Caterpillar Contemplations

"What the caterpillar calls the end, the rest of the world calls a butterfly." Lao Tzu


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Perfect lunchbox addition

Today, my friend Casey and I baked up a supply of scrolls to put in the kids lunchboxes. Using a basic scone recipe, you can add whatever toppings you like. Roll, cut and bake.

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Roll out the dough, then add the toppingrs.  This became a pizza scroll with tomato paste, ham, cheese & dried mixed herbs.

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Roll it up then cut into two centimetre pieces. Place, spiral face up (so you can see it) on a greased tray.

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Bake in 180° oven for approx 15 mins.

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Freeze! You can take a scroll out the night before to put in the kids (or your) lunches.  Good with soup. We tried cinnamon apple, blueberry and white chocolate buds, banana and nutella, vegemite and cheese; and pizza. But we’ve talked about so many more exciting options. Adding flavours to the dough and adjusting the recipe slightly.

The basic dough recipe is:
3 self raising flour
300ml milk
50g butter
Salt

Depending on how much you roll the dough and how big you cut the pieces, will alter how many you make but it’s around 18 – 20.

Pizza Scroll: approx 175 calories
Cinnamon Apple Scroll: approx 145 calories


Leave a comment

Perfect lunchbox addition

Today, my friend Casey and I baked up a supply of scrolls to put in the kids lunchboxes. Using a basic scone recipe, you can add whatever toppings you like. Roll, cut and bake.

image

Roll out the dough, then add the toppingrs.  This became a pizza scroll with tomato paste, ham, cheese & dried mixed herbs.

image

Roll it up then cut into two centimetre pieces. Place, spiral face up (so you can see it) on a greased tray.

image

Bake in 180° oven for approx 15 mins.

image

Freeze! You can take a scroll out the night before to put in the kids (or your) lunches.  Good with soup. We tried cinnamon apple, blueberry and white chocolate buds, banana and nutella, vegemite and cheese; and pizza. But we’ve talked about so many more exciting options. Adding flavours to the dough and adjusting the recipe slightly.

The basic dough recipe is:
3 self raising flour
300ml milk
50g butter
Salt


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Apricot Trail Bars

Apricot Trail Bars

Ingredients:

1 cup rolled oats
1 cup desiccated coconut
1/2 cup wheat germ
1/2 cup chia seeds
1/2 cup sunflower kernels
1/2 cup pepitas
1 cup chopped turkish apricots
125g butter
1/2 cup brown sugar
1/2 cup honey (or rice malt syrup)

Method:

Grease a baking pan and line with baking paper (optimal size is 3cm deep, 16cm x 28cm).

Toast the rolled oats, wheat germ, chia seeds, sunflower kernels and pepitas in frying pan over a medium heat for 4-5 minutes, stirring gently with a wooden spoon.  Add the coconut and continue toasting until golden brown (approx. another 4 mins).

Transfer the toasted seeds into a bowl and allow to cool.

Stir in apricots.

In a small saucepan, combine hte butter, honey and sugar over a medium heat, stirring continuously (3-4 minutes) until the sugar is fully dissolved. Bring to the boil, then reduce to a low heat and simmer (without stirring) for 7 minutes.  The syrup is ready when a small portion forms a soft ball when dropped into ice-cold water.

Add the syrup to the dry ingredients and combine well.

Transfer the mixture into the baking pan, press firmly with a large metal spoon to ensure densely packed, with an even surgace.

Allow to cool on the bench (do not refrigerate) before cutting into bars.


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Cocoa and coconut balls

Cocoa and coconut balls

Great for a study snack and energy boost.

Makes 12

1/2 cup linseed
3 tbsp sunflower kernels
3 tbsp sesame seeds
2 tbsp cocoa powder (or carob powder)
1 pinch of iodised salt
3 tbsp honey or rice malt syrup
3 tbsp desiccated coconut

 

Grind linseeds, sunflower kernels and sesame seeds in a clean coffee grinder.

In a bowl mix all ingredients together – keep aside 2 tbsp of desiccated coconut.

Combine with wooden spoon or food processor.

Form into balls and then roll them in the remaining coconut to coat.

Refrigerate before serving.

 

Suitable for freezing

 


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Warm Chilli Chicken Salad

Warm Chilli Chicken Salad

Serves 4

Salad Dressing:

2 tbsp Sweet chilli sauce
1 tbsp Olive oil
1 whole lime squeezed
1/2 tsp ginger
1 tsp garlic
1/2 tbsp fresh corriander
1 small chilli finely chopped – no seeds (unless you like it hot!)

Add all ingredients to a small bowl or jar and stir through until mixed.

 

Salad:

Large bowl of mixed salad leaves
1/2 cup of cashew nuts – lightly crushed
1 cup of halved cherry tomatoes
1 small cucumber quartered and chopped (Lebanese is best for this salad)
1/2 packet of snow pea sprouts
Handful of coriander leaves
500g chicken breast

Add to cashew nuts, cherry tomatoes, cucumber and coriander  to mixed salad leaves and gently stir through 1/2 salad dressing. Set aside.

Cut chicken into slices and brown in frying pan.

Serve salad onto plate, forming a peak.

Place warm chicken strips onto salad mix, forming a teepee.

Dress salad with snow pea sprouts, drizzle with remaining dressing.