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Easy Anzac Balls!

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If you love Anzac cookies you will love these, they taste very similar only a little sweeter!

 

The mixture is quite crumbly, simply press firmly to form into balls.

 

 

You will need:

 

1 Cup desiccated coconut

 

1 Cup Rolled oats

 

1 1/2 cups dates

 

2 tbs Coconut oil

 

1/2 Cup rice malt syrup.

 

 

 

Let's put them together:

 

Pop all the ingredients into a food processor or Thermomix and blend until a fine mixture forms.

 

Roll the mixture into approx 1 inch balls.

 

Pop in the fridge to firm a little before eating.

 

Makes 16

 

 

 

Tip: You can also toast the oats first in the oven with some cinnamon for a different crunchier flavour!

 

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How To Make The Perfect Cheese Toastie!

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Is there anything better the perfect Cheese toastie? Personally I never buy a toastie when I am out and about as they just don't compare to what I can do at home.

You can use the cheeses you like, I find a soft or spreadable cheese a long with a tasty or mozzarella work well, if you like a stronger tasting cheese by all means use it.

I find that the secret is in the amount of butter you use, if you use to much you will have a soggy outside if you don't have enough you won't have that nice brown crunch on the outside.

 

Ingredients

Butter enough to spread to pieces of bread.

50 grams of Good quality Tasty cheese.

1 teaspoon of Bulla Crème Fraiche

2 good pinch's of pepper

1 pinch of salt

 

Method

Preheat a non stick frying pan on high.

Spread 2 pieces of white bread, you can use whatever bread you like. Make sure the butter is spread out evenly, not to thick and to the corners.

Turn bread over and spread the crème Fraiche on one piece.

Place one piece of buttered bread down on the hot pan then ad the slices of tasty cheese on it.

Add the salt and pepper.

Top with the other piece of bread making sure that the butter side is facing up.

Cook for 3- 4 minutes each side until you can see golden brown in colour and the cheese melting.

Take out and slice in half.

Enjoy!

Add a slice of ham or any other filling to change it up.

 

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Gluten Free Chicken Curry Mini Rissole Bites!

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These Chicken bites are really easy to make and we have used them as a main meal, lunch box snacks and also in a pasta sauce as a substitute for meat balls. They are also great for party finger food.

 

Ingredients

250 grams chicken mince

1 cup drained and rinsed chick peas.

2/3 cup of rice crumbs < we use Casalare premium gluten free.

1/2 onion

1 carrot

Good pinch of salt and pepper

1 tablespoon curry powder

Oil for frying

 

Method

Add the onion and carrot to the a food processor and blitz well.

Add the chicken mince, chock peas, salt, pepper and curry powder and mix again.

Add rice crumbs and combine well.

Add chicken mince to a large bowl and add the onion mix to the bowl.

Add rice crumbs and combine well.

Roll into approx one inch balls,

Heat a large frying pan on high and add a little oil to cover pan.

Let cook until golden and crispy then turn over and cook on high for a further minute. Reduce heat to low and let them cook through.

Once cooked let rest on paper towel to remove any excess oil.

Enjoy!

Tip: You can add whatever spices you like to these!

 

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Apricot and Macadamia Balls!

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These are delicious as a treat and they freeze really well for lunch box snacks!

Ingredients

2 cups dried apricots

2 1/2 cups desiccated coconut

3/4 tin sweetened condensed milk

1 1/4 cups blitzed macadamia nuts

1 teaspoon melted coconut oil

Coconut to roll

Directions

  1. Blitz the macadamia nuts first on their own, then add to a bowl.
  2. then add the appricots and blitz well.
  3. Add condensed milk, coconut oil and coconut and mix through well.
  4. Chill for 30 minutes in the fridge (the mixture will be sticky).
  5. Roll into 1 inch balls and roll in coconut.
  6. Cover and refrigerate for 2 hours.
  7. Enjoy!

 

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Zucchini and bacon slice

Zucchini and bacon slice

This Slice is super easy to make and great for school lunches,  It can be frozen to use at a later date. You can add whatever veggies you have in the fridge too!

Ingredients:

4 rashes of bacon,

2 grated zucchini

2 grated carrots

6 eggs

1/2 cup of milk

1 cup of cheese

1 teaspoon of mustard

1/2 cup of shallots

 

Method:

  • Fry shallots, and bacon in one pan.
  • Combine the zucchini, carrot, cheese, eggs, milk and mustard together in one bowl.
  • Once bacon & shallots has cooled mix through the rest of the ingredients.
  • Place in a oven proof dish and cook on 180 for 35 minutes
  • Slice and serve with a salad!

Serves 8 - 12

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Grandma’s Curry Puffs!

Grandma’s Curry Puffs!

My grandma made these when I was growing up and we all LOVED them, there is nothing like the smell of curry simmering and pastry baking.  I make these about once a month and freeze half into little snap lock bag for easy lunches – or unexpected visitors. 

This is another great alternative to a sanga in the lunchbox, it’s also cheap to make and a great way of using up all those leftover (slightly sad looking) vegetables in your fridge).  This recipe does make quite a bit, I think from memory about 18 all up (they wont last long though!).

 

Ingredients

500g of beef mince

250grams of diced bacon

2 teaspoons of garlic

1 tablespoon of Vindaloo paste

1-2 teaspoons of curry powder

1 teaspoon of sugar

1 brown onion

1 can of peas (drained)

1 can of diced tomatoes

Vegetables (I use whatever I have left in the fridge, this batch pictured has a finely diced red capsicum,1  zucchini, 11/2 a sweet potato and some leftover beans)

Salt and Pepper to taste

1 pack of frozen puff pastry (or you can make your own)

2 eggs (beaten)

 

Method

Brown the onion, then add bacon and diced vegetables and sauté in a teaspoon of good quality olive oil.  Add the rest of the ingredients and mix well.  Put the lid on the pan and leave to simmer for a few hours – going to back to stir occasionally.  If the mixture becomes to wet then remove the lid and allow the sauce to reduce.

Let the mixture cool.

On a flat surface, place your defrosted pastry sheets out and cut in half, paint the edges in beaten egg, then add the mixture and fold the pastry over.  Using a fork, press the corners down until the pastry is sealed with the mixture inside.  Paint the whole puff with the beaten egg.  Lay a sheet of baking paper on your oven tray for your curry parcels and cook on 180-200 for 15-20 minutes – check on them in 15, and pull them out of the oven once they are golden.

Enjoy!

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Easy Corn & Zucchini Fritters!

Easy Corn & Zucchini Fritters!

These easy Corn and zucchini fritters are a great alternative to taking sandwhichs to work or school. The best thing about them is you really can add anything you like to them, provided the mixture is not to moist they always work well.

Ingredients

2 zucchini (grated)

100g of tasty cheese (grated)

1 can of corn kernels (drained)

1 small onion or shallots  (finely diced)

A good handful of roughly chopped coriander

3 eggs

1 cup of bread crumbs

Salt and Pepper

Method

The thermomix version, is to pretty much put all of these ingredients (barr corn and eggs) into the bowl and turbo for 4 seconds. Then add the corn kernels and eggs, and mix together.  Fry on low in some good quality olive oil and allow to cool on some paper towel.

The non- thermie version is to grate (or blend) all of the ingredients bar corn and eggs and once all mixed together throw the rest of the ingredients in and fry in some good quality olive oil.

Squeeze some of the water out of the zucchini – to do this, pop it into a clean tea towel and squeeze the excess water out over the sink.

I served these for breakfast with some crispy bacon OR when all the males are asleep you can sneak off and have the last two for lunch with a smidge of sweet chill, just a smidge.

This recipe makes about 10.

Enjoy!

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Chicken Veggie Patties

Chicken Veggie Patties

 You can prepare these ahead of time. I love doing these in the morning and then leaving them in the fridge ready to cook.

 The Kids love them and you can sneak in any veggies you want!

 

Ingredients:

500 grams of Chicken mince

60 grams of Cheese grated (Tasty, Fetta or Haloumi – or can be left out)

2 Tablespoons of freshly chopped parsley

½ Cups of wholemeal breadcrumbs

1 Large Shallot, chopped finely

1 Clove of Garlic, crushed

1 egg

2 teaspoons of paprika, I use sweet as they kids don’t like the hot one

1 Carrot, finely grated

1 Zucchini, finely grated

Olive Oil for frying

Alternative veggies: corn, broccoli, green beans, sweet potato

 

Method:

Grate, chop, crush and sprinkle all ingredients together and mix well. Use your hands makes it easier and quicker.

Form into balls, I usually use a tablespoon to scoop out and roll in to a ball and slightly flatten.

Fry in a pan of hot oil until golden brown and turn.

Place on paper towel to drain excess oil.

Makes 18

 

 

 

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Apple Pie Oat Muffins

Apple Pie Oat Muffins

 These Muffins are great for school lunch box treats, perfect eaten warm or cold, add custard with them to turn into a delicious dessert or freeze for later!

 

Ingredients

2 cups Rolled Oats

1 teaspoon baking powder

2 teaspoons cinnamon

¼ teaspoon salt

1 ½ cup applesauce

½ cup of cooked and cooled pureed sweet potato

1 medium apple, grated (about 3/4 cup)

1 large egg white

1/4 cup rice malt syrup (or honey)

2 teaspoons pure vanilla bean paste

1 cup milk of choice

1/3 cup dried cranberries or sultanas

You could add in extras such as walnuts nuts or pecan nuts.

 

Method

Preheat oven to 170°C. Spray a 12-cup muffin pan with non-stick cooking spray.

Stir together oats, baking powder, seasonings and salt in a large mixing bowl.

Add applesauce, sweet potato, grated apple, egg white, rice malt syrup, vanilla bean paste, milk and cranberries, plus any extras. Mix well.

Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.

Because these muffins don’t rise, fill muffin cups almost completely full with batter.

Bake for 30 minutes or until the centre of each muffin is set. Allow to cool for 10 minutes before serving.

If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well.

These muffins can be stored in the fridge for 1 week or can be frozen for up to 3 months.

 

 

 

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Homemade Sweet Potato Chips!

Homemade Sweet Potato Chips!

These sweet potato chips are a healthier version of standard packet crisps. They are really delicious and my kids don't notice a difference. You can try different flavours by adding chicken salt or your favourite spices right after they have come out of the oven!

 

Ingredients

2 Sweet potatoes peeled

Spray Oil

Sea salt

Spices of your choice

 

Method

Preheat the oven to 220 degrees

Slice the sweet potato  very thin, we used a hand held slicer to make it easier.

Place pieces in a bowl of cold water for a couple of minutes.

Remove and dry them well.

Place chips on baking paper.

Add spray oil and sea salt

Cook for approx 10 minutes until they go golden in colour.

Take out of oven and sprinkle with more salt while hot.

Place on a tray lined with paper towel until they cool and firm up.

Enjoy!

 

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Hidden Veggie Nuggets!

Hidden Veggie  Nuggets!

Hidden veggie nuggets are great to get your little ones eating their veggies. The great thing is you can use whatever veggies you have in the fridge, you can also add chicken or tuna as well yum! Great with your favourite dipping sauce to!

Ingredients

1/2 grated zuchini

1 Cup mashed sweet potato

1 Grated carrot

1/2 Diced onion

1 Cup uncooked cauliflower blitzed to a fine crumb.

1 Clove Garlic cloves minced

1/2 Cup parmesan cheese grated

2 Cups of bread crumbs

1 cup Plain flour, Gluten free

2 Eggs

Good pinch of salt and pepper

Butter or olive oil to cook

 

Method

Add all veggies to a bowl and mix well along with salt and pepper.

In another bowl add he parmesan and bread crumbs and set aside.

In another bowl add the flour and set aside.

Whisk the eggs.

Roll veggies into one and half inch balls, roll in flour then dip in egg and then roll in parmesan mix.

Repeat until all mixture is used up.

Add oil to frying pan and heat on high.

Pop the balls in the frying pan and turn as they cook, you want a really golden crispy outside.

Pop on paper towel on a plate to drain any excess oil.

Makes  20 balls.

 

 

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Bacon Cheese & Veggie Sausage Rolls

Bacon  Cheese & Veggie Sausage Rolls

These are super easy and out of all the different types and flavored sausage trolls I bake, these are the most loved.  How many sausage rolls you create is really dependent on how big or small you cut them. 

Ingredients

100g of tasty cheese (cut into narrow sticks about the size of a pencil)

500g of beef mince

200g bacon

1 cup of chicken stuffing mix

3 large eggs

1 (already finely diced and browned onion)

1 tablespoon of dried Italian herbs

1 teaspoon of garlic

2 tablespoon of tomato sauce

1 tablespoon of Worcestershire sauce

1 packet of short-crust or puff pastry (whichever you prefer)

Sesame seeds (optional)

2 tablespoons parsley optional.

Salt and Pepper to taste

Method

In a large mixing bowl add the beef mince, the cooked onion, garlic, tomato sauce, dried herbs, garlic, Worcestershire sauce, stuffing mix and 2 eggs.  Mix all of these ingredients well together.

Whisk the remaining egg in a little bowl.

On a dry flat surface throw some flour down and lay your pastry sheets out.

Place the mixture on the pastry, then push the cheese sticks into the mince mixture.  Place the bacon strip over the mince mixture. Close the pastry over the mince and brush with the whisked egg.  Scatter some sesame seeds or dried herbs ontop (if desired).

Bake in the oven for 30 mins at 200 degrees.

Enjoy!

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Try Our Weet - Bix Chicken Nuggets They are delicious!

Try Our Weet - Bix Chicken Nuggets They are delicious!

I love cooking with Weet - Bix in fact they are used more for cooking then for breakfast in our house.

Weet - Bix are so versatile you can use them in sweet and savoury baking and they are great to use as crumbing ingredients as well. Try our Weet - Bix Chicken Nuggets, the texture is crisp, crunchy and delicious. The whole family will love them!

 Ingredients:

  • 1 kilo of chicken breast cut into nugget size pieces
  • 4 weet - bix
  • 1 cup of flour of your choice, we used plain flour
  • Good pinch of Salt and pepper
  • 1 teaspoon of vegetta stock powder
  • 2 eggs beaten
  • Butter or Olive Oil to cook.
  • Good pinch of celery salt

 weet - bix - chicken nuggets post

Method:

  1. Blitz weet - bix in a food processor to a fine crumb.
  2. Place flour, celery salt, vegetta, salt, pepper and weet - bix into a mixing bowl
  3. Add beaten eggs to a bowl
  4. Pop the chicken into the egg and coat well
  5. Once chicken is coated in egg, pop into weet - bix mix and coat well.
  6. Add coated pieces to a plate
  7. Add butter to a hot wok or frying pan
  8. Add chicken pieces and flip regally for 5 mins,
  9. After 5 mins turn heat down to medium and keep flipping the chicken pieces until they have a golden colour.
  10. Take one piece out and cut n half to make sure cooked through.
  11. Once cooked serve with your favourite dipping sauce.
  12. We have also made these with a little chilli powder and garlic salt yum, add your favourite spices and get creative!

Serves 4

Tip: Add 1/2 cup of parmesan cheese to crumb mixture for a cheesy crispy coating yum! 

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Refined Sugar Free Banana And Coconut Muffins

Refined Sugar Free Banana And Coconut Muffins

Do you ever have those days where it is impossible to get your kids to eat breakfast? They stare off into the abyss looking anywhere but at their food they are meant to be eating, while you run around frantically trying to organise everyone, secretly wishing you had time to sit down and eat breakfast yourself < please tell me I am not the only one haha

These times are where these refined sugar free banana and coconut muffins come in handy. They double as a quick breakfast, a lunch box snack and perfect for morning and afternoon tea. They are low in sugar and filling due to the chia seeds, give them a go you will be pleasantly surprised!

Ingredients:

  • 3 Ripe bananas
  • 1/4 cup Coconut oil
  • 1 tsp Vanilla extract
  • 4 Eggs
  • 1/2 Self raising flour
  • 1/2 Coconut flour
  • 1/4 Chia Seed
  • 6 Dates
  • 1/2 Ground cinnamon
  • 1/4 Ground nutmeg

refined - sugar - free banana and coconut muffins post

Method:

  1. Preheat oven to 160 degrees fan forced 180degrees not fan forced.
  2. Pop cupcake cases into a muffin tray ready.
  3. Pop all ingredients except chia seeds and flour into a Thermomix, blender or food processor and blend well.
  4. Pour mixture into a bowl and add flours and chia seeds. Mix well.
  5. Let stand for 10 minutes as the mixture will thicken slightly and then scoop into muffin cases approx 1 heaped tablespoon per case.
  6. Pop in oven for 25 - 30 minutes.
  7. Eat warm, or freeze for up to 5 weeks for lunch box and breakfasts

Makes: 18

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The Perfect Coffee Slice For Any Time Of The Day!

The Perfect Coffee Slice For Any Time Of The Day!

This slice is not just for coffee lovers, it is rich sweet and with 3 delicious layers it makes this slice a winner!

This coffee slice is perfect to take along to a morning tea or as an afternoon treat. Be warned though it is hard to stop at one piece, I often find myself heading to the fridge late at night when I know this is in the house.

Ingredients:

Base 125 grams Butter

1/4 Cup Sugar 1 Cup Plain flour

1/4 cup Self raising flour

Filling 400 grams Condensed Milk

30 grams Butter

2 tablespoons Golden syrup

3 teaspoons Instant coffee

1/3 cup Walnuts chopped

Topping 1 cup Plain flour

2 teaspoons

Cinnamon 1/3 brown Sugar

125 grams Butter coffe - slice - post Instructions

Base Beat butter and sugar until creamy.

Add flour and mix well Spread evenly over 30cm x 25 cm tray lined with baking paper.

Bake in 180 degree oven for 10 minutes.

Prepare filling

Filling

Combine all ingredients except walnuts in a saucepan on medium heat until mixture begins to bubble, stir briskly for 3 minutes until it thickens up.

Add walnuts and stir. Spread over base once it has cooked for 10 minutes.

Prepare topping.

Topping

Mix all topping ingredients until well combined.

Grate topping over the top of the slice, in a crumble texture.

 Bake for another 10 minutes.

Once cooked let cool and slice yum!

Serves: 16  

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Easy Chocolate Crackle Slice

Easy Chocolate Crackle Slice

If you love the good old chocolate crackles, you are going to love this slice. This slice always gets eaten super quick in our house, great as a treat or party food.

Ingredients

  • Rice bubbles 4 cups
  • Coconut 1 cup
  • Cocoa 1/2 cup
  • Icing Sugar 1 1/2 cups
  • Sultanas 1 cup
  • Copha 250 grams

 easy chocolate crackle slice post Instructions

  1. heat copha in a saucepan over low heat until melted.
  2. Add all other ingredients to a bowl and mix through.
  3. Add copha to bowl and combine well.
  4. Place in a 28 cm x 18cm tray lined with baking paper.
  5. Press mixture into tray evenly.
  6. Pop in the fridge until firm.
  7. Slice and enjoy!

Serves: 16

Tip: If you dont have rice bubbles you can use Coco Pops instead.

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Easy Apricot & Oat Balls!

Easy Apricot & Oat Balls!

These Apricot Oat Balls are a great no bake treat that everyone will enjoy. Super quick to make and easy to eat haha!

Easy Apricot Oat balls, Great For Lunch Box Snacks!

Ingredients:

  • 150 grams Dried apricots
  • 75 grams rice malt syrup or honey
  • 200 grams rolled oats
  • 150 grams desiccated coconut
  • 25 grams soft butter

 apricot oat balls post(1) Instructions:

  1. Place apricots, coconut and oats into a food processor and blitz well.
  2. Pop mixture into a bowl with the honey and butter.
  3. Roll into approx 1 inch balls
  4. Pop in the fridge to set for approx 1 hour
  5. Enjoy!

Tip: Store in the freezer for up to 5 weeks and keep for lunch box treats!

Serves: 20 

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Apple And Pork Balls

Apple And Pork Balls

These Apple and Pork balls are a great lunch box snack, perfect for picnics and great as a main meal or starter. They are sweet and delicious with a perfect balance of flavour. Kids love these and so does hubby!

Ingredients

  • 500 grams Pork mince
  • 1/2 cup sweet chilli sauce
  • 1Egg
  • 1 cup Breadcrumbs
  • 1 Zucchini grated finely
  • 1 Apple grated we used a granny smith
  • 3 tablespoons Olive oil

apple pork balls post

Method

  1. Place all ingredients except oil into a mixing bowl and combine well.
  2. Roll into approx 1 1/2 inch balls then flatten out into patties.
  3. Add oil to pan and heat on high, pop the patties in and cook for 3- 5 minutes on each side until they are cooked.
  4. Once cooked pop on a plate lined with paper towel to drain any excess oil
  5. Serve with your favourite salad or add straight to a burger, delish!
  6. You can also use BBQ sauce if you don’t like chilli.
  7. These are great made into balls for party food.

Makes 12

Tip: You can change the sweet chilli sauce for rice malt syrup or honey yum!

 

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Delicious Chicken Cheese And Veggie Balls

Delicious Chicken Cheese And Veggie Balls

This is a great recipe for hiding veggies from the kids < insert wicked mum laugh hahaha

These Chicken Cheese and Veggie Balls are delicious and moist and are great as a meal with a side salad or veggies or pop them in the lunch box on their own or in a sandwich or wrap, so versatile!

Ingredients

500 grams Chicken mince

150 grams Tasty cheese grated

1 Egg 1 cup Breadcrumbs

1Carrot grated finely

1/4 cup corn kernels, frozen is fine but defrost before adding.

3 tablespoons Olive oil chicken - cheese - and - veggie - balls - post

Method

Place all ingredients except oil into a mixing bowl and combine well.

Roll into approx 1 1/2 inch balls then flatten out into patties.

Add oil to pan and heat on high, pop the patties in and cook for 3- 5 minutes on each side until they are cooked.

Once cooked pop on a plate lined with paper towel to drain any excess oil Serve with your favourite side or pop into a burger with some salad yum!

These may stick a little due to the cheese, they come off fine with a spatula though.

Makes 12

Tip: Add whatever left over vegies you have in the fridge. 

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Hidden Veggie Tuna Bake even the kids will eat!

Hidden Veggie Tuna Bake even the kids will eat!

This veggie Tuna Bake is a regular on the menu in our house, it is a dish that I know even the fussiest of eaters will consume.

I love that I can use whatever veggies I have in the house, I have made this with peas and spinach, pumpkin and sweet potato you name it I have used it. the trick is to make sure the veggies are blended or diced very finely so they are well hidden from little ones eyes haha.

Ingredients:

1 Pack cooked as per instructions Spiral or Penne Pasta

1 grated zucchini

1 cup mashed cooked pumpkin or sweet potato

1 grated carrot

1 Large Tin Tuna

500ml Milk

300g grated Cheese

2 Tablespoons White Flour

1 Tablespoon Butter

 

Instructions:

In a saucepan stir butter and flour together to make a paste.  Add milk quickly and keep stirring until sauce thickens up, similar to a white sauce.

Preheat oven to 180 degrees

Once thickened, add 200 grams of grated cheese, setting aside the other 100grams for the topping.

Add the tuna, zucchini, pumpkin and carrot

Add the cooked pasta and stir though well

Add mixture to a greased baking dish

Defrost the spinach in the microwave and pop on the top of the pasta.

Add left over grated cheese across the top

 

Bake in oven for 15-20 minutes mins until the top is golden and crispy

 

Serve and enjoy!

 

Serves 6

 

Tip: Substitute the tuna for chicken if you are not a fan of tuna.

 

 

 

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