A quick and easy winter meal with lots of spinachy goodness 3 C cooked spinach 2 shallots diced 1 egg, beaten ¾-1 C ricotta cheese 1 small tomato ¼ tsp nutmeg ¼ C brown rice ½ C fetta/tasty cheese Combine all ingredients adding cheese last. Pour into pastry shell if desired. Cook at 180°C for 25 mins.
A hearty winter meal that is sure to keep those kids happy and healthy1 C lima beans1 clove garlic440g tin tomatoes1 carrot1 small onion1 broccoli1 C yoghurt or sour cream2 Tbs tomato pastebay leaf½ C red wine450g mushrooms2 zucchini1 green capsicumGrate zucchini and chop vegies. Combine all ingredients except mushroom and yoghurt. Mix well. Place in a casserole dish and bake in moderate oven for 45 mins. Add mushies and cook for a further 15 mins. Stir through yoghurt or sour cream just before serving. Serve with garlic bread.
Beetroot & Sesame Patties
These beetroot patties are a fav that we bring along to most picnics. They are also good for lunch the next day. They are best served with raita (cucumber and yoghurt dip)3 med sized beetrootszest of one orange2 tsp cumin seeds1 tsp fennel seeds1 tsp ground coriander1 tsp turmeric2 bulbs garlic finely chopped1 cup chickpea flour (or wheat if you can't find)¼ C sesame seeds, 1 tsp saltPeel and grate the beetroot. Add the orange zest, spices, garlic and salt. Add the flour until you are able to form patties that will hold their shape. You may need a little more…
Try this simple but interesting recipe for a spaghetti frittata to include in your children's lunchbox. About 85g spaghetti 5 beaten eggs 60g grated parmesan 2 Tbs grated/chopped vegies Salt and pepper Beat the eggs, vegies, cheese, salt and pepper together. Melt butter in heavy frypan (with heat proof handle). Spread pasta evenly then pour in egg mixture. Cook on stove for about 5 minutes until base is golden. Place pan under preheated grill for about 3 minutes until set and slightly coloured. Cool and cut into wedges.
Try this simple but lovely recipe for an oatmeal slice to include in your children's lunchbox.2½ C rolled oats ¼ C ground almonds90 g coconut oil ½ c rapadura sugar1 or 2 Tbs treacle1 tsp cinnamon¾ C flour¼ tsp baking soda2 eggs1 C desiccated coconut1 tsp apple cider vinegar2 pieces of fruit eg apple and pearUsing a food processor, combine oats, almonds, vinegar, oil, sugar, treacle, cinnamon and flour. Gradually add water to mixture until it forms a smooth paste, then soak overnight. In the morning, preheat oven to 180°C and grease a baking tray (30 x 20cm). Add the eggs, baking…
Vegie Rice Turned into Sushi
This is the sort of crafty recipe that is at the heart of a family kitchen. Last nights dinner turned into a tasty lunch!Ingredients:Rice – basmati &/or brownVegetables: corn, peas, sliced beans, diced carrots, zucchini, capsicumVariations to serve with rice if desired: Cooked chicken pieces Cooked tofu (garlic and tamari is tasty)OmeletInstructions:Cook enough rice for dinner with leftovers. Dice the vegies into small cubes & steam them lightly. Then simply mix the vegies through the rice in a large bowl or dish. The vegie rice gets served with tamari & the preferred meat or vegetarian option.The transformation…Leftover rice with vegiesSushi vinegarSeaweed sheetsSliced extras…
We wanted to share a few recipes from our most excellent Morning Star Lunchbox Recipe Book.You can buy this from Morning Star Kindy at the Bellingen Children's Centre or from Kombu. 100% of all proceeds go to support the Kindy. Hey Pesto!A lifesaver when it comes to quick meals – can be served with cooked grains, pasta, noodles, in wraps, lasagne and pizza topping, polenta slices, etc1 bunch basil½ C nuts⅓ C cold pressed oil1 clove garlic2 large pinches of sea salt½ lemon* Any greens from the garden can be used & is a great way of getting raw greens into…
Leek, Potato & Parsley Soup
2 leeks 1 C parsley 6-8 small-medium potatoes500 mls vegetable stock500 mls water Greek yoghurt or creamSalt and pepper to tasteLightly sauté chopped leeks. Chop peeled potatoes into 1cm chunks. Combine stock, leeks, water, potatoes and parsley into pot and allow to cook on medium for 10 mins then reduce to low heat and continue cooking for another 30-40 mins. Blend and add seasoning to taste. Serve with yoghurt or cream.
Vietnamese Summer Rolls
These versatile rolls are good for breakfast lunch or dinner and being cold, they are great for lunchboxes and picnics. Use any vegies that your child/ren will eat. These amounts will serve 4.2 or 3 avocados2 cucumber1 capsicumRice paper sheetsRice vermicelliTamari2 carrotsHandful of lettuce/rocketBig handful of mixed herbs to suit your taste (basil, coriander, Vietnamese mint, mint) chop them all up and mix them togetherOptional dressing: doubles as a good immune booster/bug buster. Mix and shake well. 1cm fresh ginger, grated finely0.5 cm fresh turmeric, grated finely1 clove garlic, grated finely1 lemon, juicedgood splash of tamaridollop of olive oilCook your noodles and let…
2 large zucchini (approx. 400 gms)2 rashers bacon (approx. 100 gms)1 red onion11/2 Tbs butter3 Tbs pecorino3 Tbs parmesan4 free range eggs½ C SR flourSalt & pepperGrate the zucchini, pressing out moisture with paper towel. Finely chop onion. Lightly fry bacon then cut into small pieces. Combine all ingredients in a bowl then press into a lightly greased baking dish. Cook in 180°C oven for 15-20 mins.This recipe is from our most excellent Morning Star Lunchbox Recipe Book. You can buy this from Morning Star Kindy at the Bellingen Children's Centre or at Kombu Wholefoods. 100% of all proceeds go…