (recipe below) for dipping.

6 large eggs, hardboiled and peeled
600g pork sausages
1 very small onion, grated (optional)
1 tsp mixed dried herbs
Salt and freshly ground black pepper, to taste
2 eggs, beaten
1 cup (or maybe a bit more) panko breadcrumbs (or ordinary breadcrumbs)
Fresh herbs or thinly sliced spring onion to garnish
Spicy Tomato Dipping Sauce:
½ cup tomato ketchup
1 Tbs Worcestershire Sauce
1 clove garlic, crushed
2 Tbs vinegar
1 small onion, grated
1½ Tbs honey
½ tsp hot English mustard
2 tsp grated fresh ginger

While the eggs are boiling, remove the casings from the sausages and discard them. Mix the sausage meat with the onion, herbs, salt and pepper. Divide the mixture into six and flatten each portion into a circle about four inches (10cm) in diameter. Place an egg on each, wrap the sausage meat around the egg and pinch to close any holes an make a nice oval ball. Roll each one in beaten egg then breadcrumbs, patting them in to cover evenly. Can be made ahead to this point and kept refrigerated for up to several hours. My eggs were not very big so I hardboiled 7 rather than 6.

Place the Scotch eggs in an air fryer in one layer and preferably not quite touching. Spray lightly with oil then cook at 200°C for about 20 minutes. After 10 minutes turn them over and spray again.

Remove from air fryer when cooked and leave to cool. Serve cut in half, garnished with herbs or spring onion and with the sauce for dipping.

Makes 12 egg halves

Sauce: heat ingredients together in a saucepan, then cool. Use as a dipping sauce for Scotch eggs, sausage rolls and empanadas.